Garden To Kitchen
It has been a fabulous start to term 4 in our Garden Kitchen Program – Engaging with Place, with students continuing to enjoy hands-on learning in our wonderful garden and kitchen spaces.
This term our focus will be on:
- Caring for garden beds, planting produce and harvesting produce to use in recipes.
- Preparing food safely and sharing food with others.
This past fortnight, students have enjoyed exploring some special days in our sessions. In our first week back of term we discussed World Habitat Day (Monday 5th October) and reviewed our learning about what a habitat is and how it provides for the needs of living things, like our school veggie garden.
Last week, students focused on World Food Day (Friday 16th October) as part of National Nutrition Week (12th – 18th October). The theme of World Food Day this year is reducing food waste and ensuring access to healthy food. The wider focus of National Nutrition Week is on loving what you eat – and exploring how food connects us to culture, community and wellbeing. It was great to discuss this with our students…indeed there are so many benefits to eating seasonal, fresh and healthy food with others.
In the kitchen we have been cooking up a storm – well actually dips and pizza! Students enjoyed harvesting and preparing some fresh ingredients to create three tasty dips in week one, and four different pizza toppings in week two. It was lovely sharing each meal together as a class. Please refer to Seesaw posts for recipes if you would like to try any of these at home….I know some of our students are keen to!
Later this term, we are excited to share some of our wonderful garden produce and delicious creations with you, as well as take you on a journey of our Garden to Kitchen Program this year by sharing our journals with you– stay tuned.
Looking forward to more harvesting, planting and cooking this term!
Clare Grainger
Science and Health & PE Specialist Teacher