SAKG

56T and 56C continue to cook some delicious food during our cooking sessions, such as; Kale Slaw with red cabbage and carrots, Falafel and Guacamole, Chilli Non Carne, Soft Taco Shells, Broad Bean Salad, Fried Rice, Pumpkin Gnocchi and Potato Pizza.

During gardening we built two wicking garden beds using barrels lined with a waterproof liner to create a reservoir to hold water which will be taken up by plants. We have harvested; broadbeans, silverbeet, parsley, spring onions, rocket and sage. We also mulched, weeded, planted seedlings and maintained our compost.