Delacombe Primary School

SAKG NEWS

We have just about come to the end of term 1 but things are still ticking along in the kitchen.  A few of the classes have had catch up cooking sessions for the ones that they missed due to public holidays and a few of them have started delving into soup and bread again as the weather begins to turn cooler.  We still have some of our zucchini harvest left and have made a lovely "Best Ever" soup with zucchini, complimented with basil and parsley and chard from the garden.  Our baking teams have been kneading and shaping bread rolls, and our dessert team has been making an elegant and sophisticated version of ANZAC biscuits, namely ‘ANZAC Biscuit ice-cream Sandwiches.  The recipe is a huge success and is likely to be one that we continue with next term.  

 

We also had grade 2s in baking up a storm of cupcakes and muffins for the fete and some kids making sachets of speciality salt using herbs and seeds from our garden harvest.  The celery salt is one that should go very well in our soups next term. 

 

 

Best Ever Vegetable Soup

 

Ingredients:

  • 1 pumpkin, we used Butternut

  • 4 carrots

  • 4 celery stalks

  • 1 onion (chopped and sauted in butter or olive oil)

  • ½ a beetroot (optional, gives the soup a beautiful colour)

  • Generous dollop of cream (use whichever one suits your family)

  • Mixed seasonal leafy greens (we used kale, chard, spinach, rocket) shredded or chopped small. 

  • 2 litres of chicken/vegetable stock (we used vegetta brand)

  • Salt and pepper

 

Method:

Finely dice and saute the onion/carrots/celery in butter or olive oil until soft.  Don’t them burn.

Peel and chop the pumpkin and beetroot into chunks.

Add the chicken/vegetable stock and heat to a simmer.  Add the sauted mix and the chunks of pumpkin and beetroot. Wait patiently, stir gently every 5 mins. 

Add the finely chopped greens and the salt and pepper.

Blitz with a stick blender or food processor that you have.  Taste test and add salt/pepper/other herbs according to your tastes. 

Serve with a dollop of cream and enjoy it!

 

 

Likewise in the garden we are tidying up and getting ready for the holidays. A priority for classes has been clearing/weeding all the garden paths, where we have asked everyone to fill one bag. The students have done an amazing job at this as it is notable as to which paths have been done and which haven’t. After this, students have then been given the option to do a job from the task list of washing the harvest baskets, sorting the garden gloves, seed saving, creating new signs for the guinea pig cages, moving pots, watering and tidying the tool shed. A reward for doing all these jobs has been getting to spend time with the animals which is an all-time favourite activity.

 

To conclude our SAKG news for the term we would like to say a special thanks to Wendy Ruddick who has kindly stepped in for Jodie during her absence from the garden. It has been lovely having her back and we have been so grateful for her dedication and commitment to the program allowing the garden classes to run for term one. Also thank you to all the families who have kindly put their hand up to care for the animals over the break. We know that they are going to love the attention and endless cuddles. So, from the kitchen and garden team “Happy Holidays” and we look forward to growing, harvesting, preparing and sharing again with you all next term. 

 

Mrs O’Brien, Kate & Wendy