SAKG 

In kitchen classes over the past fortnight, grades 3 and 4 students discussed the change of season and the nutritional foods eaten in Winter. We cooked Minestrone soup. There was lots of chopping of ingredients and attention on handling hot soup. 

We also made herb bread in flowerpots, topped with pumpkin seeds and sunflower seeds.

Students kneaded the dough, weighed equal portions, then topped each dough with pumpkin seeds and sunflower seeds.

In garden classes, students managed to plant a few varieties of Brassica, Kale, Broccoli and Cauliflower. Leaf collection for the chook pen was an active team activity by many groups. The rakes have also been in good use recently!

Thank you to all the wonderful volunteers. Your support throughout each class gives every student the opportunity for a safe, enjoyable and hands-on experience.

Dimi Mioni

SAKG Coordinator