Stephanie Alexander Kitchen Garden

SAKGP Garden and Kitchen Programme 

News - from Chris and Mel in the kitchen & garden

In our last Cooking session of the year, Grade 456JC  cooked Broad Bean and Greens Wontons with Broth, Vegetable Gyoza, Eggplant Miso Salad and 2 Salads of the Imagination.

We used the ingredients we froze and preserved during the year, including eggplant, broccoli, green beans, broad beans and greens and potatoes. It was great to be able to use the eggplants we baked and froze at the end of summer.  We also used  the Broad Beans and Greens Wonton mixture we froze last term  From the garden we used mint, garlic chives Silverbeet, Green Onions, Celery and Garlic.

Hirini, Tahj, Levi and their group prepared the greens and onions and potatoes and blended them for the Vegetable Gyoza.  Jess’s group prepared the baked eggplant and made the dressing for the Eggplant Miso Salad.  Sophia and Lanie used the grated carrot, cucumber, chilli and herbs (left over from the Graduation dinner) to create 2 delicious Salads of the Imagination. Zara and Gracie created a delicious broth to be served with the wontons. Beatrix and her group added extra sauces and flavours to the Broad Beans and Greens mixture.  After recess, we worked in groups to make the Wontons and Gyoza.  Beatrix, Lanie and Elsie cooked the wontons in boiling water and Levi and Anais fried, then steamed the gyoza.  While the wontons and gyoza were cooking everyone else worked together to set the table, wash and put away the dishes.  Everyone enjoyed the food we cooked today.

Photos and recipes are attached.

Well done, students and teachers for a great year  of growing and harvesting the veggies and herbs and preparing and sharing many delicious dishes.