SAKG

In the garden, the compost is looking and smelling amazing due to focus on adding air, water, carbon and nitrogen each week! We harvest from the garden each week, picking zucchinis, tomatoes, beans, rocket, parsley, basil, sweetcorn and potatoes. We have planted blueberry bushes and a lemon tree. 

In the kitchen, we prepared and cooked delicious dishes including; bread rolls, green bean and tomato salad, apple muffins, baked ricotta & spinach gnocchi, beetroot roasted with orange dressing, nasi goreng, Asian coleslaw, Asian noodle salad, zucchini soup, green beans with Moroccan tomato sauce, bruschetta two ways, rhubarb/apple muffins, potato gnocchi, salad of the imagination, tomato pasta sauce, and rhubarb crumble. 

Congratulations to the student who attained their knife licence. Students needed to demonstrate how to safely set up and pack up equipment, then safely cut vegetables following our knife rules using the Bear Claw, Bridge and Chop and Rock knife holds.

A massive ‘thank you’ to the volunteers who’ve supported the 3/4 classes this term for gardening and cooking sessions.