Stephanie Alexander Kitchen Garden

SAKG Programme 

News - from the kitchen & garden with Chris and Hadley.

Gardening

For the last two weeks of garden class we have experienced both very wet and very sunny weather. We have discussed these changes of weather in the class and reflected on the shift in seasons and how these are indentified in both European and Dja Dja Warring seasons. 

The rainy day provided us the opportunity to focus on inside learning, which was perfect timing for the older years levels, 4,5 &6’s who have been creating zines (small magazines). The zines are full of information about the local frogs of the Mount Alexander region, whom we have been learning about over the past two terms. The students enthusiasm and commitment to the creation of the zines has been fantastic to see! They will have a chance to share their work with the younger students in the coming week.

The warmer weather has also seen the resident reptiles on the move and we had a visit from a young Blue Tongue Lizard on Tuesday. David kindly brought the Blue Tongue into garden class for a visit with the 2/3’s which was very exciting! 

As the soil starts to warm up as we head into Spring, tasks in the kitchen garden are endless! The preps, 1,2 &3’s have been learning about the importance of soil, water and sunshine for the growth of plants and they have their own little projects in their classrooms which they are caring for and will watch grow. We also thought about what late spring and summer veggies we would like to eat and sowed seed both in the garden and in pots. We will care for these in the coming weeks and hopefully reap the rewards of their delicious fruits in time! 

Cooking

Grade F and 1 Cooking 

Week 8

Grade P1 Cooking Term 3 Week 8

In Cooking in Week  8 Grade Prep and 1 with the help of some Grade 2 students made Carrot, Potato, Cheese and Herb Fritters (Egg Free GF) that we served with Tomato and Herb Sauce.

From the garden we used garlic, Tuscan kale, perpetual spinach, celery, fennel and chives and parsley.

We worked in 3  groups to chop the greens and herbs, grate the vegetables and cheese and make the Fritters.

Sue’s group grated the carrots and chopped the Tuscan Kale, spinach, celery and herbs finely.

Chris’ group  grated the cheese , mashed the potatoes and mixed everything together to make the fritters. After preparing the fritter ingredients, everyone worked together to clean the tables and stack the dishes. Elio, Phoebe, Percy and Cooper helped to rinse the dishes and wipe down the tables.

After recess, everyone measured out dessert spoons of the mixture and shaped it into fritters. As the fritters cooked, students cleaned the tables and set the table with cutlery and plates, while Edie, April and Eden and their group picked  flowers for the table.

It was a great cooking session and everyone tried the food they cooked. Well done Preps and Grade 1s and thanks Grade 2s and Sue for your great help. 

The recipe for the Carrot, Potato, Cheese and Herb Fritters (Egg Free GF)  is attached.  

This is what P1 said about their cooking…

Infinity out of infinity good!. Alfie

10/10 for taste. Xavier

I love it! It’s the best in the world! Dean

It’s infinity x infinity x infinity good!  Luca O

I thought the taste of the fritters was really good. Eden

I made my fritters dairy free by leaving out the cheese. The sauce with the fritters was good. Edie

The best in the world!  Finn

It’s Infinity, infinity good! The sauce was quite sour. Leif

The fritters with the sauce  is mega infinity good.  Victor

Infinity x infinity x infinity good!  Luca C

Grade 5 and 6 Cooking 

Term 3 Week 7

In Cooking, this week,  we continued with our Italian Pasta theme and Grade 5 and 6 cooked  Greens and Ricotta Ravioli with Tomato and Garlic Sauce

and Scarpinocc alla Mantovana with Sage and Butter sauce.

From the garden we used garlic, parsley, chives, thyme, oregano,  Tuscan Kale, greens and spinach.

Tahj, Levi, Pat, Chloe and Heidi worked with Emma to make the Greens and Ricotta Ravioli. They measured the flour and whisked in the eggs to make the ravioli pasta dough and lightly kneaded it. While the dough rested, Chloe and Heidi and Tahj chopped the herbs and greens finely and cooked the greens lightly.  Pat and Levi weighed and grated the cheeses and mixed all the ingredients for the filling.  

Frankie, Grace and Lexi, Romy, Alfie made the pasta dough and filling for the Scarpinocc alla Mantovana (Scarpinocc is Italian for little wooden shoes which is what the pumpkin filled pasta looks like!). 

Frankie, Lexi and Grace mashed the pumpkin, grated the lemon zest, nutmeg and parmesan cheese for the filling. 

Chloe and Alfie measured the flour and whisked in the eggs to make the pasta dough and lightly mixed it, and left it to rest over recess. Grace and her team prepared the ingredients and cooked the Sage and Butter sauce to serve with the Scarpinocc.

Each group cleaned their area and stacked the dishes ready for the class to make the  Ravioli and Scarpinocc after recess. 

Pat, Levi and Tahj and Alfie took charge of the dishes and rinsed, washed and stacked the dishwasher and put away the dishes during the cooking session.

Ivy, Clem and Liv worked with Piper to make the Tomato and Garlic Sauce to serve with the Ravioli.  They chopped the garlic and herbs finely, then cooked them with the tomatoes and added some secret herbs and spices to create a delicious tomato sauce.

During recess Alfie Lexi and Romy put the dishes away and organised all the drawers with correct number and types of bowls and utensils. Great job, the kitchen is very organised now!

After recess, we all worked together to knead the pasta dough, roll it out with the pasta machine, and cut it into the shapes for the ravioli and scarpinocc. Chloe did a great job demonstrating how her family roll the dough out into perfect long thin rectangles that could be cut into squares for the ravioli. Great work Chloe your demo was great and helped us make good pasta  shapes. Everyone worked well together to make and fill the ravioli.  Ivy developed a great technique to fill, roll and shape the Scarpinocc (“little shoes”) and showed her team how to do it. 

As the pasta was cooking Patrick, Levi, Alfie and Tahj loaded the dishwasher and dried the dishes and Liv and Lexi put the dishes away.

Frankie and her team with Piper, dished up the tomato sauce and the sage butter sauce and  grated and plated up the parmesan cheese. 

Everyone tried what we cooked, and thought it was delicious.  

Great cooking and teamwork Grade 5 and 6 and thanks Emma and Piper.

The recipes are attached. 

This is what Grade 5 and 6 said about their cooking session this week…

I liked the Balsamic Vinegar with the Sage Butter sauce. The ravioli was delicious with the sauce and parmesan cheese. Tahj

The ”little shoes” with the Garlic Tomato sauce was delicious, I made my pumpkin filling, a dairy free version . Chloe

I liked the cheese and butter sauce with the vinegar and the “little shoes”. Levi