Kitchen Garden & Food Tech
Inger Furlong
Kitchen Garden Fun in 3C and 3B
3C and 3B were busy cooking up a storm during their Kitchen Garden sessions. Students prepared delicious potstickers, creamy corn and chicken soup, and fried rice. The potstickers were a particular favourite, with many students enjoying them. The filling can be easily adapted, so if you make them at home, you can choose your own flavours.
Harvesting and Cooking with 5A and 5B
Fresh spinach, oranges, radishes, parsley, lettuce and lemons were harvested from the garden and transformed into delicious spanakopita, homemade pita bread, hummus and a fresh leafy salad. The students also used eggs collected from our chickens.
Prep Students Bake up a Treat
Prep students practised their safe 'bear claw' cutting technique while preparing the remaining apples harvested from our garden. The apples were stewed with cinnamon and transformed into delicious apple pies. Students thoroughly enjoyed their creations, which were served with Greek yoghurt flavoured with honey and a touch of ground roasted cumin.
Year One Connects with Farmer Macka Live
Last week, our Year One students took part in a Smart Farming live Zoom session where they met Robert Mackenzie (Macka), a beef farmer from New South Wales. Smart Farming Virtual Classroom is an interactive digital excursion that connects students with farmers and qualified teachers.
Students gained an insight into the daily life on an Australian beef cattle farm and discovered the many important jobs involved in caring for animals and managing the property. They explored the needs of living things, learnt how farmers use technology, and also learnt about sustainability in farming.
As someone who grew up on a sheep farm, it was interesting to reflect on how much farming has changed over the past few decades. In particular, the advances in technology and sustainable practices.
Year Two Enjoys Cheese Scroll Making
Following on from their learning about dairy farming and healthy eating, Year Two students learnt how to make cheese scrolls. The filling consisted of cheese along with fresh parsley, thyme and rosemary harvested from our garden.