Kitchen Garden and Food Tech

Harvest, Create & Enjoy in Kitchen Garden

Although the weather has been chilly, it hasn't stopped our students from getting busy in the garden. They have been hard at work planting potatoes, edible pansies and lettuce.  Our apple trees have also received their annual winter prune.

Students harvested spinach, parsley, fresh herbs, carrots, radishes, peas, lemons, river mint, saltbush and mint from the garden to create the delicious recipes featured below. 

It's wonderful to see our fresh, seasonal produce transformed into healthy and tasty dishes.

Year 3 & 4 Students Get Grating and Chopping in Food Tech

With an abundance of fresh cauliflowers harvested from the garden, our Year 3 and 4 students put them to good use by making delicious Vegetable Shreddies and Cauliflower, Potato and Bacon Soup. 

Students explored the Australian Guide to Healthy Eating, learning what counts as a serve of vegetables and the recommended number of serves children should eat each day. They also discovered how choosing and preparing a variety of vegetables can support healthy eating habits.

During the cooking sessions, students practised using graters and knives safely and demonstrated safe food handling and good hygiene.

The Vegetable Shreddies and Cauliflower, Potato and Bacon Soup were a delicious way to enjoy the garden harvest.  I've included the recipes below.  I like to add cheese, herbs and chilli flakes to my vegetable shreddies when I make them at home.  

Year 5 & 6 Students Create Vietnamese Rice Paper Rolls and Muffins

Our Year 5 and 6 students selected ingredients for their rice paper rolls, considering their taste, texture, colour and nutritional value to create a healthy and delicious meal.

One of the highlights was using fresh native river mint from our school garden to add a unique Australian flavour.

This week students explained how the properties of foods, including their sugar content, influence food choices and preparation for healthy eating.  They compared foods with different sugar contents and identified healthier options and suggested ways to prepare foods using less added sugar while keeping them tasty.

The students worked in groups to create delicious Up and Go Breakfast Muffins.  They used chopped apples for extra flavour.  I love adding frozen raspberries to my muffins.

Here are the recipes if you would like to try them at home.