SAKG

In the kitchen garden Preps have planted sunflower seeds in terracotta pots, the same pots used to cook bread rolls. The seeds will hopefully germinate and be ready to take home this term.   Preps harvested rhubarb stems and broad bean shoots, selecting the best part of plants to pick in order to ensure future harvests. 

Preps have prepared and cooked some delicious dishes including; seasonal savoury muffins, roast pumpkin/chickpea/sage sausage rolls, rainbow slaw, fried rice, seasonal tips risotto, rhubarb crumble, salad of the imagination, and Indian flatbread.

A massive thank you to the volunteers helping during the cooking and gardening sessions. This program would not be possible without you.