Stephanie Alexander Kitchen Garden
SAKGP Garden and Kitchen Programme
News - from the kitchen & garden with Chris and Eve
Our cooking and gardening classes are each Tuesday
We would love to have more volunteers in both the garden and kitchen classes.
No garden or kitchen skills required, enthusiasm to support the students as they learn is all you need.
If you would like to know more, come into the office and see Chris (Principal)
gardening with Eve
This week I was home looking after very sick Rosa so couldn't attend to teach garden classes. I thought I'd just give a few updates on where things are at with the garden generally.
* Our ducks are settling in beautifully and should be ready to head out into the orchard soon during the day to start fertilising our fruit trees and cleaning up pests. Thanks to all of the parents who have signed up to the chook and duck group and are checking on our ducks each day to keep them safe from foxes.
* We have a confirmed date for our rescue hens - they will be arriving on the last Sunday of the Term 3 school holidays. They have been rescued from a barn egg facility, which is pretty much the worst of the worst as far as chicken happiness and health goes. Unfortunately barn eggs are even worse than cage eggs as the chickens are crowded in together with no cages separating them and they become extremely aggressive. They have their beaks trimmed so that they can't fatally injure each other but the stress levels for the chickens are extremely high and they can never establish a pecking order as they would in smaller groups, with more space. They don't have access to grass or sunlight, they don't have private spaces to lay their eggs. The 'barns' (Industrial sheds) are lit up with bright artificial light for very long hours each day to trigger maximum egg production. Yes, so pretty much a chicken's waking nightmare. Then, after only about a year to 18 months of peak egg laying they are sent to the abattoir (Sorry for the rant!). Anyway.....our lucky girls have been saved from the abattoir and are going to have a forever home at TPS. Lucky hens! They are likely to be in very poor condition so I'm going to work with students to grow greens and sprout grains for protein and get them back into good health. It will be great for the kids to see them experience grass and sunshine and space for the first time!
* We are growing LOTS of tomatoes for our annual tomato sale. I need some extra help to make sure that we can get them all done without turning garden classes into child tomato-potting sweatshops 😅 I’m going to run a couple of social potting sessions for parents and friends at school so any helpers would be very very appreciated.
* Garden club has changed this term - now on Tuesdays 2:30ish til 3:30. All welcome!
* The seed suitcase in our produce cart has been restocked! Lots of seeds had sold out so check it out again if you missed out the first time.
* Community composting is starting up officially! If you want to take part just register with Jane and grab your bucket as of Monday next week. The only cost is the Bokashi Bran - also available at the office from Jane. $15 per bag, but that should last several months. I’ve made up some directions which Jane will give you with your Bokashi powder.
Cooking with Chris
This week in Cooking Grade 2 and 3 made Pumpkin Stir- Fry with Honey Soy Dressing and Rice Noodles, including a Gluten free, fat free, vegan version of the dish.
From the garden we used parsley, celery, chives, coriander, silverbeet, Long Island Cheese pumpkin (from Chris B) and eggplant from the freezer.
We worked in 3 teams to prepare the ingredients and cook the Pumpkin Stir- Fry with Honey Soy Dressing and Rice Noodles, including a Gluten free, fat free, vegan version which Vega, Ella, Oliver, Noah and Aleida made with Scout.
Each team prepared the steamed pumpkin by cutting it into 2cm cubes
Pete did a great job thinly slicing the silverbeet . Douglas and Percy stir-fried the garlic, onions and pumpkin after they were prepared by Oliver, Pete, and Owen. Then they added the sauces made by Sidney and Percy and the eggs whisked by Rui and Jayden.
As we finished using the dishes and utensils, Noah and Rui did a great job rinsing the dishes and stacked them ready to be put into the dishwasher. Vega rinsed the dishes, then Ella dried the dishes when they came out of the dishwasher.
After recess, we divided into teams to clean down the tables, set the tables with cutlery and cups, plate up the noodles, dish out the sauces, and count out the plates for the stir-fry. Everyone worked well in their teams to get the table set, ready to share what we had cooked.
Aleida and her group went out to the garden to pick wattles, jonquils and leaves to decorate the table.
Everyone enjoyed the Pumpkin Stir-Fry and Rice Noodles. Great cooking Grade 2 and 3 and thanks Emma and Scout.
This is what Grade 2 and 3 said about what they cooked and tasted.
This is divine!. Noah
This is awesome! I chopped the greens and made the sauce and organised the dishes and loaded the dishwasher. Sidney
This stir-fry is awesome! I chopped the garlic and onions. Oliver
It’s absolutely delicious. I minced the garlic very well and picked the coriander leaves from the stems. Owen
I really, really liked it. Aleida
It’s really good! I chopped the celery and organised and washed the dishes. Rui
The sauce is delicious! Pete
photos and recipes below
