Kitchen Garden & Food Tech

Growing and Cooking with Pumpkins in Kitchen Garden

Students in 3C, 3B and 5A have had a wonderful time in the kitchen, creating pumpkin and honey bread, roast pumpkin, chickpea and sage sausage rolls, and a delicious pumpkin salad. They used fresh produce harvested from our school garden, including pumpkin, spinach, silverbeet, sage and parsley, along with fresh eggs collected from our school chickens. Everything tasted amazing, and the pumpkin salad was a particular favourite! Due to time constraints, students used store bought puff pastry rather than making their own pastry from scratch. The recipes can be found below.

The beautiful weather also provided the perfect opportunity to spend time outdoors. Students made cabbage moth deterrents using recycled milk bottles to help prevent moths from laying eggs on our cabbages.  The caterpillars have certainly been enjoying the leaves!

Students also tried propagating a blue flowering salvia from our Skye Garden after noticing blue banded bees collecting nectar from it. We are looking forward to planting many more salvias around the school to encourage even more blue banded bees to visit Skye Primary School. 

Dairy Delights in Food Tech

Foundation students have been learning about how animals provide us with food with a focus on dairy farming and how these foods can be included in healthy lunch boxes. They thoroughly enjoyed making cheese toasties, and this week they prepared delicious granola that will be enjoyed next week with Greek yoghurt, as well as watermelon and apples harvested from our Skye Garden.

Year One and Two students have also been learning about how animals provide us with food through their exploration of the 'paddock to plate' journey of dairy farming. They have enjoyed sharing their own farm experiences and learning more about how dairy products are produced. Students loved making cheese toasties and are looking forward to enjoying their homemade granola with Greek yoghurt next week.

Granola is always a favourite in my house, as it can be stored in an airtight container and enjoyed for weeks as a healthy snack. My mother-in-law first gave me a jar of it many years ago, and it has become a much loved recipe that I return to time and time again. When making it at home, I like to add a cup of almonds for extra crunch and flavour.

Reducing Waste, Growing Gardens

It has been wonderful to see our Eco Warriors in action, promoting the recycling of food scraps throughout the school. Each day, plenty of scraps are collected and added to our garden compost bins, helping to create compost for our plants to flourish. If you have any food scraps from home, you are welcome to place them in the compost trolley outside the STEAM room in the mornings.