SAKG Program
Our Chooks
One of the students favourite things about being in the kitchen garden is
interacting with the chickens.
We have five beautiful girls living in the kitchen garden providing much joy and an egg a day.
We have some very loyal volunteers who have been on the chook roster for some time but we need more.
We have a roster so that the chooks are looked after on weekends and days when the kitchen garden isn’t operating.
Duties involve letting the chickens out into their run of a morning (at drop off if during the week), checking their food and water, collecting the eggs and then locking them up again in the afternoon (pickup).
If you are interested in helping, please pop down to the kitchen garden at drop off any Wednesday or Thursday morning and ask for Andrea or ask reception to put you in contact with Andrea
Potato Gnocchi
Ingredients:
- 1 kg desiree potatoes
- 350 grams of plain flour
- 1 egg
- salt
Method:
- Measure out all the ingredients. Ensure the bench is clean.
- In a medium size saucepan place the potatoes with their skin on. Cover with water. Bring to the boil and cook until tender. Test by sticking a skewer in, if it slips out easily it is tender.
- Drain. When they are cool enough to handle, peel them.
- Pass the potatoes through a potato ricer, straight onto a nice clean bench. Sift the flour over the top, and using your hands very gently mix it together. DO NOT OVER MIX. Add a pinch of salt, and the egg. You may need a little more flour.
- Divide into 5 pieces and roll into a long 2cm wide sausage. Cut into 2cm lengths. Roll each piece along a fork to cause indentation. Place on a tray which has been lightly sprinkle with flour.
- Bring a large pot of salted water to boil carefully transfer the gnocchi in one at a time, when they float to the top they are done. Simmer in two batches. Scoop out with a slotted spoon. Transfer to a large oiled dish.
Burnt Sage Butter
Ingredients:
- 100 grams of unsalted butter
- 16 – 20 sage leaves
- salt and pepper
- ¼ cup of parmesan (optional)
Method:
- Chop the butter
- Remove the sage leaves from stem.
- Place the butter into a large frying pan over a medium heat. Cook until melted, add sage leaves. Swirl the pan often for 4 – 5 minutes or until leaves are crisp and butter has turned a deep nut brown.
- Season with salt and pepper.
The Stephanie Alexander Kitchen Garden volunteer roster for TERM 1 is now available!
When you arrive to volunteer, always enter the school via the main Tooronga Road gate and sign-in at reception before walking down to the SAKG.
To sign up, please click on the link below that matches the year level & class that you wish to sign up for. From there, select the class by clicking the tab at the top of the page. You will then need to enter your name and phone number.
Please note that all volunteers, including grandparents, must have a current WWC to volunteer in any capacity at ASPS.
Sincere thanks for your support!
Bec O'Connell - SAKG Volunteer Coordinator