Stephanie Alexander Kitchen Garden 2025

Today marked week four of the Stephanie Alexander Kitchen Garden Program with 3/4N. The students have been doing so well, and it has been rewarding to see them becoming more confident in trying a variety of flavours and textures. Their willingness to explore new foods reflects their growing curiosity and enthusiasm for the program.

After returning from a family holiday, I was delighted to see the garden showing the first signs of spring, with cherry blossoms beginning to appear. A truly beautiful welcome back. In addition, we have been working with Foundation and their buddies to plant bursts of colour around the school. Together, we brightened the entrance near the flagpole and added more colour to the front of the office. These small but meaningful contributions are creating a welcoming and vibrant environment for our school community.

In the kitchen this week, we had the pleasure of cooking with a beautiful pumpkin that was harvested from the garden back in June. It had ripened perfectly and, paired with fresh spinach, was transformed into a delicious pasta bake. The students also prepared a vibrant green bean and tomato salad, with a mustard dressing that added just the right amount of tang. To finish, we enjoyed a taste sensation with zucchini bread for dessert. This dish was especially rewarding, as even our fussiest eaters gave it their stamp of approval. It was wonderful to see students not only trying new flavours but also appreciating the journey from garden to plate.

The integration of garden produce into our cooking continues to highlight the true spirit of the Stephanie Alexander Kitchen Garden Program—connecting students to the joy of fresh, seasonal food while building skills and confidence in the kitchen. Thanks to our volunteers - Frank (Louis’s Dad), Samantha (Henry's Mum) and Jess (Oliver’s Mum). We really appreciate the time you have given us.

Arigatou!

Mrs Tammie Siegert

Student Reflections:

Archer - I made veggie sausage rolls and it was fun. It had pumpkin, carrots and feta cheese. I grated my finger by accident.

Sienna - Today for the SAKGP my group (Eggplants) and the tomatoes, also got to do gardening. There, we didn’t do much of getting vegetables, but we did plant new trees for the national tree day. Today we made vegetarian sausage rolls, warm potato salad, cheesy vegemite scrolls and a roasted capsicum dip.

Jai - I worked with Frank and I made sausage rolls. I had to roll the meat. We put the rolls on a tray and put them in the oven. There was a dip with carrots that looked nice.

Louis - I finally made the bread. I’m so excited to eat the zucchini bread but that's besides the point, the zucchini bread is made out of zucchini, eggs, flour, cinnamon, vanilla extract and oil.

Teddy - Today, I made cheesy vegemite scrolls. I learnt how to make dough. First you get some flour and salt and mix them together. Then you get the milk and a big wooden spoon and pour the milk into the flour and salt. With the spoon, you mix it all up to make dough. You put cheese on it. After you flatten the dough put the vegemite paste on it.

Ellarose - Today my group made the salad. It was called Green beans and tomato salad. I liked chopping the beans and tomatoes because it was so satisfying to cut. I was really careful because I don't want to cut my fingers off, I mean who wants to cut their fingers? The dressing was mustard and olive oil with some sugar mixed together.The funny bit was when I was so tempted to eat a tomato.

Yasmin - Today we made pumpkin and spinach pasta bake with Mel. So the ingredients are pumpkin, ricotta and parmesan cheese. First, you cut the pumpkin ( get some help from an adult). Then you grate the cheese. Boil the pasta for 10 mins. While you are waiting you can take the pumpkin skin and cut them into cubes. Next add this spinach to the pasta. Get the risotto and one bowl, put the risotto in and cheese and mix it. Then mix the pasta with the risotto and mix it all together. Then get one tray and spread it all together. Then bake it and there you go .

Teddy D - I was in a salad group. We made a salad with tomato and green peas.

Lachlan - Today in SAKGP I cooked in a Dip group with my family friend Jess. We got to grate the cheese then I got to peel carats and chop it for the pea and parethen. And that's what happened today.

Ava - Today i cooked zucchini bread, we also put Vanilla paste and cinnamon and eggs and even Flour. We mixed all the ingredients and then put in the tray and then we put it in the tray and then we put in the oven

Oliver - Today i cooked zucchini bread, we also put Vanilla paste and cinnamon and eggs and even Flour. We mixed all the ingredients and then put in the tray and then we put it in the tray and then we put in the oven

Sienna - Hello, I'm Sienna and I'm here to tell you about SAKGP. Today we made Zucchini bread, spinach and pumpkin pasta bake, peas and parmesan dip, and a tomato and green bean salad. I was originally in the dip group but since the bread group only had 3 kids in the group, Mrs Siegert said that I could work with the bread group. For the bread group we added 2 cups of self rising flour

Jacob L - This week for the main meal they made a spinach pasta bake,bread group made a zucchini slice,salad my group made a pea and tomato salad. We harvested the tomatoes outside our classroom!!!

Aria - Today I made pumpkin and spinach pasta. The ingredients were pumpkin, spinach , pasta,ricotta and parmesan cheese. First boil the pasta until it’s ready. Meanwhile grate the parmesan cheese. Next get one cup of ricotta and put it in the bowl with the parmesan.

Jacob W - I was in the zucchini group. I cut out the pumpkin skin and put it in a bowl. I put broken pieces in the bowl. I made spaghetti and put them in. In the spaghetti the teacher cooked it and put it in the oven and made sauce for the spaghetti.

Mason - Today I made a green bean and mint, cherry tomatoes salad, Nikki Sensei helped me, we started out finding the ingredients. I was tasked with finding the white wine vinegar. Then we started chopping some of the green beans and then some cherry tomatoes, they smelt bad to me but everyone else said they didn't. Then I started picking off mint which went into the sauce. Then we packed up and I got a tea towel, helped clean and put the tea towel away, wandered around then picked up a mop and helped clean up. I also have to wash tea towels this week. I hope you enjoyed my reflection on this SAKGP week.

MACS Flourishing Learners - Vision for Instruction