SAKG NEWS
SAKG Christmas Raffle
On Wednesday 18th December at our final assembly, we will draw our annual SAKG Christmas Raffle. Many local businesses have donated very generously and we welcome any other donations. All funds raised from tickets sold will go directly to our Kitchen/Garden Program.
Raffle sheets can be returned to the front office and paid via cash or eftpos.
Good luck!!
Kitchen & Garden News
As we head towards the end of the school year our grade 6s have been cooking something a bit special in the kitchen. For a final cooking class, we made pizzas with home-made dough and toppings of the imagination, combined with homemade blackcurrant cordial (general known as Ribena) and ice cream cones with a choice of vanilla or matcha and white chocolate ice cream. This has been a lovely way of finishing their cooking journey, hopefully with plenty of good memories and skills to take with them into high school and beyond.
Our regular classes have been making a delicious zucchini and parmesan soup, using up the last of our frozen produce from earlier in the year, wholemeal dinner rolls, a summery quiche called summer slice that has also used up the last of our frozen harvest from last summer and is like a teaser for what our ingredients will be like heading into summer next year. For dessert we made what I like to call pantry muffins, which use up lots of bits and pieces that we have left over. We start with a basic muffin batter and combine into the various fruits, frozen or dried such as raspberries or sultanas and other pantry strays like left over nuts, coconut flakes, oats, pepitas, or sunflower seeds, and even chocolate chips. A very popular combination is raspberries and white chocolate chips, followed in second place by peach and coconut.
This rotation in the garden we have been carrying out a range of jobs. We are picking cherries, making Christmas wreaths (that will be delivered to each class early December), planting the last of the seedlings, washing guinea pigs, cutting back mint and cleaning paths with the leaf blower. The students have also been busy getting the garden prepared so that it can be left to grow over the school holidays.
Supporting the kitchen students have also made blackcurrant cordial for Year 6s last lesson so they could enjoy black currant cordial and lemonade!
As the end of the year is fast approaching, we are seeking holiday destinations for our beloved guinea pigs and someone to come and check on the chickens, collecting eggs and ensuring they have enough food and water. If that sounds like something that you are keen for and able to do, please contact either Mrs O’Brien, Jodie, Kate or one of the amazing ladies in the front office.
And lastly please stay posted with regards to our “Volunteers Morning Tea”. This will be the school’s way of saying a huge thank you to all those who have helped out at the school over the year, whether it be in the classroom, kitchen, garden or at a specific function as well as those who are keen to volunteer next year and wanting to find out what it could involve. A notice will be posted on compass so keep your eyes peeled.
Mrs O’Brien, Kate & Jodie
Italian Zucchini and Parmesan Soup
Ingredients:
- 1 kg Zucchini (frozen or fresh)
- 4 potatoes diced
- 1 onion diced
- 60ml olive oil
- 5 large cloves of garlic OR 5 tsp minced garlic
- 1L of stock (see packet for instructions)
- 100 ml cream
- ½ cup chopped herbs
- 100g grated parmesan cheese
- Salt and pepper
Method:
- Peel and chop the potato, set aside in a bowl
- Peel and chop the onion, set aside in a bowl
- Remove stems from herbs and finely chop the leaves
- Grate cheese and set aside in a bowl
- Heat oil in a saucepan
- Cook garlic, onion, herbs and potato for about 5 mins, or until the onions are translucent. Keep some herbs for serving.
- Add the stock and frozen zucchini and simmer for about 15 mins.
- Blend and check the taste, add salt and pepper if it needs more flavour.
- Mix in the cream and serve with cheese and herbs.