SAKG

In the garden, the classes revived the compost by aerating the heap and adding carbon such as dry leaves. We looked at how the scraps and plant material breakdown into dark rich compost, which will boost our veggies grown in the kitchen garden. We discovered that some items such as tuna tins and fruit stickers find their way into the compost but will never break down into compost!  Compost monitors will be assigned within the year 3/4 classes, they will be responsible for collecting the compost caddy located in each classroom and emptying into the compost each day. 

We harvested zucchinis, chives, beetroot and basil from the garden to be used for cooking. The focus being, how to pick produce without damaging the plants or the soil in the garden so vegetables can continue to produce crops. 

In the kitchen, we prepared and cooked Zucchini Rosti with Horseradish Sour Cream, Orecchiette with Basil Pesto and Salad of the Imagination using the harvested produce.