SAKG- Year 1C & 6J

SAKG Kitchen Garden Program Update

Classes 1C and 6J have been hard at work in both the kitchen and garden, growing, harvesting, and cooking fresh, seasonal produce.

Class 1C:

In the kitchen, 1C crafted a delicious menu featuring fresh ingredients harvested from our garden. Their culinary creations included:

• Pasta with parsley butter

• Wattleseed damper

• Desley’s Mum’s silverbeet, potato, and tomato curry

• Winter tabbouleh

• Fennel, radicchio, and chickpea winter salad

• Broccoli thoran

• Wattleseed biscuits

• Saltbush soda bread

Meanwhile, in the garden, 1C stayed equally busy with:

• Harvesting herbs and vegetables such as parsley, rosemary, thyme, and silverbeet

• Planting seeds in seedling trays

• Raking autumn leaves to add carbon to the compost

• Propagating rosemary through cuttings

Class 6J:

Class 6J enjoyed a special truffle hunt and tasting experience, thanks to Kristy C who brought in homegrown truffles. Students observed how a trained dog locates the truffles underground and then savored them in a rich truffle cream pasta sauce.

Their recent kitchen creations include:

• Sweet potato salad

• Lemon myrtle pasta with truffle cream sauce

• Wattleseed pikelets

• Spiced potatoes and seasonal greens

• Warrigal greens pasta with sage butter sauce

• Desley’s Mum’s silverbeet, potato, and tomato curry

• Wattleseed damper

• Winter tabbouleh

• Fennel and radicchio salad

• Saltbush soda bread

• Broccoli thoran

• Shanghai noodles with beef and garlic chives

In the garden, 6J combined science with sustainability by:

• Raking dry leaves and aerating the compost to promote healthy soil

• Planting celery, onions, and lettuce

• Continuing regular weeding and garden maintenance to support seasonal planting cycles