Stephanie Alexander Kitchen Garden 

Sonia Nista 

Kitchen Specialist

Now that the weather has cooled, our students are exploring some warm and inviting recipes highlighting a variety of root vegetables. 

Some of the recipes explored this term include potato, rosemary and rocket pizza served with mixed herb and garlic pesto, warm beetroot salad, creamy potato salad and beetroot and feta focaccia. 

In the kitchen we were able to take a close look at the whole beetroot, identifying the bulb, the vibrant stems and the leaves, discussing how each section can be used and prepared in various dishes. Another perfect example of root to tip cooking! 

We also had a very wobbly harvest of potatoes, small and unusually shaped, however creamy and tasty, just right for our creamy potato salad. 

With each recipe the students were able to showcase their safe knife skills, navigating their way around vegetables which are most often the hardest to prepare.

This week, we welcomed our littlest students to the kitchen, treating the Preps to their very own Kitchen/Garden experience where we prepared and shared pear and zucchini muffins. Under the watchful eyes of some wonderful parent helpers, the students used graters, cracked eggs, measured and mixed to create fluffy, veggie packed muffins. 

They took a sunny stroll through the garden to see our Autumn fruit and veggies and visited our resident chickens before coming back to enjoy their muffins, still lovely and warm from the oven. 

A very big thank you to the amazing team of parent helpers who came to assist on the day, I know our Prep students felt very special!