Kitchen Garden

Last week, Year 3-5s worked in two groups to make two different dishes. Both were quite simple, saved food waste, and were very popular with all the kids.

After Prep-2s made lemon curd last week, using 15 egg yolks, we were left with 15 unused egg whites! What could we do but make meringues?:)

After lots and lots of whipping to make the meringue, the students discovered that it’s actually quite tricky to use a piping bag to pipe meringues. We had some interesting sizes and shapes, but they tasted great!  

The other item we made was French toast. All of the kids could easily make this for you at home on the holidays for a special brekkie.

They were also in charge of taking photos for this session, see photos below!

Foundation-2s this week created mini greenhouses using recycled fruit punnets. We’ve planted some giant sunflower seeds in them, so will be waiting excitedly for germination to take place! 🌻🌻🌻

This week our colouring competition finished up and the lucky winners were chosen. Congratulations to Charlie, Eleanor and Sienna , on their beautiful, colourful pictures of the Stephanie Alexander Kitchen Garden Mural. The winners scored some gardening gloves, giant sunflower seeds and a packet of life savers.  

Foundation-2 were doing the cooking this week and they used potatoes from the garden to make a cheesy potato bake. They are all improving their peeling, chopping and grating skills. We also used rhubarb from the garden to make poached rhubarb, which we had for dessert with lemon ice-cream. A good way to finish the term!

Years 3-5s gave the garden a good water and feed with worm juice, ready for this very warm, Spring weather. They also planted lots of heirloom vegetable seeds from the Diggers Club. Hopefully they will germinate and turn into little seedlings over the holidays, ready for us to plant out in the garden next term.