SAKG NEWS

This week in the kitchen we have been making good, old fashioned pasties with veggies and beef.  This is a great way for the kids to learn about how to size their pastry and portion their filling and to shape their pasties in various ways.  Some groups have made good, old-fashioned cornish pasties, others have made triangles, some went for the sausage roll approach and some even sprinkled theirs with poppy seeds to make them extra special.  The most important thing is that the pastry is crispy and the filling is cooked and all groups were successful on that count.  

We served our pasties with a carrot and ginger dip with homemade sesame crackers, a honey and pumpkin loaf, followed by pancakes.  These dishes are beautiful for their simplicity and it is a wonderful experience for kids to make and enjoy dishes that normally would be eaten out of a packet.  It is fantastic when they realise how easy and delicious homemade gourmet crackers are and it has been inspiring to watch them experiment with spices to enhance the flavour of the dip.  I will just mention that was an instance of experimental spice that was extremely hot, even for the chilli lovers, so moderation is the key!   We served the pancakes with a platter of condiments, homemade lemon curd, jam, whipped cream and lemon wedges and sugar.  I'd like again to thank all the people who have donated lemons, we have not only had plenty to make lemon curd but also to squeeze and freeze lemon juice portions so that we have plenty available during the off season as well.  We are very grateful, and the hard-working kids who have juiced several jugs worth of lemon juice deserve a call out.  

Our grade 1s are experimenting with cheese and cracker platters, with dips and cucumber and even tempting their taste buds with a little bit of brie and blue cheese.  Learning to cut, present and then to combine and nibble has been a great experience for them. 

This fortnight in the garden students are learning about how to make a hot compost and building one in the school’s garden. Sessions start with kids looking at a container of compost and responding to the question - What do you see in this compost?

Jodie then introduces compost as the process by which natural materials decay. Kids get to know what natural materials are available in the school to make compost. They listen to the mind-blowing fact that if we create an environment that micro-organisms like bacteria multiply, each gives off heat causing compost to get hot & things to break down fast! They also learn that compost is ready when it is dark & crumbly and can be used in the garden as a fertiliser as it has lots of nutrients. 

The students then visit the Crazy Compost area in the garden to see how a hot compost is made. Layers of brown, green and activator natural materials are added in layers. Some kids help build the layers and other chop and chat; they cut up sticks so that they are small and ready for the compost. Lastly banana peel and comfrey tea are poured on top to activate the compost.

Whilst this is all taking place some students are tending the animals and harvesting for the kitchen.