Sustainability Corner

SUSTAINABILITY TEAM

Food Cubes & Productive Garden updates: 

Have you noticed the food cubes? 

Next time you are dropping off or picking up your little Ripper, have a peek - they are between the music room and the cubbyhouse. 

For the last couple of months they have been happily growing a range of herbs, veggies and flowers. 

A small team of keen student gardeners and parents planted out the cubes in early March, and just 6 weeks later it was time for our first harvest. Thyme, kale, rosemary, parsley and soooo much delicious basil! Yum! 

We were able to put together 15 generous mixed-herb bundles to sell at our market stall, which were quickly snapped up by smiling customers. It was fabulous to see our student sustainability leaders engaging with parents and members of the Ripponlea community to share these healthy, school grown greens. 

Next up we hope to have a bumper crop of broccoli, peas, cauliflower, brussels sprouts, kale and onions.

Keep an eye out for our next market stall later this term. Isn't it amazing that we can grow all that food in such a small space? 

In Productive garden news, the crazy summer we had still brought sweet basil & zucchini to fruition.  Lee will be  selling her yummy Zucchini & Chocolate Cake in  Snack Shack soon  and Basil Butter later in the year. 

Compost & a layer of pea straw  were added  to enrich &  anticipate an abundant autumn crop, planted  last Friday morning. 

Enthusiasm was high and hands dirty as some of the Sustainability leaders helped younger Ripper children plant some old faves: Silverbeet, lettuce, parsley, thyme & chives.

We are also very excited to see some new foods being grown this autumn such as brown onions, brussel sprouts  & beautiful heirloom varieties of broccoli, mini cabbages, cauliflower, cranberries & rhubarb . 

Go have a look as they grow this term - 

The productive garden is situated by the Foundation playground .