Stephanie Alexander Kitchen Garden 

Stephanie Alexander Kitchen Garden 2025

Over the past two weeks, 3/4M have been diving into the Stephanie Alexander Kitchen Garden Program with gusto! 

After the school holidays, our young gardeners rolled up their sleeves to tackle the overgrown garden beds. We had Mrs. M who came to join us as well. They discovered the importance of weeding—learning how to identify pesky weeds and gently remove them to protect our precious veggies. The students also got to see fresh lettuce grown from the seedlings that were planted before the school holidays! It was great to see the produce come to life!

Last week we made pumpkin soup and this week we made tomato and basil with mashed potato.  We also got to make Anzac Biscuits for the lead up to Anzac day. Some were a bit crunchier than others but ended up being so yummy either way!

This week we made Vegemite Scrolls, they were so yummy and dripping with tasty cheese.  The mashed potatoes were made with love and hard work as we had harvested the potatoes in the morning during gardening time. The Greek salad even had fresh Cos lettuce from the garden too.  It was so tasty and full of green goodness. A HUGE Thank You to Our Superstar Volunteers who in two weeks have given up their time to help us. These people have been Jeff (Annabelle’s Dad), , Wendy (Naomi’s Mum), Mandy (Charlie’s Godmother) and Rob (Lannah’s Dad), Donna (Sophia’s Mum) and Elizabeth (Oscar’s Mum).

Your time, patience, and encouragement have helped our students grow both veggies and confidence!  We look forward to more garden-fresh delights in the weeks to come followed by lots of cooking skills in the kitchen. 

Arigatou! 

Mrs Tammie Siegert

Student Reflections:

Annabelle:  Today in the SAKP I made ANZAC cookies. I made them with Anesh, Henry, Marisol, Lannah and my dad. It was really FUN. Then, we helped dry the dishes. After drying the dishes, we wrote reflections for the newsletter. Finally, we ate all the things that were made. 

Jeremy: Today in SAKP, I did the pumpkin job. It was super hard because we had to chop the skin off and also put it into the compost. When you put the skin off to the compost, it helps feed the worms and our soil. This will help make plants and fruit grow. SAKP is the best!

Matthew: Today we made ANZAC biscuits using ingredients like sugar, butter, and plain flour. Jeff and Rob were helping us make anzac cookies. It was fun making Anzac cookies.

Oscar: Today we had lots of helpers and we made pumpkin soup and also chopped lots of pumpkins! It was fun with all the helpers that came today including the amazing teachers who gave up their time to just help us cook. I also chopped some potatoes into small pieces for the pumpkin soup. It was also exciting having 2 helpers on our table. I feel proud of myself for being able to use a sharp knife safely.

Sophia: Today we made pumpkin soup, salad, carrots and dip and ANZAC cookies. I made the pumpkin soup and the pumpkin was a little hard to cut but I got some help. I loved the taste of it. I'm so excited to make it at home.

Kelsey: This week, I was in the main meal group and we made pumpkin soup. I had to cut up a pumpkin and potato. Mel, Elizabeth, and Isabelle helped our team, so we got extra help. I was excited for the ANZAC biscuits that were made by eggplants group with Jeff and Rob.Tomato stayed back to help wash dishes and set up.

Atticus: Today I made a salad. When I cut the onions, my eyes were watery and they were stinging. We added olives, onions, tomatoes and sugar .The onions made me stop cooking so i had to stop early. Most of the students’ eyes were getting watery.

Marisol: I loved the food that we made today because we got to make ANZAC biscuits. You would be very impressed because we worked very hard. St. Marks is the best because it got even better when we did gardening today. This was the best day ever. Anabelle, Henry, Lannah, Matthew and Anesh helped out.

Viaan: In the zucchinis group, we made an italiano salad.It had onions,lettuce,olives and corn. It looked very tasty.I chopped the tomatoes and olives.It was very fun.

Henry: This week I was making the bread and we made ANZAC biscuits. We added flour, water and golden syrup.

Miller: Today was exciting! We did cooking , used computers and Art was fun. We cooked pumpkin soup & a dips plus ANZAC cookies!

Sienna: Today I made salad.The ingredients were onions,olives,tomatoes and this sour and sweet oil. Nikki Sensei was helping us make all of that and it was super fun. Nikki Sensei said that I had to try the sweet but sour oil. It tasted like sour watermelon essence.I asked Nikki Sensei about how to make it. The ingredients were oil, vinegar and sugar.

Lannah: We would like to say thank you to all friends and family for helping us with the tomatoes to make the salad. The eggplant group made the dip, the carrots made the bread scrolls and the zucchinis made the main meal called potato mash with tomato and basil sauce.

Alexia: Today at school we did cooking. We made four different types of food.  We made Greek salad, mashed potatoes with a tomato and basil sauce, pineapple and onion rings dip with carrot sticks and bread vegemite scrolls. So the helpers' names were Donna (Sophia’s mum), Jeff (Annabele’s dad), Wendy (Naomi’s mum) and finally Mandy (Charlie’s godmother).

Aaliyah: Today in the SAKG Cooking Program, 3/4M, my class made Greek Salad, Cheese and Vegemite Scrolls, Mashed Potatoes with tomato and basil sauce and pineapple and onions dip. In my group, Tomatoes we made Greek Salad. I peeled and cut cucumbers. Then while after cutting the lettuce I accidentally cut myself! I had to tell Naomi’s mum (Wendy) to grab a bandage. After I got a bandage from Ms Siegert I cut more lettuce again with Lannah and Naomi. Then we made the sauce made of red wine vinegar, olive oil and salt. It looked super cool because the olive oil and red vinegar didn’t mix at the start and they were separate! Lannah had to help me mix it up. Then we finished and cleaned up after we cut some olives.

Naomi: Today we made delicious vegemite scrolls, potato mash, salad and a dip. The tomato group made the salad, the carrots made the bread scrolls,the eggplants made the dip and the zucchini group made the potato mash. The ingredients are all non-meat ingredients. I made the salad and I cut the spring onions, capsicum and feta cheese.

Alexi: Today I made the main meal, which is mashed potatoes and tomato sauce. The bread is vegemite scrolls, the salad is a Greek salad, and the dip was pineapple and green onion. My job was to scrape the skin off the potatoes with the peeler.