3-4 S.A.K.G 

The end of the year is approaching so fast that we are beginning to prepare for the long summer break garden shut down. We harvested leeks, onion, garlic and more potatoes. The fantastic garlic crop needs to cure and dry out for several weeks before long term storage. Although the chickens are getting towards retirement age, they are still giving us plenty of eggs to cook with. We planted sunflower seeds collected last summer in the main bed outside the Northern Building. Hopefully upon the students return in 2024, we should have the most glorious sunflower bed for all to enjoy.

In the kitchen. students have thoroughly enjoyed making lots of different dishes using the seasonal ingredients harvested from the Brookside garden.

Eating a Rainbow Incursion

This week, students attended the Eating a Rainbow Incursion where Jess from Melton Health introduced students to the many different tastes and colours of fruit and vegetables. Students enjoyed learning about the health benefits of eating a variety of colours.

I learnt that broccoli is good for helping you do your homework because it’s good for your brain. Did you know that your taste bud changes every 2 weeks? Jarben 3D

We tried spinach, kiwi fruit, carrot, pineapple, tomato, lemon, cauliflower, dates, corn, mushroom, blueberries, strawberries, spinach, beetroot, capsicum. We described the food after tasting them. Some we loved but others are tasteless, these are some words we used; crunchy, sweet, sour, bitter, soft, juicy and hard. Rachel 3D

Lastly, a massive thanks to our wonderful volunteers who have given up your time to assist in the kitchen. 

We appreciate you!

SAKG Team