Stephanie Alexander Kitchen Garden 

Kitchen News

The garden is providing the kitchen with some great produce.  This includes silver beet, pumpkin, garlic, rhubarb, curry leaves, coriander, parsley and leafy greens such as, lettuce, spinach and baby beetroot leaves.  Students even used snow pea tendrils and edible flowers in the salad dish for this menu.  Nothing beats a homemade salad dressing for adding flavour to raw vegetables and all the platters of salad were finished each class.  The crunch of toasted pepitas (pumpkins seeds) on top added another layer to this dish.  Did you know you can save, wash and dry your own pumpkin seeds very easily? 

The students loved the curry!  I thought it may be too spicy for some, but the reaction was overwhelmingly positive.  We could have doubled the flatbreads we made and they would have disappeared too.  Our sweet dishes are always fruit based and this week’s pudding (using preserved peaches from our summer garden) was paired with Vanilla Greek Yoghurt. 

This week we will welcome a new volunteer to our Wednesday morning classes.  Nancy comes from Columbia and loves cooking and working with children.  She will fit right in!  Our long serving community volunteer, Annabel, has been busy using the bumper quince harvest to make more Quince and Ginger Jam.  Keep your eye out for a Facebook post letting you know when the jam will go on sale!

If you know anybody in the community, including retired or semi-retired older folk, who like working with children, please send them our way.  Community volunteers add a wealth of experience and enthusiasm to the SAKG program.  Please note that community volunteers just need a Working With Children Check (free for volunteers) and an interest in the SAKGP.  We would love to welcome them!

Menu Three:

Pumpkin Madras Curry

Indian Flatbread

Leafy Greens Salad

Peach and Rhubarb Pudding

SAKG - Term 3 Timetable 

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