Stephanie Alexander Kitchen Garden

Kitchen Garden Update

Welcome to Term 3 everyone,

It is really wonderful to see  the students returning to school. We are really excited to be able to hold our kitchen and garden classes.

In the garden last week, the grade 3/4’s chatted about the many varieties of fruits and vegetables and some were quite surprised to learn just how many different  types of tomato, carrot and potato are available. They spent time familiarising themselves with the garden - the chooks, the greenhouse, the wicking beds and are looking forward to the return of fish into the Aquaponics System.  They were also able to smell and taste some of the herbs and vegetables grown here at school, straight from the plant.

We harvested a few cauliflowers and planted broccoli, purple cauliflower, lettuce and bokchoy.

In the kitchen, the children in Miss Kearney’s class made Mexican Rice Salad with Corn Dippers. It was great to see a number of children taste this dish, even if in the beginning they were reluctant. To their surprise they even liked it!

Please find recipes attached for “Mexican Rice Salad with Corn Dippers.” .

The theme for 1/2K this term will be “Healthy Lunchboxes”. The students  will be introduced to creative ways of making a humble sandwich through to great alternatives they can have. Below is a handy guide for making healthy and tasty lunchboxes.

Our grade 3/4 students will return to the kitchen term 3. That format will remain the same with students split into 3 groups Kitchen, Garden and Science. They will rotate through each activity on a weekly basis. All student will come together at the end of the session to enjoy a shared dining experience of the days cooking session. 

This week the children discovered different ways we can preserve our precious harvests to use throughout the year. These included Cauliflower Pickle, Tomato Relish and Chutney, Nectarine Chutney, Apple and Mint Chutney, Plum Sauce, Pear Jam and Quince Jam.

We made  yoghurt flatbread, and pita chips to use as an accompaniment as we explored the tastes and textures of  a variety of preserves made during remote learning. 

The tasting session was followed by great discussions about taste and texture. The students also spoke about the sweetness, spiciness or saltiness of each offering. Many were surprise to discover that they enjoyed the flavours on offer.

It is really exciting time for these students as they get to explore the kitchen and new foods, along with different ways to prepare old favourites. For many of these students it is the first time they have prepared food to share and to work as part of a team that requires time management and very careful reading of procedures. One of the most enjoyable parts of their time in the kitchen is the shared dining.

Mrs O’Mealley and Mrs Mitilineos 

Eggs

Our chickens are back to laying eggs a great rate. Our eggs are used in the kitchen and in our OSHC program. Extra eggs are available for purchase to our school families. So if you are need of any eggs please check with Sue O’Mealley where you can purchase them for $4.00 a dozen. The money raised from the purchase of eggs goes towards buying their feed.

Recipes