SAKG

One of my favourite things about working in the kitchen garden program is the community connections we make.  Currently, I'm enjoying meeting and getting to know the regular volunteers from within the Weeden Heights PS community - Fiona, Erin, May and Di, I'm so grateful for your interest and assistance! In the broader community, we have links with Holmesglen Tafe as we are currently hosting four Certificate IV in Nutrition students doing their placements with us. Kym, Thu, Ashleigh and Polina work with us every Monday and the program really couldn't run effectively without their knowledge, enthusiasm and supervision.  Thank you ladies!  

We have another relationship with The Source at Burwood Brickworks shopping centre. This bulk food store has generously donated pantry products to us recently and will continue to do so whenever they can.  Thank you The Source and owner manager, Samantha.  It would be great if we could show some support to them in return.  Trust me, they have amazing ingredients and staple goods.  The dehydrated pineapple is to die for! 

Speaking of support, thank you to our lemon donors.  The students and I have put them to good use in the dishes in last week's and this week's menus and also made some preserved lemons which look so pretty in their jars accompanied by bay leaves from our school garden.

As we continue with "The Term of Pasta", the students have been learning how to make simple pasta sauces, different types and styles of pasta and which types of pasta and sauce go well together.  This week we cut our dough into spaghetti as our sauce was a simple pesto which coated the strands evenly and easily.  A chunkier sauce such as the previous week's cauliflower and crispy crumbs was better suited to the broader, flatter strands of fettucine which supported the weight and chunks.

Here's the recipe for our simple and tasty mint and parsley pesto. We substituted the nuts with pepitas.

 Mint and parsley pesto