S.A.K.G

Kitchen and Garden News

A joint effort between SAKG and HOL resulted in the newly landscaped garden area. We moved a huge pile of soil and mulch, created a new compost heap and begun the construction of fencing. The chicken coup was cleaned out.

The top layer of mulch from the coup provided a nutritious layer for our “lasagne” garden bed, which we have been learning about for the past few weeks. It was a hard day in the garden and we are very proud of our effort.

The beds are now ready for Autumn planting. A massive thanks to the HOL boys and the volunteers.

In the kitchen, we harvested beetroot, herbs, cherry tomatoes, zucchini and mushroom. We used most of these ingredients to create delicious pasta dishes, beetroot salad and garlic bread.

For the beetroot salad, we grated beetroot, carrot, chopped chives and spring onion. We dressed the salad with honey, salt, lime juice, olive oil and pasta. The beetroot salad tasted kind of sour but we really liked it. I used the bridge technique to cut chives. Bree 4C

We learnt about pasta shapes and what they look like, some of these names are gnocci, spagtheeti. To go with our pasta, we made garlic and herb bread. To cut the bread, we had to use our claw technique. Britney 4C

The SAKG Team