SAKG 

SAKG - Stephanie Alexander Kitchen Garden Program

 Level 3 & 4

Students have been busy in the kitchen classroom cooking:

Chicken and ginger wontons in a chicken broth soup

Coconut, lemon macaroons

Pearl couscous, zucchini, cherry tomato salad

Vegetables and pink egg, lettuce salad with a tangy citrus dressing

Rhubarb and lemon muffins

Our menu is planned by the freshly grown ingredients harvested from the SAKG vegetable garden.  We managed to harvest the last of the zucchini to make the pearl couscous salad with the grade 4's.

The lettuce in the top garden was the hero in the Vegetables, and pink egg, lettuce salad. 

Students harvested the lettuce, broccolini, along with flowers, and eggs. It was interesting to observe the excitement, that came from growing our own lettuce!

If  you have a chance visit our bottom garden and take a look at the Tree Daliah. This is the first year it has flowered.