SAKG

Stephanie Alexander Kitchen Garden News

At the end of Term 3, Year 3 students busied themselves with a paving project using the recycled pavers. These pavers represents the Brookside’s history because families of past and current students made donations and had special designs etched into them.

Some of these pavers now form part of a new wider and more functional path through the large garden bed outside the Northern Building. Although the path is rustic and wobbly, it showed the students’ love for working with their hands. They absolutely owned it!

Since the addition of our lovely ladies (yet to be named chooks), students have been learning about composting to ensure the chooks are receiving a suitable diet. Already, we are seeing a more sustainable Brookside, and so much enjoyment by the students from   having school pets. Thanks ladies!

In the kitchen, learning how to make bread continued so everyone had the chance to experience the process and kneading techniques. We made soups using the abundant silver beet, broccoli, cauliflower and herbs harvested. The discussions centred around the importance of eating lots of vegetables and different ingredient groups.

We even discussed about the differences in the appearance and taste of produce in each vegetable family such as; rainbow chard and silver beet, curly and continental parsley, red and brown onions, chives and spring onions.

See if you can spot some of these differences in two of the attached photos.

Never had lentil soup and don’t like silver beet? Cook this easy soup recipe below and you might change your mind but don’t forget to invite your child to participate:

Lentil and Vegetable Soup

Ingredients:

1 onion

1 carrot

1 stick celery

1 potato

1 clove garlic

2 table spoons olive oil

1 ½ cups red lentils

1 litre vegetable stock

¼ cup chopped herbs (coriander, parsley)

4 large silverbeet leaves

Steps

• Dice onions, carrot, potato, celery, silverbeet and garlic
• Heat a large saucepan on medium heat, add oil and cook vegetables for about 5 minutes.
• Add lentils and warm chicken stock. Cover and boil for about 20 minutes.
• Add herbs, chopped silver beet leaves, salt and pepper to taste. Cook for another 5 minutes and serve with tasty bread rolls.

Happy growing, harvesting, preparing and sharing!

SAKG Team