SAKG NEWS

This fortnight students are being kept very busy in both the kitchen and garden but at the same time having lots of fun.  In the kitchen the theme has been ‘PUMPKIN’ for Grades 3-6 with a great range of dishes being created.  From pumpkin and sweet potato soup to pumpkin and date scones, pumpkin and honey bread and lastly pumpkin and sage risotto.  All have proved to be very popular and we have included the recipe for the risotto in this weeks edition of the newsletter. Students have also been learning interesting facts about pumpkins.  Did you know that pumpkins are: a fruit, made up of 90% water, a part of the marrow family, grown on a vine and can be served in either sweet or savory form?  What the students have been discovering is how delicious it can be.  For Grades 1&2 our delicious ANZACS continue to be made along with soup of the imagination and warm buttered toast.

Out in the garden a great deal of action is taking place. Some groups have been busy with seed saving from a range of plants (pumpkins, sunflowers, parsley, celery, broccoli and plums). Garden beds are being prepared with students learning about pH testing of the soil and drainage.  Students have also been helping install netting over some garden beds to keep those pesky birds out.  A favourite activity has been decorating pots and then planting strawberry cuttings, with many students opting to take them home.  And we can’t forget our adored animals, with students giving them lots of attention and cuddles, along with ensuring their cages and coop are clean and well maintained.

Having said good-bye to any warm weather you will see the return of our community share garden this week.  Please call by and take advantage of some fresh garden produce such as rhubarb, parsley and lemons, our potted plants (strawberry), garden pots and seed packs.  Also if you happen to have anything you would like to share please feel free to pop on the shelf or in the trolley which is located outside the garden gate for all the community to enjoy.

Lastly a call out for any volunteers. Assistance in both the kitchen and garden is always in need and can take place in a variety of ways, whether it be working with small groups of students cooking a dish to weeding a garden bed. The job list never seems to end and any assistance, big or small, will be greatly appreciated. If you are interested, all you need is a current Working with Children Check (Volunteer Card – free), which is available online and to have completed an induction (information) session which we run here at school. Please contact the ladies in the front office, Mrs Ruddick or Mrs O’Brien and we can assist you with this.

Mrs Ruddick, Mrs O’Brien & Lyn

Pumpkin, Sage and Feta Risotto

Ingredients

• 800g pumpkin, peeled, seeded and cut into 2 cm cubes
• 3 cups chicken stock
• 1tbs olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 250g Arborio rice
• 2/3 cup of verjuice
• 75g baby spinach leaves
• 45 g of pine nuts, lightly toasted
• 80g feta cheese, crumbed
• 15 sage leaves, finely chopped
• 20 sage leaves, extra for garnish

Method

1. Preheat oven to 180 degrees.
2. Place cubed pumpkin on a lined baking tray.  Roast for 25 minutes or until tender.
3. Dissolve stock cubes in 3 cups of warm water in a saucepan and bring to the boil.  Reduce heat to hold temperature at a gentle simmer.
4. Heat oil in a large heavy based saucepan over a medium heat.  Saute onion until soft.
5. Stir in garlic, onion and chopped sage.  Cook for a minute then stir through rice until it appears slightly glassy.  Add verjuice and cook stirring continuously until the liquid has reduced by half.
6. Add ½ a cup of stock at a time, stirring constantly.  Allow the liquid to be absorbed before adding more stock.
7. Continue cooking for about 20 minutes or until the rice is tender yet a little firm to bite.
8. Add pumpkin, cover and let stand for 5 minutes.
9. While this is standing gently fry the extra safe leaves in a little butter.