Primary School Kitchen Garden News

Stephanie Alexander Kitchen Garden Program

Kitchen-Garden News - 25th June, 2021

Wominjeka students and families,

May 11-August 2,marks in the Wurundjeri traditional seasonal calendar – Berrentak Darr Karr – Cold West Wind and Artefact Making 

As another disrupted Term is completed, I would firstly like to acknowledge and thank the Kitchen Garden volunteers, who have once again demonstrated their passion and loyalty to our students and K.G program with their on-going flexibility. I and the grade 3 and 4 students are very grateful for your continued support!

 A huge K.G thank-you to: Susie, Merran, Katie, Julie, Tom, Tarik, Zak, Susan, Nicole. Many of these wonderful people have also had to juggle personal COVID 19 impacts and have continued to volunteer when able.

Students have gardened through some very chilly days this term. However, when rugged up, tasks such as digging for Jerusalem Artichokes, raking deciduous leaves, weeding (the never-ending encroaching couch grass), planting, liquid feeding (thank-you Marnie’s family for the worm-juice donation), cutting up prunings and sieving ready compost, have kept students so occupied most have enjoyed being outside! 

We have concentrated our efforts on cold seasonal plantings: Curly Russian Kale, Tuscan Kale, Purple Cabbage, Bok-choi, Wombok, Mustard Greens, Broccoli, Cauliflower, all from the Brassica family have been planted. Students have made Cabbage moth & butterfly decoys to trick these territorial insects from laying their eggs on these plants. The ensuing caterpillars would munch away at these tasty treats. So far, our decoys have worked wonders. The students have combined this organic pest management strategy with another, surrounding the seedlings with snail/slug traps filled with a yeast/sugar/water mix.

Legumes have been planted in many garden beds. Broad beans, Snow-pea, Sugar Snaps, climbing beans and Podding Peas. We have used the stripped corn stalks as teepees, and we have experimented with a V and A shaped support structures. Garlic has been planted and successive planting of seeds, such as carrots, beetroot, chard, spinach, leeks, lettuces, parsley, spring onions will ensure a continued supply in term 3. Students have looked at legume seed structure, documented it and learnt what a seed needs for successful germination. 

The 3 R’s (Recycle, Re-use, Reduce) were discussed and very lively student opinions were shared! Students added a fourth>REFUSE! Garden saved seeds were shared with students and packaged up in beautifully decorated seed packets, paper pots and seed spheres to take home.

A special mention and thank-you to Trevor and Simon for their assistance in the on-going maintenance of the hard structures in the garden; re-using and re-laying garden edging, upgrading fencing with recycled school fences and wood have demonstrated first-hand to students the 3R’s> sustainable actions and choices.

Kitchen classes have focused on preparing and cooking a vast variety of dishes to ensure all students have an opportunity to practice many cooking methods and gain confidence in using the appropriate kitchen tools for their recipe. The harvest table has had an abundant variety of school grown edibles. Students have been so excited to harvest: oranges, lemons, cumquats, parsley, thyme, mint, rosemary, sage, bay-leaves, pineapple sage, lemon verbena, lettuces, chard, spinach, silver-beet, calendula, spring onion, nasturtium, amaranth, beetroot leaves, carrot tops, purple congo potatoes, Jerusalem artichokes, mizuna, Mustard greens, bok-choi, feijoa! Phew…..yes a fantastic list.

Botanical Drawings

Kitchen Class Photos

Recipes:

Beetroot & Chocolate Cakes

Gnocchi with Fried Sage, garlic & carrot tops

Roasted Jerusalem Artichokes, Pumpkin & Onions

Sautéed Brassicas, Leafy greens, Ginger, garlic, GF Soy

Winter Orange, Lettuce & Date Salad

If you have missed a recipe or wish to find past recipes, please go to our school website https://www.collingwood.vic.edu.au and click on newsletter archive.

Thank-you to all grade 3 and 4 students for your enthusiasm and efforts for your KG learning, it has been an exciting and enjoyable Semester, teaching and working with you. I hope you share your skills and knowledge with your families, especially over the term break. Next Semester it’s the grade 5 and 6 students turn in K.G.

As always….. when you can“garden, cook and share with those you love”

Desley Insall

Resources needed if you have any at home:

• Creative & fun clothing appropriate for Scarecrows-varying sizes
• Assorted coloured wool or string. 
• Potted cuttings of beneficial insect attracting plants eg: Lavender, Echinacea, Salvias, Butterfly plant, Daisies-all varieties & colours, no-thorn roses, natives.
• Red and purple foliage plants, e.g. red Canna

Please drop into the office or to K.G room Monday> Wednesday.

About the Kitchen Garden Program

Collingwood College students participate in our Kitchen Garden Program as part of their school curriculum in Grades 3-6. Garden classroom occur outside in all weather conditions, with students learning, exploring and practising the skills and knowledge to grow a diverse range of vegetables, fruit and herbs using organic growing methods. Students then harvest our seasonal produce for cooking a range of (95% vegetarian) delicious dishes in their kitchen classroom. The student’s learn and practise kitchen skills, techniques and terminology and also importantly, their communication skills, creativity and teamwork while dishes are being prepared.

Students, staff and volunteers sit at beautifully set tables sharing the dishes created. Voicing opinions respectfully, as all students can benefit from sharing their individual learning efforts. Knowledge is documented in Kitchen garden books and shared to our school community via email, E/news, display boards and importantly by our students.

For our students, an integral part of the enjoyment and richness of the classroom experience is the depth and loyalty of volunteering we have for our school program. These exceptional people of all ages, interests, backgrounds and skills ensure our curriculum goals are supported for our students.  Potential volunteers do not need garden or cooking experience! Attributes we seek are a personal interest to support our K.G program philosophy, assisting students in their learning around food diversity, seasonality, sustainability, garden and cooking skills. The K.G learning importantly supports and explores student’s emotional connection and enjoyment in regards to growing and cooking seasonal food. Good humour and the excitement of learning new skills and knowledge in a shared environment, the ability to commit to a day/time are also attributes we seek in our volunteers.

We welcome applications from persons in our school community, or friends/family who wish to apply to be a Kitchen garden volunteer. Please send an email to me at

Insall.desley.d@edumail.vic.gov.au

Please look at our school website (K.G page), if you are new to our school community for more information. Classes run in Monday-Wednesday. 

For those who may want to support our students and teachers in another way-we are always thank-full for people to garden outside class times or on other days. Please feel free to email me with any questions. Tours for potential volunteers will usually occur after school hours with arrangement.

With thanks,

Desley Insall

Kitchen Garden Specialist Teacher & Volunteer Coordinator