Kitchen garden

The year 3 / 4 students have enjoyed getting back into the Garden and the Kitchen this term. 

Some of the activities they have been engaging in are:

Aussie Backyard Bird Count.

We all went for a walk through the park lands near albert Park lake and began to discover all the different to the species of bird life near out Kitchen Garden at SKiPPS.

Some of the species of birds we found were:

• Australian Magpie
• Rainbow Lorikeet
• Sulphur-crested Cockatoo
• Tawney Frogmouth
• Pied Currawaong
• Magpie Lark
• Spotted dove
• Red Wattle bird
• Common Myna bird
• Sea gull

Broad bean challenge

The students also enjoyed our annual broad bean challenge. This involved all the students harvesting the plants and seeing which group can pod the most beans in 10 minutes. 

The students also weighed the beans and worked as a team to calculated how much our program has saved by growing our own produce. We managed to harvest 9.8 kg of beans.

Cooking with herbs from our native garden

To celebrate Naidoc week the students cooked with herbs from our native garden. We harvested lemon myrtle to make a herbal tea. Salt bush went into our damper and finally warrigle greens was made into fettuccini pasta.

Lately we have also been enjoying an Alfresco dining experience. Each class work together to create an amazing dining area on the deck under the canopy of the elm trees. 

Some of the dishes the students have enjoyed are:

• Salt Bush Damper with Broad bean dip
• Warrigal greens fettuccini pasta with basil pesto. (made with the pesto which was preserved in the freezer from March 2020).

All the recipes have been included in the newsletter.

Botanical drawing.

Finally the students have all had a chance to draw some of the vegetables they were able to harvest in the garden. 

Till next time happy cooking and gardening.

Cheers,

Betty