S.A.K.G
Chookside News
As the weather starts to cool, our girls have started laying less. However, the eggs are quite consistently large and the yolks more yellow due to the abundant green leafy scraps fed to them. In the last couple of weeks, Pretzel is broody.
This means she wants to hatch the eggs to raise chicks. It is an impossible task since we do not have a rooster, which Pretzel does not quite comprehend. It has been quite a challenge for our students to collect the eggs but we are finding ways with the help of knowledgeable parents and volunteers.
Garden News
The recent rain provided the much-needed water for our newly planted broccoli and cauliflower. The silverbeet is thriving!
The snowpeas and sugarsnap peas planted from seeds are also doing well. Check out the climbing structures our Year 4 students created to help these climbers.
The herb wicking beds were severely affected by birds over the holidays but luckily, we still have plenty of survivors ready for autumn harvest.
Kitchen News
During week 1 and 2, we commemorated ANZAC Day by baking ANZAC biscuits. We learnt that non-perishable ingredients were used to make ANZAC Biscuits due the distance they had to travel.
Students and staff enjoyed the sweet treats and ready to get back to healthy eating and cooking. We have been busy tweaking recipes to make use of the eggs and greens from the garden in the coming weeks. As always, silverbeet and herbs plays a key role in autumn cooking so here some recipe to try at home.
Recipes
Silverbeet & Parmesan Sauce with Pasta
Ingredients
- 500 g packet of spirals pasta
- 1/2 cup olive oil
- 10 leaves silver beet (stem removed, leaves chopped)
- 4 cloves garlic, chopped
- 1 cup basil and parsley leaves
- ¼ cup grated parmesan
- 1/2 teaspoon sea salt
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Salt & black pepper to taste
Directions
Bring a large pot of water to the boil and add pasta. Cook for about 10 minutes until ‘aldente’.
- While pasta is cooking, heat 2 teaspoons of the olive oil in a frypan over medium heat; cook and stir the silver beet and garlic in the hot oil until the silver beet leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool.
- Process the basil, parmesan, salt and remaining olive oil in a food processor until all the ingredients are well mixed together.
- Add the silver beet mixture and the lemon juice to the food processor and blend until the mixture is pureed. Season with salt and pepper.
- Stir the sauce through the pasta and serve.
Vegetarian Pasta Carbonara
Ingredients
- 400 g linguini
- 4 large free range egg
- ½ cup ricotta cheese
- 1 cup frozen peas
- Zest of 1 lemon
- 1 large handful spinach or silverbeet
- ¼ cup chopped herbs
- Pinch of pepper
Directions
1. Cook linguini according to packet instructions
2. Meanwhile, crack the eggs into a small bowl and beat with a fork. Season with black pepper, stir in the ricotta and lemon zest.
3. When the pasta is almost cooked, add the peas and cook for another 3 minutes.
6. Drain pasta into a colander, pour pasta back into saucepan immediately.
7. While pasta is still warm, add egg mixture, herbs and spinach and stir until pasta is well coated.
Happy growing, harvesting, preparing and sharing!
SAKG Team
Students opinion
Our dish that we made got super exciting with the recipe. It was out of this world wit a vegetarian carbonara made with our chicken eggs, aaaand how lovely was that spinach, peas and silverbeet pasta.....It was delicious, served with a healthy and perfectly balanced green tossed salad.
Everyone worked really hard and they deserved it.
Thank you for reading!
Isabella 4c
Volunteers Needed!
Due to the timetable changes, we have lost some valuable volunteers. If you would like to help with either cooking or gardening sessions, please get in touch with Ms. Crossman or your child’s classroom teacher.
