Stephanie Alexander Kitchen Garden 

Sonia Nista  

Kitchen Specialist

Spring has sprung and the sun is out, which means growth! 

After the huge broccoli harvests, we saw in winter, we are now seeing the fruits of our student’s labour in the wonderful harvest of pak choy and silverbeet. Upon our return from the holidays some of our garden beds are now also abundant in parsley. This herb is often self-seeded and can grow like weeds which is why we continue to talk about using what we have and coming up with new ways to use the produce. 

In our current menu the students are creating tabouli served with pita bread and sauteed greens. These are very simple dishes, full of flavour but most importantly, fresh and seasonal. There were very few students who had previously tasted this popular Middle Eastern salad, so it was wonderful to see the students try it for the very first time. 

In this menu we practised measuring using different units of measurement and of course, knife skills and techniques. It was great to see how much our year 3 students had remembered since their last kitchen sessions in Term 2. 

Next stop, Japan!