SAKG

SAKG Updates

These past two weeks have brought some varied weather to our garden, but the plants have proven resilient, bursting to life! We have so much produce including sweetcorn, eggplant, tomatoes, zucchini and our sunflowers have bloomed big and beautiful. We cannot wait to harvest and utilise this produce next week in the kitchen.

The students have also been hard at work beginning planting for autumn and winter with Brussel sprouts, broccoli, lettuce and carrots planted this week.

In kitchen sessions we have been exploring the use of the whole plant and preserving. We made salads with plenty of beautiful herbs and flowers from the garden. We also took some fennel flowers and dill to make dill pickle cucumbers which we will use for many more classes throughout the semester. The Grade 5’s and 6’s were asked to give feedback on what they would like to learn in kitchen this year. Many responses spoke about learning knife skills, baking techniques and an overwhelming curiosity about how to make sushi. So this week we created Japanese cuisine. Our menu consisted of Sushi (using pickled cucumbers and fresh vegetables), Japanese curry, Okonomiyaki (Japanese savoury pancake) and coconut kaffir lime tapioca pearl pudding with peaches! The students worked very efficiently and care was taken in every process, including plating. It was an amazing session with many more exciting menus and classes to come.

Our program of course could not run to its full potential without our inspiring volunteers, thank you so much, you make this program incredible and you are an absolute pleasure to work with.

If you are interested in volunteering, please contact the office or Miss Davis.

Classes this year are on Mondays

Kitchen

5/6M - 11:30am-1:00pm

5/6A - 2:10pm-3:30pm

Garden

5/6M - 10:20am-11:00am

5/6A - 12:10pm-12:50pm