3-4 S.A.K.G NEWS!

We jumped straight back into our SAKG program as soon as our excited students returned to on site learning. In the garden, maintenance was much needed. Onions and cabbages needed harvesting. We are experimenting with curing our first batch of onions. These should keep well into the new year. Sadly, the storm damaged our lovely ornamental pear tree which in turn gave us a big pile of mulch to top up the garden. Where possible, we work hard to bring Brookside up a level on sustainability so a deal was made with the arborist to get regular free mulch moving forward. 

In the kitchen, we made lentil soup and vegetable soup using cauliflower and broccoli harvested and frozen during remote learning. To compliment our yummy soups, warm wholemeal rolls were served up. Needless to say, our students loved them. It was very pleasing to see leadership and kitchen competence some of our students have shown due to their continued cooking engagement at home during remote learning. If families would like to cook some of this week’s menu, the recipes can be found on the college’s website under SAKG.

SAKG Team

Mylinh Crossman