Delacombe Primary School

SAKG NEWS

It’s been a busy start to the term in the SAKG program and with the intermittent sunny days we have seen much activity particularly out in the garden.  This fortnight’s focus for our garden classes has been on seed identification and growing from seed.  Students have learned how plants grow from seed, analysing each of the different stages of growth.  Also, the garden has seen a lot of visitors during both lunchtime and recess, many of which have come in to lend a helping hand.  To reward their efforts these students are able to pop their name on a raffle ticket to go into a weekly draw for a potted plant (3 are up for grabs each week) and then into a major draw which will take place during Week 5 and 10. And just a reminder to all that the garden is open Mondays, Tuesdays, Thursdays and Fridays 8:30am - 8:45am and Tuesdays and Thursdays from 3:20pm till 3:45pm for anyone wishing to visit. Charlotte of 2B is a regular along with her Grandma Mickey.  A big thankyou to Grandma Mickey for all the wonderful plants she has been potting up and donating for our Community Share.

 

Although Lyn is on leave for the first few weeks of term we have been very fortunate to have Kate running our kitchen classes for each grade.  Students have been enjoying making and eating cauliflower soup, vegetable fritters, savoury herb scones and lemon delicious. Please see attached the recipe for the vegetable fritters as these are very nutritious and a good way towards eating your daily amount from this food group.  Not only this, but they are fun and easy to make.

 

Please see below a few snap shots from the past week and a bit!

 

 

 

 

 

 

 

 

 

Mrs O’Brien, Mrs Ruddick & Lyn

Vegetable Fritters 

Ingredients:

  • 600g potatoes, peeled and grated
  • 200g sweet potato, peeled and grated
  • 300g carrot, peeled and grated
  • 360g zucchini, grated
  • 250g corn kernels, drained
  • 1 large onion, chopped finely
  • 1 spring onion, finely sliced
  • 150g SR flour
  • 1 tsp of salt
  • ½ tsp black pepper
  • ½ cup finely chopped parsley
  • Olive oil
  • 6 eggs, separated
  • Chives, chopped and sour cream to serve

Method:

  1. Place potatoes, carrot, zucchini, corn, onion, flour, parsley, salt, pepper and egg yolks into a large mixing bowl. COMBINE.
  2. Place egg whites into a medium bowl and whisk until stiff peaks form.  Fold through the vegetable mixture.
  3. Heat frying pan.  Add a little olive oil.  Place ¼ cup measures of the vegetable mixture into the frying pan.  Repeat. Cook for 5 minutes.  Turn, then cook for another 5-8 minutes.  Keep warm.  Serve with sour cream and some chopped chives.