Spring

It was great to come back to school and see how well our vegetables have been growing during the holidays – our broad beans have formed already, our kale and spring onions are growing well and we had cauliflowers, silverbeet and lots of snow peas to harvest.

 

Alexander harvests cauliflower

Patrick harvested silverbeet and also the tops of the broad beans

 

 

The poly tunnel

Our new garden is developing well too – our hot house, chicken house and poly tunnel are currently being erected and our fruit trees have lots of blossom.

Hot house

The Chook House and the Posts to Fence off The Chook Run

 

 

Poly Tunnel

Hot House

Fruit Trees

 

Chook House

 



In our existing garden we have been working on preparing our raised beds for planting. We have been growing 'green manure crops' (as explained in a previous post) to enrich the soil. The crops were ready to be cut down and dug back into the soil this week. Abbie and Riley did a great job with this.

 

Our   delicious food this week consisted of:

Wholemeal rolls

Skordalia (Greek Potato and Garlic Dip)

Hummus

Cauliflower and Carrot Gratin

Pasta with a Spinach and Ricotta Sauce

Crudities (raw vegetables to have with the dip)

Salad of the Imagination

 

We are attracting quite a lot of publicity at the moment – an article about our program has been published on the Stephanie Alexander Kitchen Garden Foundation web-site – take a look by going to http://www.kitchengardenfoundation.org.au/ and clicking on ‘Southern Support School’s Kitchen Garden Program Flourishes’ – there will also be a feature about us in their Spring Newsletter which is due out shortly. And yesterday a reporter from ‘Eat Well Tasmania’ spent the morning working with Blue and White Classes during their kitchen and garden sessions – they will be writing about us in their newsletter and also plan to include a report about us (including videos) on their web-site.

 

We sold out of recipe books again this week, but more will be available early next week – they cost $10 and can be obtained from the front office or by sending a note in to us.

 

Next week we are cooking:

Wholemeal rolls

Carrot and Cumin Dip

Cheesy Mashed Potato Bake

Pasta with a Spring Vegetable Sauce

Silver beet and feta rolls

Salad of the Imagination

 Some more photos:

Litiani puts her apron on

Regan chops parsley

Great Group Work

Rochelle pours the cheese sauce onto the cauliflower and carrots

Rochelle spreads the cheese sauce
 

Hugo makes the cheese sauce

 

Jodh makes bread rolls



Cameron makes pasta

Josh adds some pepper to the skordalia



Ellen holds the spoon while Ryan measures out the oil