This week we cooked:

Pea, feta and quinoa spring rolls with roast tomato nam prik 
Potato salad with broad beans and herbs
Gado Gado
Bread Rolls
Silverbeet in olive oil with chick peas and currants

A really delicious combination of foods and all enjoyed by students and staff. It is great to have a range of vegetables to harvest now that we are well into Spring.

Here are a selection of photos taken this week, including some of the use that is being made of the interactive whiteboard activity that was described in the last posting on this blog.

The activity has proved to be very popular with all classes and so we will continue to develop it for use each week.

Rochelle enjoyed harvesting the broad beans

Watering is very popular when it is warm!

It was lovely to see Rochelle and Litiani working so well together when they planted mint

Litiani planted some Angelica seeds that had been saved from last year

Ryan prepared the mint. We find that the best way to chop it is to put it into a cup and snip at it with scissors

Our potato pots were very thirsty this week

Josh peeled the onions without being asked to! Fantastic!

William tried a bread roll!

Michael visited us and enjoyed a bread roll

Jo enjoyed his lunch!

Cody enjoyed everything on today's menu

And next week we are cooking:



Bashed Neeps and Carrots

Kale and Onion Pizza

Broad Beans with Baby Spinach, Parsley, Feta and Almonds

Hasselback Potatoes

Arroz Verde (green rice)