This week we made:
Ravioli filled with pear and cheese and served in a herb sauce
Flatbreads
Massaman Vegetable Curry
Salad of the Imagination
Cream of Vegetable Soup
Flatbreads
Massaman Vegetable Curry
Salad of the Imagination
Cream of Vegetable Soup
Ravioli production continued to evolve this week! At the start
of the week we decided that our ravioli attachment for our pasta machine is not
very ‘student-friendly’ and debated whether to go back to the more manual
method that we used last year. Jobe solved the problem for us however when he
decided to make a ‘pacman’ ravioli by cutting a circle of pasta, filling it and
folding it. We realised that this could be the procedure that we were looking
for! We tried it out all week and found that it allowed for far more student participation
than the machine did.
The old method!! |
We used a flour dredger top as our cutter - but now have a nice new one purchased in Melbourne! |
As usual there was lots of very good food preparation,
gardening and eating happening at school – the photos that follow show this
very clearly. Special mention should be made of Ellen who used our kitchen
garden interactive whiteboard activity to select the items that she wanted to
include in her salad, came to the kitchen and found the items and then made her
salad almost completely independently. What a star!!
Our big news this week is that we have started to incubate 25
eggs – kindly donated by Naomi in Red Class. They have been placed in an
incubator at 37.5 degrees Celsius and in approximately 65% humidity. The
incubator turns the eggs automatically every 2 hours. If the eggs are fertile
we should see chicks hatching round about the 4th June.
I took advantage of being in Melbourne at the weekend to
attend a Stephanie Alexander Kitchen Garden Program Public Workshop. These
workshops are run on several Saturday mornings throughout the year and are
fund-raisers for the program. I attended a workshop run by Melbourne chef and
cookery book writer Rosa Mitchell. The workshop was called ‘Pasta Fast and Slow’.
We learned how to make a variety of pasta using methods involving high-tech
machines and methods where we just used our hands. We made ravioli, fettuccine
and macaroni. The macaroni was made using reeds – here is Rosa’s description;
“As a child, growing up, special occasions were celebrated
with handmade macaroni; the women would sit around the table and roll the dough
with a long, thin reed that normally grows around water. It was a lot of fun
sitting around the table gossiping and laughing.”
We made the macaroni in this way and it was delicious. Rosa
kindly gave me some reeds that we will try using at school.
I also learned yet another method for making ravioli that
could work well for us.
We also made some delicious sauces.
In addition to the workshop being so enjoyable, I found it
really good to visit the Foundation again and get a fresh ‘injection’ of ‘kitchen
garden philosophy’. We are a little isolated from this in Tasmania and it does
make a difference to be reminded that we are part of a much larger program. It
was also gratifying to be welcomed so warmly and to be introduced to the other
participants (just members of the public, not school people) as the coordinator
of the program in one of their ‘star’ schools.
It was good to catch up with Foundation staff that I have met
previously. One member of staff inveigled me into producing several podcasts
for the Foundation, describing how the program is run at our school. I felt
very nervous doing this, but they seemed to be very happy with the result!
I took a moment to re-visit the Foundation’s garden – a truly
delightful place.
On Monday I will be meeting with SAKGP staff at Ascot Vale
Special School – read about it in next week’s blog!
Our menu next week is:
Cream of
Vegetable Soup
Roasted Winter Vegetables
Ravioli filled with Pumpkin and served with a Herb Sauce
Grain Mustard and Herb Rolls
Waldorf Salad
Roasted Winter Vegetables
Ravioli filled with Pumpkin and served with a Herb Sauce
Grain Mustard and Herb Rolls
Waldorf Salad
We have the grand opening of the Chicken House on Thursday –
read all about it next week.
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