Stephanie Alexander Kitchen Garden Program

This week we cooked:

Potato and Garlic Ravioli with Tomato Sauce

Grain Mustard and Herb Rolls

Pumpkin Soup

Roasted Winter Vegetables

Coleslaw

The popularity of soup increases every week, a really pleasing improvement on last year. There are two changes from last year – soup is served in mugs this year and the students are serving themselves. So far all of our soups have been smooth; when we repeat in Term 3 we will try some ‘chunky’ ones – maybe start with minestrone as the pasta in it will be an encouragement.

Ravioli has continued to be a popular inclusion in our menu, but it is very time consuming in preparation – something to make for perhaps just one or two five week blocks in a year.

It has been rewarding to see some excellent independent work this week from Rochelle, Jo and Regan. Rochelle did a good job grating vegetables in the food processor. Jo made pasta dough almost completely independently. And Regan operated the food processor, mixed dressing and set the table!

Mention must be made of Shannon this week. He came to me to ask for more olive oil as his bottle was empty. I swapped his with mine and shortly afterwards he returned with a funnel so that he could pour some of the oil I had given him into my empty bottle.

We have had lovely weather in the garden this week – students have been mulching the fruit trees, recording the weather, planting parsley, seed saving and composting.