This term the whole school is studying the concept of Whanaungatanga (connections) and at Garden To Table we have been developing the understanding that everything is connected. What we do in the garden impacts on what we can harvest and use in the kitchen. Vegetable and fruit scraps are put back into the compost and worm bins and this then helps to feed our soil. Some children in the garden have been "chickens" - turning and lifting the soil! We encourage our family members to help out and we have also had helpers from the school and local community volunteer because they love to. Great connections and lots of fantastic relationships being built and developed.
We are continuing our wonderful partnership with Al Brown and his staff at Depot and Federal Street Deli and there are lots of exciting plans ahead!
Year 4 have been learning how to hold and use a knife correctly and safely.
We have made a broadbean dip and crostini, whitebean dip with crudites, and our banana and honey icecream was made with bananas from our school tree and served with fresh passionfruit from our vine. Rhubarb was harvested and roasted with orange and served with a ginger cream.
An important part of the Garden To Table experience is the sharing of food. A time to taste what has been made in the kitchen and to hear what the gardeners have been doing. It has been fantastic to see all the children being courageous and trying the food. Lots of empty plates, happy faces and wonderful comments about what they had tasted.
The entrance to the pool gardens is being upgraded. Before photos here and after photos in the next blog....
