Fun in the sun

Room 16 had a wonderful day in the kitchen and garden today. The garden group harvested herbs, silverbeet, fennel and carrots before creating seed packets and getting ready to plant. Meanwhile our kitchen group were very busy grating carrots and beetroot for a salad, cooking potatoes, silverbeet and fennel for a delicious potato bake and (the most popular item) making strawberry shortcake.

The children really enjoyed the meal and the potato bake and shortcake was entirely eaten up. All the children tried the food and had a great time.

Thanks Garden to Table team!

Curried vegetables and lemon muffins

 Room 16 was really excited to be back at Garden to Table for the first time this term. Unfortunately the rain was pouring down and our little gardeners were a little worried about getting too cold and wet while they dug potatoes. Luckily Moira had a back up plan and potatoes were dug and seed cones created with some awesome origami skills. This sparked a lot of joy as the children competed to see who could make the smallest seed cone. Congratulations Alex, yours was so small you could only fit a few poppy seeds in it!

Back in the kitchen the children were slicing delicious school grown veg and juicing lemons. I was really excited to hear that every vegetable in the meal today (except for the carrots) came from the school gardens. I am very sorry to report that there were no leftovers at all. The children loved their curry and golden rice so much that some had 5 servings! And well done to Nixon for trying the curry - ka pai!

Thank you to our amazing Garden to Table team and to our awesome parent helpers-  we couldn't do it without you!

Pancakes and herb butter and cheesy muffins - oh my

Room 16 had yet another fantastic Garden to Table session. Our gardening team collected herbs and veggies for the cheesy muffins and herbed butter the kitchen team was planning to make. While the garden team were enjoying the fresh air the kitchen team prepared buttermilk pancakes, made butter from cream and added fresh herbs from the school gardens. The veggie and cheesy muffins tasted absolutely delicious with the herbed butter and onion jam - ka pai Room 16! We were thrilled to learn that the home made grape jam came from Lachlan's mum - it was delicious! Parents were kept up to date with the cooking and garend with regular Seesaw updates.
We can't wait to have our next session in Term 3.
Thank you so much to our amazing Garden to Table team and parent helpers from Room 16.

Garden to Table - Room 16

Today the Savage Sixteen's had our first Garden to Table experience. Our Year 3's had a blast in the kitchen and garden and can't wait for the next session. They are going to make graphs of the food they ate at each session to show their parents what they liked best!
Here are some photos of the children learning knife skills, cooking and baking, weeding and planting!

G2T 13/14 Group 2

Today, Room 13/14's Group 2 had their first session at Garden to Table. This was the first time the Year 3's had been exposed to the programme. They had a great time. Here are some of the photos that were taken:

Ruma Waru LOVE Garden to Table

We have been so fortunate to be part of this fantastic learning experience and are very grateful to Whaea Lee, who has been running it, and our sensational parents who have been supporting us.

Week 7 & 8

This week in the kitchen 
We made corn bread, black bean salsa and guacamole. Our sweet treat was macadamia nut chocolate.

We were given some reed avocados so we used them for the mousse and the salsa.  We also put pineapple in our salsa.  

We also got given some macadamias so we roasted them and used them to make the crushed nut chocolate.  Yummy!

Yummy Macadamia Chocolate

Pedram loved the corn bread!

Sharing a meal together

Standout children were:

Cooper for making salad and loving eating the lemons!
Daniel for stirring the chocolate.
Oliver Reeve for being a beetroot grating machine and for trying beetroot even though he didn't really like it.

Extras
Room 13 helped out with hangi preparations - we made salads to accompany the hangi.  Coleslaw and grated beetroot and carrot.


Room 14 made a lovely roast vegetable salad for teachers with some of the left over hangi vegetables.  The teachers loved it.

Cooper and Jashan making dressing for the teachers salad

Oliver grating beetroot - what a champ!

Laila and Amelia about to go and deliver the salad to the staffroom

Look at all those hangi prep peelings in the compost!

Busy work