The real value is connecting what kids do in Maths and Science to a bigger world - Gail Sheeby
Stage 3
There's always time to visit the chickens
Year 6 tested out our new pizza oven and Year 5 made fried rice. All classes used their carrots and cabbage and took parsley from the Herbanoe to make coleslaw.
We use our own compost created by collecting organic waste from canteen, Baycare, staffroom, fruit break and adding grass clippings.
The Paddock to Plate process in Stage 3!
Each class has their own raised garden bed.
Students choose their veggies from the seasonal planting guide, plant seeds and seedlings and then weed, water and wait!
In Stage 3 we have a wonderful opportunity to try new things. This year we had carrots so we made carrots cakes! We tried vegan recipes, we made our own flatbread for gozleme, rice paper rolls, tossed salads on the side with a variety of dressings, a spinach cob loaf for something different, and savoury muffins.
Stage 3
We managed to beat the cabbage moth this year and made mountains of Coleslaw with Stage 3. They also harvested carrots, snowpeas, capsicum and parsley and chopped and shredded for Fried Rice and Veggie Pizza.
Recipes
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Stage 3 Cooking up a storm!
5/6 F had a great mix of vegetables to harvest for their Fried Rice including peas, carrots, beans and green onions!
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5C preparing Rice Paper Rolls with a Vietnamese dipping sauce
5C was back in the kitchen cooking with their produce this week. They harvested lettuce, cucumber, carrots, peas, capsicum, basil and mint for the rice paper rolls.
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5S harvested cucumber, lettuce, capsicum and beetroot and prepared a
Freshly Tossed Salad to accompany their
Parmesan Chicken Fingers. They also chose between a
Honey Mustard Dressing recipe or a
Soy Ginger Dressing recipe.
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had carrots, parsley and very beautiful cucumbers to harvest for Corn and Zucchini Fritters and Tzatziki.
6C
And the chickens donated 6 eggs for their recipe.
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On the menu in 6L
was Rice Paper Rolls, Vietnamese Dipping Sauce and
Freshly squeezed Orange Juice
Juicing the old fashion way with a donated box of oranges fresh off the tree.
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5C
As a special treat on a hot day...
10.02.2021
Miss Clark and 5C enjoyed a measuring, chopping and blending experience up in the kitchen!
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We had beetroot to harvest and a huge broccoli so we squeezed in an extra session with Stage 3 and baked slabs of beetroot brownies and
Beetroot Dip .
