Teamwork is when you work together to accomplish a goal or a project. We used teamwork when we planted fruits and vegetables, to get everything done and in the correct place.

Our favourite memories are: Finding potatoes and pulling them out together, planting the cabbages, sorting and pulling out the beans – that really took all of us, and when we came back to school after the holidays and saw how much everything had grown.

There is no I in teamwork.

Teamwork is a crucial part of our garden lessons, because not only does it create a fun and inclusive environment, but it also shows the power of productiveness and teamwork.

Three of our favourite things from this garden semester are: Picking/harvesting different vegetables from our beds eg; pumpkins and eggplants. Learning about the variety’s of fruits and vegetables from our garden that we get to eat in kitchen. Being able to have the privilege and responsibility to have control over our own garden bed.

Audrey, Sunshine, Scarlett, Zac, Harvey and Ilai.

Harvesting is a process of collecting plants.

Harvesting all the delicious vegetables, fruit and herbs to cook amazing meals in the kitchen.

Our favourite memories from this semester are: finding a lot of potato’s that were all connected, Finding a ginormous zucchini, when it was a super hot day Julie turned the sprinklers on for us to cool down.

By Ethan, Ben, Lizie, Mika and Leah.

A word that describes garden is mulch because we use so much of it. We also use mulch for keeping plants warm.

A phrase that describes garden and our time is “teamwork makes the dream work” in the garden and the kitchen program because we will never get a good result without teamwork. We have limited time, and we have to harvest, plant, mulch and clean.

A sentence that is meaningful to us would be “Recycling makes reproduction” because it repurposes important recourses to help us survive. In recycling it has re- which means redo, cycle means a lifespan in an ongoing process.

Everything we harvest is organic and fresh.

This term we figured out that teamwork will get the job done faster and better. We have limited time and lots to do such as mulching, harvesting, and planting.

We cook what we harvest. In our kitchen we use our own produce, it is always organic and fresh.

By blue group

Year 4 and 5 students have been very busy this term learning lots of new skills and cooking delicious recipes using fresh produce they’ve grown and harvested in our Kitchen Garden.

This term Year 4 students have learnt about food safety, safe knife handling skills and practised the following techniques while preparing fruits and vegetables from the garden: the bridge, bear claw, rock and chop techniques. They have also learnt to identify many fruits and vegetables and prepared them in a variety of recipes. It is so lovely to see students enthusiastically tasting new dishes and flavours with their peers. This is what pleasurable food education is all about!

Year 5 students are building on the skills learnt so far in the program with recipes that are more complicated and challenging. All classes are rising to the challenge with great enthusiasm and having lots of fun in the process! Students are making lots of cross curricular links while learning in the Kitchen with Science, Maths, English, Jewish studies and so much more!

Volunteers are make such a valuable contribution to our program. It’s such great way to observe student learning in action. We are so appreciative to all those who have volunteered their time to help in our Kitchen and Garden classes so far this term. Parents, grandparents, family and friends are all welcome to sign up! If you’d like to join one of our classes, please click on the VOLUNTEERS tab at the top of the home page.

Today in our kitchen garden lesson, we dug deep into the world of root vegetables! Carrots, potatoes, and beetroots where harvested and the funny-shaped carrots where fascinating. It was like uncovering hidden treasures right in our school garden! We learned that these veggies need plenty of space to stretch their roots and grow big and tasty.

We are preparing for our autumn and winter crop by planting broccoli, cauliflower and onions. They are companion plants because they provide various benefits to each other when grown together in the garden. For example, onions emit a pungent scent that repels pests like aphids, which are known to attack broccoli and cauliflower. In turn, broccoli and cauliflower produce chemicals that deter pests that commonly target onions, such as onion flies. This natural pest control helps all three plants thrive without the need for harmful chemical pesticides.

Additionally, the different root structures of these plants allow them to occupy different levels of soil, reducing competition for nutrients. Onions have shallow roots, while broccoli and cauliflower develop deeper root systems. This allows them to effectively utilize nutrients from different layers of the soil without competing directly with each other. By growing together, they optimize the use of available space and resources in the garden, promoting healthier growth and higher yields for all three crops.

The 2023 Year 5 Graduation celebrations were abuzz with excitement as students gathered in the Kitchen Garden. With parents, teachers, and community members, students and their guests knelt beside designated patches, planting summer seedlings with care and laughter.

Amidst conversations, students shared their learning from the past two years of the Kitchen Garden program. Their plants, symbolizing growth, and creation proud of the memories created during their Primary School journey.

Winter harvesting of broad beans provided was an enriching experience for students in the garden. Broad beans, also known as fava beans, are resilient cold-season crops that thrive in cooler temperatures. In the process of planting, tending, and harvesting broad beans the students learnt about plant life cycles and the importance of scientific observations. Students witnessed the transformation of broad bean plants from seeds, seedlings to mature plants, fostering a sense of responsibility and connection to the natural world.

In the kitchen, broad beans offer a versatile and nutritious addition to winter recipes. Students prepared delicious meals using their harvested beans. Such and dips and frittatas. These recipes encouraged students to experiment with different cooking techniques.

As part of the Year 4 and 5 Kitchen Garden Program we are very pleased to be supporting FoodFilled; a not-for-profit devoted to combating food wastage and hunger. Students harvested their very tasty fresh produce and used them to cook delicious pumpkin and lentil soup, cheesy broccoli pasta bake, orange cupcakes and basil, pesto and cheese scrolls. The food was given directly to local charities by FoodFilled. Students also brought non-perishable food items to donate with the fresh produce and meals.