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Traditional Tomato Sugo - Italian Sauce Week with the best of them!
Traditional Tomato Sugo - Italian Sauce Week with the best of them!
Traditional Tomato Sugo - Italian Sauce Week with the best of them!
Kitchen Garden with Year 4 at Parkwood Green Primary School
The Foundation Team at Parkwood Green PS with Principal
Me harvesting for kitchen class
Weekly Seasonal Recipes the whole family can try
Making Fresh Pasta
Sweet Potato Gnocchi
Salads are the most creative fun..making a new one every week
Volunteers are such a huge part of the programs success
Our Seasonal homegrown vegetables on the Harvest Table
Snow Pea Harvest with the preps
Silvio and I in the Garden for Stephanie Alexander's Special visit
Slow Roasted Lamb Shoulder Sunday
Prune Balls - a traditional family recipe shared in kitchen
Broccoli Salad with Toasted Almonds
Knife Safety - Learning to chop in week one

A special visit from Stephanie Alexander - to officially open Parkwood Green's very own Kitchen Garden Program

Stephanie Alexander come to visit us at Parkwood Green P.S

Spring Favourites - Mini Pavlova, Basil, silver beet & Hazelnut Pesto, Sweet Potato Gnocchi, Vietnamese Rice Paper Rolls and so much more..

Fresh Basil, Silver beet and Hazelnut Pesto

TERM 4 has brought some much appreciated sunshine to our increasing sustainable, organic garden - with an exciting bump of new Spring produce to harvest for kitchen. Vegetables available include sprouting broccoli, spring onions, leeks, snow peas, peas, sugar snaps, broad beans, lemons, Cos lettuce, cabbage, beetroot, mint, parsley and the incredibly verstile, resident green; both positively nutritious and deliciously leafy ...you guessed it! Silver beet!!

I absolutely love the Spring Season! Ignoring the obvious warmer weather and sunny highlights, its honestly my favourite time to explore and harvest from our garden. Its plenyful and fragrant after the school holidays - with flowering plants and sweet green vegetables everywhere you look! Planning the weekly menu is inspiring with so many exciting choice! Spring indulges my passion to create new fresh dishes that are both healthy and achievable to cook with our Year 4 & 6 students and parents.

Chicken Run: Our happy flock of hens continue to scratch, potter and hum freely throughout the orchard yard and  cuby house home, laying a generous supply of quality, organic eggs daily! Its terrific to see so many of our students' from across the different Year levels take up an active role in the everyday care of our girls! Students are enthusiastic to collect and date eggs, provide food & water or simply stop by the straw enclosure to say hi and give those willing a gentle hand stroke.          

Basil, Silver beet and Hazelnut Pesto 

Vietnamese Rice Paper Rolls (vegetarian) 

Quinoa Salad with Pomergranate, Asparagus, Mint and Toasted Pine Nuts 

Filo Pastry Roll with Leek, Mushroom, Thyme and Rice 

Spiced Apple and Oat Scones 

Asian Stir Fry Noodles with Spring Broccoli, Snow Peas, Spring Onion, Ginger & Garlic  

Bush Man's Tucker (Red lentils with tomatoes and sweet potato)

Fresh Spring Salad with Snow Peas and Parmesan   

Homemade Aussie Meat Pie 

Broccoli Pasta with Breadcrumbs, chilli and garlic  

Riccota and Cauliflower Fritters 

Silver beet sauce with lemon - served with ricotta or potato gnocchi   

Quinoa, Parsely, Cranberry & Toasted Almond Salad  

Ricotta and Cauliflower Fritters 

Sweet Potato Gnocchi 

WEEKLY KITCHEN RECIPES: Click on the links to open up each recipe in our classroom format


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!