Saturday, July 30, 2011
'Bark is the Skin of trees!'
This insightful and reflective comment was made by a Grade One Language Group student during a clean up around Nano Cottage. Gloves were donned, brooms, rakes and spades at the ready to sweep the stone steps, clear away animal droppings and pick up fallen bark ... a job well done and lots of language stimulated i.e. the quote by Bryce!
Butterscotch and Nugget helped out by eating any greenery they could find in the heap!
Schools Tree Day!
Schools Tree Day was celebrated at Nano Cottage (St Michael's Primary Blacktown South) on Friday 29 July, by the planting of an olive tree to keep company with the one already established there! A new fence was constructed to ensure that the calves - Butterscotch and Nugget - are kept at a distance from the tasty leaves!
Monday, July 25, 2011
Free Training Course
A free training course was offered by Blacktown City Council recently and attended by a diverse group of educators, from teachers to health workers.
Six Insights into Organisational Change for Sustainability were presented and discussed, along with De Bono's Six Thinking Hats! Practical demonstrations were given on how to make 'no-dig' gardens and set up and maintain worm farms and compost bins!
Time to Graduate!
Friday, July 22, 2011
Thursday, July 21, 2011
Easy Peasy Soup!
Method:
Cook chopped onion and a crushed garlic clove in a little olive oil until soft
Dice 2 potatoes and add to the pot with 3 cups of chicken stock
Cover and bring to the boil
Reduce heat and simmer for 10 minutes until potato is tender
Add 500g of frozen peas, boil the mixture for 5 minutes
Cool and puree with a hand blender
Garnish with parsley
Sunday, July 17, 2011
Stir-fry!
The following recipe is quick, easy, fresh and delicious, just ask the students from St Patrick's Kitchen Garden Language Groups in Blacktown!
Stir-fried Green
Vegetables
Ingredients:
- 300 grams of beans and/or snowpeas
- 1 teaspoon of sesame oil
- 2 tablespoons peanut oil
- 2 teaspoons of grated ginger (optional)
- 8 green shallots or chives
- 500 grams of spinach, chopped
- 300 grams of bok choy
- 200 grams of broccoli or any other green vegetable available.
- 1 tablespoon teriyaki sauce
- 1 tablespoon soy sauce
- 1 tablespoon of mild sweet chilli sauce (optional)
- 2 tablespoons of coriander.
Method
- Heat oils in wok or larges frying pan; stir-fry garlic, ginger and shallots until soft.
- Add beans/snowpeas, spinach, bok choy, broccoli or any other green vegetables available. Stir- fry until bok choy wilts.
- Add sauces; stir until hot.
- Serve sprinkled with coriander if desired.
Serves 4
More from the Garden Buds!
Things are progressing nicely at St John's Primary Riverstone as photos show! The Garden Buds have been hard at work and their next venture involves a Kitchen Garden bus tour to neighbouring KG schools ... watch this space!
Friday, July 15, 2011
Time to do some research!
Websites of Interest
www.ecoliteracy.org (smart by nature – schooling for sustainability)
www.kitchengardenfoundation.org.au/index.php
www.gilbertthegarbagetruck.com.au
Thursday, July 7, 2011
Reuse/Recycle!
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