Newsletter: Term 4, Week 4

Outdoor classroom: During November our outdoor classroom will be assembled. We have also been very fortunate to purchase a kitchen for the classroom.

Mr Green Says: Have you ever considered a worm farm? Worm compost provide nutrients for your plants and will help the soil hold moisture.

Environment Day - WATER

Environment Day: What an amazing day! The students thoroughly enjoyed participating in a range of fun environmental themed experiments, especially launching tea bag rockets and playing water xylophones. A big thank you Miss Scanlon and all the volunteers who helped make Environment Day a huge success.

 

making music

 

tornado in a bottle 

 

making rain through shaving cream clouds

 fun with ice

 

 levelling water

 

 

absorbing water and making new colours

Lettuce Soup with 1C

Recipe for Lettuce Soup

2 litre	Vegetable stock
1	Lettuce roughly chopped
6	Spring onions roughly chopped
1	Garlic, chopped
4-6	Potatoes peeled and chopped
pinch	Nutmeg
4 teaspoon	sugar
1 cup	cream
Garnish	parsley

Place stock, lettuce, spring onions, garlic, potatoes, nutmeg and sugar into a pot and bring to boil. Simmer until potatoes are done then puree with a stick blender, stir in the cream and garnish with mint leaves or chives.

Oriental crunchy noodle salad with 4S

Cutting up red cabbage, chinese cabbage, purple carrots and spring onions from the garden.

Recipe Oriental Fried Noodle Salad

½ - 1	Chinese cabbage, red cabbage, carrots
6	Green onions, chopped into 5mm lenghts
1pkt	Fried noodles

Dressing

¼ cup	White vinegar
¼ cup	Castor sugar
1 tablespoon	Soy sauce
2 teaspoon	Sesame oil
½ cup	Olive oil

Combine all the dressing ingredients in a saucepan. Stir well over low heat until sugar is dissolved. Cool. Toss the cabbage, chopped green onions in salad bowl. Add dressing and mix well. Just before serving add the noodles and toss thoroughly.

Newsletter Term 3, Week 4

Bunnings BBQ –Sat August 10
We are desperate for volunteers for the Bunnings Barbeque this Saturday. If you are able to help for an hour or two on Saturday August 10 at Bunnings please contact Colleen.

Mr Green the Gecko says ...

Even if you have little growing space you can always squeeze in a few herbs to add freshness and flavour to your food. Try growing basil, dill, garlic, mint, oregano, parley, thyme. They are easy to cultivate and ideal for beginners.

Newsletter Term 2, Week 8

Masterchef: A big thank you to Sneh Roy for organising the visit of Hayden Quinn to our school. The children thoroughly enjoyed having a celebrity visit the school.

Intruders: Last weekend we had some unwelcome visitors in the ecofood garden. The visitors pulled off a panel of the chickens nesting box and one of the chooks, Snow Drop, went missing. Thankfully she was located in a neighbours yard and has been returned to school.

Chook Roster: Our chickens will need a home for two weeks during the school holidays. Please contact Rhonda or see Miss Scanlon if you are able to assist.

 

Hayden Quinn talking to the children. Photo by Sneh Roy from Cook Republic see her blog entry about the visit.

Newsletter Term 2, Week 6

New Lamb: A gorgeous baby girl lamb named Lamington arrived at our school on the weekend. Masterchef Visitor: Hadyen Quinn from Masterchef will be visiting Hornsby Heights school this Wednesday. We hope he can inspire some budding new chefs with some healthy recipes!

Welcome Lamington
We now have a new addition to our family of animals. Lamington (our new lamb) arrived at school over the weekend. She is only a few weeks old and I am sure she will have plenty of children to help look after her. (Vicki Redrup, Principal)

Year 6 Cooking - Turnip Chips

A lot of the year 6es at turnip for the first time together with a cauliflower-spinach dip.

Cauliflower Dip

1 ¾ cups cauliflower, steamed
1 cup spinach
2 tsp dijon mustard
salt and pepper

Steam your cauliflower until tender. Combine it with your spinach, dijon, salt, and pepper in your food processor, and process until smooth.

Turnip Chips

1-2 turnips
 2 tbsp olive oil - just use enough lightly coat turnips
 salt

·         preheat oven to approx 180°C

·         peel turnips

·         using a mandoline, slice the turnips thinly (the thinner, the more crunchy they get, but also can burn easily) - important all are cut to uniform thickness

·         place sliced turnips into mixing bowl, and pour oil over - mixing gently to ensure all turnip slices are coated lightly

·         mix in salt

·         place on cookie sheet with no overlapping and place in preheated oven

·         after about 10 mins (keep a close eye on it) - flip over chips when edges start to brown

·         after another 10 mins or so (again - watch closely, can crisp quickly, then burn)

For microwave: don’t add oil to slices. Line the glass microwave plate with parchment paper or paper towel. Lay out the slices onto the paper, do not overlap them but they can be touching. Sprinkle with a little salt. Depending on your microwave cook on high for 2-5min then on half power for another 1.5-3min until brown (but not burned) and slightly crunchy.

Year 5 Cooking - Stir Fry

Lots of vegetables from the garden with a delicious honey soy sauce.

Honey soy stir-fry sauce

⅓ cup	soy sauce
2 tablespoons	honey
¼ cup	Chicken stock

Place all ingredients in a jug, whisk with a fork until well combined.