Students plant it, pick it, devour it
Program links gardening and cooking into Biggenden school curriculum to help spread healthy word
THERE is nothing more satisfying than sharing a delicious meal created with fresh produce that you have grown from seed to harvest.
Every week children in Years 3-6 share in this experience as part of the Kitchen Garden Program at Biggenden State School.
Teacher JennyWykamp said the Stephanie Alexander Garden program had been in place for about five years at the school.
“The first year we applied our application was declined, but I persisted and the following year we were successful,” she said.
“At the time we were looking at a healthy food project with the students and the Stephanie Alexander Garden program was the perfect model.”
Principal Ros Rackemann said the Stephanie Alexander program was a fantastic initiative to encourage children to garden as well as cook and not depend on takeaways.
Mrs Rackemann would like to encourage residents to come and volunteer their time in either the garden or kitchen of a Friday from noon. “We’d also be appreciative if anyone had any surplus laying hens or even plants and seedlings.”
Teacher Lyn Brook said students plan their own recipes depending on what is growing in the garden.
“From these recipes they cook three dishes as well as a garden salad.
“One week Years 3-4 garden while Years 5-6 cook and the following week they rotate,” she said.
It doesn’t stop at gardening and cooking, students are also responsible for laying and setting the table
MrsWykamp said this is to encourage talking at the dinner table.
“Normally an adult is present at the table to join in the conversation and together they all discuss how the food was prepared etc.
“There are also links with the curriculum to further literacy, numeracy and science skills in these kitchen and garden classes,” she said.
TASTY: Samson Wykamp finding a carrot to eat.