Caloundra State School 2011
The Edible School Garden project at Caloundra State School was a
year 5 project, a total of 3 year 5 classes. Also
each week a difference class from the junior school would have a
gardening class.
The main design that students came up with was a lighthouse
with rectangle beds surrounding the top of the lighthouse to
represent beams of light going out. The’ lighthouse‘
gardens were to copy the logo of their school.
Set up day was a mass of volunteer parents, grandparents and
friends and in no time at all the schools vegetable garden design
was laid out in the already fenced area, it makes such a
difference to the energy and efficiency of the day when you have
adults helping to guide the children through the
different garden making processes.
During the year we have had all the students garden each
week as well as doing cooking with the Mums in the old
tuckshop. Having a larger garden than most schools we were
able to put in crops of Yacon (underground apple), turmeric,
ginger and potatoes, these crops take a lot longer than your
leafy crops and therefore have their own dedicated beds.
The students loved matching the big crops evolve, the magic of
this tiny little cauliflower head hiding under some smooth baby
leaves that in weeks turn into a glowing rough white ball
showing itself off to the world.
The race is always on to be the first ones to eat the snow peas,
sugarsnap peas and strawberries.
Each Thursday the school garden club meet before school – The
Garden Gurus, anyone from the school community can be part of
this garden club. This group of people not only do lots of
gardening but also have some great brain storming going on with
ideas of how to use the excess produce.
Our harvest day had an Indian Theme , with dancing by the some
students and some people dressing in Saris. The tables were
set and it was a sit down meal for all students, our menu was as
follows;
Chicken Korma
Aubergine & Vegetable Curry
Bombay Saag Aloo (Curried Potato & Spinach)
Saffron Rice
Aubergine Chutney
Beetroot, Carrot & Celery Salad
Flat Breads
Lemongrass & mint Tea
Coleslaw
Basil Dip
Fresh salads
Henna Hand Painting & Bindis
Ruby Kale Salad with Strawberries, Oranges &
Almonds
Ingredients:
1 small red onion, sliced very thin
1 tablespoon apple cider vinegar
1 large bunch kale, stems removed, sliced thin (chiffonade)
1 teaspoon salt
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup walnuts, pumpkin seeds, sunflower seeds or almonds
3/4 cup orange segments with juice
1 1/2 cups strawberries, quartered
Salt and pepper to taste
Directions:
1. Soak onion for 15 minutes in vinegar and a pinch of
salt. Rinse and squeeze out any excess moisture.
2. Place kale, 1 teaspoon salt, and a drizzle of olive oil in a
large bowl. Massage kale with your hands until it begins to
tenderize and become soft. Set aside.
3. Whisk vinegar and oil together in a small bowl and season with
salt and pepper.
4. Add nuts/seeds, orange segments and juice, soaked
onion, and strawberries to kale. Toss with vinaigrette
and taste for seasonings, adding more salt or pepper as
needed.
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