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
Basil Dip
Fresh salads

Henna Hand Painting & Bindis

Ruby Kale Salad with Strawberries, Oranges & Almonds
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
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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