Poetry in motion

Poetry expresses feelings from the heart, soul and mind. It encapsulates the essence of a subject or idea. Here at Edendale we have some very talented and insightful students who have created poems which summarise their feelings regarding Garden to Table. Below is one of those fantastic pieces of work.  If you would like to see more please head to Room 28’s page in the tab above.

Garden to Table – By Samantha Pullen Room 28

From the gardens of green,

To the kitchen of creation.

Planting, tending, harvesting, baking, tasting.

Garden to Table is all about fun!

Green is the garden

Always bursting with colour

Red, yellow, brown, white, blue and purple

Don’t forget to fertilise your crops

Even in the compost there is so much life

Never underestimate the garden

 

Klang! Bash! Bang!

In the kitchen is a wild place

Tables laden with ingredients

Cooking is very delicate, yet so simple – sometimes

Healthy yet delicious food

Everyone loves it

Not always, though, it is safe

Room 25 students skilled for life!

Room 25 students have thoroughly enjoyed their time at Garden to Table this term. They have learnt many life skills!!

Check out their page to see them in action!!

Winter is coming

As the days shorten and the sky clouds over grey we must remember that winter is not so bad and the seasonal features are things to watch and enjoy. Our breaths rise in visible puffs to join the darkened cloudy sky. Freezing chills fill the air but this air also  brings crispness to the leaves, and dew forming crystals that crunch underfoot. Hands so cold, you cannot feel the tips of your fingers – the perfect excuse to dress up warm in many layers to meet the challenge of the weather before you. This will also keep you warm when you head into the garden.

There is earth to be dug and vegetables to be planted to provide a bountiful harvest for the kitchen. Cabbage and spinach are just a few of the fantastic vegetables which can be planted at this time of year. Can you find out what else? Maybe you could design your own garden bed and label the different vegetables which could be planted in this frosty time.

Room 29 students cook-up delicious creations in the kitchen

It is excellent to see Room 29 students work together to create a lovely meal.

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Room 11 find fruit the size of their hands

It is great to see students from Zoku team relishing their experiences at Garden to Table. This term Room 11 has been busy harvesting feijoas from our orchard to use up in the kitchen. Please go to their page in the tab above to find out more.

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Room 23 having a shockingly good time

Measurement is an important part of all cooking, but especially baking. Making sure that you select the correct equipment to measure with as well as accurately using it is very important. If we did not measure what we were putting into a dish, not only would we not know if it would work correctly, but we would not know why it went wrong. Room 23 demonstrated fantastic and accurate use of the kitchen equipment to create a successful, and delicious focaccia bread.

Look under their room number on the top of the page to see what other shockingly amazing things they have been up to.

Jamie Oliver Food Revolution Day 2015 at Edendale

In 2014 our celebration of Jamie Oliver’s Food Revolution Day was featured on TV1 with Room 28’s Pyjama Breakfast, such a lot of fun! This year was also very enjoyable; a group of students from across Tuakana Team (Years Five-Six) met in the kitchen to bake scrumptious bread rolls, mix up a storm of roasted carrot and garlic hummus, grate fresh beetroot, add beansprouts and construct simple, healthy sliders for lunch. We all agreed they were simply delicious! Check out our photos! The recipes will be on-line very soon. Thank you so much to Sarah, Kathy and Lizzie for coming in today for this special occasion!

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Room 26 students experiment with different sugars!

The students in Room 26 experimented with two different types of sugars. This was one of the many key ingredients in their Feijoa cakes. Half of the students used white sugar, and the other half used brown sugar. Many of them made accurate predictions of the differences they might see.
Room 26 then identified many differences and similarities between the two types of Feijoa cakes.

Check out their page to find out.

Focaccia recipe

Yum, yum, yum the smell of fresh bread fills the air.

The rosemary and salt nestled on the top adds the colour and the flair.

The crust is so crisp it knocks on the desk as my hunger does grow.

A splattering of butter to top it all off and then down the throat it does go.

Check out the recipe in the tab up above, don’t you know.

See if you can create a poem about Garden to Table this week and give it to your teacher so it can be posted on the blog!!

Room 25 students dip into their senses…

Room 25 used their different senses of touch, sight, sound and smell to put together some wonderful pieces of writing, describing the delicious Focaccia bread, tomato chutney and herb pesto they created in the kitchen with Sarah.

Please visit the Room 25 page to check them out.