LGB harvested veggies from our garden and created a delicious Japanese dish last week for the Wannon Water, ‘Grow, Water Cook’ competition. They shared it with LGA and everyone loved it. Our entry included the photos Jakeb took of our dish, Japanese Gyoza Soup with St Jo’s Homegrown Shiitake Mushrooms and Asian Greens, and the following summary Daylin, Hunter, and Marcus wrote about our garden and the inspiration for our dish.
St Joseph’s School Kitchen Garden was started 6 years ago when teachers at the school decided to invest in a garden to help the children learn in the garden and grow their own food. When you walk into our lush, green, garden, you can tell how much time and effort the kids put in. We have cabbage, coriander, broccoli, spinach, silverbeet, potatoes, walking onions and spring onions ready now. All our school is involved in this special program we have. Every time we cook, we get our inspiration from the Inquiry topic for the term. Most of the food we make is from what we grow in our garden or from our teachers’ gardens or the local supermarket. This term our topic is Asia, so we created a dish for the W annon Water Grow, Water, Cook competition inspired by our Asian studies. The Shiitake Mushrooms in the dish were grown here at school in our own special greenhouse. As a
Coleraine Community project we were taught how to add the spores to the logs to create the fungus. It was exciting to see the Shiitake Mushrooms grow and harvest them. We dehydrated them so we would be able to use them in lots of dishes. Hope you like our Japanese Gyoza Soup with St Jo’s Homegrown
Shiitake Mushrooms and Asian Greens. We loved making it and eating it!
St Joseph’s School Kitchen Garden was started 6 years ago when teachers at the school decided to invest in a garden to help the children learn in the garden and grow their own food. When you walk into our lush, green, garden, you can tell how much time and effort the kids put in. We have cabbage, coriander, broccoli, spinach, silverbeet, potatoes, walking onions and spring onions ready now. All our school is involved in this special program we have. Every time we cook, we get our inspiration from the Inquiry topic for the term. Most of the food we make is from what we grow in our garden or from our teachers’ gardens or the local supermarket. This term our topic is Asia, so we created a dish for the W annon Water Grow, Water, Cook competition inspired by our Asian studies. The Shiitake Mushrooms in the dish were grown here at school in our own special greenhouse. As a
Coleraine Community project we were taught how to add the spores to the logs to create the fungus. It was exciting to see the Shiitake Mushrooms grow and harvest them. We dehydrated them so we would be able to use them in lots of dishes. Hope you like our Japanese Gyoza Soup with St Jo’s Homegrown
Shiitake Mushrooms and Asian Greens. We loved making it and eating it!
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