Since Term 2, our Food Technology kitchen garden has transformed from tiny seedlings into a thriving hub of herbs and vegetables, giving students a genuine garden-to-plate experience.
With spring in full swing, some plants have been left to go to seed, helping our buzzing bee friends with pollination. Fresh produce like parsley, coriander, rosemary, mint, sage, thyme, and chives are now enjoyed across many classes, and cauliflower recently featured in a Year 10 cook.
Leftovers and home-grown vegetables often find their way into meals for our Community Companion Food and Outreach Van. Recently, kale, spinach, and silver beet were made into soups and muffins for Staff Spirituality Day and also shared with the community.
Watching the garden grow has been incredibly rewarding, helping reduce waste, support sustainability, and make a positive impact on the environment. With so much success already, we can’t wait to see the garden flourish even further!