by Shannon Sargeant

It has been a busy time in the veggie garden this term. Students have harvested lettuce, bok choy, beetroot, basil, silverbeet and parsley. They have also planted seedlings of red and green cabbage, kale, oregano, sage, thyme, broccoli, celery and carrot seeds. We have even set up mushroom growing kits. The Common Assessment Task for the term was to use one or many of the vegetables, herbs or donated fruits to design and make a dish. The results were spectacular with a range of different sweet and savoury dishes being produced. It has been wonderful to watch the skills and confidence of the students grow throughout this semester.