Our fabulous Enviro Kids have begun to create the bottle top garden art that will be used to decorate our gardens.
Here are some of our prototypes:
Tuesday, 28 May 2013
Week 4 Term 2 2013
Kia ora whanau! What an amazing week for contrasts in weather! From dark dark thunder storms with lightning and hail to bright blue skies and sunshine. What a week!
Our fabulous Enviro Kids have begun to create the bottle top garden art that will be used to decorate our gardens.
Here are some of our prototypes:
Our fabulous Enviro Kids have begun to create the bottle top garden art that will be used to decorate our gardens.
Here are some of our prototypes:
Thursday, 23 May 2013
Week 3 Term 2 2013
Hi Everyone, this week our Gardening Enviro Kids have harvested a fabulous amount of silverbeet!
Thank you rain! Thanks to all the extra water our plants have been flourishing!
It was the turn of the lucky Room 3 to take all that delicious, juicy, healthy silverbeet home to share with their whanau.
Happy healthy eating Room 3!
Thank you rain! Thanks to all the extra water our plants have been flourishing!
It was the turn of the lucky Room 3 to take all that delicious, juicy, healthy silverbeet home to share with their whanau.
Happy healthy eating Room 3!
Thursday, 16 May 2013
Week 2 Term 2 2013 - Sensational Silverbeet!
Hi everyone!
This week we harvested some of our sensational silverbeet and Room 2 was the lucky class to take it home to share with their whanau.
Here is the recipe of the week from Whaea Emma in Room 2. She says that Jaeda and Odette liked it too and even ate it all up!
Green Vege & Ricotta Fettucine
You will need:
1 tub ricotta cheese
2 cloves garlic, crushed
2 courgettes cut into strips
1 leek finely sliced
silverbeet
100gm frozen peas
wholegrain fettucine
200gm green beans or snowpeas
pinenuts and parmesan, (and/or chilli flakes), to taste
What you do:
Cook the pasta until aldente.
Cook the garlic and leeks until soft.
Add courgettes, peas, grean beans and silverbeet. Cook as desired.
Add 1/2 cup of pasta water and cooked pasta.
Stir through the ricotta.
Serve with pinenuts, parmesan and chilli flakes sprinkled over the top.
Enjoy!
This week we harvested some of our sensational silverbeet and Room 2 was the lucky class to take it home to share with their whanau.
Here is the recipe of the week from Whaea Emma in Room 2. She says that Jaeda and Odette liked it too and even ate it all up!
Green Vege & Ricotta Fettucine
You will need:
1 tub ricotta cheese
2 cloves garlic, crushed
2 courgettes cut into strips
1 leek finely sliced
silverbeet
100gm frozen peas
wholegrain fettucine
200gm green beans or snowpeas
pinenuts and parmesan, (and/or chilli flakes), to taste
What you do:
Cook the pasta until aldente.
Cook the garlic and leeks until soft.
Add courgettes, peas, grean beans and silverbeet. Cook as desired.
Add 1/2 cup of pasta water and cooked pasta.
Stir through the ricotta.
Serve with pinenuts, parmesan and chilli flakes sprinkled over the top.
Enjoy!
Wednesday, 8 May 2013
Term 2 Week 1 2013
Welcome back to another fabulous term at Sylvia Park School!
Our Enviro Kids have been very restricted with the rain this week.
But we are very grateful that it has started raining and the drought is over!
As a result of this fabulous rain, our silverbeet has really taken off. We were able to harvest some this week and the lucky children in Room 1 got to take it home to share with their whanau.
We are planning the next lot of planting for next week, so keep watching our gardens.
Our Enviro Kids have been very restricted with the rain this week.
But we are very grateful that it has started raining and the drought is over!
As a result of this fabulous rain, our silverbeet has really taken off. We were able to harvest some this week and the lucky children in Room 1 got to take it home to share with their whanau.
We are planning the next lot of planting for next week, so keep watching our gardens.
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