We have been finding fungi and mycelium all over the schools.
Monthly Archives: June 2013
SOUTH AFRICAN PUMPKIN FRITTERS (Pampoenkoekies)
· 2 cups cooked pumpkin
· 1 cup self raising flour
· 1 teaspoon vanilla
· ½ teaspoon salt
· 1 teaspoon ground cinnamon
· 1/2 cup sugar (brown or white)
· 3 eggs
· Extra flour, if needed
· butter, for frying
Cinnamon sugar, for dusting:
· 1 teaspoon ground cinnamon
· 1 tablespoon granulated sugar
If egg allergy please leave 1 tablespoon of mashed pumpkin per child aside and add a little mashed banana and olive oil instead of egg.
1. Boil pumpkin until soft. Drain and mash it.
2. Mix together the pumpkin, flour, salt, sugar and cinnamon.
3. Add the eggs and blend until the mixture forms a thick batter that is firm enough to hold its shape when scooped up with a spoon. If the batter is too soft, add some additional flour.
4. Heat the oil on a butter or sandwich press or fry pan. Then, place either heaped tablespoons of the batter into the pan, leaving a bit of space between each fritter or cover almost the whole surface of the sandwich press (leaving edges clear)
5. Let them cook for a minute. Then gradually close the sandwich press until brown and springy.
5. Sprinkle the cinnamon sugar on top of fritters and eat while warm
Each week as part of the Foodweb Education program a finger food style recipe using fresh ingredients from the school garden is prepared by a group of about eight students under adult supervision during a one-hour session and is shared with the rest of the class in the garden at the end of the session.
The food story – where has it come from? where is it going?
Our olive farmers harvest the olives ready for processing.
Our carrot farmers prepare the soil and sow the seeds
and the broad bean farmers
In all Education for Sustainability it is important to nurture biophilia and present opportunities for children to develop a sense of curiosity about the natural world. Patterns that are visible and easily recognisable are a good starting point for this. For example in grades P-1, we teach students to identify dendritic patterns in trees, rivers and veins, a simple pattern that explains how liquids are distributed in natural processes. Success and confidence from identifying and understanding these patterns in the real world sets up habits and vocabulary to introduce abstract patterns such as food chains, energy flow and matter cycles later on.
Growing Communities recently organised and hosted a fantastic National Learning in the Garden Seminar in Brisbane. Thanks to the team for all their efforts in a successful and inspiring conference.
Foodweb Education presented sessions on both days.
Day One: An introduction to our gardens based teaching framework that uses the ecological patterns as the basis for building resilience.
Day Two: I ran a hands on session in Buranda Primary School garden where educators were able to experience a typical garden based Foodweb session including a theoretical component of tracing energy flow from the sun through to background heat and then practical activities to reinforce this understanding including cooking with a sun oven, play-based investigation into energy flow through ecosystems and gardening activities involving explanations of applying our energy flow to maintenance activities like weeding and mulching.