Garden to Table

The Garden to Table programme started in Term 2, 2019. The programme builds skills for life through highly practical, hands-on classes – not only teaching growing and cooking skills but also building awareness of individual and collective responsibility for the environment, healthy eating and community connectedness. It is an opportunity for children to get their hands dirty and learn how to grow, harvest, prepare and share fresh, seasonal food.

At Garden to Table students spend time in a productive veggie garden and home-style kitchen every week, learning skills that will last them a lifetime and connecting the practical lessons back to curriculum outcomes.  Children are encouraged to take that learning back to their family and community – growing, cooking, eating and enjoying fresh fruit and vegetables at home.  

The Garden to Table programme runs two days a week on Thursday and Friday mornings with our Year 3/4 and Year 5/6 students. You can check the school calendar to see when classes are attending the Garden to Table programme.

Volunteers

We need your help to make this work.

Volunteers are an integral part of Garden to Table. They work closely with small groups of children to answer questions, encourage, monitor and oversee activities, while keeping the children on track with tasks.

Volunteers can be parents, caregivers, grandparents, aunts, uncles, or next door neighbours, anyone from within our school or local community who is keen to contribute their time and enthusiasm. No special skills are needed, other than an interest in Garden to Table, and an enjoyment from working with children. 

We need volunteers every Thursday and Friday morning in the hall kitchen and garden from 10-12:30 pm.  Please email Sonia Low: sonja.gtt@maps.school.nz

Tips in the Kitchen with Al Brown

Garden to Table Ambassador, well-known chef, restauranteur and food writer Al Brown, has created a range of videos outlining basic cooking techniques to help children develop their skills in the kitchen. 

What has Ms Tuhipa been up to in the lockdown??

Wow look at those amazing red apples on the apple tree in Ms Tuhipa's backyard. Ms Tuhipa decided to pick some lovely rosy red apples and make an apple crumble.  It sure looks delicious. 

Remember you can make a delicious crumble with your family, just like Ms Tuhipa. Here is the link  for the recipe.     fruit crumble

Lockdown Week 4 Anzac Biscuits & Bread

Hello everyone,

I hope you are going well and learning lots at home.

As some of us have the time during lock-down I decided to do a 4 hourbread recipe.It turned out to be crunchy on the outside and soft on the inside, simply delicious with latherings of butter! Also as it is Anzac Day on Saturday I decided to do Anzac Biscuits. We used a simple recipe, as we had limited ingredients. See Anzac Biscuits recipe below.

However you could do the GTT See In The Dark Anzac Cookie recipe attached instead, if you like.
Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War 1. It has been claimed that biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.
Happy cooking.
Sonja

Lockdown Cooking Week 3

Good morning Maps Students & Families, Here are a couple of recipes for this week. Feijoas are in season so I decided to make a Chocolate Feijoa Cake. You can also use feijoa's in a crumble withRead more

Holiday Lockdown Cooking

Hello Maps students and families, Here are some more recipes that I hope will inspire you to keep cooking. We harvested some limes from our lime tree and made a Lime Syrup, which is lovely diluted Read more

A word from the Kitchen

Hello MAPS students & families, I hope you are all doing well and keeping busy during the lock-down. I thought I'd post some harvesting and recipes my children and I have been doing during theRead more

Horoia ō ringaringa – Wash your hands

At Garden to Table we take every precaution to ensure students are washing their hands throughout their session.  With all this talk of washing hands, it is a good time to remind ourselves just how Read more

T1 Week 7 Rooms 1 & 6

This week at GTT we had Room's 1 & 6.  As we had lots of spinach, silverbeet and herbs in the garden and a few beets, Room 1 made Spinach & Feta Dip with herb rolls. Room 6 made Gozleme, Salad ofRead more

T1 Week 6 Room 29

This week at GTT Room 29 had their turn and made Herb Rolls and Spinach & Feta Dip. We had some extra tasty cheese so we added that to the herb rolls and made them extra yummy. In the gardenRead more

T1 Week 5 Room 4 & Room 9

This week at GTT Room 4 did a great job using knifes for the first time! They made Herb & Sunflower Seed Pesto using lots of parsley and basil from the garden and also Silverbeet & Cheese Muffins. Read more

T1 Week 4 : Room 31 & Room 7 at Garden to Table

This week at Garden To Table, Room 31 our first year 3/4 class started this week. They made Herb & Sunflower Seed Pesto with Silverbeet & Cheese muffins. They were enthusiastic and did a wonderfulRead more

Garden to Table is Back for 2020

Welcome back. Can you believe it is 2020. This year at garden to table we will not only have Year 5/6 students but we are very excited to also have the  Year 3/4 classes joining us this year.  YearRead more

Term 4 Week 1

This week at GTT, Rooms 6 & 8 made Mini Herb Pizzas and Apple & Pear Fruit Crumble. It was delicious and there were NO leftovers! We also whipped up some fresh cream to serve with our crumble.Read more

Room 7 in the Kitchen

Today Room 7 made Salad of the Imagination, using fresh from the garden: salad leaves, a little silverbeet, herbs, spring onions, beetroot, edible flowers and baby carrots. It was interesting to seeRead more

Noodles, Muffins & Maori Language Week

Today at GTT room 8 made Chinese Cabbage Noodles and Apple, Zucchini & Cinnamon muffins. It was so yummy that lots of us could have had seconds. That just means you’ll have to cook it at homeRead more

Recipes

Below are recipes that students will or have been making each week in the Garden to Table Programme. Students harvest vegetables, herbs and fruit from the garden to cook in the kitchen and then sit down and share the meal together.