Our Garden to Plate program continues to provide hands-on learning opportunities for all primary students, connecting agriculture, science, sustainability and cooking in fun and engaging ways.
This term has been packed with exciting activities that have taken students from the garden to the kitchen and beyond. Thanks to a generous donation of feijoas, students had the opportunity to create a delicious feijoa cake—a first for the Central Yorke School kitchen! They also enjoyed making hearty lentil soup using lentils grown in the CYS Ag Block paddocks, highlighting the journey from paddock to plate.
Science came alive through a range of engaging demonstrations exploring centrifugal force, chromatography with skittles, while students also got creative by making playdough name plaques, colourful Mother’s Day bouquets and nutritious apricot bliss balls using frozen apricots from last summer’s harvest.
Out in the garden, students have been busy planting broccoli and other winter crops, creating natural insect traps, and harvesting climbing spinach to make fresh green pasta. These activities continue to teach valuable lessons about food production, healthy eating and caring for our environment.
Looking ahead to Term 3, we are especially excited to have been accepted into the Picasso Cows Program, proudly run by Dairy Australia. This fantastic initiative will give students the opportunity to investigate the dairy industry through hands-on experiments and real-world learning, further strengthening their understanding of agriculture and food production.
