We went up on the roof to check how our department offspring are getting along and had some quite surprising harvests since last weeks visit…
As you can see, we pulled some HUGE radish from the ground!
I think the size of them took us all by surprise considering the first lot that came out were the usual size that you would expect when you purchase them from the supermarket. I assume that the little heatwave we have had did them some good.
we only pulled up two carrots to see how they are progressing. They definitely need more time harvesting. We got one very small one and one long skinny spiralling shaped one. This just goes to show students how much process of elimination that supermarkets force farms to go thorough before fresh fruit and vegetables end up on shelves. I’m not confident that our spiral carrot would even make it into a ‘wonky veg’ bag.
The students of gardening club have been excited to see the fruits of their labour. It will take a good while before we get to see the progression of the Carrots but the Radish and Tomato are growing in considerable amounts!
I haven’t been incredible at taking photographs of every step of our grow process as I was last year but here are some of our latest grows which were planted from seed by Mrs Spieler and the Gardening club students over the past month.
We have quite a variation of produce starting here before it is moved to the roof garden for transplanting
Shredded old t-shirt weaving around pot or container-
You will need an old cotton lycra t-shirt (s), a pair of fabric scissors, an old pot or upcycled container and a hot glue gun and glue sticks.
Cut your T-shirt(s) into long strips lengthways.
Squeeze a glue dot on the bottom centre of the plant pot or container
Stick one edge of a t-shirt strip to the glue dot while hot, allow a few seconds to dry, before beginning to wrap the strip around the pot. once you get to the end of your strip, glue it tightly onto the container where it ended and begin in the same position with a new cut strip of T-shirt by adding a glue dot.
You can also weave the opposite way around the container from top to bottom, weaving in and out of the strips lengthways. This works best visually, when the strips are two different colours.
Painting onto planter or upcycled container- Find a planter of some kind, this can be a real pot or an old upcycled plastic or glass container big enough to start a plant off in.
Start by cutting recycled object to transform original shape. if this is a bottle, cut either the bottom or top off- use some of the visuals above for inspiration.
Then choose a base coat of paint. the paint has to be fairly thick so I would go for a household paint or an acrylic.
Leave to dry
Use a smaller brush or even your fingers to paint the decorations on top
If you’re going to transform this into a hanging basket, drill or poke two holes on either side and string it up with durable string.
When you buy seasonal food you are helping to reduce environmental impact caused by the shipping & transportation from other countries, this means less refrigeration as well as supporting local farming demand for out of season produce…If produce is not being shipped this means there are less artificial hothouses, less fuels and less irradiation of produce which generally helps to produce less GHG emissions, compared to fruit and vegetables that are grown under protection, are imported or stored!
Food picked in season is also usually a lot cheaper than that of its out-of-season counterparts because overheads are lower due to the above mentioned stages required to transport and store goods.
It’s more nutritious. Eating locally is not only tastier, it’s also healthier! Ripe fruits and vegetables contain the most nutrients, as the minute they’re picked, their plant cells begin to shrink and their nutrients diminish
Within our Food & Nutrition GCSE Courses, Year 10 & 11 have been focusing on ingredients which are in season (and some even grown in department using our urban cultivator to start them off which was funded by The Savoy Educational Trust). The current theme being Butternut Squash.
Year 11 students followed a French recipe making ‘Butternut Squash Sage and Gruyère Pithivier’ where they each brushed-up on their pastry making skills by making the rough puff pastry themselves and practiced their outer pastry designs.
The pastry was made from scratch individually by each student using the new blast chiller which was also funded by the Savoy Educational Trust. We get so much use from the blast chiller in this department! its sometimes used in all three double-periods per day! It has been incredibly beneficial to all of our students in showing them industry standard procedures and bringing a higher quality finish to their final dishes. It has also been beneficial to students by speeding up the making time and allowing more theory teaching time.
The Y13’s have spent the last two days making their final coursework outcomes. There was lots of oil paint and medium, the largest carton print (life size figure) that I have ever seen and some spectacular work!
After half term Key Stage 3 students will be moving into new areas of Design and Technology(DT). We are taking this opportunity to share some of the wonderful work created so far which they will be bringing home shortly.
To support the creativity and learning of all our students we rely on a voluntary contribution each year towards the materials and ingredients throughout their time in DT.
At the beginning of the year we ask for a single voluntary contribution of £8.00 at KS3 and £12.00 at KS4. This allows us to have resources ready for students to maximise their experience in this practical subject.