Berwick Lodge Students working in the garden! End of Term 2 2015.


Posted by Mrs McCrum | Posted in Environment, Garden, Herbs, Indiginous Plants, recycling, Students | Posted on July 11, 2015

During the last week of term 2, all grades had the opportunity to work in the School Community Garden.  Many grades planted out their seedlings from the class hothouse. Some grades enjoyed the time in the garden with their buddy grade.  It was fantastic to see the older children discovering things with their younger buddy. The students enjoyed discovering different types of herbs growing including mint, coriander, parsley, thyme and basil. They smelt each herb and looked at the differences in leaves and seeds. We looked at the leaf structure of plants and learnt about some of the natives flowering in the garden including kangaroo paws.  Some students found worms and were amazed at the size of some tiny pest that were eating our Kale.  The students have been challenged to find a ‘natural’ solution to removing pests from the garden.  Our garden is organic and totally free from any chemicals.  It will be interesting to see what they can find to assist with ridding these tiny pests from our garden!  Well done to all the grade 3/4 students who collect and empty our food scrap buckets each day into our compost. We now have lots of worms breaking this down into usable compost soil.

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Berwick Lodge Student Garden Club – Make Fried Rice – Thursday 18th June 2015


Posted by Mrs McCrum | Posted in Cooking, Garden, Harvesting, Herbs, Students | Posted on July 11, 2015

We had a fantastic and very busy lunch time making fried rice.  At recess, we harvested the vegetables from our School Community Garden and then during lunch time we chopped, grated and prepared the vegetables for the fried rice.  It smelt delicious!  Thankyou to Mrs Naismith, Mrs Musco, Miss Cooper and Mrs McCrum for helping.

Recipe for Fried Rice (This can be varied at home depending on seasonal vegetables available)


2 tablespoons olive oil                                                       6 silver beet stalks, roughly chopped

2 brown onions, finely chopped                                      4 peppers, finely chopped

2 garlic cloves, finely chopped                                        2 bunches of bok choy, roughly chopped

3 zucchini, grated                                                               1 bunch of parsley, finely chopped

1 bunch of coriander, finely chopped                            Cracked pepper

2 carrots, grated                                                                4 cups of cooked rice (precook this prior to making fried rice)


  • Step 1   Heat the oil in a large saucepan or wok over medium heat. Add the onion and garlic and cook, uncovered, stirring often, for 2 minutes or until slightly soft.
  • Step 2   Add all the chopped vegetables and herbs and cook, uncovered, stirring, for 5 to 7 minutes or until slightly soft. Reduce heat to medium and cook, partially covered, until the vegetables are tender.
  • Step 3   Add 4 cups of cooked rice and mix thoroughly.
  • Step 4   Cook over medium heat, uncovered, stirring regularly, for 2-3 minutes or until warmed through (do not allow the bottom to stick). Serve immediately.

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Berwick Lodge School Community Garden receive $3000 Grant from City of Casey!


Posted by Mrs McCrum | Posted in Environment, Grants | Posted on July 11, 2015

We recently received fantastic news from the City of Casey that we were successful with our Environmental Sustainability grant application.  We will receive $3000 which will go towards installing interpretive signage in our garden, building a worm farm and planting more bush tucker plants.

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