The garden's fantastic produce is being used in the kitchen, where students incorporate it into their cooking. They make preserves, such as pickled beetroots (available at the front office), dry herbs for future use, and shredded zucchini to freeze or bake into cakes. Additionally, the Year 9/10 class has prepared minestrone soup, which has been shared with the staff. Soon, fresh produce will be placed on a stand outside the art room for families to take home.