Programs to encourage self-care and improve well-being

Chatsworth Preschool Gardening Program

Dear parents,

I'm very pleased to present to you some snippets of your child's participation in the Chatsworth Preschool Gardening Program.

Over the past few months, your child has been learning much about urban farming in our local climate, and learning that vegetables don't come from the supermarket shelves! :-)

Our hands-on learning program aims to refine their fine motor skills, encourage them to  use their senses of sight, touch and taste to understand the science behind growing edible plants. Along the way, they met insects they've not seen before, and learnt to respect the eco-system we all live in. It was very heart-warming to see the children embrace this program so whole-heartedly and become active participants of the learning process.

I hope they have returned home to share with you all that they've learnt in the last term, and I hope you will encourage them to seek some respite in nature, and keep growing edible plants at home that can be added to their meals. I strongly believe this will add a good balance to their school-life in the future.

If you'll like to find out more about tips to upkeep your garden, and ways to heal yourself through what you have grown, please subscribe to our newsletter here.

Thank you!
Cynthea :-)
Founder and Chief Educator, Super Farmers

"I didnt attend a workshop with them. However, my 6yo did. They came down to her school and conducted a lesson with them. Ever since, my little "carnivore" who used to hate vegetables fell in love with kang kong! Imagine the surprise all over my face when she beg me to cook kang kong for her. Honestly, i tried so many times before but failed to make her eat up her vegs. So YES, a super thumb UP to Super Farmers for creating this miracle! Thank you!" - Eliza, mummy at Chatsworth 






We're very happy to have received overwhelming feedback for our proprietary Spring Onion Noodle recipe, and can't wait to share it with you. 


Ingredients (Noodles)

  • 1 cup organic unbleached all purpose flour (with more to dust kneading surface)
  • 1 egg
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 3 stalks spring onion, chopped


  • In a mixing bowl, combine first four ingredients together until lumpy consistency
  • Dust work surface and knead into a dough with clean hands for about 5 mins
  • Let dough rest for 30 mins
  • Roll out dough into thin sheet (1mm thickness) and dust both sides well with flour
  • Fold the dough sheet using the accordion folding method
  • Using a sharp knife, very gently cut against the grain of the folded dough into 1mm strips
  • Gently unfold the strips to reveal a long noodle
  • Dust noodle strips, ensuring each noodle is well-coated with flour.
  • Allow noodle strips to rest for a further 15 minutes
  • Bring water to a rapid boil in a pot 
  • Slowly put noodle strips into boiling water and boil until they float
  • Drain well and season before serving

Ingredients (Seasoning)

  • 2 tablespoons light soya sauce
  • 1 dash sesame oil
  • 1/2 teaspoon vinegar 
  • 1/2 teaspoon vegetarian mushroom powder (this is the brand we used)
  • 2 small shallots (sliced thinly)
  • 3 tablespoons olive oil 


  • Mix first four ingredients together in a bowl
  • Fry shallots in olive oil until golden brown. Discard shallots and pour the hot oil into above mixture, allowing some bubbling to occur