18th to 20th of September

morning work time--

 cutting and gluing

snapping and buttoning

washing and drying the breakfast dishes

outside time...

checking out how BIG the sunflowers have grown

taking a nature walk and collecting fallen items

making bouquets and a centerpiece for the dining table

flower identification and book making

breakfast
sprouted grain toast with flax oil
scrambled eggs
apple slices
green juice

lunch
falafel
butternut squash soup
sauteed zucchini
steamed broccoli
carrot sticks

----------------------------------------

breakfast
warm creamy buckwheat cereal
blueberries
walnuts
apple juice

lunch
pumpkin soup
brown rice
raw kale salad with pumpkin seeds and carrots
roasted beets

12th through 17th of September

A morning with the animals
 








                feeding






                   milking

 filling up the water bowls

  watching

watching Fire eat grass

petting Maple

Gracie giving Brea a kiss

buckling Roy sniffing the girls

 back in the classroom

everyone gets into fusion beads

 at the sensory table: colored rice and wooden beads with bowls, pitchers and trucks.

play-dough, painting, and painting play-dough

 

 





scattering then gathering cubes, putting them back together by color to match the chart
 

 in the kitchen

shucking corn

 washing and drying dishes

 rainy day fun

afternoon adding

breakfast

pancakes

cantelope

green juice

lunch

red lentils

steamed broccoli

roasted delicatta squash

fresh raw corn on the cob

 almond milk

snack

toasted sourdough from Wide Awake Bakery

apple slices

------------------------------

breakfast

oatmeal cooked with goat milk, chia and hemp seeds

walnuts

green juice

lunch

polenta with fresh corn, ricotta and red sauce

roasted purple potatoes

sauteed green beans

raw kale salad with shredded carrots

snack

pretzels

watermelon

 

 -------------------------------

 breakfast

french toast 

apple slices

orange juice

lunch

pesto rice pasta

baked tofu

sauteed zucchini with oregano and rosemary

boiled corn on the cob

flax milk

snack

kashi granola bars

red pepper with chevre

 

 

4th and 5th of September

The highlight of Tuesday morning was making play dough. It had been so long since we made it that all the tools felt new and exciting to everyone. They played creatively, shaping things and telling stories for 30-45 minutes. So lovely to sit back and watch.

Remember how easy it is?
2 cups flour + 1/2 cup salt

add
1 cup very hot tap water
and (opt) 1 tbsp oil

Stir it, knead it, love it

 

 

 

Making Lasagna

Adding!

 

more adding and sounding out words

 Another fun bug visitor today: a curious praying mantis. I discovered him crawling up the inside of my pant leg while washing dishes. He crawled all over the classroom this afternoon, stopping to  look at the children quite often.

 

Tuesday

BREAKFAST:

vanilla pudding (made from scratch with our goat milk)

cinnamon raisin toast with flax oil

LUNCH:

lasagna with rice pasta, pesto ricotta, zucchini, potatoes, and fresh mozzarella

sauteed green beans

almond milk

SNACK:

rice cakes with almond butter

peach slices

Wednesday 

BREAKFAST:

cheddar omelet with garden fresh broccoli and yellow squash from Muddy Fingers Farm

green juice (fresh oj with garden kale and Muddy Fingers Farm parsley

LUNCH

black bean burgers with fresh corn, chia + sunflower seeds, and oat flour on toasted bread

tomato slices and pea shoots (MFF)

pressed red and green cabbage salad with fennel

fresh chevre 

homefries  pan-fried boiled potatoes)

SNACK

sunbutter and strawberry jam roll-ups on whole wheat tortillas

cherry+blueberry smoothie with yogurt