This morning the children worked with small river stones, stacking, ordering by size and counting them.

 

We arranged silk flowers, went on a color hunt for RED things in the classroom, and did some stretching on our yoga ball.

After Breakfast we went for a long walk in the sunshine. Up in the woods, we balanced on rocks, collected and broke sticks, and climbed up and down the gullies. 


Breakfast- Scrambled Eggs (fresh from the barn)
                  Raisin Toast with butter


Lunch-  Roasted Carrots and Beets
             Egg Noodles with olive oil and nutr. yeast
             Tempeh fried in coconut oil
                    Alfalfa Sprouts and Pea Shoots (from Dancing Turtle)
                    Goat Cheese (chevre from Lively Run)

Snack-Pretzel Sticks
           Chedder Cheese
           Frozen Blueberries