week 2- October

enjoying fall in the play yard

i asked them to sit for this picture-- they were all holding eggs just collected in the barn

going into the forsythia house...

and out again

keeping Mister from playing too rough with a snake

 root vegetable harvest in the garden

sunchokes still blooming, ready to harvest soon

in the classroom

preliminary sewing

 and weaving

 



 busy at the sensory table




 sweeping up the beans

 


fine motor manipulation through language and geography activities

 

shape and color sorting works

 

 

caring for all animals

BIG                                                             and small

 

 time to make the play dough again...

stirring it up

kneading in color

playdough keeps everyone busy

"are you making cookies?"

 preparing food

breaking off brussel sprouts and cutting zucchini





scrubbing parsnips

 lunchtime

Tuesday's lunch

washing and drying the dishes

Monday

breakfast
peanut butter puff cereal with almond milk
Indian Creek apple slices
local white grape juice


lunch
barley
tofu fries
pumpkin soup
avocado
brussel sprouts


snack
pb toast

Tuesday

breakfast

toast with flax oil

scrambled eggs

apple slices

lunch

risotto

sauteed tempeh

steamed broccoli

carrot sticks

fresh chevre

snack

pears

Wednesday

breakfast
oatmeal with ground flax and dried coconut flakes

lunch
eggplant and squash lasagna with rice noodles, fresh ricotta and mozzarella
roasted beets
kale salad with pumpkin seeds
polenta with mozzarella and chia seeds

snack
apple tasting (3 varieties) with ricotta, almond butter, goji berries, pumpkin seeds and carrot sticks

Thursday

~skipped breakfast~

lunch

carrot and cabbage salad with dill

mashed celeriac and potatoes

homemade seitan

sauteed zucchini

snack

locally baked flax and quinoa bread with peanut butter

apple slices

 Friday

breakfast
waffles freshly made with buckwheat, coconut and amaranth flours
strawberry sauce (frozen strawberries, cooked with agave and arrowroot)

lunch:
corn polenta with sauce
roasted parsnips
steamed brussel sprouts and fresh corn off the cob
tortillas

snack
rice thins with nut butter and raisins