New Items in the Classroom

 I finally bit the bullet and ordered a few special new items for the classroom from Nova Naturals. 

The versatility and beauty of the four elements set make them a worthy investment. They are lovely to touch and stack, and so interesting to build with -- a different formation every time.

 

Another new addition to the classroom is Louie, the baby doll. He is posable, dressable and lovable. What a great way to practice being kind and gentle, and caring for each other.

 Time to fill up the bird feeders again! Sunflower seeds go quickly this time of year. Its such a pleasure to watch the chickadees, cardinals, tufted titmice, woodpeckers and many sparrows, wrens and finches feasting outside the kitchen window. In addition to the wild birds, our flock of hens are often foraging within view of the children as they prepare food, mix colored water, or wash their dishes at the basin table in the kitchen.

Building Lincoln log barns for the animals

Drawing on the chalkboard

Opening and closing pouches, purses, and bags

The children often ask to make green juice for breakfast. They rip the kale leaves off the stalks and put them in the blender. Then I pour in the fresh OJ and blend it up. Everyone enjoys this tasty and nutritious drink

The veggies for lunch always need to be prepared-- either scrubbed, peeled, de-seeded, or chopped. Here the girls are scooping out the seeds and pulp of the butternut squash.




Harvesting Carrots:

Breakfast: Oatmeal with Raisins 
                 Greek-style sheep's milk Yogurt

Lunch: Green Lentils 
            Quinoa
            Roasted Butternut Squash
            Alfalfa and Broccoli Sprouts

Snack: Tofu Kan
            Frozen Local Blueberries
            Nori

 All the children tried stringing the noodles at the sensory table this morning. The younger children used the more rigid pipe cleaners, while the older ones were able to thread yarn through.

Breakfast: Toast with Flax oil
                  Scrambled Eggs
                  Soy- Sausage

Lunch: Freekeh
            Tempeh
            Steamed Carrots, Kale, Brussel Sprouts

Snack: Bananas
            Yogurt
            Cinnamon- Raisin Mochi