| These easy little pizzas are really fun for kids to make. We called the collards 'magical greens' and the squash/carrot mix 'party confetti' and they liberally sprinkled their veggies on their pizza! | 
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| Ingredients: Sprouted Whole Grain English Muffin Organic Tomato Sauce Finely Diced Collards Finely Diced Zuchinni and Summer Squash Grated Carrot Try different toppings at home! | 
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| The kids did an excellent job passing the bowls to each other and taking turns to spread the sauce, tong the cheese and spoon the veggies. | 
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| Usually we toast the pizzas in the oven for a few minutes, but the kids were so into it they started eating their pizzas as soon as they finished sprinkling - a wonderful late summer variation! | 
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In Art class we used eye droppers with diluted watercolors to mix our own color blends and create some unique effects.
Some great moments in free play:
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The T/Th friends mixed up some homemade play dough. They were wonderful at taking turns to add the ingredients! We added some almond extract and orange and red food coloring to increase our sensorial experience. The kids loved watching the colors blend with the oil: 'It's a rainbow!'
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We used to tongs to count out our blueberry snack and then helped to wash the dishes.
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We found a baby rhino beetle in the compost pile!
For lunch we had mac n cheese with tiny broccoli florettes and little carrot triangles. Marianna made us some beautiful place-mats and helped the kids set the table.
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The next day the M/W kids got to play with the fresh homemade play dough. They built a 'playground spaceship', a 'kitty cat', and a 'button monster'. We love the endless creative possibilities of play dough! Afterwards the kids helped clean the table and wash the tools.
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The kids helped prep our fresh veggies for lunch. This Oxo salad spinner is a favorite activity.
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| At yoga time we had everyone stretch out their legs and enjoy stick pose. The older kids helped the little ones take off their shoes - so sweet. | 
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This strawberry slicer was a big hit at snacktime
And we made birthday muffins!
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For lunch we had 'Pasta Supremo'! Our veggie secret in this meal is to cook teeny tiny pieces of butternut squash and green beans with the pasta so the cooking broth is nutrient rich and the veggies are often not detected. The kids helped pick basil from the garden and count enough basil leaves so everyone would have one.
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On Thursday we made a pressed red cabbage salad to have with our lunch. We used a siribachi (Japanese mortar and pestle) to grind salt and then massaged the cabbage with the salt. They had so much fun with this activity. We saved some of the cabbage for saurkraut so keep posted to see how it turns out!
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| After a long day at play, we cooled off with popsicles. 
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