Over the weekend the schools owner and her family dug out our huge natural sand pit and we had the sand delivered this week. The kids worked hard helping to load the sand into the wheelbarrow and into their little buckets and towing them back and forth. When they saw the entire thing completed they screamed in excitement and dove in. They are enjoying the space this large natural pit is giving them and all of the neat things they are making. We were really glad that we were able to get them involved in filling the pit as it gives them a sense of ownership and it shows. We are covering it up when not in use with a tarp to keep out the cats and critters.
On Monday, the kids found a centipede in the garden so we made this our topic of the week. We read several books about how they live and what they look like. During our small group activity they had the chance to build their own centipede with a Popsicle stick and other materials. They got really creative using bits of paper and string to make the legs. They were amazed to find out that some are about a foot long and eat birds.
We studied celery this week for our food item. We made sure to include it in our meals and snacks this week in cooked and raw form. One of our small group activities involved us taking a stack apart and talking about what it felt like, smelt like, and how it was falling apart. One of the students managed to make a celery person from a stalk. Later in the week we did a little science experiment with the celery by placing it in red and blue water and the children made guesses as to what would happen to the celery. Whenever we can, we also like to incorporate the food items in our art time. Using the parts of the celery plant, we made stamps and decorated our papers.
Our plant based meals this week included cheesy rice and broccoli which had no leftovers after our lunch meal. Towards the end of the week, we sometimes make smoothies using the last bits and pieces of fruits and vegetables in our fridge. This week we made a delicious smoothie using cucumbers, oranges, blueberries, and yellow carrots.