Much like gardening, baking and cooking activities are incorporated into curriculum! Not only do the children learn about the process of watching food evolve from seed to table; they take pride in their creations — enhancing their creativity and self-esteem. After many requests from Families, Blossom created a cookbook which includes tried and true children’s favorites!
We include organic whole wheat flours, non-hydrogenated ingredients and limit sugars by sweetening with honey or other alternatives. We strive to use organic produce when possible, including items from our gardens when available. Our goal as a Center is to avoid pre-made foods by using whole grains and beans in hearty casseroles, soups and breads. During meals and snacks children are encouraged to eat healthy portions. Our Dietary Manager will address special needs.
What a treat! We are adding local berries into home baked blueberry muffins.
Monday - House-made granola & yogurt berry parfaits.
Tuesday - German oven pancake with raspberry topping and bananas.
Wednesday - House-made baked scones, eggs and fresh cut melon.
Thursday - Cinnamon and apple oven-baked oatmeal, with cottage cheese and bananas
Friday - House-made coconut pancakes with applesauce
This helper is prepping delicious organic carrots to add to our stew.
Monday - Savory macarroni and cheese, peas, and tropical fruit.
Tuesday - Hearty ham & potato soup, with grilled cheese sandwiches and peaches.
Wednesday - Tamali pie, green beans and pears
Thursday - Broccoli and cheddar quiche, grapes and mixed vegetables.
Friday - Vegetable lasagna, steamed broccoli and grapes.
Harvesting from Blossom’s garden to make savory zucchini bread. Yum!!