Meadowgarten: May 13 - 16

Dear Meadowgarten Families,

We cannot believe that the 2018-2019 school year has come to a close.  This past week was bittersweet for us as we smiled and laughed with the children one last time before summer vacation.  We feel so fortunate to have led the Meadowgarten this year and we are looking forward to another wonderful year next year.

We celebrated three birthdays in the Meadowgarten this past week; Christopher, Kennedy and Huck.  Thank you to each of their families for providing beautiful memories and sweet treats!

The children played in the creek throughout the week. They splashed, waded, searched for special crystals and collected snails.  Ki Kathee’s class joined us at the creek on Thursday for our final dip!

The children had a wonderful time on Wednesday at Field Day.  A huge thank you goes out to Ki Kathee for organizing the day! The teams were mixed ages and the older students were extremely supportive of their kindergarten teammates.  Everyone cheered for everyone, in true Garden School style.  The obstacle course through the forest and creek was special, as the goal was to help every teammate reach the finish line.  The favorite event was the Hamster Ball!  Ki Jas and Ki Christine (Lounes and Ezra’s mom!) operated the Hamster Ball at Home School Beach for several hours.  The children were giddy as they rolled around the creek like cute little hamsters! 

We had a very special story and snack this week.  Ki Holly read The Book With No Pictures, which forces the reader to say very silly and goofy things.  The children laughed and cheered and begged for more when it over.  Ki Holly generously baked three types of bread for our last snack on Thursday.  She made Vegan French Bread, Vegan and Gluten Free Banana Bread, and Vegan and Gluten Free/Rice Free Corn Bread.  She took care to meet the dietary needs of all of our students so that everyone could enjoy bread together.  The French bread was coined “Ki Holly’s Famous Bread” by our very own Annabelle. This is the bread that Ki Holly made for us each week and the recipe is included below!

We cannot thank you enough for entrusting your children to our care.  We are so proud of each and every child and we feel honored to have witnessed their growth through the seasons.  We are excited to be a part of many of the students’ continued growth journey this fall!  

 Thank you again for the thoughtful gifts and kind words we received as the year closed.  We could not ask for a more loving school family! 

Kindly,

Ki Amy and Ki Holly 

Ki Holly’s Famous Vegan French Bread

 

1 1/2 cups warm water (baby bath temp)

1 Tablespoon agave

1 1/2 teaspoons salt

1 Tablespoon active dry yeast

3 1/2-4 1/2 cups flour

 

Combine water, agave, salt & yeast and let sit 5-10 minutes until foamy on top. Knead in flour until no longer sticky and mold into a loaf by hand on greased baking sheet. Cover with a towel and let sit 20 minutes. Meanwhile, preheat oven to 400. Cut slits in top of loaf and bake 20 minutes.