Kindergarten Parent Information Night

kindergarten parent presentation2014

Last evening was the Kindergarten Parent Information night.  The link above is for last night’s presentation. We had a wonderful turnout.  Welcome to Fuller Meadow, new kindergarten families!  We are excited that you will be here!

I know that the transition to Kindergarten can be an emotional one for parents.  Please feel free to contact me if you have any questions or concerns!  I love to meet new families!


Pioneer Living

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Grade one had a wonderful visit today, learning about Pioneer Living.  They got to pan for gold, play with old-fashioned, wooden toys, pretend shaving, scrubbing clothes on a scrub-board, carding wool to make the fiber straight, and beading necklaces. They loved the experiences!

Tasty Tuesday!

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The students tried Brussel Sprouts today!  A lot of the children loved them!

Sauteed Carrot & Brussel Sprouts:

2 tablespoons chopped shallot (from 1 medium)

3 tablespoons unsalted butter, divided

1 pound carrots, cut diagonally into 1/2-inch-thick pieces

1 pound Brussels sprouts, halved lengthwise

1/3 cup water

1 tablespoon cider vinegar

Grade 2 Animal Habitats

The Museum of Science came today with their Animal Habitats program.

Here is an overview of what they talked about:  Where is the ideal place for an animal to live? Students observe up to three live animals and look for clues that determine their ideal shelter and food. Based on the information collected, students are challenged to pick a suitable habitat for each animal. Students also have the opportunity to touch assorted skins, bones, and feathers to better understand some of the characteristics that help these animals survive.

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The students loved the program!  Thank you to the PTO for bringing such quality programs to our students!  Support the PTO!

Tasty Tuesday: turnip

This week, the students tried a new vegetable:  turnip!  This fun casserole was a hit!

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parsnip, potato, and Turnip Puree

yield:Makes 10 servings


·         6 tablespoons butter, divided

·         3 tablespoons olive oil

·         1 1/4 cups finely chopped onion

·         1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes

·         1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes

·         1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes

·         2 garlic cloves, chopped

·         2 cups vegetable broth

·         2 tablespoons (1 ounce) cream cheese

·         2 tablespoons chopped fresh dill, divided

·         1/2 cup panko (Japanese breadcrumbs)


Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.

Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.

Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish.

Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes (or panko can be placed on top without additional butter)

Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled).

Tasty Tuesday: Kumquats!

Last Tuesday, the children tasted Kumquats for Tasty Tuesday.  Over 200 children tasted this peculiar fruit! Learn more about kumquats here: .  The children were surprised that they could eat the skin!

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