Recently we were proud to host our Preschool and Pre-k families for a Harvest Lunch at our school! Throughout November, as we all reflected on the things for which we are thankful, we thought a lot about our Beansprouts families. Families play the most important part in helping us love and educate the children in our care and, feeling so appreciative of the support and love from our families, we decided to invite our Preschool and Pre-K families to a homemade Harvest Lunch.
At Beansprouts, we are all about food! We understand that providing our children with the most fresh, organic, and unprocessed foods will help build a foundation for a long life of healthy living and good choices. All of our meals are homemade in our kitchens by our chef Sage and, as we prepared the menu for the Harvest Lunch, we were excited to share that aspect of our day with our families. Everything we ate for the Harvest Lunch was sourced from local farms and businesses.
Here’s what was on the menu:
White house roasted chicken from Tide Mill Farm in Edmunds, ME
Garlic mashed potatoes from Wolfe’s Neck Farm in Freeport, ME
Roasted squash, carrots, green beans from Levesque’s Farm in Leeds, ME
Cranberry sauce and stuffing with cranberries from Sugar Hill Farm in Columbia Falls
Fresh baked dinner rolls from Bow Street Market in Freeport
Apple and pumpkin pies from Bow Street Market in Freeport
Even the salt came from the Maine Sea Salt Company and our chef used Kate’s Homemade Butter, which is churned in Arundel
As we prepared to share lunch with our families, we also explored a curriculum that supported the special event. We incorporated Literacy and Writing as we made homemade, written invitations for our families. We explored Science and Math as we helped Ms. Sage with food preparation. We used our Creativity to plan and decorate the tables on which we would serve our food. We explored where foods comes from and how important it is to eat healthy, fresh foods. We also engaged in Community and Social Studies by working together to host a magnificent event and showed off the table manners we practice every day at our family style meals.
This Thanksgiving I was thankful for many things: my family, my friends, good books and sleeping in, and chocolate. I am also thankful for all of our Beansprouts families. Every day you share your children with us and I feel incredibly blessed at the love and care you continue to show us each day.
Here’s what was on the menu:
White house roasted chicken from Tide Mill Farm in Edmunds, ME
Garlic mashed potatoes from Wolfe’s Neck Farm in Freeport, ME
Roasted squash, carrots, green beans from Levesque’s Farm in Leeds, ME
Cranberry sauce and stuffing with cranberries from Sugar Hill Farm in Columbia Falls
Fresh baked dinner rolls from Bow Street Market in Freeport
Apple and pumpkin pies from Bow Street Market in Freeport
Even the salt came from the Maine Sea Salt Company and our chef used Kate’s Homemade Butter, which is churned in Arundel
As we prepared to share lunch with our families, we also explored a curriculum that supported the special event. We incorporated Literacy and Writing as we made homemade, written invitations for our families. We explored Science and Math as we helped Ms. Sage with food preparation. We used our Creativity to plan and decorate the tables on which we would serve our food. We explored where foods comes from and how important it is to eat healthy, fresh foods. We also engaged in Community and Social Studies by working together to host a magnificent event and showed off the table manners we practice every day at our family style meals.
This Thanksgiving I was thankful for many things: my family, my friends, good books and sleeping in, and chocolate. I am also thankful for all of our Beansprouts families. Every day you share your children with us and I feel incredibly blessed at the love and care you continue to show us each day.
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