It just doesn't get much better than that. On Monday we chopped carrots and reenacted the story of stone soup, adding the ingredients they brought from home (hint: there is a book in the making so keep on the look out, Angelina is busy putting it together).
The story of Stone Soup centers around the power of sharing and the happiness that unfolds when we open our hearts, doors and cupboards to the people that surround us.
On Tuesday our classroom filled with some very special friends and hummed with loving activity, shared food and laughter.
It was a truly glorious celebration to kick off the Harvest celebrations.
The students enjoyed sharing some of their familiar activity's with some of their favorite people.
The pink tower...
Sharing some soup...
Having fun on the playground...
With a captive and adoring audience...
cheering from the sidelines...
And when the day was done we all understood the meaning of happiness and the joys of sharing.
Here is the recipe if you would like to make our soup at home:
Ingredients
- 3 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 3 ribs celery, chopped
- 2 small zucchini, sliced
- 2 cups vegetable or chicken stock
- 2 (15-ounce) cans diced tomato
- 1 (15-ounce) can tomato sauce OR V-8 juice
- 1 (15-ounce) can small white beans or cannellini beans
- 1 (10 ounces) box, cut frozen green beans OR 1 can of cut green beans
- Salt and pepper
- 1 cup fresh basil, torn or shredded
- Grated Parmigiano or Romano, to pass at table
- 3 small stones (provided by the teachers
- Place each ingredient (except the cheese) into a crock pot, cook on high for 1 hour and on low all day. Serve with crusty bread and sprinkle cheese. Enjoy (This dish tastes best when shared).
There will be no blog post next week, due to the shortened week.
See you again soon and Happy Harvest to everyone!
A SPECIAL THANK YOU TO THE UNTERMYER'S FOR THE FABULOUS BISQUITS!!!!