Flower & Leaf Crowns

posted in: Uncategorized | 0

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Welcome, Lady Spring! We made these beautiful crowns as part of our upcoming May Day celebration, using gatherings from our garden. The twisted yarn headband makes it easy to poke in the stems, and stretchy wool makes for a good fit.

To make the headband:

Cut two lengths of approximately 4 ft of wool yarn in alternating colors. Lay them side by side together, then fold the entire thing in half. One end should be four dangling yarn strands, and the other should be a loop. Give the looped end to your child, and have them stand far enough way so that the yarn is fairly taut between you. Begin to twist the yarn clockwise. If your child is older, he can twist the yarn in the opposite direction. Once you have twisted enough, the length of yarn will become tight and twisting will become difficult. At this point, have your child let go of his end. The tension in the yarn should make the entire thing double back on itself in a twist. Tie a knot in the loose end and secure onto your child’s head by tying a knot in the back.

Adorn the entire thing with flowers and leaves by weaving the stems through the twists in the headband. We like to use aromatic herbs like sage and lavender – the scent stays with the child as she wears the crown. We hope you’ll make these simple crowns all throughout springtime, while beautiful flowers are abundant. Happy May Day!

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2015Apr30-01

Homemade Lara Bars

posted in: Food | 0

These portable, sweet treats only require five minutes active prep time, and making them at home is much more cost-effective than buying store-bought. Switch out the cashews for peanuts, pecans, or almonds. Substitute up to 1/4 of the dates for dried cherries, figs, or apricots. For an adult version, add 1/4 cup dark chocolate chips and your favorite hot chili powder. The possibilities are endless!

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Ingredients:

24 oz dried pitted dates
1 lb roasted cashews
hefty pinch salt

Blend dates in food processor until they resemble a sticky, smooth paste. Add cashews, and process until mixture sticks together and forms into a ball. With wet hands, press the dough into a greased 8×8 baking dish. Refrigerate 2 hours, then slice into bars. These will keep up to two days tightly wrapped at room temperature, and up to two weeks in the fridge.

Flourless Whole Grain Bread

posted in: Food | 0

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This chewy, versatile loaf is a mainstay at Redbud. It’s chock full of nuts and seeds, making it an excellent higher-protein breakfast option. We like to toast it with pastured butter! Amazingly, the bread holds together without the use of flour! The children affectionally refer to it as “Seedy Cake.”

Pulling it together is a snap – your young child can help mix the dough in the same pan it will be baked in. The dough can rest up to 24 hours before baking.

Ingredients:

1 cup sunflower or pumpkin seeds
½ cup flax seeds
½ cup almonds or walnuts
1 ½ cups rolled oats
2 Tbsp. chia seeds
1/4 cup psyllium seed husks
1 tsp. salt
1/3 cup chopped dried fruit (cherries, dates, figs, or raisins work well)
3 Tbsp. MCT oil
1 3/4 cup water

1. In a 8×8 baking dish, combine all ingredients. Smooth the top with a spoon. Let ingredients rest at least 6 and up to 24 hours.

2. Preheat oven to 350°F / 175°C.

3. Place baking dish in the oven on the middle rack. Bake for 20 minutes. Remove bread from pan, place it upside down on the oven rack and bake for 20 minutes. Test bread for doneness – it should shound hollow when tapped. Allow the loaf to cool before slicing.

4. Store the loaf in a tightly sealed container for up to a week. It can be frozen indefinitely.

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Slow Cooker Chicken & Veggie Tortilla Soup

posted in: Food | 0

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This hearty stew is great for busy weeknights. If you have little helpers at home, they can peel the onion or tear the tortillas into strips!

Ingredients:

2 14oz cans stewed tomatoes
2 cups chicken broth
half of a small onion, diced
1 small yellow squash, diced
1 large red bell pepper, diced
2 cups shredded chicken
4-6 large whole wheat tortillas, torn or cut into strips
2 T olive oil
2 T tomato paste
2 t ground cumin
2 t dried or fresh oregano
1 t salt

Combine all ingredients in slow cooker. Cook on the “low” setting for 8 – 10 hours. 15 minutes before serving, add the tortilla strips to the soup. Let cook until soft.

Serve with avocado, shredded cheese, or sour cream.

Tin Can Lanterns

posted in: Crafts | 0

These tin can lanterns will light the way for our very first festival – Martinmas. This festival celebrates inner light, kindness, and doing what we know to be right. The best part of this craft is that each step is child-friendly! Though they will likely need your help starting the nail hole, most children aged 2 and older can hammer it the rest of the way. Check out the instructions below:

You will need:

Tin cans of various sizes
Hammer
Nails of various sizes
Sand or bath towel to stabilize
Assorted beads
26 gauge beading wire
1. Gather your supplies. Most tin cans of various sizes will do just fine. Rinse the cans out, fill them nearly to the top with water, and place them in the freezer overnight.

2. When your cans are good and frozen, take them out of the freezer and begin punching holes with the nail and hammer. You can make the design as detailed or as simple as you like. If you would like to make a design, it is wise to make your dots with a Sharpie before you punch them. Don’t forget to punch two holes near the top of the can for the handle! You’ll need to stabilize your can while you hammer, otherwise it will want to roll away. The best method I have found is to nestle the cans down in the sandbox while I hammer them.

3. Once you are finished punching holes in the sides, turn your can upside down and hammer the bottom flat (it usually expands during freezing).

4. Attach 26 gauge stainless steel beading wire to one side of the lantern. This is your handle. String beads along the length of the handle, then attach the other side of the handle to the opposite hole.

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A Rainy Walk

posted in: News & Updates, Songs | 0

We greeted the quickly approaching fall weather with a nice long walk.

A nature walk is a superb way to end the week with young children, and there is always something new to discover even in an urban or suburban environment. After waving “hello” to every manner of backyard dog, and after our pockets were heavy with fall fruit, we made the journey back towards our warm cozy school (and lunch!) It was starting to rain, and we made it back just in the nick of time. Blessing!

As we walked, we sang this old Canadian folk tune. The strong, rhythmical feeling of the song was a good accompaniment to our steady footsteps pressing ever onward.

My paddle’s keen and bright
Flashing with silver
Follow the wild goose flight 
Dip, dip and swing
Dip, dip and swing her back
Flashing with silver
Swift as the wild goose flies
Dip, dip and swing

 

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Progress!

posted in: News & Updates | 1

Hello friends,

We are thrilled to tell you that we have made much progress towards licensing this summer, and our estimated open date is the end of August. If you’re interested in your child attending our inaugural class, we want to know you!Pplease send us a letter of interest here, including your preferences and needs for care, as well as a short description of your child.

Only a few more pieces of paper work need to go through the Department of Human serves, and we will be all set to operate. All of our toys are nearly out of the toy shop, and they can’t wait to be played with. We made a big set of blocks out of scraps from Mr. Jonathan’s wood shop, and he 10514476_659871590748578_8897182067943626250_nwas nice enough to make us a balance/rocker board for school! Mrs. Frances has been busy knitting all kinds of farm animals, and they all have personalities of their own.

Today, we potted two baby fig trees for the school garden, and we are already looking forward to their juicy fruits a few summers in the future. These trees belonged to a wonderful Grandpa in our family – Grandpa Logan Eddie of South Carolina, and we are happy that the kids will be able to watch them grow, and that we can tell them the story of their great journey to Oklahoma. They will join a fledgling pecan tree and hopefully one day they will grow into a “food forest.”

The work in the garden continues is never-ceasing, as always. We’d like to put out more tea herbs so the children can pick and hang dry great big bunches – mint, nettle, chamomile, lavender, etc. Of course the children will want to help with this, so we’re going to wait to plant until the children arrive! It will truly be a garden of their own. We’re also very much looking forward to welcoming some new laying hens into the family! It is a true joy to know a hand-raised chicken – they are the sweetest, gentlest creatures when raised in the close, gentle, presence of human beings, especially children. So, friends, do you have any stellar recommendations for child-friendly tea herbs and chicken breeds? Leave a comment below!
2013Apr10-01

Good Morning Mrs. Hen

posted in: Songs | 0

This is well known nursery rhyme that children just love to sing along with. Older children who are beginning to become interested in numbers will have fun changing up the numbers of hens to make ten. I sing it to the chickens as I sprinkle their scratch in their pen, and they seem to like it, too!

Chook, chook, chook, chook
Good morning Mrs. Hen
How many chickens have you got?
Madam, I’ve got ten

Four of them are yellow
Four of them are brown
Two of them are speckled red
The nicest in the town!

2014Jul27-09

Chugging along!

posted in: News & Updates | 2

We have been working hard getting the house ready in time for a mid-fall school opening. So far, we’ve almost fully outfitted our playroom, made some necessary updates to the kitchen, and soon we will begin making our sandbox in the backyard play area. Out front we have bunches of sage – perennials that can withstand the curiosity of children’s’ hands as well as the dry conditions of Oklahoma. In addition, we have ample amounts of fuzzy lamb’s ear – a delight for the children to touch. We love these herbs and are already dreaming of stirring them into fall soup and making many warm pots of tea. Now all we need to do is water, water, water!

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