Over the past two weeks, the children have had wonderful hands-on experiences with food preparation. Last week, they explored avocados—tasting them on their own before mashing them into guacamole. They enjoyed sampling both the plain avocado and the finished guacamole with chips, experiencing how one ingredient can be transformed.

This week, we approached food tasting a little differently by working “backward.” On Wednesday, the children helped prepare their food, and the following day they tasted it. After exploring corn on the cob, we brought our work outdoors. Each child was given their own ear of corn to shuck, carefully removing the husk and silk. We then brought the husks to our school compost pile, where each child contributed. We discussed how food scraps break down and help create nutrient-rich soil for our gardens.

The next morning, Ms. Sara and a small group of children cooked the corn. Once it had cooled, we gathered together to taste it—many of the children truly enjoyed the fruits of their labor.

Grandparents and Special Friends Day was a meaningful highlight. The children were so proud to welcome their guests and share their classroom. They spent the morning guiding their visitors through some of their favorite activities, showing a growing sense of confidence and independence.

This week brought such beautiful, warm weather, and we made the most of it each day. After everyone arrived in the morning, we headed outside as soon as possible to enjoy the fresh air and sunshine. A new addition to our playground—a swing—quickly became a favorite. The children especially enjoyed sharing the space with a friend, gently swaying together and taking moments to rest and connect.

Our food tasting this week focused on eggs and the many ways they can be prepared. We began by observing a raw egg. The children watched closely as I cracked it open, noticing the runny egg white and bright yellow yolk. Even though the yolk broke, it gave us an opportunity to observe how the parts can change.

We then explored a hard-boiled egg. I demonstrated how to peel the shell and introduced the egg slicer, showing how it works to cut the egg and reveal the firm yolk inside. After tasting, each child who was interested had a turn using the slicer on their own peeled egg, supporting independence and fine motor development.

The following day, we revisited our eggs by preparing egg salad. The children participated in each step—using a child-sized masher to break apart the yolks and a toddler-safe knife to cut the egg whites. We mixed everything together with a small amount of mayonnaise and then spread the egg salad onto soft bread to make sandwiches.

Not everyone chose to taste the final product, which is always respected. The focus remains on exploration, participation, and building comfort with new foods through hands-on experience.

Love and Light,

Cynthia and Sara

At this time of year, we begin to notice a shift in the children’s play. As they grow, their interactions become more connected and intentional. While some younger children are still engaging in parallel play, our older toddlers are beginning to move into cooperative play—working together, sharing ideas, and building relationships through their experiences.

We are seeing the emergence of both symbolic and pretend play in the classroom. Children are using objects to represent something else, such as a block becoming a phone, or acting out familiar, real-life experiences like cooking or caring for others. At this stage, their play is often rooted in reality, reflecting their growing understanding of the world around them.

The outdoor mud kitchen has become a space for collaboration and creativity, with children preparing “meals” and engaging in shared storytelling. In another moment, two children sat together “watching a movie,” focusing on the same space and building a shared idea through conversation—an example of deep connection and concentration.

In a Montessori toddler environment, we value this type of play as meaningful work. It supports language development, social connection, and independence. Through these experiences, children practice turn-taking, listening, and expressing their ideas. They are also developing concentration, creativity, and a sense of belonging within their community.

These moments reflect the important work of the child—making sense of their world through purposeful, joyful exploration.

Food Tasting: This week, we tasted a familiar fruit, a ripe red strawberry.

Love and Light,

Cynthia and Sara

Welcome, April!

This month, the children will be exploring new language vocabulary centered around vehicles and community helpers. We’ve introduced a variety of language materials, including figures and matching cards that highlight different forms of transportation, as well as the people who help in our communities—and the vehicles they use in their work.

On Monday, we began the week by finishing up our lesson on color mixing. We reread Mouse Paint and revisited how the primary colors can be mixed to create secondary colors. Each child received their own “white mouse” (a cotton ball) and chose two primary colors to mix. Using droppers, they carefully added colored water into a small vessel. Just like the mice in the story, they mixed and stirred—and even did a little dance—while watching the colors change before their eyes!

Once their new color was created, they dipped their mouse into the puddle to make their very own “mouse paint.” If you noticed a plastic bag with a small cotton ball come home on Monday, that was their special creation, which they were very proud of!

In our sensory bin, the children have been enjoying exploring their favorite vehicles, including construction trucks paired with kinetic sand for a rich, hands-on sensory experience.

Typically, this time of year brings a focus on weather and the signs of growth we begin to notice outdoors—and we will certainly continue to observe and discuss these seasonal changes. However, this year I’ve chosen to place a special emphasis on transportation. Many of the toddlers light up with excitement when they spot vehicles passing by—whether it’s work trucks, delivery vans, or the big yellow school bus they see each afternoon after nap time. By building on their natural interests, we can deepen their engagement and foster a continued love of learning.

Food Tasting:
This week, we explored leeks. We learned that leeks are part of the onion family and have a milder, slightly sweeter flavor when cooked. During our exploration, the children examined the leek in its raw form—observing its length and carefully pulling apart each layer. Together, we counted 15 leaves in a single stalk!

While leeks can be eaten raw, we tasted them sautéed—and many of the children enjoyed them.

Love and Light,
Cynthia and Sara