Planting Seeds


Photo courtesy of Sara from Hewitt Farms Inc.

Friday, April 18, 2014

Planting season is upon us.  The planter is about ready to go.  Jacob planted sweet corn several weeks ago and has been busy in the garden.  My contribution to the garden so far has been cutting up the seed potatoes so they are ready to plant. When I returned home from school on Friday night, Jacob and Kevin were both in the garden.  Upon my arrival at the garden (still in my school clothes)  Jacob was quick to remind me of the lesson in the story of  The Little Red Hen, which I could relate to since I just read it with my 1st graders.


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Snickers and her ball have been in the garden, too!


My routine has been a little different the last few weeks as I have had the privilege to be the 1st and 2nd grade teacher at Sully Christian School.  We were able to see the play of Stuart Little at the Civic Center, learn about animals (of course we talked about farm animals), and measurement in math allowed us to talk about the things we measure on the farm. For the last 12 days we reviewed the Easter story with a dozen eggs filled with a symbol of the events of Holy Week.  Their regular teacher returns on Monday.

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My 1st and 2nd grade sprouts!

Class picture

It has  been a blessing to be surrounded by young children who have the desire to grow in wisdom of God’s world and  to have been in the  presence of  inspiring teachers.

It is always exciting when there is food in the teachers’ lounge.  One day we had a wonderful Deviled Egg Spread that I would like to share today.

Deviled Egg Spread

Deviled Egg Spread
recipe from Lisa @ The Cutting Edge of Ordinary – adapted from a recipe by Katie Lee
1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting
Perfect Hard Boiled Eggs
In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.
Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

My teacher friend, Angela, also added 1 c. of shredded cheddar cheese,
1 tsp. dill weed, and 1/2 tsp. seasoned salt.



Emily Power Washing Tractor

Emily is giving the tractor a bath before it heads to the field to plant.


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Sunday, April 20, 2014                          HE HAS RISEN! HAPPY EASTER!

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They clean up pretty good!

I hope everyone is able to enjoy some wonderful spring weather this week.  I know many children have started ball practice.  Yes, I remember those days! Enjoy – they grow up so fast!!


Have a great day!


P.S.  All garden photos and corn planting photos were taken by Emily.


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