White Pine Nursery

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We learned about white pine trees yesterday. The White Pine is Michigan’s state tree.

First we dug a hole 18 inches across then we stuck the tree into the hole.

We covered the roots and collected pine needles to surround the tree.

We couldn’t touch the pine needles to the tree.

We watered the tree.

I hope the tree will live and stay at the school.

– Ella K


How Ranch Dressing was Invented. By: Jonah H.

A longggggggggggg time ago there was a Buttermilk sea. Then a Sour cream island appeared. Then there were a couple of Mayonaise Islands and a Mayo cliff. Then the Greek Pepper came along and took over everything. Then the Barbarian garlic attacked. Then the Roman Onion Powder took over. Then the Cosmic Whisk turned everything into a whirlpool. Then a bunch of trees fell into the whirlpool. Then there were the Spartans. They got wiped by Buffalo rags and poison soap.



White Pine

At school we have 63 White Pines. They have 5 needles on one clump which spells       W-H-I-T-E, you know this because there are 5 letters in white. They are known as soft pine. In Michigan we have cut down 100,000,001 of these trees at the least. They live up to 500 years old. The height is up to 100 feet tall and at the shortest they are 70 feet tall. They have been the Michigan State Tree since 1955.

– Niklas

Counting Trees

apple treesWe went outside, we counted trees. Trees are cool, we found 276. – Jacob P.

I think that trees are cool beacuse I like to climb on them. Trees are awesome. – Claire

We have 276 trees on our property at school. They are fun for climbing! We were outside for a long time, it was fun. I wnat to do it again. – Bella

The fun kitchen

Zak cut 67 onions without going in the freezer or touching his eyes.
Owen and Casey cut and broke apart lots of chicken. Sylvie made bread sticks. Nora  picked and cut mint leaves,and Ava cut brocoli. We would like to share the breadstick recipe with you this week. It was voted the favorite.

Garlic, Tomato, & Kale Breadsticks
• 1 package active dry yeast
• 3+ cups all purpose flour
• 1 cup warm water
• 1 teaspoons salt
• 2 Tablespoons tomato paste
• a bunch of kale
• 3 garlic cloves, minced
• 1 Tablespoon olive oil
• assortment of toppings (sesame seeds, poppy seeds, parmesan, garlic, herbs, spices, etc)
Whisk together the yeast, 1 Tablespoon flour, and 1/4 cup warm water and let stand for ten minutes or until the yeast has become a thick foam. Stir together 1 1/2 cups of flour and salt. Add yeast mixture and the rest of the water (3/4 cup) and stir until smooth. Add another half a cup of flour and mix. If the dough is sticking to your hands then it’s too moist so add a bit more flour and if it’s too dry then add a bit more water (try to keep on the stickier side since you’ll be adding a bit more flour as you knead).
Transfer dough to a floured surface and knead for 10 minutes. Place dough in a greased bowl and cover with a damp towel. Let dough rise for an hour or until it’s doubled. While it’s raising, press washed kale through a juicer to create a few tablespoons of juice.
Preheat oven to 400 degrees. Divide the dough into 3 equal parts and keep the two parts you aren’t working with covered in the bowl (this will help the dough from drying out). On a floured surface, fold in the minced garlic to the first part of the dough. Knead the dough until garlic is speckled throughout. Roll the dough into a 9×13 rectangle and use a cookie cutter to cut 5 long strips. Pick up a strip, twist it, and transfer to a greased cookie sheet. Repeat with the rest of the strips.
On a very floured surface (this is important because we are going to be adding more liquid to the dough which will make the dough sticky and will most likely need to be adding more flour), place another 1/3 of the dough and pour 1 tablespoon of kale juice over it. Start folding the dough into itself and add more kale juice (1 tablespoon at a time) until the dough is at your desired color consistency. Make sure to add more flour if the dough starts to get too sticky. Roll out the dough into a 13×9 rectangle and cut into 5 strips with a cookie cutter. Twist each strip by hand and transfer to your greased baking sheet.
Lastly, knead 1 tablespoon at a time of the tomato paste into the rest of the dough. Knead until the color is evenly distributed (adding more paste if you want a darker color) and roll out into a 13×9 strip. Cut into 5 pieces, twist each piece by hand, and transfer to a greased baking sheet (you may need to start a second sheet at this point). Brush 1 tablespoon olive oil over the top of the sticks and top with desired toppings. Cook for 20 minutes or until golden at the top.

cornish pasty recipe pick of the week

1 recipe pie crust
1 tablespoon butter
1 small onion, finely chopped
1 small leek, finely chopped
half pound ground beef
1 parsnip, finely chopped
1 potato, chopped
1 carrot, finely chopped
2 sprigs thyme, chopped
kosher salt and cracked black pepper
1 egg, beaten


Preheat oven to 400 degrees F. Melt butter in skillet and add onion and leek; cook until soft, about 5 minutes. Remove from heat and allow to cool. In a bowl combine steak, potato, carrot, and thyme, and toss to combine. Once onion and leeks are cool, add to mixture and mix. Season with salt and pepper.

Roll out pastry into 1/4 inch thick sheet. Cut into 4 circles about 5 inches across. If all circles cannot be cut out of initial sheet of pastry re-roll pasty re-roll pastry and cut out remaining circles if necessary.

Spoon between 1/3 and 1/2 cup of filling mixture onto one half of pastry circle. Brush edges with beaten egg and fold other half over the filling. Seal by pressing gently with a fork or your fingers. Place on prepared baking sheet and repeat with remaining pastry and filling (there may be filling left over). Brush all pasties with beaten egg.

Place in 400 degree F oven. When pastry begins to brown, turn oven down to 350 degrees F and bake for an additional 25 mintues. Remove from oven and allow to cool.