This has been the best year for our garden so far. Both the Spring and the Summer has brought us many vegetables to use in the kitchen! As we go into fall Our Master Gardener Julie, has removed many of the summer vegetable plants and has replaced them with others. She has planted broccoli, onions and garlic. We still have pumpkins growing and we will keep a close eye on those. When they are ready to be picked we can use those in the classroom for our botany and garden projects.

The herb garden is looking really good as well and I invite any parents who would like some fresh herbs to go ahead and pick them at any time. This has been an exciting year for our garden so please stop by, look around and enjoy.

This is the Northwest corner of our garden where the composter is located. The kitchen at Sacramento Montessori School is a green kitchen, in which we recycle the food and garden waste by composting the waste in our barrel composter and then the compost back to our garden soil.

Our commitment to using organic and natural ingredients in preparing fresh, home-made meals will create a healthier choice for future eating habits, that will promote healthier living habits that we all can strive for!

The disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world can be omitted, and reintroduced thru these methods. Proponents of this movement believe in taking pride in what one cooks and using locally and organically grown fruits and vegetables. Shopping at the local farmer’s markets and selecting prime fruits and vegetables from certified organic farmers boosts the local economy and promotes healthier commerce to the hard working farmers who grow these delicacies for our consumption, and fosters the tradition of thinking globally, and acting locally!

There are four meals during the day: breakfast, morning snack, lunch, and afternoon snack.

A full day at Sacramento Montessori School includes two meals and two snacks: breakfast, morning snack, lunch, and an afternoon snack. We feature predominantly organic, natural foods, using little or no added sugars and salts. Our Chef holds a certification in SafeServ, a program of the National Restaurant Association. According to that Association, “The ServSafe Program leads the way in providing comprehensive educational materials to the restaurant industry through face-to-face and online instruction.” ServSafe training and certification is recognized by federal, state and local jurisdictions.

The Chef uses predominantly organic, natural foods, using little or no added salts or sugars, prepared onsite. When possible, the Chef bakes biscuits and muffins from scratch. He also prepares a salad each day which is served with lunch. Breads are purchased from New Roma Bakery here in Sacramento each week. Milk does not contain any artificial hormones.

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