After the remodel we are ready to get our garden going again. We still have artichokes, nectarines, peaches, pomegranates, berries, and tomatoes to name of few. Our plan is to plant some additional vegetables now that we are back open. We are excited to have the children participate and continue to learn gardening. Studies have shown that when kids are engaged in gardening they are more likely to eat their veggies.
Due to the current situation, we ask that if any parents want to donate any plants for the garden, to please drop them off with the kids at drop off.
The Composter is located on the Northside of the property. 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 use the compost for 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 ServSafe, 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 and prepared onsite. When possible, the Chef bakes biscuits and muffins from scratch.

Menu for the Month of July 2021


  • Corn Flakes served with sliced honeydew melons
  • White peaches with Keebler crackers
    Chili casserole as the main dish, sweet peas as the vegetable, and watermelon; with milk
  • Yellow peaches served with honey graham crackers


  • Pancakes served with bananas and milk
  • Plums served with cornbread
  • Spaghetti as the main dish, Mixed Green salad with Raspberry vinaigrette dressing; and Oranges; with milk
  • Grapes served with Keebler crackers


  • French Toast with honeydew and milk
  • Cantaloupe served with honey graham crackers
  • BBQ chicken with brown rice; broccoli and apples; served with milk
  • Grapes served with keebler crackers


  • Belgian Waffles served with Strawberries/bananas and milk
  • Apples served with graham crackers
  • Ravioli’s as the main dish; Red leaf and Romaine lettuce served with tomato slices and raspberry vinaigrette and
    oranges; served with milk
  • Mandarins served with honey graham crackers


  • Smoothies served with blueberry muffins and milk
  • Cantaloupe served with honey graham crackers
  • Italian Summer Pasta as the main dish; Sautéed corn and red pears; served with milk
  • Fuji Apples served with cornbread
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