Rhythm plays a most important role in Waldorf education, and that includes both a daily and seasonal rhythm. The “curriculum” involves bringing the outside world within our four walls- working with materials gleaned from nature and its seasons. So far this fall we’ve been apple picking, pressed apple cider, harvested and roasted sweet potatoes from our own garden, decorated pumpkins, collected leaves and preserved them in a beeswax dip, explored signs of autumn in the forest, talked of the preparations our animal friends are making for winter, and enjoyed listening to stories and verses rooted in seasonal themes.
Our mid-morning snack also reflects the offerings of the season, and lately has included squash soup, roasted root vegetables, and all things apple. And as part of our daily rhythm, the children help with snack prep by peeling and chopping vegetables and fruits.
Below you’ll find a simple kid-friendly recipe for the roasted root vegetables we so often enjoy for snack during the cooler months:
Yukon gold potatoes
Coconut or olive oil
Preheat oven to 450 degrees. Scrub veggies and peel beets. The adult can slice the vegetables into 1/4 inch slices and allow the child to chop the slices into bite-size pieces with a chopper like this one. Toss veggie bits with oil until coated and spread onto a baking sheet. Season with salt to taste.
Bake at 450 for 30-40 minutes, removing to stir about halfway through. Allow veggies to cool for 5 minutes before serving.
Bon appetit and happy fall!