Each class will do a Valentine Party and EFC will provide a special snack that day.

If your child would like to bring in a Valentine to pass out to their friends, they will be able to do that during their class party. Please make sure to follow the treat/snack policy in the parent handbook. Stickers, fruit, veggies, or non-food items make great valentines.

We would like to take the time to say a special thank you to all the special guest readers we had last month. It is such a great experience for the children to have people other than their teachers reading to them. It was a classroom highlight for both the children and teachers. Please feel free to talk with your child’s teacher if you’d like to be a guest reader again.

We are asking for your help next time you visit a restaurant. If they have a takeout menu or are willing to donate a few menus we’d love for your child to bring them back to the center to add to our dramatic play area. They will also get a chance to share with their classmates what they had to eat and where they went.

2 tablespoons olive oil

1 yellow onion, chopped

1 pear or apple, peeled, cored and chopped

1 stalk celery, diced

8 cups chicken or vegetable broth

3 cups butternut squash, cubed

1 russet potato, cut in pieces

1 head cauliflower, roughly cut into florets

2 teaspoons (or more) sweet curry powder

Sour cream and parsley for garnish (optional)

Sauté onion, celery and chopped pear/apple in the olive oil over medium heat for 4minutes.

Add curry powder and stir for 1 minute.

Pour in 6 cups broth and bring to a boil.

Add squash, potato and cauliflower.

Bring back to boil, reduce heat, cover and simmer for 20 minutes or until the vegetablesare soft.

Puree while hot with a hand-held immersion blender (preferred) or cool slightly and pureein batches in a blender.

Reheat. Thin if desired with more broth, up to 2 cups.

Season to taste with salt and pepper.

Garnish with sour cream and parsley.