Green Family Circle Fall Newsletter

Green Family Circle Fall Newsletter

GFC Fall 2016 Newsletter

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Precious Pinecone Owls

Ages 3-10
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Materials:

  • 2 acorn cups
  • 2 leaves
  • Glue
  • Googly eyes
  • Pumpkin seed for the nose
  • Pine cone
  • Small notecard

Instructions:

  1. Cut the notecard into a circle, about the same size as the flat end of your pine cone.
  2. Glue the Pumpkin seed in the middle of the pinecone, this will be the nose.
  3. Glue 1 googly eye inside each acorn cup, and then glue the acorn cups near the top of the pine cone.
  4. Place a leaf on either side of the pine cone and attach with glue, these are the owl’s wings.
  5. Attach the notecard circle with glue to the flat side of the pine cone, make sure it stands upright – this is the base for your owl friend!

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All Natural Halloween Mask

Ages 10+
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Materials:

  • Small piece of cardboard
  • Nuts, seeds, or other small natural materials
  • Assorted sizes of leaves
  • Other all-natural material (flower petals, grass, feathers)
  • Hot-Glue (with adult supervision)
  • A long stick, about the size of a pencil
  • Tape

Instructions:

  1. Cut cardboard into desired mask shape – don’t forget eye holes!
  2. Glue heavier items onto cardboard first (seeds, nuts, etc.) Arrange in a creative and possibly, spooky design!
  3. Attach leaves with in desired pattern
  4. Glue any remaining materials to your mask and let dry
  5. Once dry, attach the stick to the back of the mask with tape
  6. Use your mask to impress your friends! (or scare them!)


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Corn and Zucchini Salad with Chives

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Ingredients:

  • 2 small Zucchini, diced
  • Kosher salt and freshly ground black pepper
  • Olive oil
  • 1 tablespoon unsalted butter
  • 4 ears sweet corn, kernels shaved off
  • 1 cup minced chives
  • 1/2 cup chopped mint, plus sprigs to garnish

Instructions:

  1. Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter.
  2. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes. Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes.
  3. Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.

Credit: Faith Durand, The Kitchn

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