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Daily Schedule

8:05 Bell Rings
8:10 Classes Begin
10:10-10:25 Outside Recess
11:55-12:10 Lunch
12:10-12:40 Outside Recess
2:15 Students Load the Buses
2:20 Buses Depart

 

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Current News and Announcements
  • ************DAILY ANNOUNCEMENTS*****************

    School Office 

    Hours 7:45 - 3:15   Phone  902-542-6090     Email  gves@avrsb.ca

     

    See below under Documents and Forms "Report to the Community" from AVRSB 

    JUNE 24, 27 & 28

    Marking Days - No School

     

    June 29

    Grade 5 Closing/end of school year assembly   8:45am

    Early Dismissal  11:15am  Report cards cannot be released until this time.  

     

    Have a fun and safe summer!!

    School offices are open until July 7th

    First day back is September 7th

     

    The Department of Education and Early Childhood Development is developing a provincial student attendance policy. To help create the policy, Nova Scotians are invited to share ideas on how to improve student attendance at school.


    Please visit one of the websites below to view background information and access a survey to share your thoughts:


    The survey is open until July 8, 2016. Parents/guardians, students, staff and members of the public are welcome to participate. 

     

     

     

     

     

     

     

     

     


  • HOME & SCHOOL THANK YOU SPRING AUCTION 2016

    THANK YOU to all of the following generous donors for making the 

    GVES 2016 Annual Spring Auction a huge success!!!

    Jodie Acker

    Jennifer Atwell

    Absolutley Fabulous Bed, Bath & Home

    Inquisitive Toy Company

    Lori Ansems & Jeff Newbery

    Erica DeSousa

    Atlantic Superstore, New Minas

    Just Us Coffee Roasters Co-op

    Benjamin Bridge

    Bergman Concrete

    Nicole Atwell

    Magic Winery Bus

    Blomidon Inn

    Ken-Wo Golf Club

    Cathy Scott

    Snap On

    County Fair Mall

    Kentville Toyota

    Casabella

    Rachael Roberston

    Shelley Durling

    Natasha Banks

    Charm Diamond Centres

    Light and Lens

    Images & Attitudes Hair Salon

    Jan Loner

    Coles Bookstore

    Magic Mountain Waterpark

    Anderson’s Farm Market

    Midas

    Chesley Davidson

    Herbin’s Jewellers

    Greg & Renee Levy

    Milne’s Petro Canada

    Valley Vacuum

    Natalee Poll

    Darrell Banks

    Oaklawn Farm Zoo

    Shoppers Drug Mart, Wolfville

    Paddy's Pub

    Reid’s Meats

    Shari Cook Aesthetics

    Enliven Hair & Aesthetics

    Pharmasave, Wolfville

    Miyoshi Kondo

    Phinneys

    Fox Hill Cheese

    Home Furnishings, Windsor

    Gaspereau Rec

    Pita Pit

    Gaspereau Vineyards

    ASR Excavating & Landscaping

    Grand Pre Service Station

    Kentville Recreation

    Great Valley Juices

    Rafuse Home Hardware

    Down to Earth Gardening & Landscaping

    Curtis Weatherbee

    Independent Grocer, Wolfville

    Roxeen Roberts

    Hupman Brothers

    Erin Floyd

    Kentville Nissan

    House of Sprouts

    Kings County Advertiser & Register    

    Box of Delights Bookshop

    Michelle Allen

    Valley Ford

    Maria Jane Croft

    Victory Tae Kwon Do

    CJ’s Taxi

    W.K. Sharpe & Sons

    Eos Natural Foods

    We're Outside Outdoor Outfitters

    Ross Creek Centre for the Arts

    Zelda Weatherbee

    Simply Stunning

    Sears

    Sobeys

    White Rock Mechanical Services Ltd.

    Threna Burghardt

    Kirk Hillier

    SRG Construction

    Pearl West

    TAN Coffee

    Valley Tire

    Terry Drahos

    Griffin’s Sales & Service

    Jordan’s Home Furnishings

    The Rolled Oat

    Hupman Wood Shop

    Yvonne Foisy

    The Spinney Brothers

    Boston Pizza

    Tim Peacock, Wolfville

    Happy Harry’s

    Alter Ego Hair Salon

    Valley Stove and Cycle

    Jodi Lyn Newcombe

    Acadia Athletics

    Teachers and Community for your delicious contributions of fancy

    cakes, pies, and items for the bake sale.

                    Thank you from Gaspereau Valley Elementary Home and School


  • RECIPES FROM TASTE TESTING DAY

    Quinoa Pizza Bites

    350F, 24 mini muffin pan

     

    Ingredients:

    1/2 cup uncooked quinoa

    1 large egg

    1/4 cup chopped onion

    3/4 cup Cheddar cheese

    1/2 cup finely shredded carrot

    1 tsp minced garlic (2 cloves)

    1 tsp dried basil

    1 tsp dried oregano

    pinch of salt

    *pizza sauce or ranch dressing for dipping*

     

    Directions:

    1. Cook quinoa ‐ boil the quinoa and 1c. water and cover.

    2. Once boiling, reduce heat to low, and let it simmer for 15‐20 minutes (until water is absorbed and quinoa is tender).

    3. Preheat oven to 350 degrees. Combine all of your ingredients in a mixing bowl until it is well mixed.

    4. Lightly spray the bottom of a mini‐muffin tin with olive oil spray. Using a Tablespoon, scoop ~1T. in to each muffin tin, it should fill almost all of them!

    5. Bake them for 15‐20 minutes and let cool. Serve them warm with pizza sauce to dip in!

    Mac n' “Squeeze”

    9*12 glass container, serves 4-6

     

    Ingredients:

    1 1/2 cups whole-wheat macaroni

    2 tbsp butter or margarine

    2 cups peeled and cubed butternut squash*

    1/2 cup milk

    1/2 cup cheddar cheese (or cheese of your choice)

    1 clove of garlic, minced, 1 tbsp lemon juice, 1/2 tsp mustard powder

    1/4 red lentils, rinsed

    Directions:

    1. Cook macaroni, then drain and return to pot. Add the butter and stir to coat pasta.

    2. At the same time, in another pot, bring the squash to a boil for about 15 minutes or until very tender. Drain then return to pot. Over cook lentils in another pot.

    3. Add milk, garlic, mustard powder, and lentils to squash and puree with food processer until smooth and combined.

    4. Add the squash and lentils mixture to the pasta.

    5. Add your cheese and stir until everything is coated and combined. Add salt & pepper to taste

     

    Kale Chips

    350F, 6 servings

     

    Ingredients:

    1 bunch kale

    1 tbsp olive oil

    1 tsp seasoned salt

     

    Kale is a nutritional powerhouse! Kale is low in calories, high in fibre and has zero fat. It is high in iron, vitamin A, C & K and is full of antioxidants.

     

    Directions:

    1. Preheat an oven to 300 degrees. Line a non-insulated cookie sheet with parchment paper.

    2. Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

    3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

    Simple Guacamole

    serves 2-4 with tacos

     

    Ingredients:

    2 large avocados

    2 tbsp plain yogurt or mayo

    salt to taste

    Optional seasonings (to taste): 1/4 tsp cumin powder

    Directions:

    Mash avocados and add yogurt and salt to taste

     

    Avocados are full of vitamins & fibre and contain more potassium than bananas!

     

    Try this dip with tacos, as a side on your favorite Mexican dishes or add to salads.

    Tomato Alphagetti Soup

    serves 6-8

     

    Ingredients:

     

    3 tbsp extra virgin olive oil

    1 large onion, peeled, chopped

    6-8 garlic cloves, peeled, roasted

    Salt, to taste

    2 tbsp tomato paste

    1 tin (796ml) crushed tomato

    1 (425g) can of white kidney beans

    5 cups vegetable broth or chicken broth

    1/2 tsp dried rosemary leaves

    1/2 tsp dried parsley leaves

    1 tbsp brown sugar

     

     

     

    Directions:

     

    1. Heat oil in a large pot over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. 2. Add the tomatoes, beans, broth, rosemary & parsley and sugar. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.

    3. Working in batches, carefully ladle the stovetop soup into a blender or food processor until desired consistency.

     

    Rice Noodle Salad

    serves 6-8

     

    Dressing:

     

    2 tbsp sesame oil

    6 tbsp vegetable or other oil choice

    6 cloves garlic, minced

    2” piece ginger, minced

    4 tbsp honey or brown sugar-free

    6 tbsp soy sauce or tamari

    2 tbsp sesame seeds

    2 tsp chilli sauce (optional)

    Ingredients:

     

    1 package rice noodles (16 ounce)

    1 package tofu

    3 cups veggies (carrot, broccoli, pepper, green beans, spinach)

     

    Directions:

    1. Add all dressing ingredients together and mix well. Cook rice noodles. Cook tofu in a little oil until crispy. Option to steam veggies of your choice for a few minutes or leave raw.

    2. Toss all ingredients together and enjoy!

     


  • MODELLING APPROPRIATE SOCIAL MEDIA BEHAVIOURS FOR OUR CHILDREN

    Social media has become an important means of communication and of seeking information for most people. It is proving to be of particular importance for our youth as technology has become a significant part of the identity of this generation. Unfortunately, increased technology has also resulted in new social issues. It is sometimes used as a means of cyber-bullying or an exchange of inappropriate information. It is up to us, as adults, to serve as proper role models with regards to technology use. We need to teach our children to respect the use of technology and to be good digital citizens.  In order to do this properly, we as adults must also learn to be good social citizens and to model appropriate use of social media. We must use social media tools like Facebook, Twitter, Snapchat, Instagram,etc. appropriately, because our children are watching and emulating our behaviours. For more info around proper use of social media and good digital citizenship, please visit our website at: avrsb.ca/digital

     


  • CRISIS MANAGEMENT

    All schools in the AVRSB are required to hold 6 fire drills per year and 2 lockdown drills and 1 hold and secure drill.  These are conducted periodically and GVES has thus far has had 2 fire drills. A relocation drill is required once per year as well.
    GVES also has a crisis management committee to oversee any potential crisis that may arise and will follow the "Administrators' Book of Emergency Checklists" if required.  If you have any questions, please direct them to administration.

  • ACCESS TO STUDENT-PARENT PORTAL

    Our school is offering you real-time access to your child(ren)'s attendance and report card information through the Internet using the Student-Parent Portal website. To get started, you will need the following information:
     
    Our Student-Parent Portal website location: https://sisavrsb.ednet.ns.ca/public
     
    To Help Get You Started
    Quick reference guides - How to Sign Up for the Student-Parent Portal and How to Use the Student-Parent Portal - are available to help get you started. You can also view a 5-minute online demonstration video of the Student-Parent Portal. Simply go to the 'STUDENT-PARENT PORTAL' section of inschool.ednet.ns.ca to access these materials, or enter http://inschool.ednet.ns.ca/portal into your browser.
     

  • Gaspereau Afterschool Program

    GVES  is pleased to announce the  AFTER SCHOOL Program is up and running providing both full and part time after school child care!  The program offers a safe and nurturing environment for students enrolled in Grades Primary to 5 and meet the needs of the whole child, through developmentally appropriate practices and experiences.  Should you be interested, please email Jenn Richards at  richarjl@staff.ednet.ns.ca or call 542.3385 and kindly leave a message. I will connect with you regarding further specifics. It is a very exciting new development at Gaspereau School!

     




Documents and Forms    Letter to Parents/Guardians "PEANUT / TREE NUT SMART" school
   NEW COMMUNICATION SYSTEM FOR GVES
   FOOD AND NUTRITION COMMITTEE - PEAR GINGERBREAD RECIPE
   AVRSB Long-Range Outlook: Opportunity to Share Your Response
   LUNCH ORDER FORM June 13 - 23, 2016
   Report to the Community

Links


Gaspereau Valley Elementary School
2781 Greenfield Rd., Wolfville, NS B4P 2R1
(902) 542-6090 (Phone)   (902) 542-6096 (fax)