MSU Tollgate Farm and Education Center

Welcome to Day 5 of Splish Splash Water Camp! We ended the week with final visits to the farm animals, testing our engineered boats, time on the water slide and popsicles!

Animal Chores

Garden Kitchen

Garden Veggie Smoothie

• 2 cups fruit juice (we mixed orange, apple, white grape and mango)
• 1/2 cup blueberries
• 1/4 cup assorted fruit (pineapple, strawberry, mango and peach)
• 1 leaf fresh kale
• 1 chopped carrot
• 1/2 banana
• 3 pitted dates

Directions: Combine all ingredients in blender and blend until creamy

After testing boat designs, campers had a final reflection to consider changes they would make for future improvements.

Welcome to Day 4 of Splish Splash Water Camp! Earlier in the week we observed some of the pollutants that can hurt our water and the wildlife within and surrounding. Today, we focused more on water health the ways we can help with water purification.

Animal Chores

Garden Kitchen

Pineapple Salsa

• 1 cup diced pineapple
• 1 cup diced bell peppers (any combination of red, orange, yellow or green peppers)
• 1 cup diced Roma tomatoes
• 1/3 cup chopped cilantro
• 1/4 cup minced red onion
• 4 tbsp lime juice (about 2 limes or use bottled lime juice)
• 1/4 tsp black pepper
• 1/8 tsp salt

Directions: Mix all ingredients and serve immediately or chill until ready to serve.

Black Bean Soup

• 2 tablespoons  olive oil
• ½ medium yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon  chili powder
• 1 cup  tomato, with juice
• 15 oz  canned black bean, 2 cans, drained
• 3 cups  water
• 1 teaspoon  kosher salt
• ½ teaspoon  ground black pepper

Directions: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes. Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes. Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot. Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.

With casting practice completed earlier this week, we were ready for fishing! Although our pond has plenty of algae, we were still able to make some great catches.

In an activity called Shower Curtain Watershed, campers attempted to answer the questions, “Where does rain water go?” and “How do humans affect the health of our watersheds?”. To model a watershed, students sat in a circle with a shower curtain over their legs. Their legs create mounds under the curtain that act like uneven land formations such as hills and valleys. Prior to adding water, campers predicted how water would move around their legs (would it flow? would it stop? would it runoff the curtain?). Rain was simulated by spraying water from above. As it ran down the ‘mountains’ campers were able to see where ponds, lakes, or rivers might form. Sponges were added to represent soil that absorbs some of the water and plastic animals showed where animals live and use water.

Campers played a game called The Long Haul to develop an awareness of various volumes of water and how much is used. As they played, they started to understand how easy access to water encourages large usage and how having to haul their water a long way made them appreciate our daily water consumption. In this relay style game, campers collected water in a sponge and had to wring it out in a far away bucket. Each player repeated these steps until they had emptied their starting bucket.

Campers took on the Purify H2O Challenge! In this challenge, campers started by identifying sources of pollution on the farm and in their own lives. They brainstormed ways to counteract these forms of pollution. As they were thinking, they realized that not all pollution can be seen or effectively removed from water, eventually leading them to the conclusion that purification is important but so is pollution prevention. In this activity, campers were given a variety of materials to ‘pollute’ a sample of water. It was then their job to try and remove these pollutants. Campers found it easy to remove larger particles, like rocks, and difficult to remove substances that had dissolved, such as food coloring.

Welcome back to Day 3 of Splish Splash Water Camp! Campers really got into the natural elements today as they canoed, hiked through the forest and took samples from the pond.

In our Pond Dipping activity campers explore pond life and try to evaluate the overall health of the pond and the creatures within. They took samples from the surrounding areas, the surface, the bottom, and the layers between. Campers were able to explore the different areas that interested them most, whether it was the water itself, insects, plants, or small pond animals. As collection and observation time came to an end, groups took time to reflect on their findings by taking note of where they found the most insects and the types of food chains and food webs that exist.

During Garden Time campers made their own watering jugs from recycled milk jugs. When plants had been watered, they learned about parts of the water cycle, focusing on transpiration. We started this activity by touring the garden and reviewing basic plant needs. Like us, plants need food, water and air. Plants (living thing) use water (non-living thing) to do transpiration. Campers found out that this is kind of like evaporation but for plants!

During canoeing, campers learn the correct way to enter and exit a canoe. Going over safe practices makes for an enjoyable experience on the water. By the end of their turn, campers are able to demonstrate proper forward and back strokes with the canoe paddle. As campers finished their turns, they took a few moments for reflection, discussing the easy and difficult parts, how they used communication with their partner, and what they would do different next time.

Boat building and engineering continues. By the end of the week, we’ll test our boats on the water and assess our designs.

Animal Chores

Garden Kitchen

Zoodles in Red Pepper Sauce

• 8 slices of jarred roasted red peppers
• ½ tablespoon  olive oil
• 2 shallots, finely chopped,  4 cloves garlic, minced
• 1 large yellow squash,  2 large zucchinis
• Salt, pepper, red pepper flakes to taste
• 1 ½ tablespoons cornstarch
• 1 ½ cups unsweetened milk of choice
• 1 bunch fresh basil, roughly chopped

Directions: Spiralize yellow squash and zucchinis into large bowl. Bring large skillet over medium heat, add olive oil. Sauté shallots and garlic until golden and soft, about 2-3 min. Season with salt and pepper, stir. Remove from heat, set aside. Blend roasted peppers, salt, pepper, cornstarch, red pepper flakes, shallot and garlic, and milk. Blend on high until creamy. Set aside. Heat large skillet over medium heat. Pour the pepper sauce in skillet to thicken and simmer, about 2-3 min. Reduce heat to low and add spiralized veggies and stir to coat, cooking for 2-3 min. Add basil and stir.

Watermelon Salad

• ½ small seedless watermelon
• ½ small cantaloupe
• salt, to taste
• ½ cup  Greek yogurt
• 2 tablespoons  olive oil
• 1 tablespoon  water
• 2 tablespoons  lemon juice
• fresh mint leaf, for serving

Directions: Using a melon baller or a teaspoon, scoop out rounds of watermelon and cantaloupe and place in a large bowl. Season with a pinch of salt. In a liquid measuring cup or small bowl, combine the Greek yogurt, olive oil, water, and lemon juice. Stir until smooth. Serve the melon in bowls and top with the dressing and fresh mint leaves.

We took a hike through the woods to investigate the vernal pools and forest swamps. Our goal was to search for evidence of life around these bodies of water. These bodies of water differ from the pond and creek we explored earlier because they fill and dry out depending on the season. This means that the wildlife in these bodies of water differs as well. Campers noticed that they weren’t able to find fish here like we do in the pond. There were definitely lots of frogs and salamanders!