Animal Camp: Week 1, Day 2

Today our theme was What makes a ruminant? so we learned all about our ruminant animal friends today.

 

Each group went through our ruminant relay to simulate the four stomachs in a ruminant animal. The stomachs are the rumen, reticulum, omasum and abomasum. In the rumen and reticulum, the food is mixed with saliva and separated into liquid and solids. In the omasum and abomasum, the stomachs work as filters. The omasum squeezes out the water and the abomasum absorbs the nutrients.

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We practiced casting today for fishing tomorrow. After casting practice, we read a story about how pollution affects fish and water life. Each camper put something in the water with our toy fish to show the pollution. Ask your camper about what we added and how it represented some type of pollution that happens in our daily lives.

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During our garden time, the campers picked weeds to keep our plants healthy so we can keep enjoying the veggies they give us. We enjoyed broccoli and kohlrabi from the garden in our broccoli salad today!

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Sunny Broccoli Salad

  • 1 cup mayonnaise or reduced-fat mayonnaise dressing or salad dressing
  • 1/4 cup finely chopped red onion
  • 1/2 cup golden raisins
  • 3 – 5 tablespoons sugar
  • 2 tablespoons vinegar
  • 7 cups chopped fresh broccoli florets
  • 1/2 cup sunflower seeds
  • 1/2 cup sliced kohlrabi (optional)

Directions

In a large bowl, stir together the mayonnaise, onion, raisins, sugar and vinegar. Add chopped broccoli and stir to coat. Cover and chill for at least 2 hours or up to 24 hours.

Just before serving, stir in sunflower seeds.

 

Homemade Ranch Dip/Dressing

  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise, best quality such as Hellmann’s or Duke’s
  • 2 garlic cloves, minced (see note)
  • 1 scant teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 teaspoons dried dill
  • 1/4 cup finely chopped fresh chives
  • 2 teaspoons fresh lemon juice
  • Few dashes Tabasco sauce, optional

Instructions

Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.

Note: The dressing will keep well in the refrigerator for 3-4 days. The garlic flavor gets stronger the longer it sits, so you might want to cut back if you’re planning on making it in advance. The dressing will thicken up to more of a dip consistency as it chills.

 

 

 

 

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