Today’s theme was Let’s Get Crackin’ so we learned a bit more about chickens!
We began the day with a “Pepper Party” to review C.A.R.E.S. and get to know each other. The groups are divided into four colors of peppers: Green Peppers are with Ms. Nicole, Yellow Peppers are with Ms. Tanya, Orange Peppers are with Ms. Madeline, and Mr. Julian has the Red Peppers. Groups tie-dyed shirts today by the barn and will receive them on Thursday. Campers are invited to wear them for the last day of camp on Friday!
Since it’s the first day at the farm, campers took a wagon ride to see where they will be spending their week.
Each group got to spend some time with chickens today learning about them and eggs. They made an egg experiment, which they will look at later in the week to see what happens to the egg they put in vinegar.
Today they started their STEM project for the week. This week they will be designing their own creature. Today they drew them and will make them out of clay later this week. What did your camper design?
In Garden Kitchen, they made balsamic green beans from the beans they picked in the garden. They picked green, purple, and dragon beans. Ask your camper what happened to the purple beans when they were cooked?
Balsamic Green Beans
Ingredients
2 pounds green beans trimmed and halved
Vegetable oil
1/2 cup balsamic vinegar
1 tablespoon light brown sugar
3 tablespoons butter
Salt and freshly ground pepper to taste
Preparation
- Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
- Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels.
- Cook vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and sauté 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots. Serve immediately.
Spider Oat Bites
- 1 cup (dry) oatmeal
- 1/2 cup sunbutter
- 1/2 cup ground flaxseed or wheat germ or wheat bran
- 1/2 cup chocolate chips or cacao nibs (optional)
- 1/3 cup maple syrup
- 1 Tbsp. chia seeds (optional)
- 1 tsp. vanilla extract
Directions
Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 oat balls.