Dirt Camp: Day 3

Hi Campers!

Today our theme was Soil has parents – Classification and how it’s made.

During our Perkin’ through the Pores activity, campers saw how water passed through clay and rocky soil. Did the water move quicker through the clay or rocky soil?

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Campers used clay and soil with grass seed to make seed balls. Later this week they will get to throw them somewhere around the farm.

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Today campers used clay, which will be fired in our kiln this week, to make projects. They made animals, their initials, and pinch pots. Pinch pots are when you make a ball of clay and use your thumbs to make a hole.

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During “Rock and Roll” we looked at how rocks erode and other chemical and physical changes that happen in nature.

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Today in Garden Kitchen, campers made their own sushi using veggies. Their veggie options were green peppers, carrots, cucumbers, and broccoli.

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Veggie Sushi

   For the Rice

   1 cup white rice (sushi rice if you can get it)

   2 cups water

   3 Tbsp rice wine vinegar

   2 Tbsp sugar

   1/2 tsp salt

 

   Everything Else

   4 sheets nori (dried seaweed)

   1 cup chopped veggies – (carrot, cucumber, red pepper, avocado)

   Soy sauce, pickled ginger, wasabi for serving

 

Instructions

  1. Start by preparing your rice. Rinse rice in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes.
  2. In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until rice is ready.
  3. Once the rice is done, kill the heat and add the cooled vinegar mixture and stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as you lightly stir to release heat. It should be sticky and completely dry once it’s ready.
  4. In the meantime, prep your veggies by chopping them into thin pieces. If they’re too bulky they won’t allow the sushi to roll well.
  5. Now it’s time to roll: grab a thick towel and fold it over into a rectangle and place it on a flat surface. Top with plastic wrap, then with a sheet of nori. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick or your roll will be all rice and no filling.
  6. Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you.
  7. Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll over the plastic wrap and towel, using it to mold and compress the roll (see photo). Continue until it’s all the way rolled up.

Cinnamon-Tortilla Crisp

2 Tbs. sugar
1 ½ tsp. ground cinnamon
3 8” whole wheat flour tortillas, cut into six wedges
1 Tbs. melted butter

Directions:

Preheat the oven to 450 degrees.
Combine sugar and cinnamon.
Arrange tortillas wedges on the pan. Brush both sides with butter.
Sprinkle with cinnamon and sugar.
Bake for 2 or 3 minutes on each side.

 

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