Dirt Camp: Day 4

Today our camp theme was Decomposers – Breaking it Down.

Campers made a “Wormarium” to see the worm tracks. They put dirt in a large glass jar and then a smaller glass jar to fill the space so the worm trails could be seen more easily. The concept is very similar to an ant farm.

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Today campers pretended to be chefs and created a dirt recipe that they thought would make a good fertilizer for plants. They used sticks, potting soil, compost, dog hair, gummy worms and anything else they could find outside.

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Campers continued to work on their STEM projects today. They have been building volcanoes all week that they will get to do an experiment with tomorrow.

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During Garden Kitchen, campers mixed up some tasty apricot-raisin granola. While they waited for their granola to cook they played with homemade play dough.

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Remember to bring your bathing suit and wear your tie dye shirts tomorrow!

Veggie Pinwheel

4 oz cream cheese

4 oz sour cream

3 flour tortillas

Handful of dill

approximately 6 leaves of basil

1 red pepper

1 carrot, grated

1/2 broccoli head

onion powder

garlic powder

DIRECTIONS:

Measure sour cream and cream cheese into bowl.

Peel and grate carrot, then add to bowl.

Peel dill and chop then add to bowl.

Chop red pepper and add to bowl.

Add dash of onion powder.

Add dash of garlic powder.

Rip basil and add to bowl.

Chop broccoli and add to bowl.

Spread mix on 3 tortillas and roll. Use toothpicks to keep roll in place, cut in-between toothpicks

 

Apricot-Pineapple GORP

Ingredients

2 ¾ cups old fashioned rolled oats

1 cup corn chex

½ cup dried apricots

½ cup dried pineapple

½ cup honey

1/3 cup of butter

1/3 cup golden raisins

1/3 cup sunflower seeds

Directions

  1.         Preheat oven to 350
  2.         Coat pan with cooking spray
  3.         Combine oats and Chex.
  4.         Warm honey and butter until butter is melted and pour over oats and chex.
  5.         Bake for 15 minutes for 10 minutes
  6.         Cool and add dry fruit.

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