We had a great time at Green Science Adventure Camp for the second day in a row! We talked a lot about chickens and birds and had a blast learning new things.
We had a fun time in Garden Kitchen making cucumber ribbon salad, homemade ranch dressing/dip (that we dipped broccoli and carrots in) and veggie spiral tart; all of which can be found at the end of this post. We also got to sample delicious roasted veggies! What did your camper do to help make the food?
Which recipe did your camper like the most?
We took care of the animals and gave them fresh food and water. The animals always enjoy a little attention!
We got to hang out with the chickens too! Campers got to hold them and we talked about how long it takes for them to lay eggs, how long they live and how they like to be petted. We also got to check out the inside of an egg! Does your camper remember what the germinal disc is?
Campers got a chance to tie dye t-shirts today! The shirts will be returned to the campers on Thursday so they can wear them on the last day of camp! What design did your camper make?
We had a fun time practicing our nest building skills in the garden. Campers collected materials like sticks, mud and leaves and designed their nests for a particular kind of bird! What kind of nest did your camper make? What did they use to build the nest?
We continued working on building our sustainable farms during STEM. We talked about how much it takes to manage a farm. We also talked about the foundation farms are built on and how they need certain kinds of dirt and soil for fruit to grow. We also talked about their structure; can they stand against wind or fire? We will continue testing our farms during the week!
We got rained on today but it didn’t last long and we still had a great day! We can’t wait for tomorrow!
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
1. Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.
2. 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.
Cucumber Ribbon Salad
1 Medium Cucumber
2 Tbs. Rice Vinegar
1 Tbs. Canola Oil
½ tsp. Toasted Sesame Oil
Salt and Pepper
Toasted Sesame Seeds
Veggie Spiral Tart
4 large baking potatoes
8 medium tomatoes (garden fresh is best)
1 medium yellow squash
1 medium zucchini
1 onion, diced
2 cloves of garlic minced
2 Tbs. of olive oil