Wow – what a great day we’ve had at Green Science Adventure Camp! We can’t believe how fast this week has gone!
Our casting practice from yesterday paid off – the campers had a great morning fishing! The weather was a little windy but that didn’t stop us from reeling in a lot of fish!
We made our checklist for animal chores to make sure we didn’t miss anything. We gave the chickens fresh food and water and collected their eggs. We also visited the ducks and looked for eggs! We took care of the goats too and milked Isabella. It’s amazing to see the love and compassion that our campers have for the animals.
We had a busy day in Garden Kitchen. Ms Pam showed us how to make some yummy salsa, which wasn’t too spicy, as well as watermelon pizza and zucchini bread! The recipes for all three can be found at the end of this post.
We had such a fun afternoon listening to Ms Nicole tell us about Friday the horse. Campers had a chance to groom Friday and the green and yellow peppers got to go for a ride. We learned what horses do on farms, as well as equipment needed for them to do those jobs. Did your camper learn anything new about horses that they didn’t know before?
Campers continued expanding their sustainable farms. Some campers added more plastic animals as placeholders while others built ponds on their farm! How did your camper expand their farm model today?
We also got to make goat milk soap! We used a ground soap base and added goat milk and shea butter, and then we heated it in a double boiler. We put in both food coloring and essential oil and some camper’s soap even had more than one scent! What does your camper’s soap smell like?
We’re so excited for the last day of camp! It’s going to be a blast!
Two one inch rounds of watermelon
Slice watermelon rounds.
Peel and slice kiwi and peaches
Place on top of watermelon rounds, then cut rounds into six pieces.
3 whole tomatoes
1 small red onion
1 tsp. salt
½ green pepper
1 garlic clove minced
¼ tsp cumin
1 ½ pounds zucchini, shredded
1 ¼ cups packed (8 ¾ ounces) brown sugar
¼ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 ½ cups (7 ½ ounces) all-purpose flour
½ cup (2 ¾ ounces) whole-wheat flour
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
¾ cup walnuts, toasted and chopped (optional)
1 tablespoon granulated sugar
1. Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8 ½ by 4 ½ -inch loaf pan.
2. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have ½ to 2/3 cup liquid). Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini.
3. Whisk all-purpose flour; whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. Pour batter into prepared pan and sprinkle with granulated sugar.
4. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve.