So it was another exciting day at camp and we got to welcome some new friends!
The Green Peppers started off in the hoop house identifying plants by smell. They smelled potato plants, pepper plants and chives.
We learned about Murphy next! Mr. Alan showed us his teeth and explained because of the way his teeth look mean he is a herbivore. Our teeth are pointy and sharp to eat meat and Murphy’s are flat to eat grass.
We also learned about llamas. We learned why parts of their fiber is coarse and the purpose for the guard hair. The peppers loved petting the llama!
When it was garden time we learned how to identify herbs and other plants. Everyone got the opportunity to harvest something. They harvested basil, oregano, chives, and other herbs.
In the morning garden kitchen we tried different types of milk and snacked on graham crackers. They tried soy, rice, almond and whole milk. Along with learning about different types of milk they shook up the milk to learn about how liquids can turn into solids.
In the afternoon we began practicing for fishing tomorrow. The peppers learned to cast on the hill by trying to throw their bobbers into hula hoops.
We learned about sheep and goats. Ms. Megan taught us about wool and how lanolin acts as a natural detangler. She even told us about sheep breeds and how the different breeds can have different types of wool.
In afternoon garden kitchen we made cheese! We learned about how when the milk is cold the molecules move slow and when the milk is warm they get fast. When you add vinegar to the warm milk and stir the molecules stick together to make cheese!
Get ready for an exciting day tomorrow because we are going to be using our casting skills from today to go fishing in the pond!
See you tomorrow!
Libby the Ladybug
Making Ricotta Cheese + Chives
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons vinegar
Set a large sieve over a deep bowl and line the sieve with the cheesecloth. Pour the milk and cream into a glass bowl. Stir in the salt. Microwave the milk mixture until milk reaches an internal temperature of 155 degrees. Pour in vinegar into glass bowl and slowly stir. Once it separates, pour mixture into sieve. Squeeze out liquid and add fresh herbs, then serve!
After Care Recipe
Nutella Greek Yogurt Dip for Fruits
Mix together Greek Yogurt, Nutella, and a pinch of cinnamon.