Hello again Peppers!
We learned all about our feathered friends today!
We met with the birds and saw what they eat. We learned about why they like the certain foods, scratch and crumble, and what the food is made of.
Ms. Rachel lets a Green Pepper feed the chicken.
A Green Pepper pets the chicken.
A Red Pepper checks out the chicken feed.
We also did “Egg-periments” where we put an egg with vinegar and we see what happens at the end of the week!
Mr. Geoff shows the Red Peppers different parts of an egg.
Ms. Sarah shows the Orange Peppers their Egg-periment
In Garden Kitchen we made yummy omelets! We added lots of veggies to make the eggs tasty. In the morning, we also ground the corn for our cornbread. Everyone had so much fun using the grinder!
An Orange Pepper pours their omelet.
A Yellow Pepper grinds the corn.
In the afternoon we made our own nests! We used mud and grass to create a nest that would cushion an egg when we dropped them off a wagon.
Red Peppers work together to create a nest.
Orange and Red Peppers test their nests.
We also went out to identify some wild birds. We looked at pictures and listened to bird noises before we went on our hike.
The Green Peppers listen to bird noises while looking at the picture of the bird.
It was finally time to use the corn we ground up in morning Garden Kitchen to make cornbread! Along with our cornbread we made some yummy homemade butter.
Red Peppers mix the ingredients for the bread.
A Green Pepper mixes up the heavy cream to make butter.
I’ll see you all tomorrow for livestock day!
Garden Kitchen Recipes
Mediterranean Omelets
-6 eggs
-1/2 cup spinach
-1/2 cup tomatoes
-1/4 cup onion
-Mozzarella cheese
-Salt & Pepper
-Olive oil
Crack 6 eggs into small bowl and whisk until scrambled.
Wash and pat dry ½ cup of spinach.
Roughly chop spinach and add to egg mixture.
Cut onion and roughly chop, then add to food processor.
Mince onions in food processor.
Wash and dry tomato, then chop into small pieces.
Gently mix all vegetables with egg mixture.
Brush the inside of the baking dish with olive oil.
Gently pour the egg mixture into the dish and bake at 350 degrees for 10 minutes or until firm.
Sprinkle the top of the omelet with mozzarella cheese and return to the oven until melted.
Fresh Cornbread & Butter
-1 cup heavy whipping cream
-1 ½ cup finely ground yellow cornmeal
-1/2 cup all-purpose flour
-1/4 cup granulated sugar
-1 ½ teaspoons baking powder
-1 teaspoon fine salt
-1 ½ cups whole milk
-2 large eggs
-6 tablespoons unsalted butter
(Extra butter for coating inside of baking dish)
Heat the oven to 425 degrees.
Coat inside of 8-by-8 inch baking dish with butter.
Whisk together the cornmeal, sugar, baking powder, and salt in large bowl.
In a separate bowl, whisk together the milk and eggs until the eggs are broken up.
Pour the liquid mixture into the cornmeal mixture and fold until incorporated.
Measure butter then melt.
Stir in the melted butter until just incorporated and no streaks of butter remain.
Pour the mixture into the baking dish and bake until golden brown, 20 to 25 minutes.
Pour heavy cream into small glass jar (headspace should be at least 2 inches).
Shake jar until solid butter forms.