Hi everyone!
It was a little rainy today at camp but we still had lots of fun for livestock day!
We practiced casting for when we fish tomorrow!
Some of us even went out to the garden to help pick some fresh veggies. It was a lot of fun helping each other find the ripe veggies to pick for our stir fry.
In morning Garden Kitchen we made cheese and crackers. We even did a little math to figure out how much fat and water milk was made of. From the amount of liquid we had left after making our cheese we determined that milk was 75% water.
We spend a little time in the afternoon learning about the livestock in the barn. The goats are herd animals so we got to run across the pasture while they followed us!
Along with the animals we learned about some animal products, like wool. We felted bracelets and dyed them our pepper colors. To felt wool you just need a little soap and water to agitate the fibers to create almost a knot in the fiber.
We learned how to use compasses today and then went on orienteering courses. At the end of each course there was a little prize for each person.
In Garden Kitchen we made some delicious vegetable stir fry! We used our fresh veggies and put them over some whole grain rice. The campers couldn’t get enough of it!
Tomorrow will be an exciting day because we are fishing!
See you soon!
Garden Kitchen Recipes
Ricotta Cheese
-4 cups whole milk
-1 tsp kosher salt
-1/2 cup white distilled vinegar
Chives
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 165 degrees.
Pour in vinegar into glass bowl and slowly stir. Once it separates, pour mixture into sieve.
Squeeze out liquid and add fresh chives, then serve!
Homemade Rosemary Honey Crackers
-1 cup + 2 Tbs all-purpose flour
-1/2 tsp salt
-2 Tbs butter
-1/4 cup water
-1 Tbs chopped rosemary
-2 Tbs honey
Preheat the oven to 400 degrees F.
In the food processor, combine 1 cup of flour, salt and the chopped rosemary.
Pulse a couple of times to combine.
Cut the butter into 8 pieces and add it to the flour mixture. Pulse a few times to combine. Add the honey, and then the water, and pulse a few more times to make a dough.
Turn the dough out onto a lightly floured board or counter.
Roll out with a rolling pin to 1/4″ thickness.
Using a knife or a cutter, cut to desired shape.
Bake for 12-15 minutes, or until lightly browned.
Remove to a rack and allow to cool slightly.
Vegetable Stir-Fry with Rice
½ zucchini
½ summer squash
1 large carrot
½ head of broccoli
1 Bell pepper
1 cup fresh peapods
Olive oil
Salt & Pepper
4 cups whole grain instant brown rice
1 ¾ cup chicken broth
Fresh herbs
Wash and peel carrot, then mince with cheese grater.
In sauté pan, heat 1 tbsp of olive oil then add carrots, cooking on medium.
Wash and chop zucchini and summer squash. Add to pan.
Wash and carefully rip broccoli florets then chop broccoli stalk. Add to pan.
Prepare instant brown rice according to packaging.
Wash and chop bell pepper into small pieces (use food processor if necessary).
Wash and rip fresh herbs then add to sauté pan.
Wash and add fresh peapods to sauté pan.