Green Science Adventure Camp 2013: Week 2, Day 3

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!

Orange Peppers practice casting off the hill.

Orange Peppers practice casting off the hill.

Ms. Rachel shows a Green Pepper how to cast.

Ms. Rachel shows a Green Pepper how to cast.

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.

Yellow Peppers collect squash.

Yellow Peppers collect squash.

A Yellow Pepper collects some green beans.

A Yellow Pepper collects some green beans.

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.

A Red Pepper mixes the cracker ingredients.

A Red Pepper mixes the cracker ingredients.

The Orange Peppers finally get their milk at 165 degrees to make the cheese!

The Orange Peppers finally get their milk at 165 degrees to make the cheese!

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!

Yellow Peppers play with the goats.

Yellow Peppers play with the goats.

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.

Green Peppers card wool to make the fibers go all one way.

Green Peppers card wool to make the fibers go all one way.

Green Peppers are so focused on making their bracelets.

Green Peppers are so focused on making their bracelets.

An Orange Pepper puts his bracelet in the Kool-Aid dye.

An Orange Pepper puts his bracelet in the Kool-Aid dye.

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.

Ms. Sarah helps the Orange Peppers start their course.

Ms. Sarah helps the Orange Peppers start their course.

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!

Ms. Rachel helps a Green Pepper cut up carrots.

Ms. Rachel helps a Green Pepper cut up carrots for their stir fry.

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.

 

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