Today was livestock day at camp so we focused on learning about Murphy and the goats!
We had livestock time where we looked at a model to see the four stomachs that ruminant animals have.
We spent a little time orienteering today. Groups went on different ventures to find a surprise at the end.
Garden Kitchen was really fun because we made homemade crackers for our cheese! We heated up our milk to 165 degrees and then added vinegar to form the cheese.
We learned about sheep in the afternoon when we got to play with wool! We used soap and water to agitate our wool to felt bracelets. After we felted our bracelets we put them in dye for tomorrow.
We practiced casting today for fishing tomorrow. We liked to see how far we could cast by counting the cones at the bottom of the hill!
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!
Garden Kitchen Recipes
-4 cups whole milk
-1 tsp kosher salt
-1/2 cup white distilled 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 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 summer squash
1 large carrot
½ head of broccoli
1 Bell pepper
1 cup fresh peapods
Salt & Pepper
4 cups whole grain instant brown rice
1 ¾ cup chicken broth
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.