It was chicken day at camp today and we played with our feathered friends and ate like them.
We met some chickens and learned about the pecking order. Our leaders showed us what they eat and how each food helps them.
We spent more time learning about eggs and identifying the parts inside. There is the germinal disk which is where the chicken develops inside the egg. The chalaza is the part that holds the egg in place inside the shell. The yolk feeds the chick as it develops and the albumen serves as a cushion fluid to protect the chick.
In Garden Kitchen we used eggs to make a delicious omelet! We added spinach, onions, and tomatoes to make it extra tasty.
We went on bird hikes and found all sorts of things! We found a few nests and all sorts of bugs.
Some of us got to build nests to test how birds can keep their eggs safe. We used grass and mud to create them.
In Garden Kitchen we used our ground corn from the morning to make cornbread. While the cornbread was cooking we used heavy cream to make butter. It was so fun to shake the jar to make the butter!
I’ll see you all tomorrow for livestock day!
Garden Kitchen Recipes
-1/2 cup spinach
-1/2 cup tomatoes
-1/4 cup onion
-Salt & Pepper
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.