I hope you had as much fun as I did today! Today we continued our Water Wonderful/It’s a Bug’s Life theme.
Today we studied the health of Tollgate’s pond health by using nets to capture macro invertebrates from three levels; surface water, shallow water, and silt from the bottom. Where did we find the most creatures? Is the pond healthy?
Orange and Yellow Peppers got their chance to fish today. All their practicing for casting paid off when many campers reeled in their catch.
Orange Peppers milked the goat today. A dairy goat produces a gallon of milk each day. Campers agreed it would be a lot of hard work and responsibility to milk our three goats every morning and night!
Red Peppers had chicken chores. They also had the opportunity to hang out with our chickens. We learned that chickens eat stone, oyster shells, insects and worms that live in soil, seeds, and grasses. The Red Peppers cracked the membrane of a shell to peek inside at the albumen, yolk, chalaza, and germinal disk. It got a little messy!
Green Peppers took care of our ruminate critters. Do you know what animals on our farm ruminate?
During chores, we took an imaginary trip into the digestive system of the cow. For this we played a relay game to mimic what happens in the digestive process of a ruminate animal. Did you like our ruminate song?
Yellow Peppers were a great help with cleaning the barn today! They cleaned one of the two chicken coops, scrubbed water buckets, and cleaned nesting boxes. After all of their hard work, they talked about the difference between composting and vermicomposting. They fed and watered the worms. They even had a chance to measure the red wigglers and talk about their digestive system.
We continued to work on our STEM projects. Our sustainable farms are really shaping up. We have plans to add critters and more crops in the days to come.
Today in Garden Kitchen we made cheesy crackers and broccoli soup. The recipes for both snacks we enjoyed are below!
Food processor, grater, bowl, rolling pins, mats to roll dough and cookie cutters
- 1 ¼ Cup of Flour
- 1/8 tsp of baking powder
- 1 Cup or 4 oz. of shredded cheese
- ½ Cup of butter in small chunks (cold)
- Ice water (1 Tbsp + 1 tsp)
- In food processor place flour and baking powder, pulse
- Add cheese and butter, process until sandy texture
- Place dough in bowl
- Add water and mix into firm dough
- Roll out dough into 1/8 “ on well floured surface
- Cut into shapes
- Bake on an ungreased baking sheet for 7 to 9 minutes at 400 degrees
- Store in airtight container
- 4 Tbs butter at room temp
- 1 ½ lbs fresh broccoli
- 1 large onion, chopped
- 1 carrot chopped
- Salt and Pepper
- 3 Tbs all-purpose flour
- 4 cups low sodium chicken broth
- ½ half and half
- Melt butter in a heavy pot over medium – medium high heat. Add carrots. Cook for five to six minutes.
- Add onion, broccoli and salt and pepper. Cook six minutes more. Add flour and cook for 1 minute until it is a blonde color. Add stock and bring to boil.
- Simmer uncovered until broccoli is tender about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper to taste.