Green Science Adventure Camp Week 1 Day 4

Good evening families and friends!

Today we spent time exploring Mt. Woodchip!

We also shared Mt. Woodchip and the forest with our goats!

Do: Choose a goat to take on a hike and place on the halter lead rope.

Reflect: Does the animal adapt to survive in a natural habitat? What do you notice about the eyes?

Apply: Why is it important for animals to adapt to their surroundings?

Peppers spent time working in the garden. They pulled weeds.

Rota tilled the soil!

Transplanted broccoli plants! The campers discussed resources: sunlight, space, and water. They decided the plants were too close and not getting enough resources, so they moved plants to a new bed with more space!

And planted seed ropes from yesterday!

They learned about soil and water today during 2 activities: watershed and pick a path.

The watershed activity showed how water runs from the mountains into the valleys.

The pollution runs into the soil from upriver. It’s easier to keep the soil clean than clean out pollutants such as: oil, fertilizer, and other chemicals. 

In the pick a path game, campers set up as soil. The sand is in the back row with plenty of room for water to go through, silt in the middle with less room, and clay in front with even less room to pass through.

The water is ready to go through the soil!

The water filtered through the soil!

In garden kitchen, the peppers made kale chips and veggie soup.

Morning: White Bean Veggie Soup

1 tbsp olive oil
1 medium onion diced
2 medium carrots diced
½-1 cup of peas
2 celery ribs diced
2 cloves of garlic chopped
1 15oz can of white beans
1 can diced tomatoes (or about 5 fresh, diced tomatoes)
5-6 cups of vegetable broth or water
2 sprigs of fresh thyme
Grated Parmesan cheese (optional topping)

Heat the oil in a large pot. Add the onion and cook until softened, stirring often. Stir in the carrots and celery for about 5 minutes before adding the garlic for about another 30 seconds. Add the beans, tomatoes, fresh peas, broth, and thyme. Add salt and pepper to taste. Bring to a simmer and cook for approximately 15-20 minutes.

*Soup will be eaten in afternoon with kale chips. Snack to be given to kiddos in the morning: unsweetened applesauce and/or trail mix (nut free)

Afternoon: Kale Chips

1 bunch of kale
Olive oil
Salt
Pepper
Sesame seeds

Set oven to 300 degrees Fahrenheit. Wash the kale, dry, and remove stem if desired. Tear the kale pieces into bite sized pieces. In a bowl, toss the kale with olive oil, salt, pepper, and sesame seeds. Arrange on baking sheet and broil for 7-10 minutes or until kale is crisp and to preferred texture.

Have a great night! We will see you all for skits tomorrow at 3:15 PM!

 

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