Stay tuned for all of the photos to be posted on Friday!
Green Science Adventure Camp means we explore all the farm has to offer, from barns, forest, pond, gardens, and our freshly cut hay fields! Campers spent time in the barns with the animals and prepared a delicious snack during Garden Kitchen. The focus of this camp is on food science and sustainability.
We began the day with a “Pepper Party” to review C.A.R.E.S. and get to know each other. We then all gathered for our flag ceremony. The groups are divided into four colors of peppers: Green Peppers are with Ms. Dawn, Yellow Peppers are with Ms. Tanya, Orange Peppers are with Ms. Madeline, and Mr. Julian has the Red Peppers. Groups tie-dyed shirts today by the barn and will receive them on Thursday. Campers are invited to wear them for the last day of camp on Friday!
Animals chores included milking a goat, collecting eggs from the chickens, or feeding and freshening water for the goats, calves, and sheep, depending on the group. Each group will have a chance to assist with each of the animal chores during the week. Other jobs included sweeping the barn and spraying off the shady patio.
Campers began thinking and working on their STEM projects with the objective of developing a working definition of the concept of sustainability and how it applies to life and agriculture. Campers will build farm models building on concepts encountered throughout the week. What does it mean to be “sustainable?” How do we use sustainable practices at Tollgate Farm?
Some groups went on a “seed hike’ to look at different seeds and how they are distributed and grow in nature. Campers had a great time looking around in the woods for different seeds. They even found some edible seeds!
In Garden Kitchen, they made ricotta cheese and used it for mini “pizzas.” They used ricotta cheese on puff pastry with their choice of tomato, green pepper, or basil to top their “pizza.” Miss. Pam baked them so they were melty and delicious!
Ricotta Cheese
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
Directions
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes until the whey has drained.
- Season or salt to taste.