All of the campers went canoeing today on the farm pond! Ask your camper how they liked their canoe time! The rest of the canoeing pictures will be uploaded on Friday with the rest of the pictures.
The campers spent a lot of time at the pond today. They worked on their STEM projects and went “pond dipping” to catch cool things in the pond. One group caught a bird and a fish!
During Garden Kitchen, they made minestrone soup for their snack and got to cut up all the veggies. While their soup was cooking they played with play dough and made awesome creations!
Minestrone Soup
- 2 Tbs. Olive Oil
- 1 carrot (cut small so as to shorten cooking time)
- 1 small onion
- 2-3 cloves garlic, minced
- 32 ounces vegetable broth
- 1 Tbs. Italian seasoning or own blend
- 1 chopped chunky small zucchini
- 1 chopped chunky small yellow squash
- 1 can cannellini beans
- 1 28 ounce can tomatoes
- 1/3 cup cooked ditalini pasta
- 2 cups spinach
- Salt and pepper to taste
- 2 tsp. lemon juice
Directions:
- Heat oil over medium heat. Sauté carrot, onion and garlic until carrots are soft about five minutes
- In a sauce pan add broth and sauted vegetables, tomatoes and beans. Bring to slow boil, add zucchini and squash and spinach. Add lemon juice
- Cook for 5 to 7 minutes more and then add pasta and lemon juice.
Spider Oat Bites
- 1 cup (dry) oatmeal
- 2/3 cup toasted coconut flakes
- 1/2 cup sunbutter
- 1/2 cup ground flaxseed or wheat germ or wheat bran
- 1/2 cup chocolate chips or cacao nibs (optional)
- 1/3 cup maple syrup
- 1 Tbsp. chia seeds (optional)
- 1 tsp. vanilla extract
Directions
Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 oat balls.