Today our theme was It’s a Bug’s Life. We had great weather all day! But luckily the rain cooled us off during pick up.
Campers got to meet with a beekeeper in the afternoon. He showed them a beehive and answered their questions about how bees live. Did you know a beehive is kept at 92 degrees? The bees work together to keep it as constant as possible. Campers even learned that the best way to take out a stinger after being stung is to scrape it off and not pinch it. When you pinch the stinger, it squeezes the venom into the sting.
Their other bee activity was making natural bee houses. They made a mason bee house out of a can and bamboo and a natural bee house out of a piece of a log.
Campers got a chance to practice their archery skills today.
In Garden Kitchen, they made pierogis. Inside the pierogis, they used a mixture of the ricotta cheese they made on Monday and mozzarella. While the pierogis were cooking they went out to the garden to pick beans.
Parents are welcome to come watch the skits at 3:15 on Friday!
Pierogis
- 3 cups of flour
- 1 ½ tsp. salt
- 1 cup water
- 1 egg beaten
- 3 Tbs. sour cream
- Seasoned Ricotta made day ahead and softened that morning
To Make Dough:
In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside for ten minutes.
Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop pirogies in boiling water and cook for 4 to 5 minutes, or until they float.
Homemade Ranch Dip/Dressing
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/4 cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 2 garlic cloves, minced (see note)
- 1 scant teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 teaspoons dried dill
- 1/4 cup finely chopped fresh chives
- 2 teaspoons fresh lemon juice
- Few dashes Tabasco sauce, optional
Instructions
Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.
Note: The dressing will keep well in the refrigerator for 3-4 days. The garlic flavor gets stronger the longer it sits, so you might want to cut back if you’re planning on making it in advance. The dressing will thicken up to more of a dip consistency as it chills.