Mud Camp and Horse Camp- Day 4

Thursday was a super fun day at Tollgate.

Meet the yellow peppers!

They loved hiking in the woods today.

All of the campers took a turn with animal chores again this morning.

This group collected chicken eggs and fed the pasture chickens.

Several groups took care of the goats. They provided food and water and cleaned in the barn.
The baby goats love the campers.

In the garden, campers worked to renew the soil. This group uprooted weeds, added nutrient rich top soil, and watered the ground.

Campers experimented with water. They used magnifying glasses to look at different objects in water.

Which items float in water? Why do some items float and others sink?

Water traveled up the paper towel. Why can water do this?

Campers cooled off in the hose.

These friends were wearing “mud gloves!”

A secret pool hike was a cool place in the afternoon.

Vernal pools are only present part of the year. They are largest in the spring with snow melt and spring rains and they shrink in size through the summer.

Critters living here include: frogs, salamanders, and fairy shrimp (springtime).

The deer enjoyed the vernal pool too. Here are their prints.

Garden kitchen snacks were delicious again today. Campers worked together to make granola bars this morning.

In the afternoon, they made applesauce.

Here are the recipes:

Morning: Granola Bars

1 heaping cup packed dates, pitted (neglet noor or medjool)
¼ cup maple syrup (can also use agave nectar or honey)
¼ cup creamy sunflower seed butter
½ cup of sunflower seeds*
½ cup pumpkin seeds*
1 ½ cup rolled oats

Optional additions: coconut flakes, chocolate chips, dried fruit, etc.

Process dates in a food processor until small bits remain (about 1 minute). It should form a dough-like consistency. An optional step is to toast your oats in an oven at 350 degree Fahrenheit for 10-15 minutes or until slightly golden brown. Place oats, seeds, and dates in a large mixing bowl and set aside. Warm liquid sweetener and sunflower seed butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Once thoroughly mixed, transfer to an 8 x 8 inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. Press down firmly until uniformly flattened (can use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better). Cover with parchment or plastic wrap and let firm in fridge or freezer for 15-20 minutes. Remove bars from the pan and chop into bars. Store in an airtight container for up to a few days. Can also be kept in the freezer to maintain extra fresh.

Afternoon: Applesauce

8-10 apples
1 tsp cinnamon
Juice of ½ a lemon
4 chopped dates
½ cup water

Peel and core the apples. Slice into bit size pieces. Place the apples and chopped dates into a heated pan. Add the water and bring to a boil. Lower the heat to a gentle simmer and cover with a lid. Cook the apples to cook for approximately 30 minutes or until they are soft and mushy. Turn off the heat and either blend the apples with a hand blender or in a blender. Add the lemon juice and cinnamon and blend to a smooth puree. Pour the applesauce into an airtight container and store in the fridge for up to 2-3 weeks.

Horse campers worked on skills in the corral today.

They trotted on the lead line and walked off the line.