Outdoor Adventure Camp 2013: Week 1, Day 1

Hi Peppers,

I hope you all had a great day at camp! It was a hot day but we all managed to keep cool.

Today we learned about animals! We spent a lot of time by the pond exploring what type of things live there. We found insects, frogs, and all sorts of cool things!

Two green peppers inspect their bugs

Two Green Peppers inspect their bugs

In our morning garden kitchen, we just had a snack of pretzels and goldfish while we made our bread for afternoon garden kitchen!

The Red Peppers measure ingredients for their snack

The Red Peppers measure ingredients for their snack

We all got to go out on a hayride to the field where we played with a parachute and played games. We learned about teamwork when we tried to see how much air could get under the parachute before we all ran under!

The Green and Yellow Peppers work together with the parachute

The Green and Yellow Peppers work together with the parachute

During the afternoon, we got a chance to look at all the cool things everyone caught and talk about what they were and where they might like to live around pond.

An Orange Pepper inspects the toads that were caught in the morning

An Orange Pepper inspects the toads that were caught in the morning

We went back to the pond to look for different things and look in the water. We talked about frogs and other amphibians!

Orange Peppers look closely at the water to find any types of animals

Orange Peppers look closely at the water to find any types of animals

We met Ms. Lauren who will be helping us with our skits for the end of the week. We cooled off in the air while we learned some fun camp songs too!

Yellow Peppers relax in the air and learn some songs during music

Yellow Peppers relax in the air and learn some songs during music

During our afternoon garden kitchen, we learned about knife safety so we all stay safe in the kitchen this week! We got to eat our bread with some yummy strawberry jam we made.

 

A Red Pepper uses her knife safety skills to cut up the strawberries for their jam

A Red Pepper uses her knife safety skills to cut up the strawberries for their jam

I can’t wait to see what’s in store for camp tomorrow!

Until tomorrow,

Libby the Ladybug

Monday’s Recipes

Goat & Ricotta Cheese + Chives

4 cups whole milk

2 cups heavy cream

1 teaspoon kosher salt

3 tablespoons vinegar

Chives

Set a large sieve over a deep bowl and line the sieve with the cheesecloth. Pour the milk and cream into a glass bowl. Stir in the salt. Microwave the milk mixture until milk reaches an internal temperature of 155 degrees. Pour in vinegar into glass bowl and slowly stir. Once it separates, pour mixture into sieve. Squeeze out liquid and add fresh herbs, then serve!

Strawberry Jam

1 1/2 pints fresh strawberries

1 lemon

Sugar to taste

Wash and hull berries. Chop into smaller pieces and combine berries with lemon juice. Crush berries until jam consistency. Add sugar until desired taste is achieved. Enjoy!

Homemade Wheat Bread

1 cup warm water (110 degrees F/45 degrees C)

5/8 (.25 ounce) packageactive dry yeast

1 tablespoon and 2-1/4 teaspoons honey

1-2/3 cups bread flour

1 tablespoon butter, melted

1 tablespoon and 2-1/4 teaspoons honey

1 teaspoon salt

1 cup and 3 tablespoons whole wheat flour

2 teaspoons butter, melted
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Aftercare Recipe

Honey Cinammon Greek Yogurt Dip for Fruits

Mix together Greek Yogurt, 1 teaspoon of Honey, and a pinch of cinnamon.

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