Survival Camp Week 1 Day 2

Welcome to day 2 of survival camp!

Campers spent time in the garden this morning. They talked about parts of the seed necessary for the plant to grow.

Why does a seed have a seed coat (poncho)?

The campers removed the seed coat to look at the protected parts of the seed.

They found resources in the backpack to represent the resources in the seed. What was in the backpack?

After talking about seeds, the campers went into the garden to help the plants thrive. They found potato beetles on the potato plants.

The pepper groups also participated in team-building activities this morning. They attempted to use planks to walk as a team across the field.

They tried different strategies to race for the best time.

Which strategy did your camper use?

The staff reviewed safety rules for archery in the morning. After lunch, the campers were able to shoot at targets.

The yellow peppers hung up the targets.

Then all of the campers used arm guards to protect their arms from the strings on the bow.Using their hands as triangles, staff identified the camper’s dominant eye. 

Then the peppers went to the shooting line and got in their “T” stance.  Finally, they were able to knock an arrow (place it on the bow). 

Aim at the target.

And release the arrow!

Each group took turns continuing work on their shelters from yesterday.

Survival first aid was practiced in the forest. A steward in training was wrapped up to keep warm.

The purple peppers prepared a daisy chain stretcher to carry an injured camper out of the forest. 

Garden kitchen was delicious today! In the morning, the campers made smoothies.

Rice and vegetables were wrapped in lettuce for the afternoon snack.

Here are the recipes for day 2!

Morning: Sunny Banana Smoothie

Frozen banana
Sunflower seed butter
Rice milk
Vanilla extract
Cinnamon
Coconut flakes

Blend frozen banana, a spoonful of sunflower seed butter, rice milk, dash of vanilla extract, cinnamon, and coconut flakes in a blender.

Afternoon: Lettuce Wraps

Large lettuce leafs
Tomato rice
Black beans
Bell pepper
Mushroom
Onion
Lime

For the tomato rice, add a cup of rice to a pot with a can of tomato sauce. Fill the can with water and add to the pot. Bring rice and tomato sauce to a boil (can add garlic, basil, and fresh tomatoes to this mixture for additional flavor). Cover with lid and reduce heat to low for 25 minutes. Sautee bell pepper, onion, and mushrooms. Once the rice and veggies are ready, assemble into lettuce leafs with black beans. Serve with fresh lime juice.

*There will be skits on Friday, July 14 at 3:15 PM by the black walnut tree! Come see your camper perform with their pepper group!*

**There will be a farmers market on Wednesday, July 12, after camp! Stop in the pavilion to check out the fresh goodies!**

Additional pictures from today are located here: https://goo.gl/photos/qMrYjdEAfRfqAqxHA

Have a great night!

 

 

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Survival Week 1 Day 1

Hello campers and families!

We had a great first day of survival camp! There were smiles and laughter all day long in the rain!

The blue, red, orange, yellow, and green peppers met at the flag pole for the Pledge of Allegiance and 4-H pledge.

The pepper groups started off today inside due to thunder and lightning. They really enjoyed a survival maze and tie dying shirts indoors.

What was your camper’s prediction for the maze? How did they interact with their teammates to get through the maze?

Spiral, bulls eye, and free style tie-dye in this group!

The thunder stopped and we were able to go outside to care for our animals!

Campers enjoyed a dry spot for lunch. We are very thankful for the pavilion.

After lunch, campers practiced “STOP” (stop, think, observe, plan).  Applying the “Do, Reflect, Apply” model, campers discussed survival in the wilderness.

Do: The peppers worked together and arranged photos of survival items in order of most importance.

Reflect: Why are the items listed in the following order: stay calm, preserve oxygen, find or build shelter, find water, build a fire, signal for help, first aid, and food?

Apply: In what situations might you need to make exceptions to this order?

The campers also practiced wilderness first aid.

The green peppers practiced making a splint for a broken arm.

Then they pretended a camper was really cold. They gathered a tarp and sleeping pads to wrap around him.

They wrapped up the camper to help warm him. 

All of the pepper groups started shelters in the forest to survive with minimal materials.

Some groups used tarps to keep them from the rain.

Other groups gathered sticks to make a shelter with natural materials. Throughout the day, campers discussed “Leave No Trace” principals.

  1. Plan ahead and prepare.
  2. Leave what you find.
  3. Travel and camp on durable surfaces.

4. Pack it in, pack it out.
5. Minimum use and impact of fire. 

6. Respect wildlife.
7. Be considerate of other visitors.

The garden kitchen recipes were fun to prepare and eat.

Morning: Breakfast Quinoa

Quinoa
Cinnamon
Nutmeg
Pure maple syrup
Apple

Cook quinoa according to instructions. When ready, mix in cinnamon, nutmeg, and some pure maple syrup. Chop up pieces of apple and mix in.

Afternoon: Tomato Hemp Salad

Fresh greens (ex: baby kale, spinach, arugula)
2 tomatoes diced
1 tbsp. hemp seeds
½ tbsp. olive oil
½ tbsp. apple cider vinegar
Salt
Pepper

Assemble greens, diced tomatoes, and additional ingredients if desired (such as olives, bell pepper, corn, etc.) Add hemp seeds, olive oil, apple cider vinegar, salt pepper, and mix well!

Here are additional photos: https://goo.gl/photos/qMrYjdEAfRfqAqxHA

We had a great Monday at camp! See you all tomorrow!

 

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Green Science Adventure Camp Week 1 Day 5

It’s Friday! And what a great week we had at Tollgate!

This morning, we learned about bugs. What environmental adaptations (wings, 6 or 8 legs, pincers, stripes, etc) did your camper add to their bug?

Then they went on a bug hike to look at bugs around the farm.

The peppers found centipedes, spiders, lady bugs, caterpillars, and many other bugs to observe with a magnifying glass.

Campers created asparagus rafts in garden kitchen.

Here is the recipe for this delicious treat!

Asparagus Rafts

16 Thick asparagus spears
1 tbsp reduced sodium soy sauce
1 tbsp dark sesame oil
1 clove of garlic (minced)
Cooking spray
2 tsp toasted sesame seeds
¼ tsp pepper
Dash of salt

Heat up the grill. Snap off the tough ends of the asparagus and line up side by side, 3-4 asparagus spears, so that they are touching each other. Run skewer through the asparagus near the top and bottom. Combine soy sauce, sesame oil and garlic. Brush on top of asparagus rafts. Grill about 3 minutes on each side until crisp tender. Sprinkle sesame seeds and salt.

Here are some photo highlights from this week!

Green Peppers

Camp is hard work!

Yellow Peppers

Playing in the hose!

Petting a hen!

Orange Peppers

Vernal pool hike in the forest

Red Peppers

Listening to a story

Rabbit chores Purple Peppers

Campers shared their favorite moments at camp!

And green peppers closed out the week leading us in “Rattlin’ Bog.”

All of the photos take this week can be viewed with this link:
https://goo.gl/photos/6FwEFADuiZkkdCAU7

Thanks for a great week of camp! See you for Survival Camp July 10!

 

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Green Science Adventure Camp Week 1 Day 4

Good evening families and friends!

Today we spent time exploring Mt. Woodchip!

We also shared Mt. Woodchip and the forest with our goats!

Do: Choose a goat to take on a hike and place on the halter lead rope.

Reflect: Does the animal adapt to survive in a natural habitat? What do you notice about the eyes?

Apply: Why is it important for animals to adapt to their surroundings?

Peppers spent time working in the garden. They pulled weeds.

Rota tilled the soil!

Transplanted broccoli plants! The campers discussed resources: sunlight, space, and water. They decided the plants were too close and not getting enough resources, so they moved plants to a new bed with more space!

And planted seed ropes from yesterday!

They learned about soil and water today during 2 activities: watershed and pick a path.

The watershed activity showed how water runs from the mountains into the valleys.

The pollution runs into the soil from upriver. It’s easier to keep the soil clean than clean out pollutants such as: oil, fertilizer, and other chemicals. 

In the pick a path game, campers set up as soil. The sand is in the back row with plenty of room for water to go through, silt in the middle with less room, and clay in front with even less room to pass through.

The water is ready to go through the soil!

The water filtered through the soil!

In garden kitchen, the peppers made kale chips and veggie soup.

Morning: White Bean Veggie Soup

1 tbsp olive oil
1 medium onion diced
2 medium carrots diced
½-1 cup of peas
2 celery ribs diced
2 cloves of garlic chopped
1 15oz can of white beans
1 can diced tomatoes (or about 5 fresh, diced tomatoes)
5-6 cups of vegetable broth or water
2 sprigs of fresh thyme
Grated Parmesan cheese (optional topping)

Heat the oil in a large pot. Add the onion and cook until softened, stirring often. Stir in the carrots and celery for about 5 minutes before adding the garlic for about another 30 seconds. Add the beans, tomatoes, fresh peas, broth, and thyme. Add salt and pepper to taste. Bring to a simmer and cook for approximately 15-20 minutes.

*Soup will be eaten in afternoon with kale chips. Snack to be given to kiddos in the morning: unsweetened applesauce and/or trail mix (nut free)

Afternoon: Kale Chips

1 bunch of kale
Olive oil
Salt
Pepper
Sesame seeds

Set oven to 300 degrees Fahrenheit. Wash the kale, dry, and remove stem if desired. Tear the kale pieces into bite sized pieces. In a bowl, toss the kale with olive oil, salt, pepper, and sesame seeds. Arrange on baking sheet and broil for 7-10 minutes or until kale is crisp and to preferred texture.

Have a great night! We will see you all for skits tomorrow at 3:15 PM!

 

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Green Science Adventure Camp Week 1 Day 3

Welcome to the end of day 3 campers!

**Please join us for songs and skits on Friday afternoon as the camp closing ceremony! We will gather at 3:05 PM and begin the closing activity at 3:15 PM. See you then!**

Throughout the week, the pepper groups have been taking turns completing chores around the barn. They have helped milk goats, feed animals around site, and clean the barn and water dishes.

This morning, the pepper groups took turns making “seed tapes.” First they measured a piece of paper towel.

Then used flour paste to glue on the seeds.

The campers also learned about food chains using a food chain game. The purple peppers learned about bio-accumulation.

This means that chemicals on grass spread to mice which spread to snakes which spread to birds of prey. The chemicals intensify as they go up the food chain.

If birds eat enough poisoned prey, they will also die. Interesting critters were found all over site today! The orange peppers found a large spider at their pepper spot.

The red peppers found a beetle in the forest.

All pepper groups participated in a pond study. They used nets and trays to catch critters in the pond.

They used charts to identify the critters in the tray.

This group found many crayfish! How many do you see?

Campers continued working on their sustainable farms again today.

This group added animals to their farm.

This group used materials near the pond to make their own sustainable pond.

Garden kitchen snacks were delicious today. The campers made jam in the morning to eat for afternoon snack.

Here is the recipe!

Sun-topped bagels

Blueberry jam
3- 3 ½ cups of blueberries
½ packed cup of dates
A few pinches of salt
2 tsp of chia seeds (optional)
½ -1 tsp of lemon zest to taste (optional)

Combine the blueberries, dates and sea salt in a saucepan over medium-low heat. Once the fruit breaks down and the mixture begins to bubble, reduce the heat to low. Cover and let simmer for about 10 minutes. Add chia seeds and lemon zest if using. Cook for another 3-5 minutes until jam thickens. Let cool, then refrigerate.

*Note: Blueberries can be replaced with strawberries, raspberries, or any combination of these. Also, an extra sweetener can be added to taste at the end if desired.

Assembling the bagels
Whole grain/wheat bagels
Sunflower seed butter
Blueberry jam
Toppings such as seeds, granola, and dried fruit

Bagels can be toasted/heated. Slice the bagel in half lengthwise and spread the sunflower butter on each. Spread the blueberry jam on top. Decorate with toppings.

See you tomorrow for another great day at camp!

 

 

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