We finally had perfect camp weather today! We have packed a lot of awesome activities into the agenda, and it’s becoming a real struggle to get photos of everything! Nevertheless, here is the run-down for Day 3 of Survival Camp.
We did animal chores this morning, per usual. Ask your camper which farm animals they’ve taken care of so far this week!
We made Cucumber Ribbon Salad during Garden Kitchen. Campers learned how to safely use a spiral cutter and enjoyed trying to make the spiral as long as possible. The recipe calls for sesame seeds (which are optional), and we used ones that have been processed in a plant that does NOT process tree nuts to protect our campers with allergies.
Orange Peppers use spiral cutters to prepare their cucumber salad.
We will be canoeing tomorrow, and so we talked about water safety and canoeing tips. We practiced entering/exiting a canoe, paddling with a partner, and many more skills. We’ll put them all to good use on the pond tomorrow!
Orange Peppers practice their canoeing skills.
Yellow Peppers take turns getting in and out of a canoe safely.
One of the biggest highlights of the day was fishing this morning. We caught bluegill, sunfish, and bass. Many campers caught more than one fish!
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- Red Peppers using microscopes
We spent time in the garden looking at sprouts and examining seeds and plants. Ask your camper what they learned during their Little Sprout activity!
Red Peppers using microscopes during their garden activity.
We went on a foraging hike to find edible plants and flowers in the garden and the woods. Purslane, lamb’s quarter, and many other plants that are considered weeds are edible and nutritious, but it is very important to only eat plants that you can identify!
The Green Peppers picked up an Emperor Gum Moth in the woods!
A Green Pepper shows off some wild grapes.
More wild grapes and some wild flowers.
A Green Pepper holds up a wild carrot that he found!
Raspberries are always a great treat!
Running through the garden!
We continued building shelters in the woods today, but campers had to use only natural materials that they found in the woods. This was a fun challenge and campers had to get creative!
Red Peppers work on their teepee.
A finished shelter!
The Orange and Red Peppers turn their turn at archery this afternoon! Mr. Jason and Ms. Mary came to teach us all about the safety procedures and techniques to shoot an arrow straight and true. See if your Orange or Red Pepper remembers the whistle signals to tell archers what to do next!
Go Ms. Jenny!
Tomorrow willed be filled with canoeing and more archery for the Green and Yellow Peppers, and we cannot wait!
Cucumber Ribbon Salad
Ingredients
1 Medium cucumber
2 Tbs. rice vinegar
1 Tbs. canola oil
½ tsp. toasted sesame oil
Salt and pepper
Toasted sesame seeds
Directions
- Cut the ends off the cucumber. Cut in thirds
- Use spiral cutter to cut cukes
- Combine vinegar, oils.
- Season with salt and pepper. Top with sesame seeds.
Spinach Fettuccini with Summer Squash
Ingredients
1 12 oz. package of spinach fettuccine
2 Tbs. Olive Oil
2 Medium yellow summer squashes, halved lengthwise and sliced
1 pint cherry tomatoes halved
½ cup grated parmesan
3 tbs. Balsamic vinaigrette
Directions
- Cook pasta according to directions and drain.
- Heat oil in skillet. When hot add squash and sauté over medium heat, stir often until tender but crisp.
- Combine pasta, squash and tomatoes.
- Add parmesan cheese.
- Toss with vinaigrette.