Teen Vs. Wild Camp: Week 1, Day 2

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We started this morning with chores. We learned about milking goats and why we need to milk the goats twice a day. The goats udders can become so full that the milk can leak out which opens up the teat sphincter to infection. We use teat dip before and after we milk so it cleans off the teat and protects from bacteria. A disease that can occur is mastitis when bacteria goes in the teat. The symptoms are swelling, heat, hardness, and redness of the teat. The milk that does come out is watery, flaky, or pus. To prevent against bacteria in milk, we use the pasteurizing machine. We first filter it then we cool it after we heat it to 155 degrees then it sits at that temperature for about 15 seconds. After the milk is heated it is quickly cooled and ready for consumption.

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Before we went out to build shelters and be in the woods, we learned about dangers and different things we would need. First we went over the enemies of survival: starvation/dehydration, weather, people, and predators. After we talked about that we learned about all the different types of shelters: lean to, poncho, one person, three pole teepee, and debris shelter. We talked about how heat and cold can affect us. We used RCRC for respiration, convection, radiation, and conduction. Mr. Alan showed us what ten essential items we should bring on hikes to survive in the woods.

Ten essential items

  1. map/compass
  2. sunscreen
  3. extra clothes
  4. flashlight
  5. first aid supplies
  6. fire supplies (matches, lighter, candle)
  7. repair kit and tools (duct tape)
  8. extra food
  9. water
  10. emergency shelter

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It was then time to pick our shelter types and select our materials. Each person was selected to pick a paper to choose their shelter type and materials. We hiked out to the woods where they worked with their teams to build the shelter. One group had the debris shelter, another had a poncho shelter, and the last had a lean to. About the time each group finished their shelter, we headed back because it was about to storm. We made it back just in time!!

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Once we were back we began working on our garden kitchen snack. We made potato and ricotta stuffed tomatoes. We first made our own ricotta cheese. We heated the milk to 200 degrees and then added our acids, vinegar and lemon juice. Once we did that the milk began to separate into curds and whey. We used the cheesecloth to separate the cheese out. Each person picked the herbs they wanted and mixed it with their potato, cheese, and yogurt mixture. Then we stuffed our tomatoes with our mixture and put it in the oven to cook.

Garden Kitchen Recipes

 

Stuffed Tomatoes

  • 1 pound Yukon Gold potatoes, peeled and cut into chunks
  • 2 ounces nonfat cream cheese
  • 2 tablespoons unsalted butter, softened
  • 1/3 cup nonfat milk
  • 2 tablespoons parsley, chopped
  • 2 tablespoons chives, chopped
  • 1/4 teaspoon salt
  • 1/8 black pepper
  • 6 6 ounce ripe tomatoes with flat bottoms

Place the potato chunks into a large pot. Fill the pot with enough water to cover the potatoes by more an inch and place it over high heat. Bring to a boil and reduce heat to medium, taking care to maintain a medium boil. Cook the potatoes for about 10-12 minutes, or until the potato chunks are tender when pierced with a fork.

Add the cream cheese and butter to the pot, stirring with a wooden spoon to ensure that the ingredients are evenly distributed. Pour in the milk while beating with a hand mixer, until the potatoes are smooth and creamy. Stir the parsley and chives into the mashed potatoes and season with the salt and pepper.

Preheat your oven’s broiler. Carefully cut a wide circle around the stem of each tomato and remove the stem and core.

Use a melon baller or small spoon to scoop out the tomato’s seeds and juice, leaving an opening about 2 inches wide at the top of each tomato.

Divide the mashed potatoes among the 6 tomatoes, filling each a little past the top.

Place the tomatoes on a foil covered baking sheet and broil for 5-6 minutes, or until the potato stuffing is lightly browned and the tomatoes are slightly softened. Allow to cool for 2-3 minutes and enjoy!

Ricotta Cheese

  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon kosher salt
  • 3 tablespoons good white wine vinegar

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

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