Welcome back to Day 3 of Splish Splash Water Camp! Campers really got into the natural elements today as they canoed, hiked through the forest and took samples from the pond.
In our Pond Dipping activity campers explore pond life and try to evaluate the overall health of the pond and the creatures within. They took samples from the surrounding areas, the surface, the bottom, and the layers between. Campers were able to explore the different areas that interested them most, whether it was the water itself, insects, plants, or small pond animals. As collection and observation time came to an end, groups took time to reflect on their findings by taking note of where they found the most insects and the types of food chains and food webs that exist.
During Garden Time campers made their own watering jugs from recycled milk jugs. When plants had been watered, they learned about parts of the water cycle, focusing on transpiration. We started this activity by touring the garden and reviewing basic plant needs. Like us, plants need food, water and air. Plants (living thing) use water (non-living thing) to do transpiration. Campers found out that this is kind of like evaporation but for plants!
During canoeing, campers learn the correct way to enter and exit a canoe. Going over safe practices makes for an enjoyable experience on the water. By the end of their turn, campers are able to demonstrate proper forward and back strokes with the canoe paddle. As campers finished their turns, they took a few moments for reflection, discussing the easy and difficult parts, how they used communication with their partner, and what they would do different next time.
Boat building and engineering continues. By the end of the week, we’ll test our boats on the water and assess our designs.
Animal Chores
Garden Kitchen
Zoodles in Red Pepper Sauce
- 8 slices of jarred roasted red peppers
- ½ tablespoon olive oil
- 2 shallots, finely chopped, 4 cloves garlic, minced
- 1 large yellow squash, 2 large zucchinis
- Salt, pepper, red pepper flakes to taste
- 1 ½ tablespoons cornstarch
- 1 ½ cups unsweetened milk of choice
- 1 bunch fresh basil, roughly chopped
Directions: Spiralize yellow squash and zucchinis into large bowl. Bring large skillet over medium heat, add olive oil. Sauté shallots and garlic until golden and soft, about 2-3 min. Season with salt and pepper, stir. Remove from heat, set aside. Blend roasted peppers, salt, pepper, cornstarch, red pepper flakes, shallot and garlic, and milk. Blend on high until creamy. Set aside. Heat large skillet over medium heat. Pour the pepper sauce in skillet to thicken and simmer, about 2-3 min. Reduce heat to low and add spiralized veggies and stir to coat, cooking for 2-3 min. Add basil and stir.
Watermelon Salad
- ½ small seedless watermelon
- ½ small cantaloupe
- salt, to taste
- ½ cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon water
- 2 tablespoons lemon juice
- fresh mint leaf, for serving
Directions: Using a melon baller or a teaspoon, scoop out rounds of watermelon and cantaloupe and place in a large bowl. Season with a pinch of salt. In a liquid measuring cup or small bowl, combine the Greek yogurt, olive oil, water, and lemon juice. Stir until smooth. Serve the melon in bowls and top with the dressing and fresh mint leaves.
We took a hike through the woods to investigate the vernal pools and forest swamps. Our goal was to search for evidence of life around these bodies of water. These bodies of water differ from the pond and creek we explored earlier because they fill and dry out depending on the season. This means that the wildlife in these bodies of water differs as well. Campers noticed that they weren’t able to find fish here like we do in the pond. There were definitely lots of frogs and salamanders!
