Hello everyone!
What a beautiful first day of camp. We spent all day outside and had so much fun! Since it was plant day, we spent a lot of time in the gardens exploring all the different plants.
In the morning, we do chores. Each day a different group feeds different animals we have at the farm. Today the yellow peppers learned how to milk a goat. When they were done milking they took the milk and filtered it into a pasteurization machine. Pasteurization is a process where the milk is heated to 172 degrees F and then rapidly cooled to kill bacteria.
We took a hayride around Tollgate to the back field. We played a little bit with the parachute then sang songs with Alicia and Kevin.
Before we started cooking, we talked about how to properly wash our hands and learned some basic knife skills. We made vegetable cream cheese wraps with broccoli, carrots, tomatoes, and cream cheese. We prepped our bananas by cutting them and placing them on a tray to go in the dehydrator for tomorrow’s snack.
We explored the garden in the afternoon and helped pull weeds for Alicia. They saw the bean alley and the tee “pea”, which is called that because the peas are all planted on a teepee structure.
The groups went on a scavenger hunt in the children’s garden. They found things like lemon balm, lamb’s ear, and other plants and statues in the garden.
The groups began to work on their skits for later in the week. Today they just talked about ideas for what their skit will be.
During afternoon garden kitchen we made corn tortillas, tortilla chips using flour tortillas, and chunky salsa. They ground corn to learn the process but we used masa to create the corn tortillas.
Just another reminder for lunches. We are a NUT FREE camp so we ask that you find an alternative snack or substitute with sun butter for sandwiches.
Garden Kitchen Recipes
Corn Tortillas
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3/4 cup cornmeal
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1-1/4 cups flour
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1 teaspoon salt
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2 tablespoons vegetable shortening or oil
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1 cup boiling water
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Waxed paper
In a bowl, combine the cornmeal, flour and salt. Stir it up while the water is coming to a boil. Use a metal measuring cup to measure the water, if possible. Plastic melts, and glass sometimes shatters, so a metal measuring cup is the safest type when you measure boiling water. To continue, place the shortening in the bowl with the cornmeal and flour. Pour the boiling water over everything and stir it up with a fork. Stir and stir because it will lump up quite a bit before it turns into dough. Allow the mixture to cool. Divide the dough into 10 lumps about the size of golf balls. Roll each ball out very thinly between sheets of waxed paper. Loosen and remove the top sheet of paper, and lay the tortilla down on a hot dry skillet, with the bottom sheet of waxed paper still attached, and now on top. After the tortilla cooks for a few seconds, the remaining sheet of waxed paper will easily loosen for removal. When the underside of the tortilla is dry with a few brown spots, turn it and cook the other side.
Veggie Wraps
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tomato
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carrot
- broccoli
- wraps
- cream cheese
- tortillas
Slice vegetables. Spread cream cheese on tortilla, place veggies inside, and wrap.
You guys are doing an awesome job. Rishik immensely liked what he’s been doing. Engaging, Informative, Fun, and great opportunity to learn!!!
Thank you all!