Hi Campers!
Today our theme was: what makes a ruminant?
Campers got to spend time with the cow and paint on his stomachs and intestines. They sang the ruminant song to learn the names of the four stomachs. Campers, do you remember the names of the stomachs?
During the ruminant relay, campers acted out what would happen in each of the stomachs.
- Rumen – This is the first part of the cow’s stomach. It helps break down complex plant products like grass.
- Reticulum – Here the food mixes with the cow’s saliva and produces cud. Cows burp up the cud into their mouths and chew it to help break it down more. When you see a cow that looks like she is chomping on bubble gum, really she is chewing her cud.
- Omasum – Here all the water is absorbed out of the food.
- Abomasum – Here is where the food is finally digested, similar to what happens in a human stomach. Read more about a cow’s stomach here.
We practiced casting today to prepare for fishing tomorrow. We also learned about the parts of a fish.
Campers continued to work on their STEM projects and made their creatures out of clay today.
In garden kitchen they made ratatouille. Everyone loved it so much!
Veggie Spiral Tart (Ratatouille)
4 large baking potatoes
8 medium tomatoes (garden fresh is best)
1 medium yellow squash
1 medium zucchini
1 onion, diced
2 cloves of garlic minced
2 Tbs. of olive oil
Parmesan cheese
Directions:
- Place olive oil, garlic and onion in the bottom of a tart pan.
- Bake at 350 for 15 minutes or so.
- While onion and garlic are cooking, wash and slice all veggies.
- Remove pan from stove, layer veggies on their sides, rotating potato, tomato, squash and zucchini, continue going around in a spiral.
- Drizzle with a bit of olive oil.
- Bake at 350 for about 45 minutes or until potatoes are cooked through.
- Top with grated parmesan cheese, put back in over for a few minutes until cheese is melted.
Homemade Ranch Dip/Dressing
Ingredients
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup mayonnaise, best quality such as Hellmann’s or Duke’s
2 garlic cloves, minced (see note)
1 scant teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons dried dill
1/4 cup finely chopped fresh chives
2 teaspoons fresh lemon juice
Instructions
Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve.
Note: The dressing will keep well in the refrigerator for 3-4 days. The garlic flavor gets stronger the longer it sits, so you might want to cut back if you’re planning on making it in advance. The dressing will thicken up to more of a dip consistency as it chills.