Hi Campers!
Today’s theme was Our Job on the Farm. We talked about the ways we use animals on the farm.
During our Moo to You activity, we looked at products cows eat, products cows make, and then sorted out products unrelated to cows. Ask your camper what type of products we get from cows!
During the afternoon, Ms. Ginny came to do a spinning wheel demonstration and showed us how to card wool and use a drop spindle. Each camper made their own felting project and used Kool-Aid to dye their felted wool project. What does felting do to the wool? How is it different from carding the wool?
Ms. Nicole talked about shearing the sheep. Campers learned what lanolin does to help the sheep. Some campers even took some raw wool home. Tomorrow they will get to take their felted bracelets home.
In Garden Kitchen, the campers made a cucumber ribbon salad. The kids love to use the spiralizers to make the cucumber noodles for their salad. For their destination snack, they had melon and homemade whipped cream.
Cucumber Ribbon Salad
- 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.
Homemade Whipped Cream
- 2 tablespoons sugar
- 1 cup heavy whipping cream
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/whipped-cream-recipe.html?oc=linkback