It’s hard to believe that it’s already day three of Food Camp! The campers are having a blast and learning something new everyday!
Cheese!
The campers had a fun morning taking care of the animals. Not only did we feed them and give them fresh water and milk, we also showed them a little love. The animals always enjoy the attention.
Yellow Peppers petting the animals
The hen was so soft!
Orange Peppers
Garden Kitchen was eventful! We got to sample both raw and roasted red peppers and we learned a little bit about nutritional value. Ask your camper what pepper is the healthiest to eat!
Sampling the peppers!
Red Peppers reading about nutritional value
Ms. Pam showed us how to make pizza crust and we got to knead the dough! We were able to put peppers and the tomato sauce that we made the other day on our pizza.
Making dough
Kneading the dough!
-
- Making our pizza!
-
- Green Peppers
-
- Green Peppers
Campers had a chance to practice archery and to test their casting skills today too! Ask your camper to demonstrate the right way to cast a fishing pole and how to hold a bow and arrow!
We continued our STEM project and talked about food systems. We also discussed the three ways seeds travel. Did your camper’s seed fly, float or stick?
Cocoa Dough!
Working on Adapt-a-Seed
Red Peppers working on Adapt-a-Seed
Ms. Sandria gave a presentation using sign language! The campers really enjoyed it and there was a lot of participation! Ask your camper if they learned a new sign!
Green Peppers
Yellow Peppers
Red Peppers
We can’t wait to see what we’re going to do tomorrow!
Pizza Crust
1 ¾ to 2 ¼ cups all-purpose flour
1 envelope pizza crust yeast
1 ½ tsp. Sugar
¾ tsp. salt
2/3 cup warm water (120 to 130 degrees)
3 Tbs. oil
Directions
1. Combine 1 cup flour, yeast, sugar and salt in bowl.
2. Add very warm water and oil to mix
3. Mix for about 1 minute
4. Gradually add enough of remaining flour to make soft dough. Dough should form a ball and will be slightly sticky, knead on a floured surface for about four minutes.
5. Pat dough to fill greased pan. Form rim by pinching the edges of dough.
Red Pepper Carrot Soup
2 large red bell peppers (1 lb.), plus slices for garnish, optional
2 Tbs. olive oil
1 bay leaf
1 large onion, sliced (2 cups)
2 large carrots, sliced (½ lb.)
4 cloves garlic, peeled and sliced
1 tsp. salt
2 Tbs. lemon juice
Directions
1. Preheat oven to 350°F. Place bell peppers on baking sheet, and roast 1 hour, or until skin is wrinkled and blackened all over, turning peppers occasionally with tongs. Transfer to bowl, and cover with plastic wrap 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel, and remove seeds.
2. Heat oil in 2-qt. saucepan over medium heat. Add curry powder and bay leaf, and stir 10 seconds. Add onion, carrots, garlic, and salt. Cover, and cook 10 minutes, or until onion is translucent.
3. Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes.
4. Transfer carrot mixture to blender, add bell peppers, and purée until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.