Food Camp is flying by! We can’t believe we only have one day left!
We had an exciting morning today at the farm. Campers learned all about bee keepers and we got to sample different kinds of honey! What was your camper’s favorite? Did they learn something new about bees that they didn’t know before?
Orange Peppers learning about bee keepers!
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- Honey Sampling!
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- Yellow Peppers
Yummy!
Mmmm!
Green Peppers
Also ask your camper about mason bee hotels!
Orange Peppers
Going on a hike
We had perfect weather for fishing too! We caught a ton of fish and the campers had a lot of fun doing it.
Orange Pepper
And, of course, we took care of the animals. We even made a checklist to make sure we didn’t miss anything.
Orange Pepper using the checklist for chicken chores!
Getting fresh water
Getting food for the chickens
We continued our STEM project as well. Some groups continued making food out of their cocoa dough and some talked about waste management. What did your camper’s group discuss?
Red Peppers
Making cakes out of their cocoa dough!
Red Pepper
Garden Kitchen was fun as always! Ms. Pam showed us how to make yummy egg rolls and hummus!
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- Green Peppers making egg rolls!
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- Green Peppers measuring out ingredients
Smelling the spices
Orange Peppers making hummus
Yellow Peppers having fun in Garden Kitchen!
Inigo Montoya (the snake) got to spend some time with the campers today! We also watched him have a little snack. Did your camper like Inigo?
So cool!
Everyone was excited to see the snake!
We have had a great week at Food Camp and still have one more day. We can’t wait to see everyone tomorrow!
Sunny Broccoli Salad
1 cup mayonnaise or reduced-fat mayonnaise dressing or salad dressing
¼ cup finely chopped red onion
½ cup golden raisins
3-5 tablespoons sugar
2 tablespoons vinegar
7 cups chopped fresh broccoli florets
½ cup sunflower seeds
Directions
1. In a large bowl, stir together the mayonnaise, onion, raisins, sugar and vinegar. Add chopped broccoli and stir to coat. Cover and chill for at least 2 hours or up to 24 hours
2. Just before serving, stir in sunflower seeds and bacon
Egg Rolls
6 oz bean sprouts
2 cups of cabbage
3 tbs shredded carrots, Onion, garlic powder
Soy sauce, seasoning salt
Dark sesame oil
(enough to make 14 decent sized egg rolls)
Directions
1. Shredded cabbage in food processor
2. Mix ingredients together and put in center of egg roll wrapper and fried
Creamy Hummus and Chips
1 19 oz can garbanzo beans/chickpeas
2 peeled garlic cloves
½ cup tahini
3 Tbs. fresh lemon juice
2 Tbs. water
1 Tbs. Olive Oil
½ tsp. ground cumin
¼ tsp. salt
Directions
1. Process garlic in food processor until minced
2. Add tahini and remaining ingredients. Process 30 seconds or more until smooth.
3. Serve with pita wedges
Creamy Slaw Dressing
1 cup mayo
2 Tbs. sugar
2 Tbs. apple cider vinegar
2 tsp. black pepper
½ tsp. salt
¼ tsp. dry mustard
1/8 tsp. celery seed
5 cups slaw mix (cabbage, carrot, red onion)
Directions
1. Whisk ingredients together in non-metal bowl.
2. Toss with slaw mix.
3. Chill for four hours