Green Science Adventure Camp – Day 4

Hi Campers!

Today our theme was Animal Kingdom. We spent a lot of time learning about and playing with Tollgate’s animals.

One activity was called Sheep to Sweater. We got a chance to weave on our looms and make bracelets out of wool with our drop spindles. It works by spinning a small portion of the yarn around a hook at the end of a stick, you hold on to the stick with one hand and your roving (wool) with the other and quickly spin it while pulling the wool to form a thin piece of yarn. It’s a very tricky process that can be hard to get the hang of.

DSC_0553 DSC_0552 DSC_0551 DSC_0550 DSC_0549 DSC_0548


We used the processed wool for our projects but in the afternoon Ms. Nicole, showed us how to shear a sheep. We talked about how lanolin naturally protects the sheep’s wool from water, dirt, and debris that would become tangled if they didn’t have it. The sheep was so soft after we sheared him.

Video of Ms. Nicole Shearing the Sheep

DSC_0625 DSC_0624 DSC_0623 DSC_0622 DSC_0621 DSC_0619

We had so much fun taking the goat kids out for a walk! Even though a few goats wanted to be stubborn for the Red Pepper group.


The goats were being so silly!

DSC_0604 DSC_0603 DSC_0602

During garden kitchen, the campers made a delicious leafy green salad with pesto. The campers got a chance to pick some of the lettuce and basil that went into their snack today. Each camper also took home a basil plant.

DSC_0608 DSC_0598 DSC_0577 DSC_0576 DSC_0575 DSC_0574 DSC_0570 DSC_0569

Our sustainable farms are really shaping up. Today we added toy animals to our farms. Some of the farms are getting really creative!

DSC_0627 DSC_0596 DSC_0595 DSC_0594 DSC_0558 DSC_0557 DSC_0556 DSC_0554

Remember to wear your camp shirts tomorrow for our last day of camp!

Leafy Green Salad

  • 6 oz asparagus
  • 6 oz green beans, trimmed and halved
  • 1 ½ cup fresh peas
  • 6 oz broccoli, chopped
  • 10 oz spinach
  • 5.5 oz green leafy vegetables (spinach, arugula, lettuces)
  • 4” piece of cucumber cut lengthwise and slice


  • 4 tsp white wine vinegar
  • 6 Tbs olive oil
  • 2 Tbs lemon juice
  • 2 tsp honey
  • 2 tsp pesto
  1. Put a pot of water on to boil
  2. Snap ends off asparagus and throw away, cut ends off green beans, pull any strings
  3. Cut asparagus in smaller pieces, take peas out of pods, chop broccoli, slice cucumbers
  4. Add beans to boiling water cook for two minutes
  5. Add asparagus, peas and broccoli, simmer for three minutes
  6. Drain, and rinse in cold water, drain again
  7. Place all dressing ingredients in a bowl.
  8. Whisk until well blended
  9. Place spinach and cucumbers in large bowl, add cooked vegetables and drizzle dressing over. Toss and serve
This entry was posted in 2016 Camp Blog, Camp Blog, Summer Camp. Bookmark the permalink.