Hi Peppers! Today was such a fun last day at camp!
After the peppers practiced their casting from yesterday, it was time to go fishing! Rainy days can be a great time to go fishing because fish are generally more active in low light conditions. While there are both omnivorous and carnivorous fish, the peppers caught all carnivorous fish: sunfish, bass, and bluegill.
We made rainbow smoothies today. We used strawberries, orange juice, bananas, kale, and blueberries. A nutritionist came in and talked about eating a rainbow of fruits and veggies. Today we got to experiment with different mixtures for our smoothies. Some groups used a little juice and others used a lot of juice to see how they would taste different. All of the different fruits and vegetables have nutrients that are so good for us!
We played on a giant slip and slide this afternoon! It was so much fun going down the hill. It was a perfect way to cool down on this hot day. There’s so many more photos so keep a look out on our Facebook page for all the photos from camp.
After our water activities, we were hungry so we sat down for a snack of orange strawberry popsicles that we made yesterday.
To end the day we had songs and skits. I’m sad the peppers’ time here is done, but we’ll be seeing you soon here for more adventures at MSU Tollgate Farm. In the meantime, stay in touch by reliving our day together in the photos and liking MSUE Tollgate Education Programs on Facebook for all the photos from camp!
Garden Kitchen Recipe
Strawberry Basil Popsicles
- 1 quart organic strawberries
- Zest of 1 organic lemon
- ½ cup simple syrup*
- 4 large organic basil leaves
- ¼ cup tofutti sour cream (or Greek yogurt)
- ¼ cup simple syrup*
- 12 organic basil leaves
Puree the strawberries, lemon zest, simple syrup and basil leaves in a blender or food processor until smooth. Pour half of the mixture into popsicle molds (they should be approximately 1/3 full). Reserve the remaining strawberry puree. Place the molds in the freezer and freeze until the tops are set, 20-30 minutes.
Combine the tofutti sour cream (or Greek yogurt), simple syrup and basil in a blender or food processor and process until completely smooth. Remove the popsicle molds from the freezer and pour the basil mixture carefully over the strawberry layer. Return the molds to the freezer and freeze until the tops are set, 20-30 minutes.
Remove from the freezer and fill with remaining strawberry puree. If using popsicle molds place the tops on and return to the freezer until frozen solid, at least a couple of hours. If using cups with popsicle sticks, freeze again until the tops are set, insert the sticks, and then freeze until solid.
*Make a simple syrup by combining 1 cup organic sugar with 1 cup water in a small saucepan. Bring the mixture to a boil, stirring occasionally to make sure that the sugar dissolves. Once it boils, remove the syrup from the heat and let cool. Syrup can be stored in the refrigerator for up to a month.