Hi Peppers!
It was the hottest day of camp so far so we made sure to drink lots of water and have sprinkler time again.
Today was conservation day so we learned about many fun things.
We learned about where worms like to live and what they eat. We spent time making a worm farm to put our worms in.
Yellow Peppers pick out worms for their worm farm
We’ve caught a few different things this week and that includes a turtle so today we got a chance to learn about turtles and build them an island. We found sticks and bark to put on the island to make it inviting for the turtles in the pond to sun themselves on.
Ms. Rachel helps the Green Peppers use the drill to attach their sticks
We got to meet all the animals and learn about them too. We learned about animals and their stomachs and about why ducks have nails.
Red Peppers play with the kids and Murphy
In garden kitchen we made omelets using some of the spinach and kale we picked from the garden. Mr. Alan even taught us about the different parts of an egg!
Orange Peppers identify the different parts inside an egg
We went on a producer, consumer, and decomposer hike in the afternoon and learned what each one of those do. They each help the environment in different ways and work with each other.
Red Peppers release their frog on their hike
We learned about water and how things float and sink on it. We got paper clips to make them float and learn why they wouldn’t float before we bent them.
Ms. Sarah hands out paper clips to her group
In afternoon garden kitchen we made quesadillas using some of our producers, consumers, and decomposers. We used kale and spinach as our producers, cheese as a product of a consumer, and mushrooms as the decomposers. We also prepared fruit and put it in the dehydrator for tomorrow’s garden kitchen.
A Yellow Pepper prepares the tortilla
Ms. Kayla shows Yellow Peppers the fruit in the dehydrator
Tomorrow we get to show off our Pepper skits! They are starting at 3:30 and there will be signs for where to go when you arrive.
See you tomorrow,
Libby the Ladybug
Thursday’s Recipes
Mini Omelets
Makes 12
6 eggs
1 cup shredded sharp Cheddar cheese
1/4 cup cream
1/4 cup water
1/2 cup broccoli
1/4 cup chopped red bell pepper
1/2 cup mushrooms
2 tablespoons chopped onion
1/4 teaspoon each seasoned salt & pepper
-Toaster Oven
-knife for broccoli, mushrooms, onion, red pepper
-muffin pan
-cooking spray
-whisk
-medium bowl
*Preheat oven to 350 F. Coat a 12 cup muffin pan generously with cooking spray.
*Beat eggs, cream, water, salt and pepper in medium bowl until blended. Stir in cheese, broccoli, mushrooms, bell pepper and onion until well mixed. Spoon evenly into the muffin tin.
*Bake until just set, about 20-22 minutes. Cool 5 minutes before removing and serving.
Quesadillas
Tortilla
Cheese
Kale
Spinach
Mushrooms
Remove stem from kale and spinach and tear into smaller pieces. Wipe dirt off mushrooms and break into bite sized pieces. Put cheese on tortilla and add mushrooms, kale, and spinach. Cook quesadilla until cheese is melted.
Aftercare Recipe
Blueberry No Bake Cheese Cake Cups with Graham Cracker Crust
1 bag Frozen Blueberries-thawed
¼ cup Sugar
1× 8oz Whipped Topping (We used cool whip)
1× 8oz Cream Cheese
2 boxes Mini Fillo Cups (we used graham cracker crust in a cupcake container)
Mix sugar, whipped topping, and cream cheese together. Slowly mix in some blueberries- about 1/4 cup- this is your preference, depending on how much or little flavor you want. Mix well and fill mini fillo cups with mixture. Top with a fresh blueberry if desired. Serve cold.