Outdoor Adventure Camp 2013: Week 1,Day 2

Hi Peppers!

It was another hot day at camp but I hope you still had just as much fun! Today was Native American day at camp and we learned all sorts of fun things! We went foraging in the morning for our salad tomorrow and learned about many different types of wild plants and flowers we can eat. The Peppers had so much fun identifying the different plants and picking them for their basket.

Then we talked about our five senses and used some of our senses on our hike to find different things. We had to find round, gritty, or different colored things.

It was finally garden kitchen time! We made 3 Sisters Soup and learned why they are called the 3 sisters. We talked about how corn shades the other plants and how crop rotation is good for the soil too.

Since tomorrow we are canoeing, we practiced how to paddle, get in the canoe, and how to safely put on life jackets. We talked about why it’s important not to stand in the boat and how to stay balanced while in the water too. The Peppers had a great time talking about how Native Americans canoed and things they might have used to make canoes or paddles.

During afternoon garden kitchen we made corn pancakes. On our pancakes we put some of the syrup made at Tollgate and learned about how syrup is made.

Some Pepper groups caught things around Tollgate so the Red Peppers went on a walk in the afternoon to look for some food for the snake they caught in the morning. Ms. Mandy had taught them about their snake including where they live, what they eat and how they use their forked tongue to sense things in the air.

We spent more time by the pond today and used things we found to make natural art. Everyone had fun working in groups to make all sorts of cool looking art. Some Peppers even used problem solving when their first few ideas didn’t work out to still achieve their goals for their art.

In music today we played drums using buckets because Native Americans would make drums out of things they had so we improvised too! We sang a canoeing song while playing our drums.

Don’t forget to bring an extra pair of clothes for canoeing tomorrow!

Until tomorrow, Libby the Ladybug

Tuesday’s Recipes

3 Sisters Soup

-1 quart water

-1 ½ pound butternut squash (peeled, seeded) cut into 1in cubes

-4 cups fresh corn kernels cut from about 6 ears

-19oz can kidney beans (drained)

-3/4 cup chopped basil leaves

-1/4 cup & 2 Tbs vegetable oil

-1 large onion (coarsely chopped)

-1 red bell pepper (coarsely chopped)

-1 green bell pepper (coarsely chopped)

-1 tsp ground cumin

-1 tsp dried oregano

-2 tsp hot paprika

-Salt

-Freshly ground black pepper

1. In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the kidney beans and cook until the beans are hot. Transfer 3 cups of the squash mixture to a blender along with some of the liquid and 1/2 cup of the basil; puree. Return the puree to the pot and keep warm. 2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the cumin, oregano and 1 teaspoon of the paprika and cook, stirring, until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper. 3. In a small saucepan, heat the remaining 1/4 cup of oil. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant. Transfer to a small bowl. 4. Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 1/4 cup of chopped basil and serve.

Sweet Corn Pancakes makes 10 to 12 small pancakes

1 ear sweet corn

1 cup all-purpose flour

1/4 cup cornmeal

2 tablespoons granulated sugar

2 teaspoons baking powder

1/8 teaspoon salt

1 cup whole milk

1 large egg

1 teaspoon pure vanilla extract

butter or vegetable oil for cooking

First char the corn by removing the husks from the ear of corn and toasting the ear directly over a low gas flame.  Rotate the corn until each side is charred and toasted.  Remove from the flame and allow to cool until cool enough to touch.  Once cool enough, cut the corn from the ear and place in a small bowl. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk together milk, egg, and vanilla extract. Add the wet ingredients all at once to the dry ingredients and mix until just combined.  The batter will have small lumps.  That’s great!  Fold in the corn kernels. Place a rack in the center of the oven and preheat oven to 175 degrees F.  Place a clean kitchen towel on an oven-safe plate.  Set aside. Place a skillet over medium-low heat and melt about 1 teaspoon butter or vegetable oil. Use a 1/4 cup measuring cup and spoon a scant 1/4-cup into the hot skillet.  Cook for 2 to 3 minutes, or until small bubbles form on the surface of the pancakes.  Flip and cook until golden on both sides. Transfer cooked pancakes to prepared plate and cover with towel.  Place in the oven to keep warm until all of the pancakes are cooked and ready to serve.  Serve warm with pure maple syrup.

Aftercare Recipes

Strawberry Banana Smoothie

½ cup of blueberries

1/2 C. honey vanilla yogurt

1/2-1 C. ice cubes

½ cup of ripe strawberries

Blend ingredients in a blender until smooth – drink up!!