Welcome back to Day 4 of Time Travelers Camp! As we explore life as farmers from the past, campers work with natural materials such as plants and wool from sheep to discover the different functions they offer.
Pepper Groups joined Gardner Will for a visit to the CSA Garden. While guiding us through the fields, he pointed out all of the crops being grown and even put the campers to work! Campers watered the vegetables, picked weeds and bundled garlic.
Campers created artwork using materials found around us on the farm! Campers collected flowers, weeds and other various plants to be used in their own artistic creation. Some groups pressed the flowers and leaves while others used them as their paintbrushes to show the patterns and shapes that the plants created on paper. This was an activity that could easily be done at home or with plants found on a nature hike.
A common fiber used for making clothing is wool. Right here on Tollgate Farm we have sheep that have wool to be sheered and spun in to yarn. Campers used a technique called ‘felting’ to prepare pieces of wool for dying. They dipped them in soapy water, wrung them out and worked them into long, skinny strips to be dyed in Kool Aid and worn as bracelets.
The second part of wool working was Carding the wool. Campers worked in pairs, each holding a brush, to smooth and remove dirt from their wool samples. Campers were amazed at the hard work that goes into changing big, fluffy pieces of wool into workable pieces of yarn for making clothing.
Garden Kitchen
Three Sisters Salsa
- 1-2 Tablespoons olive oil
- 4 small potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 cup frozen sweet corn, thawed
- 1 cup black beans
- 1 green onion, diced
- Juice of 1 lime wedge
- 5 sprigs cilantro, chopped
- Salt and pepper to taste
- 4 small potatoes, peeled and cut into 1-inch cubes
Directions: Preheat oven to 425 degrees. Peel and dice potatoes into 1-inch cubes and place in a medium bowl. Add the olive oil and toss to coat. Place on a baking sheet in preheated oven for 15 to 25 minutes, until potatoes are soft when pierced with a fork. Remove from oven and allow to cool. Add cumin to roasted potatoes that have cooled and are in a large mixing bowl. Stir to gently coat sweet potatoes with spice. Add sweet corn, black beans, green onion, juice of the lime and cilantro. Stir to combine. Add salt and pepper to taste. Serve with tortilla chips.
Succotash
- 1/4 cup olive oil
- 3 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- 1 medium onion, cut into 1/4-inch dice
- 2 medium red bell peppers, diced
- 2 medium zucchini, seeded and cut into 1/4-inch dice
- 2 10-ounce packages frozen lima beans, rinsed and drained
- 3 cups fresh or frozen corn kernels (4 ears)
- Coarse salt and freshly ground pepper
- 1 tablespoon chopped herbs
Directions: In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve
Our groups take turns with the different animal chores each day and Purple and Red Peppers had a turn with the goat chores today. Our goats require food and water, milking, a clean living space and plenty of back scratches!
