Welcome to Day 3 of Time Travelers Camp! Our journey through the past continues.
We utilized dehydrated goat milk and essential oils to makes Goat Milk Bath Bombs! This modern twist with an old ingredient was a fun way to get messy and make something to take home.
Here’s a sneak peek of a song that will be performed this Friday at 3:30pm.
Garden Kitchen
Fruit Spring Rolls with Strawberry Lemonade Dip
Spring Rolls
- 8 rice paper wrappers
- 1 kiwi, ¼ cup strawberries, ½ mango, ¼ cup raspberry
Strawberry Lemonade Dip
- ½ cup vanilla Greek yogurt
- ½ cup strawberries
- 3 sprigs fresh mint leaf
- 1 tbs honey, 1 tbs lemon juice
- ¼ tbs lemon zest, plus more for garnish
Directions: Blend dip ingredients until smooth and set aside. Fill a shallow bowl with warm water and set near your work station. Submerge a rice paper wrapper in the warm water for a few seconds. Remove and lay flat on a smooth surface. Add desired combination of sliced fruit to middle of wrapper. Working quickly, fold sides of the rice paper over the fruit to secure and gently roll until fruit is covered and the top edge of the wrapper adheres to the spring roll. Serve with the chilled dip.
Veggie Spring Rolls
- 1 package rice papers
- 1/2 pound crimini mushrooms, sliced
- 2 medium carrots, sliced
- 1 cup red cabbage sliced
- ½ bell pepper, sliced
- 3 green onions, diced
Sunflower Seed Dipping Sauce
- 1/2 cup sunflower seed butter
- 2 Tablespoons lime juice
- 1 Tablespoon hoisin sauce
- 1 Tablespoon chili garlic sauce
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon soy sauce
Directions: Fill a medium shallow bowl with warm water and set near your work station. Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate. Add your desired combination of sliced mushrooms, sliced carrots, sliced cucumber, sliced cabbage, and sliced bell pepper to the middle of the wrapper. Be careful not to overfill or rolling it will become difficult. Working quickly, before the rice paper dries out, fold both sides of the rice paper over the vegetables to secure. In a small mixing bowl, measure and mix together all dipping sauce ingredients. Add water 1 Tablespoon at a time and mix until desired thickness is reached. Sauce should be thin enough for dipping.
We had a special visitor today! Karen Quinn stopped by to give each Pepper Group a demonstration of her Blacksmithing skills. Karen showed several samples of her work, some that she makes as art, others with practical uses. She’s been practicing for years and saves her pieces as she goes so that she can see her progress and make improvements. In front of our very eyes, Karen transformed a simple metal rod into marshmallow skewers that we hope to use to make s’mores!
