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Today our theme was Water and Me! Water conservation.
During the fish story and filtration challenge, campers learned about how pollution gets into water and how natural filtration works.
Groups went on a hike and read Riparia’s River by the pond.
During garden kitchen, they enjoyed a corn and quinoa pilaf and mixed berry smoothies! In the afternoon, groups had their destination snack of watermelon and zucchini chips
They launched their turtle islands into the pond for the turtles to enjoy.
At the very end of the day, they played on the giant water slide and ran through the mist tunnel!
Zucchini Oven Chips
- 1/3 cup dry breadcrumbs
- ¼ cup (1 ounce) fresh grated parmesan cheese
- ¼ tsp. seasoned salt
- ¼ garlic powder
- 1/8 tsp. freshly ground pepper
- 2 ½ cups (1/4 inch) zucchini slices (approximately two small)
- Cooking spray
Directions:
Preheat oven to 425.
Combine first five ingredients stirring with a whisk.
Coat zucchini slices with cooking spray
Dredge zucchini into breadcrumb mixture
Place slices on foil lined baking sheet coated with cooking spray.
Bake at 425 for 30 minutes or until browned and crisp, turning after 15 minutes.
Quinoa and Corn Pilaf
- 1 bouillon cube chicken
- 1 cup quinoa, rinsed in a fine sieve
- 1 ½ Tbs. olive oil
- 1 large leek, washed well thinly slice white parts only.
- 2 cups cooked corn (two ears)
- 1 tsp. cumin
Directions
Bring 2 cups water to simmer. Stir in quinoa, cover, and simmer gently until the water is absorbed (about 15 minutes)
Heat oil in wide skillet, saute leeks until golden brown. Stir in corn and continue to saute until leeks begin to brown.
Stir the cooked quinoa into the corn mixture along with cumin. Season with salt and pepper, add a small about of water if extra moisture is needed.