This morning our campers were taken on a tour of our organic teaching garden. They planted beans and carrots!
In the kitchen, we visited Mexico! For lunch, the campers made baked chicken flautas with a zesty lime crema. We also made a delicious Mexican street salad with cabbage, limes, and cilantro. Yum!
After lunch, our campers made “lezumes en escabeche” – spicy pickled vegetables – and Mexican corn salad. We also made two types of salsa, pico de gallo and salsa verde, paired with baked corn tortilla chips!
This morning our campers were taken on a tour of the MO Botanical Gardens! Then we went to the organic garden at Schlafly Bottleworks Restaurant and learned about composting!
Dinosaur kale at Bottleworks!
Today, our campers tried radishes from the Bottleworks garden. We tried them raw and cooked – yummy!
The kids are touring the Bottlework’s garden and learning so much about supplying fresh food to a restaurant!
So many giant fish!
The campers are smelling a chocolate flower – it smelled delicious!
Steeping cinnamon sticks in milk to make dulce de leche!
Brazilian cheese bread!
Today, the camper’s had a lesson on Disability Awareness.
Sweet potato and black bean empanadas with a tricolored bell pepper salad! What a yummy lunch!
Having fun with sudds! Clean dishes are important in the kitchen!
Chef Whitney came in today to help us make Brazilian cheese bread and dulce de leche cookies!
It’s herb day! We made rosemary butter and chive/dill butter, and lavender/chamomile sugar scrub. We also planted herbs in our planters!
Next we learned about hunger in America and cooked for Campus Kitchen! We made Mexican pulled chicken, rice, green beans, and blueberry bread!