Friday, our final day of the week at camp, began in the garden for one last time! Friday means HARVEST DAY at camp! We took a field walk through the garden and harvested all kinds of delicious things to sell later at the Farmer’s Stand. We had an amazing harvest and then headed back inside to cook all day long and prepare for the appetizer party. We made lamb kebabs, salad-e haveej ba zireh (Carrot and cumin salad), and salad-e haft miveh (seven fruit salad) to eat for lunch! The lunch was delicious, and so many of the campers discovered for the first time that they actually do like lamb! We had some physical activity outside and then went back to the food lab to finish up our final recipes. We made Lohz (Syrian spiced roasted almonds), ablama (Syrian zucchini stuffed with lamb and pine nuts), and then prepared the rest of the food we made throughout the week for the party. Then the celebration ensued and we had an amazing time eating the delicious Middle Eastern food we created this week! Thanks for such a fun and exciting week, campers!
Published by Gardens to Tables Culinary Camp
Saint Louis University's Culinary Camp is a week-long program in which campers will prepare and cook a variety of meals, learn from professional chefs and registered dietitians, and learn the principles of good nutritian, gardening and a healthy lifestyle. Children will be taught basic cooking techniques, understand the importance of sustainable local agriculture, participate in a Disability Awareness Day and learn food & kitchen safety procedures. For ages 7-12 with a special teen week for ages 12-19. Sessions are from June 510 - Aug. . On the Health Sciences campus of Saint Louis University. View all posts by Gardens to Tables Culinary Camp