Camp 2014

Week 6: Day 1: Vegetarian Around the World!

This week, our campers are exploring the vegetarian side of eating! Fresh vegetables and whole grains will have a starring role in each dish this week. The campers started their morning in the garden where they picked blackberries and planted radishes. They were also introduced to the garden team including Mrs. Marilyn! She showed them around the garden and explained the importance of organic gardening. After the garden, the campers headed up to the kitchen to prepare lunch for the day. Before beginning, Ms. Beth gave a quick explanation of the rules of the kitchen including Knife skills and Kitchen Do’s and Don’t’s! A quick demo of how to cut an onion and mince garlic was shown, and then the campers began cooking!

The menu for todays lunch included vegetable rigatoni with button mushrooms, zucchini, and tomato sauce as well as a crunchy vegetable salad with Dijon vinaigrette. The vegetable salad was delightful and hearty, including radishes, shredded carrot, cucumber, and bibb lettuce.

Practicing knife cuts!
Practicing knife cuts!
Chopping zucchini.
Chopping zucchini.
Prepping for the rigatoni! Onions, garlic, mushrooms, and zucchini were sautéed before the tomato sauce and pasta were added.
Prepping for the rigatoni! Onions, garlic, mushrooms, and zucchini were sautéed before the tomato sauce and pasta were added.

image_10

image_9

This crunchy vegetable salad included thinly sliced radishes and a Dijon vinaigrette!
This crunchy vegetable salad included thinly sliced radishes and a Dijon vinaigrette!

After lunch and a quick run around outside, the campers headed back up to the kitchen to prepare for the appetizer party on Friday and make a delicious snack for the afternoon. The campers prepared a fish-free salad Nicoise including red bliss potatoes, green beans, hard boiled eggs, and olives. They also prepped for stuffed zucchini with a filling of pine nuts, bulgur, chickpeas, and sage. For snack, peach and cardamom were combined with flour, sugar, and milk to make a delicious and custardy Peach Clafouti.

image_4

image_7

Using fresh herbs from the garden!
Using fresh herbs from the garden!
The filling for the stuffed zucchini.
The filling for the stuffed zucchini including hearty bulgur and chickpeas.

image_14

The day was finished with baking these peach calfouti's. They were a great ending to a fun filled day of cooking!
The day was finished with baking these peach calfouti’s made with almond flour. They were a great ending to a fun filled day of cooking!
Just look at all the veggies!
Just look at all these veggies!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s