Camp 2014

Week 6: Day 5: The Middle East

Today was our final day of camp, Vegetarian week! The campers had a great morning harvesting produce and herbs in the garden. They harvested kohlrabi, herbs, radishes, tomatoes, and onions! All of the produce they harvested today went directly to the farm stand in SLU’s garden on Friday night!

After the garden, the campers headed up to the kitchen for their final cooking session. The campers explored the Vegetarian side of the Middle East by making homemade falafel with chickpeas. They also prepared a spinach salad with toasted almonds, dates, and toasted pita bread in ghee. Ghee is a traditional ingredient in Middle Eastern cuisine which is just clarified butter.

Falafel mis en place.
Falafel mise en place.

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Chopping herbs for the falafel!
Chopping herbs for the falafel!
Pureeing the falafel.
Pureeing the falafel.

Lunch! So very vegetarian!

After lunch, the campers prepared two final dishes for the appetizer party: Greek honey cookies also known as Melomakarona and Corn latkes served with a chipotle sour cream.

The cookies were glazed with a honey syrup and topped with chopped walnuts to serve. The latkes were gently fried on the stove until golden brown and crisp. They were great at the appetizer party! This was such a fun week exploring the vegetarian side of cooking!

Mixing up the corn latkes.
Mixing up the corn latkes.

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Cracking eggs for the latkes.
Cracking eggs for the latkes.
Whipping egg whites for the latkes.
Whipping egg whites for the latkes.
Decorating the cookies with a honey syrup and chopped walnuts!
Decorating the cookies with a honey syrup and chopped walnuts!
Melomakarona cookies!
Melomakarona cookies!
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