Camp 2015

Celebration of Nations, Monday 6/22/2015

Campers headed out to the garden after checking in. The master gardener gave directions on proper clothes for the work at the garden and other instructions such as the importance of using sunscreen, bringing bottle of water, and wearing a hat. Also, the master gardener thought the campers about the tools of the garden. Then, the campers had garden tour, so they learned basic gardening structure.

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Camp 2015

Celebration of Nations, Thursday 6/25/2015

The campers received harvesting tips and when to harvest produce. They also learned about the proper handling of crops after harvesting to prevent contamination and to avoid causing damage or wounds to the produce. Campers harvested potatoes, basil, garlic scapes, broccoli, and shallots. The harvested produce will be used in the Fresh Gatherings Café and will help fill up baskets for Community Supported Agriculture members.

Campers harvesting potatoes.
Campers harvesting potatoes.
A camper harvesting shallots
A camper harvesting shallots
A camper harvesting garlic.
A camper harvesting garlic.
A camper harvesting basil.
A camper harvesting basil.
Campers harvesting broccoli.
Campers harvesting broccoli.
Campers during water race
Campers during water race
Camp 2015

Celebration of Nations, Friday 6/26/15

Although the thunderstorm kept our campers out of the garden on the last day of camp, that didn’t stop them from enjoying the herb activities that were planned for them. The main station included a beverage making workshop, where the campers learned how to make Lime Mint Spritzers using fresh mint leaves from the garden. Though the recipe only called for four ingredients, each camper was assigned a task so that everyone could be a part of the final product. For example, while some were finely chopping fresh mint leaves or measuring lime juice, others were slicing lemons as a garnish for everyone’s drinking cups. At the next station, campers planted herbs (basil, lemon balm and anise) that they will be taking home with them at the end of the day. Last, campers played a fly-swatting game with the Master Gardener. The object of the game was to swat at a the correct insect image upon the presentation of a certain fruit. The campers had to decide which insect would target the given fruit and subsequently run up to the wall of images and swat away at the bug. Look out paper bugs, these campers sure know how to use fly-swatters!

One of our campers is finely chopping fresh mint leaves, while the other is pressing mint leaves to extract the oils.
One of our campers is finely chopping fresh mint leaves, while the other is pressing mint leaves to extract the oils.
This camper is enjoying her Lime Mint Spritzer with a lemon garnish!
This camper is enjoying her Lime Mint Spritzer with a lemon garnish!
The finished product - a delicious Lime Mint Spritzer made with fresh mint leaves from SLU's garden!
The finished product – a delicious Lime Mint Spritzer made with fresh mint leaves from SLU’s garden!
One of our campers measuring out sparkling water for the recipe
One of our campers measuring out sparkling water for the recipe
Nothing but smiles on the last day of culinary camp!
Nothing but smiles on the last day of culinary camp!
Camp 2015

Celebration of Nations, Wednesday, 6/24/2015

Wednesday 6/24/2015: Disability Awareness Day

Campers explored what life is like to live with a disability.  The Culinary Camp invited Paraquad employees and physical and occupational therapy students to teach campers how to work in a garden and kitchen with a special disability.  Before the activities began, campers and Paraquad employees discussed disability awareness and etiquette.  For example, rather than saying a “deaf person,” saying “a person who is deaf” does not define a person by his/her disability. Campers weeded with a visual impairment, peeled potatoes with their nondominant hand, transplanted marigolds with a leg splint, discussed sports programs for people with disabilities and moved about the nooks and crannies of the garden on wheel chairs. Campers learned that with a little creativity and a lot of perseverance gardening and cooking with a disability is perfectly achievable.

Discussion with Paraquad employees about appropriate terms for disabilities.
Discussion with Paraquad employees about appropriate terms for disabilities.
Campers discuss appropriate disability terms with Paraquad employees.
Campers discuss appropriate disability terms with Paraquad employees.
Getting creative to tie a shoe with an arm splint.
Getting creative to tie a shoe with an arm splint.
Weeding the garden tiles still needs to be done with visual impairment glasses.
Weeding the garden tiles still needs to be done with visual impairment glasses.
Weeding with a visual impairment.
Weeding with a visual impairment.
We discussed how marigolds work to keep unwanted "foes" away from growing plants.
We discussed how marigolds work to keep unwanted “foes” away from growing plants.
Moving around the tight corners in a wheelchair required some training from SLU’s physical and occupational therapy students.
Moving around the tight corners in a wheelchair required some training from SLU’s physical and occupational therapy students.
Campers practiced moving around in a wheelchair.
Campers practiced moving around in a wheelchair.
Learning the basic of wheelchair safety before taking off!
Learning the basic of wheelchair safety before taking off!
Bending down to transplant Marigolds in a leg splint was not easy on the first try. Campers had to get innovative and asked friends for assistance.
Bending down to transplant Marigolds in a leg splint was not easy on the first try.
Gardening with a leg splint is easier with help from a friend.
Gardening with a leg splint is easier with help from a friend.
Campers march through the garden with leg splints.
Campers march through the garden with leg splints.
Campers had to work through the challenges of walking with a leg splint.
Campers had to work through the challenges of walking with a leg splint.
Camper Brandon and Dietetic Intern Dani finished disability awareness day with a race while wearing leg splints.
Camper Brandon and Dietetic Intern Dani finished disability awareness day with a race while wearing leg splints.
Camp 2015

Celebrations of Nations: Day 3

We started Wednesday out in the garden learning about how people with disabilities can garden and prepare food.  This may mean having to use different tools, or approach things in a new way, but everyone can garden!

 

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Next, we headed to the kitchen to get cooking.  We prepared an Indian meal of Chicken Tikka Masala, Carrot Rice and a Aloo Gajar Mattar (a saute of peas, carrots and potatoes with Indian spices).  The final product was pretty darn tasty!

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Then we had to get out and enjoy the sun, of course!

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We finished up the afternoon by making Blueberry Scones, Lemon Curd and Greek Honey Spice Cookies.

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photo 4 (1) photo 4Overall, a pretty tasty day.

 

Camp 2015

Exactly Why Did That Chicken Cross The Road?

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The answer?  To catch up with Culinary Camp, of course!  Because we know how to have fun.  This lovely chicken pictured above  is from Kraut Run Farm in Wentzville–the location of our field trip this morning.  We had the privilege of being reminded where our food comes from, which is actually pretty easy to forget.  And the best part was is that we got to be involved in the process!  Here’s some highlights of the morning.

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turning compost

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SO MUCH GIRL POWER!

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piling compost around pepper plants

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the garlic we harvested (wish this was a scratch and sniff!)

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the lovely garlic harvesters

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heritage red wattle mama pig, Harriet

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and one of her piglets

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a teeny tiny toad

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We finished the day by making French chocolates called mediants and enjoying our rocket pops.  Looking forward to another action-packed day at culinary camp!

Camp 2015

July 22: Let’s Celebrate those Nations!

 

This week’s theme is CELEBRATION OF NATIONS!  So, this week we’re going to cook dishes from many different countries and also learn a few things about the way people around the world like to celebrate.  We started off with preparing some Italian food for lunch, but we couldn’t help but bring it back to the U.S.A. and make some rocket pops in celebration of the swiftly approaching fourth of July.

The campers rocked out their own lunches like pros!  The result was delicious.  Here are some snapshots from our afternoon cooking session.  We made our own lunches for our field trip tomorrow to Kraut Run Farm.  I’m sure we’ll work up an appetite there!

 

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Some of our apron-clad friends!

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Two great example of  the mincing technique we learned today. 

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Packaging our lunches
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above photo taken after eating a clove of raw garlic-a precaution against vampires?


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Prepping some carrot and celery sticksimage (1)

 

Smashing garlic

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Rocket pops made with fruit puree and coconut water–can’t wait for the big reveal tomorrow!image (18)

The original fruit snack (plus one cantaloupe casualty)

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Showin’ off some lovely artwork!