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.
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.
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!
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.
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!
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!
Then we had to get out and enjoy the sun, of course!
We finished up the afternoon by making Blueberry Scones, Lemon Curd and Greek Honey Spice Cookies.
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.
SO MUCH GIRL POWER!
piling compost around pepper plants
the garlic we harvested (wish this was a scratch and sniff!)
the lovely garlic harvesters
heritage red wattle mama pig, Harriet
and one of her piglets
a teeny tiny toad
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!
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!
Some of our apron-clad friends!
Rocket pops made with fruit puree and coconut water–can’t wait for the big reveal tomorrow!
The original fruit snack (plus one cantaloupe casualty)
Showin’ off some lovely artwork!