It’s a new week of culinary camp with new campers and a new theme! This week we will be focusing on brunch. We will have a week full of activities from cooking, to gardening, nutrition hour, field trips and fun.
Today, after getting a tour of the garden the campers headed up to the kitchen. After watching some cutting demos and listening to kitchen rules the campers got into groups and began cooking. Each group made breakfast tacos, topped with salsa and accompanied them with home fries and green apples. The breakfast tacos consisted of eggs, spinach, peppers, onions and cheddar cheese, all wrapped in a flour tortilla. The salsa was made by blending diced tomatoes, jalapeños, onions, garlic, sugar, cumin and lime juice.
The campers really enjoyed making and eating the home fries. These were made by cubing the potatoes and adding some minced garlic, onions, green bell peppers, butter, oil, salt and pepper. Then they were roasted in the oven until crisp, brown and yummy.
Once all the food was ready the campers got to enjoy their delicious creations. After lunch time they learned more about brunch and it’s origins, then they went outside where they played and enjoyed the nice summer weather. When they came back inside they learned about the food groups and MyPlate and then they went back to the kitchen to prepare their lunch for tomorrow’s field trip. They each made their own smoked Turkey sandwich with cheddar cheese and lettuce. In addition, they all worked together to make a delicious fruit salad and a Green Goddess Dressing to accompany their crudites. This dressing was extra good because it was made with herbs from our won SLU Garden.
All the lunches were packed in lunch bags decorated by the campers. After doing this, the campers ended the day by decorating some special invitations.