Today was another fun day in the Gardens to Tables Culinary Camp. We started the day by going on a field trip to Companion Bakery. We got a tour of the bakery and after we got some delicious samples!
Once we finished the tour we headed to the park to eat our Turkey sandwiches that we made yesterday. After eating and playing outside the campers went back to SLU’s kitchen to make some Strawberry Rhubarb Jam to take home. To make this jam we used strawberries, chopped rhubarb, sugar, lemon zest, water, and powdered fruit pectin.
After all the jams were sealed and labeled we were ready to start the next project. Yogurt! First, we learned a little bit about yogurt and how to make it and then we made some.
We ended the day by making some thank you notes to Companion Bakery for giving us a tour and by watching some informative videos about brunch. Tomorrow we will be using the yogurt the campers made today to make some berry and honey yogurt pops and smoothies. For lunch we will make delicious bacon, lettuce and tomato sandwiches and sweet potato wedges with garlic aioli. In addition we will go to the garden for Disability Awareness Day.