Camp 2015

Summer 2015: Week 2: Day Two: Brunch

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!

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We love samples!
We love 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.

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Making some jam
Making some jam

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Some jams ready to go in the fridge
Some jams ready to go in the fridge
Every camper gets to take one home!
Every camper gets to take one home!

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.

Learning about yoghurt
Learning about yogurt
Making the yoghurt
Making the yogurt

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.

Thank you notes to companion
Thank you notes to companion
Making cute bracelets
Making cute bracelets
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