Summer 2015: week 2: Day three: Brunch

Day three began in the garden for Disability Awareness Day. The campers wore leg and arm splints to understand the recovery process from an injury and how to safely move in their environment. They also used adaptive cooking equipment including adaptive cutting boards and rocker knives while wearing a sling on their arms.

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After the garden, the campers headed to the kitchen to make some delicious BLT sandwiches, sweet potato wedges with garlic aioli, and fruit smoothies. When everything was ready the campers enjoyed their delicious lunch and then went outside for recess and nutrition education. Then, the campers went back to the kitchen! They made some granola for a snack to take home, asparagus, leeks, and gruyere quiche, and berry and honey yogurt pops that they will get to enjoy after some time in the pool tomorrow. They made the granola by using rolled oats, unsweetened shredded coconut, brown sugar, cinnamon, salt, honey, vanilla extract, and raisins.

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                                        Prepping the asparagus
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                             yum!
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                                  Afternoon snack
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Making granola

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Tomorrow is pool day! The campers will spend the morning harvesting in the garden and then they will head to the kitchen to cook for Campus Kitchen. They will enjoy a delicious lunch provided by Fresh Gatherings Cafe and then they will go to Reinert Hall for a tour of the kitchen. They will end the day by going to the pool and savoring the popsicles they made today.

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