Camp 2016

The Vegetarian Chef – July 21st

Thursday’s in the garden mean that the campers get to help harvest all of the produce that is ready! They got to harvest swiss chard and eggplant along with several other veggies.

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Today we switched up our normal routine a little bit! Instead of having the campers make themselves lunch, they did a good deed and made lunch for Campus Kitchens. Sticking with the vegetarian theme for the week they made a white bean and summer vegetable medley, garlic bread topped with ricotta and parmesan, and apple crisp with a yummy oatmeal topping.

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The campers decorated the packages for the food with happy messages.
The campers decorated the packages for the food with happy messages.

After lunch we headed to Campus Kitchen in Reinert Hall to drop off our meals and get a quick tour of the facilities. Then we headed to Slu-ruba to swim on a hot summer afternoon!

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