Thursday is harvest day for SLU’s Farmer’s Market! The campers had a busy morning picking eggplant, green beans, okra, squash, swiss chard, carrots, and hot peppers. During our morning session of cooking we prepared meals for Campus Kitchen, a local organization fighting to end food insecurity and food waste. The meals included curry chickpeas and rice, avocado kale salad, and apple crisp. We spent the rest of the afternoon at the pool playing Marco Polo!