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!
Published by Gardens to Tables Culinary Camp
Saint Louis University's Culinary Camp is a week-long program in which campers will prepare and cook a variety of meals, learn from professional chefs and registered dietitians, and learn the principles of good nutritian, gardening and a healthy lifestyle. Children will be taught basic cooking techniques, understand the importance of sustainable local agriculture, participate in a Disability Awareness Day and learn food & kitchen safety procedures. For ages 7-12 with a special teen week for ages 12-19. Sessions are from June 510 - Aug. . On the Health Sciences campus of Saint Louis University. View all posts by Gardens to Tables Culinary Camp