Today, the campers spent their morning in the garden learning about disabilities and Disability Awareness Day! A member from Paraquad Saint Louis came to speak to the campers firsthand about his struggles with having a disability and how he has coped himself. It was a great learning experience.
After the garden, the campers came upstairs into the kitchen to make guacamole, salsa verde, and beef tacos! The campers roasted jalapenos, tomatillos, and garlic to puree into a smooth and spicy salsa. The guacamole was made with ripe avocados, tomatoes, cilantro, and lime juice. We had a blast building our beef tacos with the variety of toppings including guacamole, salsa, pickled red onions, sour cream, mexican cheese, and lettuce! Served with blue corn tortillas and fresh pineapple, it was a delicious and bright celebration of the colors blue and green!
In the afternoon, the campers made Jamaican Sweet Potato Coconut Curry and Mint Pea Hummus for Friday as well as decorated their sugar cookies made with naturally dyed buttercream! The curry was made with sweet potatoes, green bell pepper, onions, coconut milk, and curry powder. The Mint Pea Hummus was made with split peas, mint, chives, tahini, and lemon juice. We can’t wait to serve our family and friends these two deliciously vibrant and colorful foods on Friday!
It was a hot, yet great start to week 6 at Culinary Camp! This week’s theme involves all the colors of the rainbow: red, orange, yellow, green, blue, indigo, violet. The campers started of Monday in the garden, planting watermelons and canteloupe in the high tunnel! After gardening, the campers headed into the kitchen to prepare their lunch for the day. Lunch included Moroccan chicken kebabs, baked pita, and red pepper hummus. It was a great celebration of the color red, especially with all that delicious paprika! In the afternoon, the campers made their own sack lunches for Tuesday’s field trip!
On Tuesday, we began our day at Kraut Run, a sustainable garden/farm located in Wentzville. The campers assisted Farmer Ryan to clear brush and vines from an area in which they were later going to move the chicken coop to. This would allow the chickens to have fresh grass and bugs to eat from!
In the afternoon on Tuesday, the campers created natural food dyes using vegetables and spices to color their buttercream! This icing will be used on Wednesday to decorate the sugar cookies the campers baked!
On Thursday morning the campers made food for Campus Kitchen, which provides meals for people who cannot afford healthy foods. After making the meals, the campers got to take a tour of the Campus Kitchen kitchen! After the tour, they had lots of fun playing at the pool!
On Friday, campers enjoyed their last day in the garden and then headed to the kitchen. The campers worked on Mickey Mouse cupcakes and Pizza Planet Pizzas (from the movie Toy Story).
After lunch, the campers enjoyed relay races during recess!
After recess, campers finished making the Alice in Wonderland Tea Sandwiches, Timon & Pumbaa Dirt Trifle, and decorating the Mickey Mouse Cupcakes!
We had a great Tots Culinary Camp and cannot wait to see these chefs next year!
Today we had Disability Awareness Day! In the morning, the campers went to different stations to learn about different disabilities. The campers tried using wheelchairs, leg splints, cataract glasses, and adaptive cutting boards. We also had a special guest, Mr. Michael, from Paraquad. Mr. Michael showed the campers how to use the wheelchairs and also showed them pictures of adaptive sports for people who use wheelchairs.
After our Disability Awareness Day activities, the campers headed to the kitchen to cook up some Finding Nemo “Fish are Friends not Food” Baja Tacos. Since fish are friends not food, we made tofu tacos!
Before we ate our lunch, the campers had a discussion with Miss Beth and they answered the question, ” Where does food come from?”
After our delicious lunch, the campers played some games and enjoyed the Frozen yogurt pops they made yesterday! The campers (and counselors) enjoyed listening to some songs from the movie while enjoying these sweet treats!
In the afternoon, campers prepared some food for our appetizer party on Friday!
The campers made Timon & Pumbaa Dirt Trifles and Monster’s Inc. Harryhausen Sushi Rolls.
The campers enjoyed all the different foods and activities today!
This week’s theme is “A Week with Walt”. Campers are making different foods that relate to various Disney movies! On Monday, the campers went to the garden in the morning and then made Lady and the Tramp spaghetti and meatballs. The campers also made a salad with homemade vinaigrette. In the afternoon, the campers made their own bag lunches for the field trip on Tuesday.
On Tuesday morning, we went on our field trip to Braeutigam Orchards in Belleville, IL.
After eating our bag lunches, the campers played in Grandpa Lester’s Farm Village.
In the afternoon, campers made Frozen yogurt ice pops and 101 Dalmatians puppy chow.
Campers headed out to the garden after checking in. The master gardener gave directions on proper clothes for the work at the garden and other instructions such as the importance of using sunscreen, bringing bottle of water, and wearing a hat. Also, the master gardener thought the campers about the tools of the garden. Then, the campers had garden tour, so they learned basic gardening structure.
The campers received harvesting tips and when to harvest produce. They also learned about the proper handling of crops after harvesting to prevent contamination and to avoid causing damage or wounds to the produce. Campers harvested potatoes, basil, garlic scapes, broccoli, and shallots. The harvested produce will be used in the Fresh Gatherings Café and will help fill up baskets for Community Supported Agriculture members.