In the July session, campers explored world cuisine, with each day dedicated to the food and culture of a different country where campers created dishes inspired by the country of the day’s cuisine. Ingredients included local produce, some harvested from the PUCK garden. PUCK thanks Peel Health for their grant contribution to grocery costs.
Campers also spent one day at Albion Hills Community Farm, where they learned about local agriculture and the importance of sustainable farming. They discovered how honeybee boxes are used, why bees are important to our food system, and what role they play in pollination. Campers also explored how different crops are planted and grown on the farm.
On the four kitchen days, campers participated in workshops where they prepared their lunch using the theme of the day.. On “Italy Day” they learned how pizza dough is made and created individual pizzas. The “Greece Day” program focused on healthy eating and campers made wraps for lunch and salads to take for their farm picnic on Wednesday. On other days campers made curries and tacos. Campers also discussed where local ingredients can be found and pickled some carrots to take home.
One afternoon the campers hosted a “mocktail” party for parents at pickup time. Campers prepared appetizers and drinks using the techniques they practiced during camp.
Beyond the kitchen, campers enjoyed indoor and outdoor games and hikes and personalizing their aprons.
The camp provided all lunches and snacks. Campers had several take homes based on the days’ themes ranging from bread kits to garlic braids to pickled carrots. They also received their aprons and a book of the recipes they made over the week.
Recipe book link: https://docs.google.com/document/d/1bIf7Zx3hNzHkUKUFU6f5BSecYK5GbZkZZbeE3-ozW3c/edit?usp=sharing