Wildlife Animal Camp: Monday
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EmailWildlife Animal Camp: Monday
Welcome to Wildlife Animal Camp! This week, campers will investigate animal behavior and how animals in the MSU Tollgate forest, fields, and pond play an important role in their ecosystems. In addition to daily farm animal chores, our adventures take us beyond the barnyard to discover the diverse habitats of wildlife and the creatures who live within. Discoveries, collaboration, and play are in store for this fun-filled animal-focused week!
Pepper Groups got the goats out of the barn for a bit when they took them on a short hike. The goats were able to visit the woods, fire pit and back fields.
Campers took advantage of this hot day and spent some time cooling off in the sprinklers.
Day 1 of Garden Kitchen brought us a few tasty recipes! In the morning, campers made a Blue Sky Smoothie and in the afternoon they made Kohl-Slaw using kohlrabi.
Blue Sky Smoothie
- 2 tsp blue spirulina
- 1 large banana or 2 small bananas
- ¼ cup frozen blueberries
- ¼ cup frozen strawberries
- ⅓-1/2 cup plain yogurt (depending on how sour you like it)
- ⅔ - 1 cup rice milk (depending on the thickness you prefer)
- ½ tbsp sweetener of your choice (Tollgate Maple Syrup)
Directions: In a blender, add all the above ingredients and blend till smooth. Pour into glasses and serve immediately.
Kohl-Slaw
- 2 bulbs kohlrabi
- 2 large or 4 small carrots
- 3 tablespoons vegetable oil
- 2 tablespoons cider vinegar
- 1 tablespoon whole grain mustard (or Dijon-style mustard)
- 1/2 teaspoon fine sea salt
- Black pepper to taste
Directions: Trim and peel the kohlrabi and the carrots. You can use a vegetable peeler on the carrots, but to properly peel kohlrabi, you'll have better luck with a paring knife: Trim the tops and bottoms of the kohlrabi and set the flat bottoms on a cutting surface; use a sharp paring knife to cut down from top to bottom, removing the thick, tough peel (with this method you'll easily be able to see where the tender white-ish inside ends and the green or purple peel begins, working around the vegetable until all the peel is removed). Set the peeled vegetables aside.
In a salad bowl or large mixing bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like. Using the large holes on a standing box grater, grate the kohlrabi and the carrots into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, as needed. Serve immediately or know that this salad holds up quite well to be made a few hours ahead of time and kept covered and chilled.
Pepper Groups tried to think like birds to make their very own nests! They used natural materials they found around them such as grass, twigs and hay.
Reminder: We're expecting a mix of high temperatures and rain this week! Please, send your campers prepared with a water bottle, rain gear, sunscreen and bug spray. We're looking forward to a great week!
