Two more days of 4-H camp, complete. On Thursday, we talked about an under-celebrated food group: Vegetables. I think they are absolutely lovely, and delicious, and fun. There are endless possibilities of ways to enjoy and prepare vegetables, and infinite varieties of vegetables beyond whats available in the grocery store (but that’s a story for another day).
To start off, we practiced measuring skills to make an “Herb Veggie Dip” with part low fat mayo and part plain nonfat yogurt. It was a big hit with the kids. Then the kids refreshed their grating skills from the other day, and made corn fritters and zucchini fritters. The nice thing about this recipe is that we could have two groups of kids mix up their own batter, and then add their own “mix-ins” to make the two separate kinds of fritters.
- 1/3 cup whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 eggs, beaten
Mix to form a smooth batter. Add one of the options below and mix gently. Very lightly spray a frypan with oil and heat to medium hot. Drop a large spoonfll of batter onto frypan. Fry until golden, turn and cook on second side until done.
Summer Squash Option:
- 3 cups summer squash, shredded
- 1/3 cup onion, minced
- 1 tablespoon fresh parsley (chopped)
- 2 cups corn
- 2 tablespoons milk
The campers taught Kaitlin and I a song about corn…. let’s just say it involved yelling and jumping around. It was absolutely fantastic. I love the energy in this age group!
We finished off the week at camp with a lesson about fruit. We learned about the state fruit of West Virginia: the Golden Delicious Apple. Did you know that there is even a Golden Delicious Festival in Clay County, the home of the now famous variety?
We gave each child an apple and a paring knife. Daring, I know, but I firmly believe that every child should be given the opportunity to learn how to prepare food for themselves. And preparing whole foods often requires cutting. (Don’t worry, the burner was turned off at this point!)
So, after the kids had chopped their apples and thrown them in the pot to simmer for applesauce, we moved on to making skillet granola.
A few weeks ago I was reading a cooking blog and noticed that you can make granola on the stovetop in a skillet. This fit in perfectly with our curriculum for the week, so we stirred up some granola on the stovetop.
As we recapped the week over bowls of piping hot applesauce and crunchy granola, it was fun to hear the kids feedback on the week. I think that every single recipe was listed as someone’s favorite, and many of the campers said that they hoped to make their recipes at home.
Overall, 4-H camp was a rousing success.