July 28, 29 | Kids Two Day Camp: From Garden to Table (Ages 8 - 13)

In this two day workshop we will learn about where our food comes from by heading across the street to see our friends at the Green and Gold Garden, a not for profit garden growing a variety of fruit and veggies. Someone from the garden will take us on a tour to learn about compost, the importance of good soil and together we will harvest veggies to bring back to the workshop and cook with!

Day 1: 11:00am – 2:30pm

First we’ll head on the short walk across the street to the garden (parents are welcome to join us), before coming back to get into the kitchen. We’ll make meatballs two ways – meatballs and gravy with mashed potatoes and something green from the garden, and meatballs in a tomato sauce to have with pasta. For dessert, hot milk sponge with seasonal fruit. We’ll also use haskaps to make a simple syrup to use in our lemonade that we make each day.

Day 2: 11:30am – 2:30pm

We’ll be in the kitchen today making mac and cheese and chicken fingers from scratch! We’ll also make a simple ranch dressing to have with garden veggies harvested yesterday, and a creamy dressing for an easy ceaser salad recipe. I didn’t forget dessert today we’ll make the best carrot cake with cream cheese icing!