Session Two of Bay Leaf Kitchen Summer Camp started yesterday in the CUESA Kitchen. No surprise that we have another amazing group of campers (some new and some who've come back after being campers last summer) so we started the day by getting to know each other. Everyone went around and told the group what their favorite food is. For any potential future campers who are reading this, Elianna's is ALWAYS crispy tacos. Feel free to pretend you guessed on Day One of Camp.
After getting to know each other a little bit, we started to awaken, and learned how to use, our Five Senses. Amy demonstrated how to use each of our senses with a raisin. The coolest part was that, when we were ready to use our very last sense, taste, and we held the raisin up to our mouths, we could feel our mouths watering! The campers learned that this is the first step in digestion! After, we broke back up into our groups and practiced what we'd learned with White Nectarines and Donut Peaches. Delicious!
Our morning cooking lesson involved learning how to make veggie spring rolls, mushroom dumplings and cucumber salad! Elianna demonstrated safe knife skills for each vegetable we were cutting which was super useful since each recipe called for a ton of veggies!
To go with our spring rolls and dumplings, we learned how to make healthy fried rice with Chef Hollie Greene of JoyFoodly and the Joyful 12 Online Vegetable Cooking Lab for Families. We learned that you have to use cold rice when making fried rice because keeps the fried rice ingredients from sticking together and becoming mushy when being cooked over high heat!
Hollie also told us that, if we wanted to sign up for her amazing online cooking lab, she was going to give Bay Leaf Kitchen friends and family 50% off! Click here to register your family for the Joyful 12 Online Cooking Lab for Families.
After our morning meal, we headed to the park for some stretching, relay races, and two different rounds of tag.
In the afternoon, we made peach and blueberry crumble with Chef Hollie. We learned that it's always good practice to taste your fruit before you bake it in a dessert like this so you can adjust how much sugar to add. If a fruit is super ripe, you don't need to add a lot of sugar!
We played Foodie Balderdash with Maggie while we waited for the crumble to bake and then we ate our hearts out! Camp dismissed!
I can't wait to see what today will bring.... I hear there is a special guest who is going to teach us a whole new way to enjoy vegetables.