It was an exciting first day at Bay Leaf Kitchen Summer Camp, 2015! It felt great to be back in the CUESA Kitchen with old friends and with a whole new slew of campers!
We started out, as always, with some tastes to awaken our senses. The theme seemed to be stone fruit as, throughout the day, we tasted apricots, doughnut peaches and green plums all from our friends at Hamada Farms.
Our morning cooking project was Vegetable Spring Rolls with Carrots, Tofu, Bell Peppers and Lettuce as well as Mushroom Dumplings. Campers learned how to work with the tricky wrapping papers and made delicious dumplings in the shape of cranes, envelopes and traditional crescent moons.
After lunch and some fun in the unusually sunny weather, we prepared for our first afternoon guest!
Jen Musty, founder of Batter Bakery, came to teach us how to create and transform two different delicious batters into quick bread and muffins. Jen loves teaching kids because she started baking when she was very young.
Of course, local fruits and ingredients were used to bake these delectable treats!
It was a good (and good tasting) first day at Bay Leaf Kitchen Camp!
Stay tuned for day-by-day recaps of what's cookin' at Bay Leaf Kitchen Camp and click here for access to today's (along with many other) recipes. We want you to bring some Bay Leaf Kitchen into your own home!