Summer Camp Recap: Kitchen Creations

By Carolyn Carlins, Facilitator, Phipps Science Education and Research

Summer Camp Recap is our weekly seasonal segment featuring our summer camp programs. This is the place for camp parents to find pictures of their campers in action and see the fun things we did all week. It’s also a great place for educators to pick up craft, story and lesson ideas for their own early childhood programs.

This past week was all about food! Campers tasted, cooked and picked their way through the Conservatory as they learned about how food gets from plants to plates. Campers met chefs, farmers and other Phipps specialists, then put their skills to the test with their own culinary creations.

We also met some other important hard workers — butterflies, bees and worms! Our talented young chefs filled recipe books with fun and healthy ideas, which they displayed alongside other crafts on our last day. We had a fun week with these campers, and we hope everyone keeps on cooking!

Recipe Ideas

Snail Vegetable Rolls
Make a snail out of tortilla shells and fresh veggies. Spread cream cheese on one side of a tortilla shell. Add an assortment of veggies; spinach, shredded carrots, cucumbers, and zucchini work well. Roll the veggies up in the tortilla shell, then cut the rolled tortilla so that each segment creates a spiral. To turn your creation into a snail, peel one end out and add shredded carrots as antennae.

Strawberry Yogurt Pops
Using strawberries, Greek yogurt, freeze dried fruit and cake pop sticks, this healthy dessert can be served fresh or frozen! Cut the tops off of strawberries and skewer them with cake pop sticks. Roll each strawberry in Greek yogurt. Sprinkle with crushed, freeze-dried fruit of your choice.

Phipps Splash
Combine one lemon, one lime, fruit juice and seltzer water for a sparkling beverage with no added sugars.