Today we were fortunate to be joined at camp by an incredible plant-based chef called Jay Halford who, over the course of the day, worked with three groups of campers to create a delicious and nutritious feast of food using fresh produce from camp’s food garden.
Each group began their cooking session with a trip to the garden to select and harvest the freshest of produce - beetroot, courgettes, peppers, tomatoes, mixed lettuce, cucumber, kale, raspberries, blackberries and rhubarb. They then returned to the kitchen where they chopped, spiralized, grated and sliced it all up under Jay’s expert guidance. On the menu were beetroot, courgette and quinoa burgers, courgetti with basil pesto, green salad, tomato salad, homemade humous and tomato ketchup. This was followed by fruit compote with toasted oats, sunflower seeds and cinnamon - delicious!
While some were busy in the kitchen others were designing and silk screen printing t-shirts with an environmental message while others were learning the ancient sport of Archery under Charlie’s expert instruction.
Tomorrow we’ll be scaling the dizzy heights of the Beech tree deep in the valley on a technical tree climbing mission alongside a wild food foraging session learning from a local expert.