Tag Archives: brooklyn children

summer camp fun – week 5!

9 Aug

pcyZLPP30iv7yT_G0jO75yyqEHjifw6_TJkyJwAej_kWe kicked off our third and final session of the summer with eleven new campers this week! Despite the threat of rain on several occasions, our team of Butter Beans purple + yellow managed to stay dry, eat well, and learn a ton of exciting new things!

After a short introduction, our campers traveled to the South Brooklyn Children’s Garden for an afternoon of hands on activities. It was great to be at a garden designed for kids, and the campers felt right at home among the plants. We spent some time bonding in the playground before heading back to wrap up our first afternoon.

photo11On Tuesday our campers had their first full day in the kitchen! After planting our own seeds, everyone was hungry for a Lasagna Cupcake lunch! Served with homemade garlic bread and salad, it was like being in Little Italy! To celebrate the perfect August day, we spent the afternoon outdoors enjoying the sunshine.

Wednesday brought gloomy skies, and rather than risk being stuck in the rain we decided to hang back at camp and do some more cooking! We traveled to the Union Square Farmers Market in the morning, and returned to camp to make a wholesome lunch of Tomato Soup and Panzanella Salad. We used our leftover garlic bread from the day before, which added great flavor and helped us clean out the fridge. After lunch, we ventured to Brooklyn for a visit at NuNu Chocolates. We learned about how chocolate was actually used as currency in the olden days, and we each got to dip our own graham crackers in the melted goodness. Yum!

IMG_7139We love to make ice cream at camp, and on Thursday we visited Chloe’s Soft Serve Fruit Co. to learn about non-dairy ice cream from the pros. We made healthy sundaes with banana, strawberry, and mango ‘ice cream’, which was a great way to fuel up for our next adventure to East New York Farms. They are experts at bee keeping, and at the farm we got to taste honey straight from the hive, try on some bee suits, and learn about the art of keeping bees in the city. The honey was fresh and sweet, and everyone walked away with a little more appreciation for our black and white stripped friends.

3qNfPt0rJP3RKzc50poFB_F7PeNYaweSJOvp49tJcHgFriday brought another edition of Top Chef! This week, our campers worked together to make a Taco Fiesta, including homemade guacamole, salsa, and tortillas! These definitely weren’t your average tacos. Following lunch, Ingrid was back for another afternoon of yoga. It was a nice way to relax on such a dreary day, and a great way to welcome the weekend. We finished off the afternoon with a special dessert and movie.

It’s hard to believe that next week will be the last week of the summer! After months of anticipation and planning, it seems like the end came much too quickly. I couldn’t ask for a better group of campers to help close out the summer, and I am looking forward to a final week packed with food, farming, and fun!

fresh ricotta cheese at the Brooklyn Children’s Museum Gala

14 May

6283567937_c86f775779We had the honor of participating in the Brooklyn Children’s Museum Gala last Tuesday, May 8th alongside other Brooklyn based food vendors and Children’s Museum friends and supporters. At the gala we put on ricotta cooking demo which turned out to be a huge hit! Those that stopped by our table were surprised at how tasty and easy it was to cook up a batch. We placed a dollop of ricotta on top of our raw garlic crostini and garnished them with fresh basil. Many folks that tried our cheese made sure not to talk while chewing so that they could experience the sheer joy of tasting the ricotta.

Here’s how you can be your very own rockstar-ricotta cheese maker:

Ingredients:

  • 4 cups of milk
  • 1 cup of cream
  • Juice of 4 lemons
  • 1 tablespoon + a pinch of salt

Directions:

Place whole milk, cream, and 1 tablespoon of salt in a pot, and bring to a boil. Once boiling, remove the mixture from the heat and add lemon juice. Leave this mixture to stand for about 20 minutes, then pour the liquid over a sieve lined with cheesecloth. Allow the mixture to drain for about 1 hour, then place in a bowl or jar. Add a pinch of salt and enjoy in your favorite pastas, topped on homemade pizza, spread on crostini, mixed into pancakes, drizzled with honey or just eat it with a spoon!

Since ricotta is made fresh, it should be eaten right away. However, if you end up with too much ricotta you can also place it in a container in your fridge. This fresh cheese takes on a whole new flavor when baked in the oven for a few minutes. Once baked, add a drizzle of olive oil and rosemary, then spread it on toast. Buon appetito!

Photo courtesy of amberdegrace