Check out these great offerings:
Farm to Table / Seed to Stomach Camp Ages 4-7 with adult caregiver
This unique camp takes you and your child on a culinary adventure at The Farm at St. Joes! Together we harvest fresh produce and explore the science behind growing, eating and cooking food as we learn how to make good food choices. We also transform our locally-grown and freshly picked produce into nutritious snacks that are easy and fun to make. Each day includes hands-on activities and take-home recipes.
June 18-22, 10am-Noon Register
June 25-29, 10am-Noon Register
July 30-August 3, 10am-Noon Register
August 13-17, 10am-Noon Register
Farm, Field & Forest Camp Ages 8-11
Take part in a place-based camp like no other as we explore our unique hospital-based vegetable farm, our native prairie and our woods by the Huron River. Share experiences and ideas, and spend plenty of time hiking as we investigate nature through hands-on activities and perform stewardship tasks. Discover the joy in caring for ourselves and caring for the environment around us!
July 23-27, 9am-3pm Register
Many moons ago, I was a new CSA member. I remember picking up my share; looking at all of the beautiful greens; and, wondering “how am I going to eat all of that?”
Now, many years later, as the farmer I have no problem going through several lbs of greens in a week. But, it took a while to learn some recipes and to change how I approach cooking.
Here are some helpful hints:
- Eat your greens with every meal. In those early CSA days, my roommate and I competed to see who could get greens into more meals. This led to:
- Breakfast salad (delicate salad greens with a lemony vinaigrette are the prefect accompaniment to your scrambled eggs)
- Lunch Salad: add things like roasted sweet potatoes and quinoa to help fill you up. Join the mason jar salad craze (suggestions here)
- Dinner Salad: Put your dinner on top of a bed of greens. Works great with things from the grill or, as in the picture to the right, on top of my favorite go-to meal: peanut noodles with chick peas. This salad also has quick pickled watermelon radish slaw on top. Could be a good use for any left over purple daikon!
- “I bet I can put some spinach in that” Cooked spinach is a great addition to almost anything. I put spinach in my sweet potato and black bean enchiladas the other night. Nutritious and barely there.
- Other greens cook down well too (spicy mix, tatsoi, turnip greens, mustard greens, etc). These are great additions to curries, soups, quiches.
- Make your own salad dressing.
- Store bought salad dressings often contain a lot of unnecessary sugar and homemade is easier than you think.
- Here’s a list of 8 easy recipes to get you started. Click (here)