8/2/2023 Exciting Summer Camp Week: Food Preservation, Permaculture Designs, and Solar Ovens!Read NowThe second week of our summer camp was an exhilarating whirlwind of activities and learning experiences!
In our culinary sessions, we delved into the fascinating realm of food preservation. Our focus on dehydration kicked off on Monday, where we skillfully prepared various fresh fruits such as mangoes and apricots for the dehydrator. The following day was a delightful revelation as students eagerly observed the transformation of the fruits and relished tasting the delectable results. Notably, we also crafted a mouthwatering batch of guacamole, which proved to be a resounding hit among all! Our permaculture class embarked on an exciting journey by initiating group farm designs. Working collaboratively in small teams, students ingeniously applied their existing knowledge of farms and gardens to curate their unique farm plans. Witnessing the depth of their understanding was awe-inspiring. With remarkable insight, students compiled an extensive list of essentials for a thriving farm: from vital water sources and electricity to an array of crops, animals, and pollinators. Their teamwork culminated in meticulously detailed plans adorned with captivating artwork. These blueprints encompassed diverse elements, from pollinator havens and intricately designed barns to composting zones and an assortment of flourishing crops and animals. Turning our attention to gardening, we dedicated our efforts to nurturing the tree pits adorning the school's frontage. Drawing from our knowledge of soil health, we meticulously layered compost and wood chips, meticulously watering and introducing new plants and flowers. Upstairs, our garden flourished as we witnessed the seedlings from the previous week's planting venture into new growth. Through meticulous notes in their observation journals, students marveled at the remarkable changes occurring in their cherished plants. Our commitment to sustainability shone through as we nourished the worms in our composting bin, diligently converting food scraps from our culinary endeavors into nutrient-rich compost. The growth of cucumbers and the bloom of sunflowers ignited an atmosphere of excitement and care for our thriving garden. Hands-on creativity took center stage during our D.I.Y. activities, where students ingeniously crafted solar ovens over two class sessions. This ingenuity culminated in a thrilling Thursday, as quesadillas were expertly prepared on the roof garden using the sun's heat alone. An unforgettable highlight was our captivating field trip to the science barge on the Hudson River in Yonkers. Here, we unraveled the mysteries of maximizing produce yield in a confined space while serving the local community. Enthralled students immersed themselves in the hydroponic growing system of the greenhouse, appreciating the innovative approach to sustainable farming. Our week drew to a colorful close with a communal viewing of "The Lorax," followed by a heartwarming visit to Traverse Park on Thursday. With vibrant chalk drawings adorning the park, our students felt a sense of unity and belonging. One student beautifully captured the sentiment, remarking, "It's only been two weeks, but I already feel like we're family!" These remarkable experiences underscore the deep connections forged in just a short span of time, emphasizing the transformative power of our summer camp. -Teacher Gina Piersanti
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Our inaugural week of summer camp brimmed with excitement and new connections. Throughout the week, we engaged in icebreaker games like "Two Truths and a Lie" and creative activities such as the exquisite corpse art game, which helped our campers become acquainted and build a sense of camaraderie.
In the realm of Permaculture, our first week involved a comprehensive review and discussion of the three main Permaculture Ethics: Earth care, people care, and fair share. It was inspiring to witness the students' innate understanding of these principles, which they further expressed through collaborative illustrated posters adorning our classroom walls. Venturing into the garden, we delved into the existing flora while also planting our own seeds. Armed with observation journals, students had the opportunity to capture their reflections amidst the garden's beauty. Their curiosity knew no bounds – some keenly observed the resident ant colony on the roof garden, while others gravitated towards the ready-to-harvest carrots. The garden became a canvas for learning and exploration, as everyone savored the tactile experience of touching and inhaling the aromatic herbs. In our culinary adventures, we embarked on the delightful journey of crafting vanilla ice cream from scratch. Immersed in the history of this frozen treat, students enthusiastically followed the recipe, culminating in the satisfaction of indulging in the fruits of their labor. Watermelon and mint popsicles also made a refreshing appearance, with the children enjoying the process of extracting every drop of juice through cheesecloth. The DIY segment sparked creativity as kids concocted their own lip balms, selecting scents using essential oils. Our endeavors also extended to crafting perfume roll-ons, adding a fragrant twist to their creative repertoire. The culmination of this exhilarating first week has left us all eagerly anticipating the adventures and discoveries that await in the weeks to come. -Teacher Gina Piersanti Summer 2023, Week 1 + 2 Week 1
As we eagerly prepped our garden for the first day of camp, the sun shone down on the Queen’s rooftop full of tomato plants, an apple tree, herbs, and beautiful flowers. On Monday morning, the empty classrooms turned into lively spaces for students to thrive and grow. Our intro day consisted of learning about one another, talking about what respect and fairness looked like, and integrating some really joyful icebreakers. After assigning classroom jobs, we each created a seed packet with our favorite plant that included fun facts about ourselves. After an exciting introduction to our garden, the kids were given the opportunity to water the garden and replenish the soil. After a few sweaty minutes of gardening, we explored a “cooler” activity in the kitchen. Homemade ice cream with oreo crumbles were a favorite snack for all. Taste wasn’t the only sense we engaged during week one. Herbs were explored as a form of medicine and food, giving kids the opportunity to smell various oils, they created their very own essential oil roll ons. As we rejoiced in the smell of mint and lavender, the kids learned what it meant to become true, ethical designers. The three principles of permaculture structured our week and the kids were able to form true connections through people care, Earth care, and fair share. Week 2 The beginning of week two challenged our new gardeners and permaculturists with the task of renewing the school’s sidewalk tree pits. In order to beautify the area and revive the soil, our campers got their hands dirty in compost, mulch, and ornate flowers. After discussing the benefits of decomposing and compost, it was on to important insects! Each camper picked a favorite insect, one that benefits our ecosystem and gardens in a positive way. From butterflies, ground beetles, bees, and spiders, the campers used their imaginations to make the coolest paper plate bugs. Our field trip for the week was a perfect way to see everything we spoke about in action. We traveled to Yonkers, New York to explore the Science Barge, a hydroponic garden on the Hudson Rivers. The campers were able to pollinate flowers, make sustainable planters, and take a peek into a garden that fully functioned on solar and wind energy. After a busy start to the week, we spoke about different vegetables and fruits, culminating in delicious, homemade chips and guacamole. The campers also built their own solar ovens out of pizza boxes and construction paper, cooking their own quesadillas in the sun (and some tried plant-based cheese for the first time). Back in the classrooms, campers were able to watch the process of dehydration after an informational talk about food preservation. After setting goals to create less food waste, we cut up various fruits and were able to dehydrate them for snacks the next day. As the week came to an end, our campers were certified designers in both the garden and life. They brought home some delicious smelling homemade lip balms, planted seedlings, learned about sustainable living, and discovered what the power of permaculture design can do. -Teacher Hannah Berman |