At Indian Brook, we aren’t afraid to dream big and we don’t shy away from the unknown. In the kitchen, this means we make baked Alaska flambé for 200 people and serve honey-roasted brassicas (broccoli and cauliflower) and strawberry kimchi to nine year-olds. Campers are encouraged to “try a bite” of unfamiliar foods, but there are multiple options at each meal to ensure that everyone gets enough to eat. So, taco bar last week had all the staples—ground beef, rice, black beans, shredded cheese, sour cream, lettuce, and salsa—as well as caramelized onions, sweet potato hash, roasted pumpkin seeds, roasted chickpeas, cilantro-garlic sauce, pickled onions, and sautéed greens.
Speaking of sautéed greens, we love incorporating produce from the Farm and Wilderness gardens. With the announcement of each menu item that includes an F&W harvest, the community chants “Farm! Farm! Farm!” or “Garden! Garden! Garden!” in celebration the love, intention, and work that went into the food. Recently, we have enjoyed F&W zucchini, carrots, and eggs for morning glory muffins; roasted free-range chicken; raspberries for a vinaigrette; beet greens and kale; and plenty of herbs all around!
If your camper is a cooks’ apprentice, ask them about the herbs when they get home. This session’s senior-lodge apprentices have learned to identify fresh and dried herbs and spices by look and smell and have experimented with which herbs work best for different main dishes. The apprentices have made use of their newly trained palates in coming up with an herb butter and salad dressing to serve to the entire camp. We’re looking forward to the full dinner they’ll plan and prepare next week!