(It’s sort of like Thursday Night Football on Friday.)
I was awakened Yesterday morning by the sound of small voices chanting very loudly, “Five More Days . . . Five More Days.” It was the Get Your Feet Wet little guys arising on the last day of their amazing five-day camp experience.
Kudos to Seth, Gayle, and the entire counselor staff for giving these kids the best five days of their young lives. The singing and cheering was exceptional. And a special thanks goes out to the 95 children who picked green beans, squash, zucchinis, corn, tomatoes, and strawberries and ate them right there on the farm.
How amazing it is when nearly a hundred kids swoop down on the Surprise Lake Camp farm and grab everything in sight, and a day later we still have such an abundance of food to harvest. It truly is a magical piece of land.
We also had an amazing bee demonstration, courtesy of Bob Altabet. And right now, Ivy and I are putting up pickles for Family Camping Weekend.
(OK. As promised, here’s my recipe for Surprise Lake Camp Farm pickles. Did you think I’d forget?)
In a 1-gallon glass jar or ceramic croc:
- 10 tbs. Kosher or sea salt. (Iodized table salt won’t work. It kills the necessary bacteria.)
- 10 crushed cloves of garlic
- 2 Bay leaves
- ½ tbs. each of:
Crushed red pepper
A big bunch of cut up or whole vegetables of your choosing.
- Fill to the top with water and cap. (Leave no air.)
- Place in the refrigerator for 2-90 days (depending on you sour puss).
Repeat with children on a regular basis.
Please join us for the final harvest on October 4th. SUKKOT at SLC. It’s going to be exceptional.
Stay Dirty – Alan and Ivy Forray