Farm Camp Snacks

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FarM Snacks

(harvested, washed, and prepared by our future farmers)

 

Kale Smoothies
2-8 kale leaves, torn up (depending on how green you want it)
½ c. pineapple
½ c. mango
1 banana
1 orange
½ c. apple juice (or more, depending on how thick you like it)
Ice
 

Yummy Pesto
2 c. basil
½ c. olive oil
1 or 2 cloves of garlic
½ fresh squeezed lemon
2 pinches of salt
½ c. of grated parmesan cheese

Use a food processor or blender.  Spread on baguette or use on pasta.  YUM!
 

Kale Chips
Tear clean kale leaves up into chip size pieces, leaving out the stalk.  In a bowl, toss the kale leaves with olive oil, and spread in a single layer on a cookie sheet.  Sprinkle with salt and any other herbs you like.  Bake at 400 degrees until leaves crisp up, usually 5-8 minutes.  
 

Garlic Herb Dip
1 brick of cream cheese
3 Tablespoons of milk
3 Tablespoons of fresh basil, finely chopped
3 Tablespoons of fresh parsley, finely chopped
2 Tablespoons of fresh chives, finely chopped
1 teaspoons minced garlic

Served with cucumbers and carrots and cherry tomatoes
 

Duck Egg Salad
12 Duck Eggs
Few Tablespoons of Mayonnaise (depending on how thick you like it)
3 Tablespoons of fresh parsley, finely chopped
3 Tablespoons of fresh chives, finely chopped
1 teaspoon of fresh minced garlic
Salt and pepper
Served with carrots, cherry tomatoes and crackers
 

Chocolate Zucchini Bread
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 24 servings

Ingredients
3 teaspoons vanilla extract
1 cup canola or vegetable oil
2 cups sugar
3 eggs
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

Directions

  1. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.

  2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).