Breakfast with Margaret Week One

Xander with bagels made in class.

Breakfast pizza with sausage and zucchini.

Blueberry Muffins made in class.

Blueberry Smoothies, whole grain rolls and homemade butter from class

Our new artist/baker/urban homesteader, Margaret,  is making the kids very happy with her whole grain baked creations every morning.

The Evolution of Our Camp Food

As we begin writing a book to share how Circle Round the Square has grown and developed over the years with the hopes of inspiring others to create their own summer arts camps and to become USDA Summer Food sites, we have been sorting photos. Today, we're sharing the evolution of camp food from the meals provided by the local school district, to the packed lunches from the local food bank and finally, the lunches the campers prepared themselves with the help of the chefs at Hocking College.

School lunches 2009 and 2010.

Packed lunches delivered to camp from local food bank 2011 and 2012.

We were pleased that the packed lunches and breakfasts had fresh fruit, but also so much packaging to throw away.

A typical breakfast 2011 and 2012.

Cereal, granola and fruit bar and smoothies 2013.

Lunch made by campers at Hocking College with Chef Katie and Chef-to-be Jordan.

Today's Lunch: Tacos!!

Chef Jordan showing Alec how to cut the Apples

Carly  cutting up Green Peppers

Emily & Karlie setting up the Veggie Tray

Kaila cutting Cherry Tomatoes

Karlie cutting the Celery & Cucumber

Kaila Cutting the Cherry Tomatoes

Winter & Chef Jordan Cutting Fruit

Robert cutting Cherry Tomatoes

Fruit Tray

Kami Grading the Cheese

Zach & Alexis cutting fruit

Karlie & Emily's Veggie Monster

Roasted Chicken and Vegetables Lunch

Fun at Margaret's Farm

At Margaret's we. . .

Got to pet a rabbit.
Watched a goat getting milked. Margaret makes cheese with the milk. You can make yogurt and ice cream with the milk too.
Saw a chicken lay two eggs. She got so excited she laid two. We got to pick them up while they were warm.

We saw 8 foot tall sunflowers
A preying mantis that eats bad bugs.
Her honeybees.
Chickens eating bad bugs.

She has:
Fruit-apricots, peaches, apples, watermelon.
Veggies-onions, potatoes, beets, pumpkins, tomatoes, beans, cucumbers, cabbage, radish, carrots, kale, popcorn.
Herbs, cilantro, basil, lavender, mint, fennel, coriander.

We got to smell:
basil, mint, lavender, fennel, coriander.

We tasted Indian grass, crunchy beans, cilantro, and fennel that tastes like licorice.

Pizza and Food Groups for Lunch

Peanut Butter Oatmeal Chocolate Chip Bars Recipe

The most requested recipe from camp.


Peanut Butter Oatmeal Chocolate Chip Bars

1 1/4 cup white whole wheat flour
1 cup brown sugar
1/2 tsp. baking soda
1/2 tsp salt
1/2 cup butter, softened
1 tsp vanilla
1 egg
1 cup oats-regular of quick
1/2 cup peanut butter
1/2 cup mini chocolate chips

Combine all ingredients, but the oats and chocolate chips. Blend well and then stir in the oatmeal and chocolate chips. Press into a greased  9 x 13 pan.

Bake at 350 for about 15 to 20 minutes or until edges are golden brown. Be careful not to over-bake. The middle may be slightly soft.

Cool slightly and cut into squares.

We doubled the recipe and used a sheet pan lined with parchment paper.