Farm to Fork 4-H Summer Camp
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Richmond County 4H Summer Fun camp started with a great first session last week! Nine campers attended the camp that began with an introduction to nutrition through the program Teen Cuisine. Campers ranged in age from 9 to 15 years of age and worked in teams throughout the week. The focus of Farm to Fork was teaching students where the food on their tables comes from and how to prepare healthy meals. Students were encouraged to try new foods and eat what is in season.
To begin the week, campers were taken on a grocery store tour where they could look at fresh fruits and vegetables they have never seen and research what the items were and how they could be prepared. The group learned about the different cuts of meat, the difference between butter and margarine and also the healthiest dairy products for young adults in their age range.
The second day campers took a tour of the Berry Patch in Ellerbe. Lee Berry educated the students on his growing operation and the different types of produce he grows and sells at the Berry Patch. Campers were also given a generous sample of homemade ice cream of their choice. After a short break for lunch, campers headed to the Our Daily Bread and assisted in sorting 12,000 pounds of food collected through the United States Postal Service food drive.
Over the next two days, campers visited Hilltop Angus Beef Farm and the NCSU Sandhills Research Farm. Participants learned the difference between grass fed and corn fed cattle and how the Hilltop Angus beef is aged and processed. At the Sandhills research farm, each camper was able to pick a large container of blueberries and blackberries thanks to Research Operations Manager, Jeremy Martin. When the group returned to the office, the teams worked together to make a blueberry cobbler and blackberry fluff.
For the finale, campers competed in the Food Challenge, a competition similar to the television hit Chopped. Two teams of four competed in a head to head challenge to make a dish with several mystery ingredients including ground beef from the Hilltop Angus Beef Farm. The clue given to each group was “Stuff It”. Each group had 40 minutes, an electric skillet and a small box of supplies. Teams then presented their dishes to guest judges, Sarah Miller and Susan Kelly.
Participants will continue to practice throughout the summer and then compete at the Raleigh Farmer’s Market in August. If you would like to know more about 4-H Summer Fun, call 910-997-8257 or email email@example.com. Classes and camps are still available!
Article printed in Richmond County Daily Journal on 6/22/2016