Wednesday, July 18, 2012
Fruits and Fats
Whew! Busy day with lots of excitement. We started our day with Tara leading the lively discussion about the benefits of including a lot of colorful fruit in your diet, especially in the summer when so many local fruits are available. It seems that everyone enjoys fruit in many ways and has a favorite. After the Powerpoint discussion chef showed how to use a melon baller to make fancy little melon balls for fruit salads or fruit kebabs, which many of the campers did later. The Fats discussion by Raya was very technical about the benefits of healthy fast like those that contain Omega 3 and Omega 6 fatty acids, and it all made more sense with the olive oil tasting that followed. EVOO was a clear favorite.
During the cooking time, some nutritionists from the PA Tracks, a part of the USDA's Supplemental Nutririton Assistance Program, and some funders of Cook Like a Chef Camp, came to observe our day. They were very impressed by the great questions the campers were asking and at the enthusiasm we showed in the kitchen. They also thought our food was delicious!
Fruits and Fats make some mighty tasty combinations--and we will have the pies at the reception on Friday since they were too hot to slice. Enjoy blueberry season this summer!