“During Lost Arts Week, I enjoy the Lost Art of hanging out with my family and new friends.” Lynne ~ New Jersey
Below is a menu of the food that will be served at Camp K this summer, 2010. Please note that we are a vegetarian camp that tries to serve as much whole, local and organic food as possible. We serve all meals buffet style.We will have snacks available throughout the day: Breads (store bought white and wheat – no seeds), plain rice cakes (not flavored), peanut butter and jelly, apples, bananas.
Breakfast will always have fresh fruit, oatmeal, Cheerios, yogurts (dairy and soy), hard boiled eggs, bread (assorted wheat, white and wheat free, gluten free) for toast, milks and orange juice.
Lunch and dinner will always come with a salad bar that will contain many options including raw vegetables, hummus, cheeses, pickles, egg salad, nuts/seeds, baked tofu, side salads and leftovers.
A dessert will follow dinner each night. There will be brownies, chocolate chip cookies, and banana bread which include gluten, wheat and dairy free options. There will be rice/soy ice cream for those who have particularly restricted diets.
All meals will have vegan and wheat free /gluten free options and be as kid friendly as possible.
Please note that we will supply hot dogs and chicken nuggets to be cooked out of the farmhouse kitchen.
Thursday 24th Dinner: Spaghetti with plain tomato sauce; Garlic bread and plain bread (Italian loaf bread); Steamed Green beansFriday 25th Breakfast: Assorted muffins and scones –homemade. Wheat free and gluten free options also. (See above as well)
Friday Lunch: Vegetarian sandwich bar – white bread, wheat bread, hummus, egg salad, peanut butter and jelly, cheddar cheese slices, lettuce, tomato, raw onion mayonnaise and ketchup; French fries – the goal will be to buy the long skinny frozen ones; Carrot ginger soup
Friday Dinner: Burrito bar including brown rice, pinto beans, salsa, cut up onions with corn and wheat tortilllas, shredded Cheddar cheese; Nachos – yellow corn chips with cheese melted on them; Plain corn chips
Saturday 26th Breakfast: Home fries- potatoes cut into chunks and stir fried; Frittata(s) – 1 that is cheese and egg and one with vegetables; Scrambled eggs
Saturday Lunch: Grilled Cheddar Cheese Sandwiches on white bread; Tomato soup; Summer Pasta salad (this will be made with available fresh ingredients); Store bought Potato chips
Saturday Dinner: Pizza – round with tomato sauce and mozzarella cheese; Caesar salad; Steamed broccoliSunday 27th Breakfast: White flour pancakes with maple syrup and butter
Sunday Lunch: Lentil Soup; Macaroni and cheese (elbows with cheese melted on them); Leftovers
Please feel free to bring extra food or specialty items if you are going to be in need, it can be stored in the farm house kitchen. But, it is not a large space and to make it easier on yourselves and us please find out if it something we may already have or be able to purchase for you – like rice or soy milks, dry cereals or wf/gf products.
Thank you and we hope you enjoy the food!