Less than a week to WITW 2015!
In less than a week we'll be at camp! How exciting!
If you haven't already, this is a great time to up your intake of garlic and of vitamin B, as those both seem to help fend off mosquitos. As a reminder, our camp is fragrance free, so bug sprays that have a scent, even if it's herbal, must be avoided for the safety of our campers with chemical injuries. We will provide odorless DEET for those who'd like to use that.
We've got some great items for the auction, and want to encourage you to bring items to add to the auction, as well as cash to buy tickets! It's also a great time to talk with your younger kids about the auction, that it is how we raise funds to give scholarships, and what it's like to win things or not win things.
Also, if for some reason, you didn't receive our Witchlets Camp 2015 Registration packet, you can find it here: Registration Packet 2015.
Chef Ross and the cooking team have worked hard to make sure that everyone's food needs are covered. Sauces and most accompaniments are on the side; sandwiches and salads are served with separate components, for people to serve themselves. Please take a look below at the menu and what will be offered, and if you feel as though the menu will not meet your needs or that you or your children may want or need food items that are not in the menu, please be sure to bring whatever additional foods you'll need to meet your needs. As a reminder, there is a fridge in the dining hall for camper items.
Due to SEVERE (life threatening) ALLERGIES in our camp community, we request that you refrain from bringing the following foods:
NO PEANUTS (including peanut butter, peanut oil, and all peanut products, and foods containing peanut products)
NO SHELLFISH (including shrimp, crab, lobster, clams, oysters, etc., asian fish sauce, and any shellfish product)
NO SUNFLOWER SEEDS
NO TREE NUTS — unfortunately we learned about this last allergy too late to change the menu, so you will find walnuts, almond butter, and almond milk on the menu. We ask that you use care when serving yourselves these foods and guide your children in serving themselves, so as to avoid contamination of the main food dishes.
Please make sure that any of your own food you bring to camp, and plan to keep in your cabin or tent, is stored in rodent proof containers and not attractive to ants. Cabins are rustic and have plenty of places for critters to get in. There are mice, chipmunks, and ants at camp, all of whom would be delighted to investigate your food stores.
CAMP 2015 MENU
Saturday, August 8
• Dinner •
Three bean chili (vegetarian base)
Home smoked chopped beef brisket (served alongside)
Cornbread muffins (gluten-free)
Coleslaw
Sunday, August 9
• Breakfast •
Oatmeal / Porridge / Dry cereal bar
Hot miso and kale
Hard boiled eggs
Assorted breads (some gluten free), butter, jam / jelly
Assorted seasonal fruit
Juice, coffee, nut milks (rice, coconut, almond)
Milk: whole, low fat, half-and-half
• Lunch •
Sandwich bar - served with assorted breads (some gluten free), cold cuts, lettuce, tomato, cheese, sliced red onion
Grilled portobello mushrooms and eggplant (vegetarian option)
Asian tofu salad
Green salad
• Dinner •
Fried chicken tenders (gluten free)
TofuYu organic non-GMO locally made tofu (vegetarian option)
Roasted sweet potato bar (fixins include: cultured butter, sour cream, maple glazed walnuts, chives)
Caprese salad (mozzarella, tomatoes, fresh basil leaves, olive oil)
Monday, August 10
• Breakfast •
Chilaquiles (fried tortilla chips cooked with eggs, salsa, and cheese (on side)
Oatmeal / Porridge / Dry cereal bar
Hot miso and kale
Hard boiled eggs
Assorted breads (some gluten free), butter, jam / jelly
Assorted seasonal fruit
Juice, coffee, nut milks (rice, coconut, almond)
Milk: whole, low fat, half-and-half
• Lunch •
Lamb patties and falafel (served with pita and lettuce wraps, cucumber, tomato, olives, feta)
Toasted cheese sandwiches and tomato soup (for kids and teens)
Quinoa tabouleh
Green salad
• Dinner •
Omnivore lasagna (TofuYu “pasta” sheets layered with Italian chicken sausage, artichoke hearts, mushrooms, cashew “cheese,” eggplant, and sautéed spinach) (gluten-and dairy-free)
Vegetarian lasagna (TofuYu “pasta” sheets layered with ricotta, artichoke hearts, mushrooms, eggplant, and sautéed spinach) (gluten-free)
Brown rice pasta with chicken sausage, and a choice of marinara sauce or pesto (soy-, dairy-, nightshade-, mushroom-, gluten-free alternative)
Sautéed seasonal vegetables
Caesar salad
Garlic bread / Seeded gluten-free bread
Tuesday, August 11
• Breakfast •
Oatmeal / Porridge / Dry cereal bar
Hot miso and kale
Hard boiled eggs
Assorted breads (some gluten free), butter, jam / jelly
Assorted seasonal fruit
Juice, coffee, nut milks (rice, coconut, almond)
Milk: whole, low fat, half-and-half
• Lunch •
Noodle-free Minestrone soup
Sandwich bar - includes fixins for Rueben and egg salad (no dairy) sandwiches
Big spinach salad (baby spinach, green beans, balsamic garlic vinaigrette)
• Dinner •
Roast chicken (no cardamom)
Aloo gobi (Punjabi dish featuring potatoes and cauliflower)
Chana masala (spicy Punjabi chick pea dish, contains nightshades)
Curried lentil salad
Basmati rice, Raita
Chai
Wednesday, August 12
• Breakfast •
Breakfast burrito (potato, eggs, onion, with choice of either turkey sausage or cheese with no sausage)
Oatmeal / Porridge / Dry cereal bar
Hot miso and kale
Hard boiled eggs
Assorted breads (some gluten free), butter, jam jelly
Assorted seasonal fruit
Juice, coffee, nut milks (rice, coconut, almond)
Milk: whole, low fat, half-and-half
• Lunch • Clear the fridge day, hooray!
See you in the woods!
