Edible Education Experience Summer Camp

Supply List

Week 4

Items you will need all 3 days:

Soap & Water to wash hands

Ingredients for today’s recipes and any needed substitutions

Measuring cups/spoons

Cutting board & knife (**recommended to wear cut-resistant glove if available)

Oven mitts

Optional - Scissors (for herbs, etc)

Day 1 - Corn Salsa, Guacamole, Tortilla Chips, Lemongrass Tea (prep)

Before class - thaw, rinse, and drain frozen corn

Medium Bowl

Sheet pans (2 if available)

Spatula

Big pot with lid (can use alternative cover if lid not available, such as plate or towel)

Wooden Spoon (or other large spoon)

Mortar and Pestle (or bowl and fork)

For presentation, colorful plates or platter

Bag/container to store tortilla chips for snack on day 3

Optional - Juicer, microplane/grater, zester, pizza cutter (to slice tortillas) 

Day 2 - Sunbutter Cookies, Lemongrass or Coconut Rice (prep), Summer Flatbread

Chilled lemongrass tea from Day 1

Cookie Sheet

Mixing Bowl

Electric Hand Mixer (if sunbutter is chunky)

Kitchen towel or wrap to cover cookie dough

Spatulas (2 or 3)

Pot with lid

Fork

Skillet 

Plate

Optional - Parchment Paper, wooden board or other platter for serving

Day 3 - Vegetable Stir Fry, Ginger Salad, Fruit with sweet tortilla chips

Before class - Shred carrot (or purchase shredded carrots)

Rice from day 2

Sweet tortilla chips from day 1

Cast Iron or other skillet

Spatula

Jar with lid (or other container with lid)

Salad Bowl

Tongs

Blender or food processor

Mixing bowl

Large spoon or spatula

Optional - Serving platter or other for presentation