DEC. 13, 2018
I love the end of the year because it presents multiple opportunities for everyone to come together and these gatherings usually include food. I am always excited to share the fruits of my yearly baking extravaganza and to laugh, sing, celebrate, and be joyful as I prepare meals with friends and family.
At Eagle’s Nest, sharing meals and understanding where our food comes from is an integral part of creating community. After parents leave on Opening Day, the first things campers and staff do is meet their table families. Table families are a group of six campers and two staff members who sit together at every meal throughout the session. All of our meals are family style. Once everyone is served, you can hear the clinking of glasses as each table toasts the start of the meal. They bond through the shared experience of a hearty, healthy meal where campers are encouraged to try new foods, discuss their successes and challenges, and share interesting dreams with the group. Many campers agree that their table family is the closest community they have at Eagle’s Nest.
Campers also contribute to both meal preparation and clean up at Eagle’s Nest. Throughout the session, each camper will have the opportunity to help our baker make bread for the entire community, bring compost down to the garden, harvest vegetables with our garden manager, and clean up after meals.
As Winter Break draws near, I want to encourage you to spend some time with your camper in the kitchen. Invite your camper to help you chop vegetables as you cook dinner or to lend a hand as you roll out that holiday cookie dough. Cooking with your child teaches general awareness in the kitchen, and how to safely operate knives, stoves, and ovens. This is a great time to talk about the importance of healthy, balanced diets and to share stories of family recipes and traditions from your childhood.
Below, I have included two recipes from the Eagle’s Nest Cookbook for you to try with your camper. The first is an Eagle’s Nest Camp closing night dish, Spanakopita, a Greek spinach and cheese filled pastry. This is a favorite among campers and staff! The second, a granola bar recipe, you can make with your camper and wrap up for their lunch boxes in the New Year to share with their peers at school.
By Sara Gerall
MAR. 16, 2016
Giving your child the gift of summer camp is, in my mind, one the greatest gifts you can ever give them. It is a gift of community, social connections, connections to the natural world, and finding one’s place and voice in the world. Stepping away from home and into another safe and nurturing environment where one is expected to be responsible for oneself and contribute to the community is a time of great growth for a child.
Every day more and more research is done on the value of educational experiences outside of the classroom. A good summer camp environment is designed to challenge young people physically, mentally, socially and spiritually with steady encouragement from staff who love being with children and teens and who are committed to encouraging growth on all fronts.
Sending your child away to camp can be a difficult decision, especially the first time. As a parent of now young adults, I have been there and understand that feeling. I can say from personal experience and from watching hundreds of families arrive for their first ever camp session, giving your child this space to grow is one of the best things you will ever do for them.
If you are still sitting on the fence about whether or not your child, or you, are ready for camp I encourage you to go to the American Camp Association website and check out their articles and resources. In particular I think you will enjoy this article.
Hope to see you at camp soon!
Noni Waite-Kucera, Executive Director
SEP. 30, 2014
One of my favorite places on Eagle’s Nest campus is our garden – full of life, energy and potential at every turn. Ryan, our Garden Manager has been doing a beautiful job of creating a menagerie of gardening beds, each one utilizing a different technique, a different amount of space or special growing mediums suited to very particular needs. I have been thrilled with what our campers and students have learning about composting, soil enhancement, planting, weeding (yes lots of weeding), harvesting and preservation. These skills they are learning are easily carried home to create gardens both large and small.
This month I have been traveling a good bit connecting with Eagle’s Nesters across the Southeast and I had a terrific find in the middle of Washington, DC where I least expected it. There, in the shadows of the Washington Cathedral was a precious space, very like our garden at Eagle’s Nest, called the Newark Street Garden. I was totally enthralled with this eclectic array of small plots, each one hosting a different pattern, plants, artwork, insect life and so much more. In my three day stay I rambled through these gardens each day taking in the beauty and the potential of all that was there. By the end of my DC stay I was ready to head back to Eagle’s Nest with new energy for encouraging our campers and students to be that person who has a garden at their home or who helps to start a community garden in their neighborhood. Next time you are at Eagle’s Nest head on down to our precious space and get inspired for what you can do!
NOV. 25, 2013
Short days and cold nights are here and that makes for a lot of changes in the garden. This time of year brings a welcome end to the constant weeding or harvesting of summer and an opportunity to direct our attention toward the long term.
We are all about building community here at Eagle’s Nest and that is exactly what this dormant season will bring to the garden. There will be quite a lot of new species with new life styles and symbiotic relationships helping to create a more complete and sustainable ecosystem.
A lot of unsuspecting perennials, like this Black Locust tree, will wake up next spring in new locations ready to change the world, or at least our small part of it.
While the frosts have slowed our harvesting down quite a bit it has by no means stopped. That beautiful bed of broccoli did indeed turn out a nice crop in the beginning of November and should continue to produce smaller side shoots. We are also still harvesting Lettuce, Carrots, Kale, Beets, and Spinach.
Just before the first frost in mid October the Outdoor Academy students and I dug our two beds of sweet potatoes which were planted at the end of May. I had my doubts about the success of the crop due to so much rain and poor drainage in those areas but the sweet potatoes were apparently confident enough to produce more than 230 pounds from only 200ft². We also harvested some of the leaves which are delicious sautéed or in soups and can be found seasonally at farmers markets or growing on sweet potato plants.
There is a major new feature taking shape in the garden this fall, a community garden area featuring 4’x4’ raised beds. This area will provide a space for students and staff to take ownership of a small part of the garden and experiment with backyard scale agriculture on their own. The grid pattern creates an extremely accessible area in which to work and learn. As the hedgerows develop the community garden will become a fairly secluded spot within the larger garden. It’s going to be a really beautiful spot.
There are many different styles of sustainable agriculture and they all share the idea that natural systems should be encouraged and supported. We are attempting to do just that by putting the right plants in the right places and then letting them build a healthy ecosystem. Whatever the problem is we have a plant that will help to fix it.
Black Locust trees, like the one at the beginning of this article, add nitrogen and organic matter to the soil as well as provide bird habitat, firewood, and building materials.
Comphrey is a dynamic accumulator, a particularly vigorous plant that can thrive in poor soils by scavenging nutrients that are inaccessible to other plants. These nutrients become available to your crops when the Comphrey leaves die or are composted. Be careful though while it will not spread on its own, it is almost impossible to remove from a location once it is planted because even the smallest roots will produce a new plant. This one is going to be a major part of the garden for a long time.
Some crops are grown for the kitchen, some are for other plants, and some are for the bugs.
These Fava beans are being grown as a cover crop in the high tunnel. They will produce a large amount of nitrogen and organic matter for the next crop in line. Flowering in November they also provide food for beneficial insects and something beautiful to look at when it’s cold outside. Fava beans actually feed beneficials even when they are not flowering through special Extrafloral Nectaries. Another symbiotic relationship encouraging a healthier ecosystem.
Next season will hold many more exciting new developments as the systems mature and start to create a more diverse and interdependent environment. I can’t wait to see it. For now you will find me collecting leaves, moving trees, planting bulbs, sheet mulching, pruning, harvesting, double digging, and thinking up those new developments for next year.