Greetings from Midcoast Maine where spring is making a comeback. We have been busy preparing to welcome you all to Chewonki and sharing the summer with you.
In this issue we welcome Katie Goodman, Camp Director, get an update from the Farm and our Kitchen Team shares information about watermelon radishes.
Best wishes from Camp Chewonki.
From the Camp Office
Welcome Katie Goodman, Camp Director
Katie is thrilled to be joining the Camp Chewonki team! Her love of camp started as a child attending sleepaway camp in the White Mountains of New Hampshire. Summers spent working as a counselor, while completing her B.A. in American Studies at Trinity College in Connecticut, solidified her desire for a career working with young people in nature based programs. Katie spent over four years working in international service learning programs before returning to the U.S. to complete her Masters of Education at Vanderbilt University. After completing her studies, Katie returned to camping as the Assistant Director of a residential sports and adventure camp in Monmouth, Maine and subsequently at a nonprofit nature based day camp in New York City.
Reminder ~ Health Forms are Due
The Health and Wellness staff consider families partners within the Chewonki team to keep campers healthy and safe as our first priority. If there are any updates in your camper’s physical or mental health, please update the CampinTouch Health History form.
Packing lists for the 2022 season are updated and can be viewed here.
Virtual Information Sessions
We have several virtual information session options. Register now for a General Information or Leadership Expedition information session here.
Information Session topics coming this April and May: getting ready for camp, homesickness, new parent orientation, health and wellness and more.
The Art & Craft of Wooden Kayaks
Are you signed up for one of our trips that head to Canada? Get started on obtaining your passport now. The process can take up to 11 weeks. We suggest expediting the process. Already have a passport? Please verify that it has a valid date past 8/13/22.
Here is a link on how to obtain or renew your passport.
Now Hiring For Summer
Every year we welcome former campers, alumni, and new friends to join us as part of our summer team. We want you! We’re already hiring for the 2022 summer season – cabin leaders, trip leaders, activity heads, support staff, kitchen staff, facilities support, and much more! If you would like to step out of the ordinary and spend an extraordinary summer making a positive difference in a child’s life, please check out our job board.
News From The Neck
From the Farm
The farm is abuzz with life these days! Our onion seedlings have grown tall enough in trays in the greenhouse that we’ve trimmed them back down to a couple inches tall – this task is something that we’ll complete weekly until we plant them in the gardens in May because regular “haircuts” promote strong root growth. The 200 meat bird chicks have grown beyond the fuzzy stage and look like awkward, miniature dinosaurs. And our newest calf, Peanut, is getting rounder by the day thanks to Mama Poppy’s milk. Our horses, Bob and Ted, are pulling the manure spreader to throw compost on gardens in preparation for plowing in the coming months. There is much to look forward to as the days lengthen and warm (Lambs! Green grass! Fresh vegetables!), and there is also plenty of winter work to celebrate: wood sheds are stocked with firewood for next winter, apple trees are pruned, and a summer’s worth of camp activities are planned. We look forward to making farm-to-table snacks and meals and crafts with campers in a few short months!
From the Kitchen
Here at Chewonki we just finished our last bag of watermelon radishes which were harvested last fall. They kept beautifully in our root cellar. What a joy to have farm fresh food in March!
Watermelon radishes are a beautiful addition to a green salad or crudite platter. They are milder in flavor than a traditional radish. They work nicely as a cracker substitute. They are a conversation starter!
Chef Russell pickled some of these beauties as a sandwich accompaniment this week.
Here is how he did it:
First wash and thinly slice your radishes. This could be done on a mandolin or in a food processor or by hand. Place your sliced radishes in a heavy container with a lid, such as a large Ball jar or heavy duty tupperware type container.
In a pot combine equal parts water and apple cider vinegar, a splash of soy sauce and sesame oil and some whole black peppercorns and bring this mixture to a boil. You’ll want enough liquid to cover your radishes.
Pour the pickling liquid over the radishes, weigh them down with a plate or bowl and let them “steep” for an hour or so. Chill and they are ready to add to sandwiches or salads. Enjoy!
Can you find Ginny? Ginny, our newest mammal ambassador, will be hiding out in our feature picture each month. Submit your solution to firstname.lastname@example.org. Can’t find her? We will share the solution in next month’s newsletter. Here is February’s solution.