City Roots Farm
SUMMER CAMPS for KIDS!
Children learn where their food comes from at City Roots Farm Summer Camp, field to fork! Through guided participation in farm work, art and culinary activities, children will connect the farm-to-table dots and leave with new skills. Ages 8-12. Click on a week below to sign up!
2018 camp dates
Week 1: June 11-14 (sold out)
Week 2: June 18-21(N/A)
Time: 8:30am -12:00pm, farm-fresh snack included
Price: $195/per child
Hear what our parents had to say about Summer Camp!
"My daughter just finished City Roots summer camp. She absolutely loved it! Very hands on - from picking the fruits & vegis to cutting & preparing them for a yummy recipe. Each day she came home with fresh fruits & vegis or flowers, recipes & more. Most importantly she tried new foods that I'm sure tasted better being made farm to table by her own hands. I wish they had a middle school and adult version!"
"One of the best camps for children in Columbia. They learn, harvest and make the best simple foods from the farm. Love it!"
"Thanks to Erin for a wonderful week of City Roots summer camp! Our son had a wonderful time and learned so many things about the farm. I hope you will consider doing this again next summer!"
Our Weekly Summer Camp Program
No matter which week you choose, your child can expect to participate in the following day-to-day activities! Camp runs Monday - Thursday from 8:30am to noon.
DAy one: microS
Children start camp with a tour of the farm to learn about what we do, including: seasonal field crops, greenhouse microgreens, composting, flowers, solar power, pollinators, and more. We'll focus on microgreens, with campers starting seed flats in the greenhouse. We'll then use freshly harvested microgreens in a tasty farm to table snack!
DAy two: farm fresh flowers
Campers will learn all about varieties of flowers and herbs grown on the farm, including edible flowers. We'll harvest and do flower arranging activities for bouquets to take home. Plus, campers will learn how to preserve edible flowers and herbs by crystallizing them in sugar. We'll use herbs to make summer sodas and a farm-fresh dip.
DAY Three: the fun in funghi
Children will tour our funky and fun mushroom warehouse to learn all about tasty funghi: their role in nature as decomposers, their life cycle, and what varieties we grow at the farm. Campers will start their own mushrooms to take home. They'll end the day making a recipe using some of the farm's mushrooms.
DAY four: the art of preservation
Preserving our food dates back to the earliest human existence. We may not need preservation for survival in this modern day and age, but along the way it's become an incredibly tasty way to enjoy produce. We'll use 2 preservation techniques, pickling and making jam, as a way to extend the life of farm fresh food and campers will bring home what they make!