Camp Garden: Fresh, Homegrown Produce and Community Care

Just beyond the second cattle guard and across from the office building lies our camp garden, a long-standing patch of green that has provided fresh produce and beauty for many seasons. Tended with dedication by long-time staff members Les and Joyce Fodor, the garden is more than a collection of plants — it’s a source of ingredients for the camp kitchen, a living classroom for campers and staff, and a place that brings people together around the simple pleasures of homegrown food and flowers.

Seasonal Abundance: Raspberries and Beyond

One of the most abundant and beloved gifts from the garden this season has been raspberries. These vibrant berries arrive in buckets every few days, often carried to the kitchen by enthusiastic CITs (counselors-in-training). Their bright color and sweet-tart flavor make raspberries an ideal addition to breakfast and baked goods, and they’re easy to enjoy in many ways.

We freeze some of the harvest to preserve the flavor for later months, and we transform plenty of fresh berries into raspberry coffee cakes and a bright, homemade raspberry sauce that dresses breakfast waffles. Freezing is a simple preservation method that keeps raspberries ready for smoothies, baking, or sauces while maintaining much of their fresh taste and nutritional value.

Zucchini Creativity: Baked Goods and Savory Ideas

Another prolific crop in the garden is zucchini. These versatile squashes lend themselves to both sweet and savory dishes. At the camp, one favorite has emerged: zucchini chocolate cake. Moist and satisfying, it’s a clever way to incorporate extra vegetables into desserts while keeping the flavor everyone loves.

Zucchini also works wonderfully in breads, fritters, sautés, and stuffed preparations. Its mild flavor and high moisture content help maintain baked goods’ texture, and finely grated zucchini blends seamlessly into batters, adding nutrition without overpowering sweetness.

Flowers and the Greenhouse: Beauty and Growth

The garden is not only about edibles. Colorful dahlias and other flowers brighten the beds and bring a cheerful atmosphere to the camp grounds. A nearby greenhouse supports seedlings and tender plants, helping the garden thrive throughout the growing season. Flowers like dahlias also serve as natural pollinator attractors, supporting bees and beneficial insects that contribute to a healthy garden ecosystem.

Fresh Potatoes: From Garden to Supper

One of the simplest and most satisfying pleasures is digging up fresh potatoes and serving them the same day. Tonight’s supper will feature potatoes harvested from the garden this morning — a reminder that locally grown produce reaches the table at peak flavor and freshness. New potatoes are especially tender and flavorful when freshly dug; a quick rinse and gentle roast or a simple butter-and-herb preparation highlight their natural taste.

Community, Learning, and Sustainability

Beyond the food itself, the camp garden is a hub for community engagement and experiential learning. Young staff and campers gain hands-on experience with planting, harvesting, and basic food preparation, fostering appreciation for where food comes from. Long-term stewards like Les and Joyce Fodor share practical knowledge about seasonal care, composting, and simple preservation techniques that help the garden remain productive year after year.

Using homegrown ingredients in the camp kitchen supports sustainability by reducing food miles and food waste. It also strengthens connections between kitchen staff and garden volunteers, creating opportunities for recipe experimentation, flavor exploration, and seasonal menu planning that highlights what’s fresh and available.

Simple Tips for Enjoying Garden Produce

• Freeze berries in a single layer on a baking sheet, then transfer to labeled bags to preserve shape and flavor.
• Grate zucchini and squeeze out excess moisture if adding to quick breads to maintain proper texture.
• Use freshly dug new potatoes in simple preparations—roasting with olive oil, salt, and herbs brings out their best.
• Rotate crops and add compost to maintain soil health and long-term productivity.

Our camp garden is a treasured part of daily life here: a source of nutritious produce, a place for learning, and a peaceful spot to admire flowers and watch the seasons change. It doesn’t get much fresher than vegetables and berries pulled from the soil and served at the table the same day.