Campers and staff alike emphatically embraced the addition of greener and crisper fruits and vegetables. Canned and frozen items were nearly eliminated from the repertoire. Instead, a delivery of perishable farmed delicacies from one of our two produce purveyors, Riviera Produce & Zafar Produce, could be seen entering the front gates of camp three to four times each week. A welcomed site when knowing that the morning Breakfast Yogurt Bars featured an array of freshly cut fruits daily. Pineapple, Cantaloupe, Honeydew, Watermelon, Blueberries, Strawberries, Bananas, Yummmmmmy!!!
Some of the favorite featured vegetables at lunch or dinner included Honey Glazed Brussel Sprouts, Haricot Verts in Garlic Sauce, Maple Roasted Carrots, Steamed Edamame, Sauteed Summer Squash, Strawberry Salad, Israeli Salad, Black Bean and Corn Salad… to name a few. Can you imagine, camp calling Brussel sprouts a newly found favorite?
In 2015, WOLFoods anticipates taking the enjoyment of fresh produce to the next level. In a continued effort to focus on the Ramah Green initiative, WOLFoods has forged a relationship with Dykemn Farms in Pawling, New York to bring local, vine ripened produce into the chadar at Camp Ramah. Additionally, a collaboration with Amir Farmers hopes to offer herbs, cucumbers, tomatoes, and other items grown right on property here at camp.
Looking forward to an even more delicious 2015.
Michael Wolf, Camp Chef, WOLFoods