Notes from the Camp Kitchen

Summer is in full swing at Camp Hiawatha! We planted an herb garden and have been using fresh herbs. What fun! We also planted a vegetable garden that is coming along a bit slower due to all the rain and cooler temps. I can't wait to have the campers help pick fresh beans, peas, lettuce, onions, and more! 


I would like to share one of my favorite summertime salads. It's so easy! It's a great take-a-long for all those summer potlucks we all attend.



  • 1 head cauliflower, broken into bits
  • 1 large green pepper, sliced
  • 1 large onion, sliced thinly
  • 1 pound of carrots, washed, cut into 1 1/2 chunks. Cook for about 2 minutes. Cool and drain.
  • 1 bunch celery, sliced

Put all the veggies in a large bowl. Pour over 1 bottle of Zesty Italian regular or reduced calorie dressing. Let stand overnight. Other veggies can also be added for variation. ENJOY!!!!!!

-Jan Soltis

Camp Hiawatha Hospitality and Food Service Coordinator