From Bourekas to Boba – What’s Cooking in the Garden Kitchen

As the first week of Session 3 and 3a wraps up, Camp is alive with adventure and connection. Campers are exploring trails, dipping into the river, jamming at ruach-filled song sessions, and bonding tightly with their bunks. Today, the energy is especially high as bunks look forward to all of Camp coming together this evening for Shabbat. Plus, a group from our Teen Leadership Institute will be joining us starting this afternoon, and we can’t wait to welcome them into the Camp community!

As the week has unfolded, one space that’s new to Tawonga has emerged as a camper favorite: the Garden Kitchen.

Tucked beside the Tawonga garden and filled with light from tall glass windows, this recently completed capital project is an indoor culinary classroom that has been a decade in the making. Here in the Garden Kitchen, campers explore the magic of cooking from scratch — using seasonal ingredients, new techniques, and a whole lot of teamwork. It’s not just about food (though the food is really good) — it’s about creativity, Jewish and cultural exploration, and learning through doing.

Each class follows a clear rhythm that empowers campers every step of the way: talk, show, do, clean, eat. Campers begin by learning what’s on the menu and why it matters — hearing the cultural or historical background of the dish. Then staff demonstrate techniques before campers take the reins: slicing, rolling, stirring, seasoning, and finally, plating. There’s even time built in for cleanup, and of course — the best part — eating together.

Depending on the dish, the goal may be to share, trade, or contribute to the community. For veggie sushi, campers make rolls to enjoy and swap with friends. For bourekas (a savory Middle Eastern pastry), they bake one to eat and the rest to be served to other campers — an act of care that makes the experience even more meaningful.

“It’s super fun to learn new techniques,” shared G-8B camper Marley B. “We get to make challah for Shabbat tonight! It’s so fun to cook for all of Camp and ourselves.”

This session’s menu has been packed with camper-favorite dishes: veggie sushi, shakshuka (an Israeli dish with eggs and peppers), chilaquiles, scallion pancakes with homemade boba, fresh crepes, and flaky bourekas – YUM! New recipes have also rolled out, including goat milk ice cream and chocolate chip cookies — made with fresh milk from our goats just steps away on the farm.

“It’s cool for kids to interact with the process of gathering ingredients,” said Garden Kitchen supervisor Mix B. “From harvesting mint to using fresh goat milk, it brings direct involvement.”

Run by a talented and spirited team — Culinary Program Supervisor Maria L. and Program Assistant Mix B., along with prep cook Clarissa B.  — the department blends hands-on learning with cultural and culinary exploration. For campers, it’s a chance to expand their palates and their minds.

“I’ve noticed that kids are willing to try new flavors and ingredients because they have the chance to interact with them and participate in the cooking process,” said Maria. “Campers are trying new foods, learning about new foods they enjoy, and then coming back for seconds.”

And that willingness to try new things runs deep. Cooking with intention, using ingredients from the garden or farm, and preparing food to share with others fosters a kind of joy that’s hard to find anywhere else.

“We get to learn more about cooking. I love it and want to learn lots more,” said G-8A camper Ally E., beaming as she braided Challah. 

“The new Garden Kitchen provides us a completely new experience that combines nature and food — which feels very Tawonga,” said G-8B camper Josephine T. , now in her second summer.

Beyond the flavors and skills, the Garden Kitchen is a space that actively connects campers to Tawonga’s mission and core values — from building cooperative communities to exploring Jewish identity to Tikkun Olam.

In Hebrew, Tikkun Olam means “repairing the world.” At Tawonga, this value takes root in our deep appreciation of nature and our commitment to environmental stewardship. In the Garden Kitchen, campers work in partnership with the earth — harvesting mint from the farm, using fresh goat milk, and cooking with seasonal ingredients from the Tawonga garden. These small, tangible acts both help campers understand their role as caretakers of the land and spark conversations about sustainability and responsibility.

The experience also builds a cooperative community. Whether baking bourekas for others, sharing sushi rolls with bunkmates, or cleaning up as a group, campers learn the joy of contribution — of doing something not just for themselves, but for the people around them. Through cooking, they practice collaboration, compromise, and inclusion, making sure everyone feels like a valued part of the kitchen crew.

As produce continues to ripen in the Tawonga garden and the Sierra harvest shifts with the season, the Garden Kitchen team will keep rolling out new recipes inspired by what’s growing just outside the window. This ever-evolving menu — rooted in the land, Jewish values, and joyful learning — ensures that every visit to the kitchen is fresh, flavorful, and unforgettable.

Enjoy some photos below from the Garden Kitchen and other moments from the session. Want to learn more about the Garden Kitchen and how it fits into the Tawonga experience? Click here!