Boat Snacks: Skewer Edition

Hey, everybody. Jimmy Kennedy. Here wtih Go Outside. We’re in the skeeter. We’re on Lake Champlain. I got June with me, my daughter, got Captain Frieda, and she’s been a good dog in the back right now. She likes all this stuff. We want to show you how to make some super cool snacks. We’re doing a lot of stuff that’s straight from the garden these days.
Cherry tomatoes. We got strawberries. We have some blueberries later on in another video and just as much as we can, fresh and local. And that’s the idea. And these are so tasty. The basil is fresh from our garden too, and so are the peas. Good stuff. But I got this idea just from doing appetizer boards or catering, but instead of just doing like skewers, we’re going to make these where you can stand them up and make them look really cool.
And this is a great thing to do at camp. You could do it in a boat But, you know, if you’re camping out, just go to the local market or bring stuff from your garden. You can make these and there are a lot of fun. And you like making these things too don’t you? I’ll let you make the fruit one first.
So we have kiwi, apples, peppers, grapes, all kind of different stuff. My favorite would be the tomatoes with basil and these mozzarella mozzarella balls and it’s kind of like a little crazy mozzarella. Yeah, it’s a new thing. That’s a Lake Champlain accent. But we’ll get June started on a fruit one and we eat a lot of kiwi at home.
How many of these a week will you eat? Too many. Too many. And it might be a good idea. I used to hate to peel these, but I think Emma told us, my wife, if you just take a spoon . This is not quite right . But you just kind of go around it. Go around and around it, pops right out. Well, won’t you use that for the base.
You go ahead and put it. Yeah, I think so. Grapes, strawberries. Whatever you want, hon. And I’ll do the my favorite, which is the mozzarella. And the idea is just to have a base like this mushroom is perfect. You could do that through the mozzarella. You got to stack up. That’s nice. Basil. Love basil. Eat this right off the plant and a little cherry
tomato. Look how cool that is. And it stands up. Even in a little bit of waves. I love olives. We got. This is a marinated mushroom. Black olive. Hey, it’s staying up. Good. Probably make a base with the olives. So you kind of get the idea. Hey you might need a bigger mushroom for that one or a calmer day.
So that’s idea. And we’re going to keep making some of these and we’ll get them all done. I’ll show you what they look like. All right. I think we got these pretty stacked up, you know, fruit and veggies. It’s all kind of good stuff. And it looks like June’s doing something. Person Oh, yeah. And then you could put something for hands.
There’s no limit, I guess. So do these do these at home, at camp in the boat, wherever you want. Obviously it’s a lot of fun for the kids and they are so good. Make them how you want them, enjoy them and just go outside, folks. See you next time.