We are asked about how to take fresh ingredients into the backcountry constantly. We have a list of go-to tough veggies that we usually recommend, but Brussels sprouts, though hardy, are not on it. Except for around Thanksgiving.
Happy Thanksgiving week! We are enjoying watching the focus of this holiday weekend shift from retail therapy to wilderness therapy with the establishment of REI’s #OptOutside campaign taking deeper hold each year.
Happy 2017! Hopefully you soaked in the excitement of the holidays and feel satisfied by the end of your year. Now we all get to think about how this year will go, what we want to do, and who we want to be.
*This post was originally written for The Outbound Collective. The hardest part of planning a backpacking trip is planning your meals.
The golden hour has just passed and the sun’s warm rays are slipping away. The excitement of the day is starting to wear off and the anticipation of food and a cozy sleeping bag become the focal point.
Red Lentil Sweet Potato Dal. Dehydrated for backpacking.
Were you all around when SoCal got it’s first real snowstorm in years? It was last week. We like to ski at a little place called Mountain High, which is usually more like skiing in dirt.
One of the biggest complaints many have about backpacking food is the lack of fresh veggies. We’ve tried every tactic to get legitimate fresh veggies out there, and it’s possible, but dehydrated kale is the best option we’ve found.
Ever since I moved away from my best friend in Florida to go west, we’ve talked about meeting up in a cool place halfway between us for an adventure.
I recently purchased a dehydrator, and have been getting more daring in my recipes. Most people I’ve spoken to mainly use their dehydrators for camping recipes like jerky and dried fruits and vegetables.