Camp Food and Travel Pictures: Cape Hatteras N.C.

The Chesapeake Bay Bridge-Tunnel, only 4 more hours to go!

Last week Dana drove us over 600 miles from the Berkshires to Frisco, NC on Cape Hatteras and back again, whew!   Our little ’84 Jetta was packed with camping equipment and of course, lots of food!  The state forest camp grounds were beautiful and totally worth the long drive to get there.  We camped for the first part of our trip and then moved a few miles down the road to a house on the beach that we shared with friends, what an awesome vacation!

The view of the Atlantic from our camp site in Frisco, NC

First I want to share my favorite way to enjoy avocados, with some tamari, wasabi and a spoon….

Chipolte, salt and lime on the left and my tamari and wasabi half on the right.

All you need is a spoon, and maybe someone to share the other half with : – )

Dana’s camp stove, which he took bike touring with him over a decade ago, decided it was time to retire when we tried to use it our first morning.  So we had to rely on the charcoal grill at our site.  Good thing we brought our cast iron pan!

Chopped cabbage, sauerkraut, bacon and eggs; everything you need for a hearty seaside breakfast.

I cooked the bacon first, then sauteed the cabbage, pushed everything to the side and fried the eggs in the rest of the bacon fat. Flax crackers and sun tea on the side. Eating directly out of the skillet means no dishes to do, we are on vacation after all!

One night for dinner we grilled asparagus and then cooked sausages and kale with mushrooms and onions in the skillet. Dinner is served.

Best beach house dinner: fresh fried mahi mahi fish tacos (‘slaw and corn tortillas not pictured) and sashimi tuna with bacon tacos. Gotta give Bill credit for the bacon and sashimi combo and the picture too!  I used romaine lettuce leaves to make my tacos, wicked good guys, you gotta try it!

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Camping and Travel Food

It has been a non stop couple of weeks, whew!  We have been to the New Amsterdam Market in NYC the past two Sundays and in between Brian, Dana and I have been busy making more Fire Cider.

Thanks to the Greenfield CDC and Katalyst Kombucha, making Fire Cider has gotten a whole lot easier, so we are making a whole lot more!

Tomorrow at 6 am Dana and I are driving to Cape Hatteras, NC for a week at the beach with our neighbors!  I don’t like to be so busy but a weeks vacation seems worth the too-much-to-do-in-too-little-time crunch.  Yesterday and today I have been making food for our trip: 3 nights of camping ocean side in the state forest and the rest of the week sharing a beach house with our friends.  I know that we need to eat plenty of lively greens to keep us alert and awake for the drive so I made a cabbage coleslaw type salad and then my version of a raw chard salad.   I bought the chard salad at the Berkshire Co-op on Saturday as we headed out of town for 30 hours to NYC and back and based my recipe on their ingredient list.

Here’s my version of RAWH Chard Salad:

Chopped chard and/or spinach (I just used chard because that’s what we’ve got!)

and one grated carrot…

Tossed with a mixture of:

Lemon juice, olive oil, one mashed garlic clove, sea salt, hot pepper or chopped fresh jalapeno and dried oregano

Top with walnut pieces and toasted sunflower seeds

Mix and eat!  Great road food as it gets better with time.

RAWH Chard Salad, thanks to Berkshire Co-op for the inspiration and that awesome green juice you made for me!

Now here’s the rest of what I made up in advance:

My weekly yogurt, I love it too much not to take it with me!

Some flax bread to go with all the yummy cheese we traded Fire Cider for at the market on Sunday.

Lots of avocados and garlic!

A frozen 2 liter bottle of: Aloe juice, fresh ginger juice, lemon and the juice from 1/2 a grapefruit with stevia to sweeten.  The frozen juice will help keep our cooler cool during the drive and my tummy happy during the week.

I also made these bars and packed a bunch of different kinds of nuts and sunflower seeds.

And I made two salad dressings: Green Goddess and Cilantro Pepita, they both go well with fresh veggies or those boxes of spring mix you can find at pretty much every grocery store.

Oh yeah and Leahey Farm chorizo and hot Italian sausage which will be awesome on the grill.  Plus smokey bacon, farm fresh eggs and chopped cabbage because camping is no time to skimp on breakfast!

Well, aside from making enough food for the cats while we are away I think I’m done in the kitchen.  Time to round up the sunscreen!  I’ll post some pictures from our adventures in outdoor, seaside cooking soon!

Crunchy Kale Salad

I found this salad at The Biscuit in Somerville last weekend while my family and I were in town for my sisters college graduation.  I had this for brunch and it was so simply delightful.  Kale salad is great traveling food since the greens and onions get softer and the flavors meld together the longer they sit before serving.  So I got one to go for the car ride back to the Berkshires.  And when we got home I used the list of ingredients on the container to make my own version.

A big healthy serving of greens, no cooking required!

Ingredients for two large portions:

1 ½ bunch of kale, ribs removed, ripped into bit size pieces

2 T olive oil

1 carrot, grated

Handful of thinly sliced purple onion

2-3 ounces chevre, soft goat cheese

For the dressing:

2 T olive oil

2 T spicy brown mustard

1 T lemon juice

1 garlic clove, mashed or pressed

Salt to taste

First, using your hands, massage 2 Tablespoons of olive oil and some salt into the ripped kale pieces.  The more you work the oil into the kale, the better.  The oil makes the kale soft, flavorful and easier to digest.  Add the onion and carrot and goat cheese and toss to combine.  Set aside and make the dressing.

For the dressing put all the ingredients into a bowl and whisk to combine. Add the dressing to the kale salad and toss to coat evenly.  Eat now or set some aside for later, this salad gets better with time and is great to make ahead for lunch or travel food!