It has become an annual tradition for the three members of Smithnet House to head out for a couple of nights in “the wilderness.” This being year two, we tried to learn lessons from year one, like buy less gear, or bring waaaaaaaay less packaging. We brought a simple dome tent, a couple of sleeping bags, a head lamp, and two coolers. One cooler was packed with food, the other one was empty until we hit the store for ice. I spent about four hours before we left prepping food and portioning it out into eco-friendly tupperwares. T was concerned about all the glass making for a heavy load, but it wasn’t terrible. The most important thing we learned about using the glass jars and containers was to make sure that the cart was well-balanced and secured. When the cart tipped and the cooler dropped to the ground, one serving of juice broke and spilled all over. Luckily, the glass was all contained, and the pieces were big enough to pick out.
Other than that little mishap, the food prep turned out great! Here are some examples of what we prepared & brought:
Scrambled eggs with a bit of diced onion, butter, salt and pepper
Bell peppers and carrots, sliced into matchsticks
Pre-cooked bacon strips
Pre-toasted whole wheat english muffins
Grated cheddar cheese
A PB&J for hunger emergencies (with toasted bread to avoid sogginess)
Fruit Salad with cubed watermelon, strawberries, blueberries and basil chiffonade
At the end, we had very little garbage / recycling to dispose of. That was a pretty great improvement over last year, when I purchased many items specifically for the trip. Almost everything we ate (except for hot dogs, beer, instant coffee and graham crackers) was something we either grew or already had in the fridge. All I did to make it for camp-friendly was chop, cook, season, and pour into reusable containers like these. Or these. Or these.