On Camp Cooking.
October 5, 2012
Fall is setting in in these parts – marked by those amazing few farmer’s market weeks when there are tomatoes AND winter squash, the first night I eat only brussel sprouts for dinner, and my weakening resistance to tights.
I spent quite a few of this summer’s weekends dipping in streams and lakes, sleeping under the stars, and cooking for masses of happy campers. I love camp cooking. It takes planning (food for 30 people has to stay cold in a cooler for how long?) and improvisation (I don’t think we’ve ever remembered a strainer) and time (cooking over an open fire is delicate). Everything tastes better when you’re camping (and drinking). I could have made a hundred boiled hot-dogs and I would still have been showered with praise and appreciation. We start prepping early and usually end up eating by propane lantern. I’ll miss the survival swims, day drinking, singe-ing of arm hairs over open fire, and spending real quality time with people I love. Peace out summer! Peace out camp cooking!
We dig down deep to the most primal, whitest versions of ourselves for camping, and take our gear seriously. (Geariously?) We had a camp OVEN for the first time this year. Not a stove, but an honest-to-God propane powered oven with a temperature control. I made Tank a 30th Birthday FunFetti Cake on a our campsite. Tank said that I helped him realize a long-held dream of coming up from the creek, the wooded air scented with cake-batter.
Everywhere we camp has excellent proximity to local farm stands, so there is no shortage of good tomatoes, fresh corn, salad greens, and mixed berry pies.