The Food challenge

The Camper Feb 06, 2011 No Comments

So, what are the challenges you ask?

Food is a challenge.

What do I eat while on the road?

Good question.

I mostly eat fresh and raw. That means bread, vegetables, small amounts of cheese and cold cuts, nuts, berries, and things like that. My dogs eat fresh raw meat and vegetables and I buy only what they can eat in one or two meals without refrigeration, otherwise I have kibble stored for them. The benefit is that I waste almost nothing. I don’t have a cold storage where leftovers get pushed to the back and go bad. I almost never have more than I can actually eat, aside from grains, and since I don’t have receptacles, I try to keep packaging to a minimum.

The real challenge comes when my environment changes…uh….like everyday.

So, here is what’s on the menu at random times:

DUTCH OVEN MEALS: If I know I am headed somewhere to explore for a few days and know I can make a fire then the dutch oven is my friend! I can throw in a mix of items  and in no time it’s cooked. I can use sausage, eggs and potatoes, bacon, onions, yams, or any combination for breakfast, dinner, and dessert. I can buy a pot roast and cook it over a fire, add water and wine and in a couple hours its done and I have lunch and breakfast the next day. It’s easy and I only have one pot to clean when I am done. If I am lucky enough to get fresh eggs they don’t need to be refrigerated so they last me a few days. And the rest I try to eat fast and share with my dogs and anyone else who is hungry. I keep a small amount of flour and other baking supplies for a cobbler or some pancakes, all of which can be made in the dutch oven.

My "kitchen" Cabinet

My “kitchen” Cabinet

I like to have crackers with almond butter and banana. I snack on granola and almond milk, which comes in one-y servings for the long haul. Great for that truck stop moment when you are so glad you have your own food!


SPICE AND HERB: I keep a good amount of spices on hand, crammed in my cabinet, so I don’t get bored. Once you get handy with spices it’s surprising what a difference they can make, especially when you have a limited supply of staple! I keep some veggie bullion for noodles, soups and broth, or just about anything. Salt, pepper, turmeric, garlic, lot’s of tea, you name it, whatever you like is the name of the game.

RICE NOODLES: I love these! They don’t need to be cooked, just softened. That means no fuss! I just soak them in the same pan I may cook in; either a pot or frying pan, after soaking for about 15 minutes…..add some oil and herbs to a pan and throw the noodles back in!

tumeric, shallot, oil, and bullion

As I mentioned, on hand for snacking and city dwelling I keep a loaf of artisan bread, cheese, tomato, lot’s of nuts and granola mixes and dried fruit.

The one problem I have yet to solve is the extended menu. When I travel out to my property I am 2 hours from any real grocery store. I could probably save my life with a 7.00 dollar box of Wheat Thins at the gas station 12 miles away but I’d rather not. Sadly I have been stuck out there before….and it wasn’t pretty. I have yet to learn this art of remote living in harmony with a shopping list.

I am hoping some rural denizen who has this down will read this and open the doors for me. I need your help! Please don’t be shy and leave a comment below or contact me!