Tonight we enjoyed garlicky collard green noodles with sesame soy tofu, pea pods and rice noodle.
Though it was delish, I wanted to focus on a recipe that may serve the campers out there this summer. This post is a little retroactive, but given that my family was in the “no screens” zone while camping at the wildlife sanctuary, I took pen to paper for this one.
The Herbed Wine Crackers were a great snack on the hiking trails!
When we got back to the campsite, I scrubbed four potatoes that I had bought from the Springdell “Island of Misfit Produce”. I mashed a few sprigs of garlic chives I had some Amish roll butter, and then rubbed the butter onto the potatoes. (I kept the sprigs whole as my boys like to pick the green stuff off the potatoes).
I poked the potatoes with a fork and double wrapped them in foil before placing them in the fire coals for about 50 minutes, until the fork poked through the potato when tested.
Meanwhile, I added a small finely minced onion to my Springdell ground beef and shaped it into some patties for the grill top. this was a great dinner!
Whatever berries are in season when you are camping, you are in luck when it comes to making this dessert! Today, I used the strawberries from the share.
I started with 2 cups cream to 1/2 cup sugar (adjusting sugar to taste depending on the sweetness of the berries) and put both into my half-gallon mason jar. The family then took turns shaking and turning the container of cream until it began to thicken into whipped cream.
Meanwhile I sliced the strawberries and mashed them up with a fork. I had a little help from a willing participant!
Were I making this at home or for a party or something, I might consider puréeing the berries or straining out the seeds as some adaptations of this classic suggest. However, we had no regrets with just folding the juice and pulpy strawberry pieces right into the cream as-is. We were roughing it after all!