[pct-l] Food for the long haul

[Kelly Sharkey]

Excaliber makes the best dehyrdator in my opinion, and nothing beats going
to the farmers market and just doing it yourself. I dehydrate all sorts of
veggies, fruits, and meats for my trips no matter the length trip.

On Mon, Mar 8, 2010 at 1:04 PM, dicentra <dicentragirl at yahoo.com> wrote:

> Thanks Mango! Link to my site is in my signature line. Tons of links on the
> resource pages.
>
> Veggies... Harmony House, Just Tomatoes, Packit Gourmet, Frontier Foods
>
> ~Dicentra
>
> http://www.onepanwonders.com ~ Backcountry Cooking at its Finest
> http://www.freewebs.com/dicentra
>
>
>
>
>
>
> ________________________________
> From: Jim & Jane Moody <moodyjj at comcast.net>
> To: giniajim <jplynch at crosslink.net>
> Cc: pct-l at backcountry.net
> Sent: Sat, March 6, 2010 9:51:59 AM
>  Subject: Re: [pct-l] Food for the long haul
>
>
>
> I don't know where JO gets his dried veggies, but I like the freeze-dried
> selection from Emergency Essentials ( www.beprepared.com ).  Besides
> veggies, they have great f-d meats, fruits, and even cheeses.  Kinda pricey
> for large quantities - they come in #10 cans.
>
>
>
> Check Dicentra's website for other sources for dehydrated and f-d veggies (
> www.onepanwonders.com ).
>
>
>
> Mango
>
>
> ----- Original Message -----
> From: "giniajim" <jplynch at crosslink.net>
> To: "Jeffrey Olson" <jolson at olc.edu>, pct-l at backcountry.net
> Sent: Friday, March 5, 2010 11:19:00 PM GMT -05:00 US/Canada Eastern
> Subject: Re: [pct-l] Food for the long haul
>
> Nice post.  I assume your veggies are dehydrated, do you dehydrate them
> yourself, or get them in bulk somewhere (where?). And what vegs do you use?
> thnx!
>   ----- Original Message -----
>   From: Jeffrey Olson
>   To: pct-l at backcountry.net
>   Sent: Friday, March 05, 2010 11:04 PM
>   Subject: [pct-l] Food for the long haul
>
>
>   Trail dinners
>
>   For the first two weeks...
>
>   3 oz of rice, cous cous, polenta, dehydrated potatos, broken spaghetti
> pasta, etc.
>   3 oz of one of the three soups (split pea, black bean, curried lentil)
>   2 oz of kraft parmesian
>   1 oz 4% powdered milk
>
>   After two weeks
>
>   6 oz rice, etc.
>   3 oz soup
>   2 oz parmesian
>   1 oz milk
>
>   The parmesian is the "binder" that brings all the other stuff together.
>  I
>   throw in veges when I get them in bulk, about an ounce.  I also put in
>   dehydrated butter when it's cold.  I put in about three ounces of baco
> bits
>   into six ounces of potato flakes with the butter.  I also add scalloped
>   potatos.  This meal is my favorite, which means I don't eat it more than
>   once in every five days or so.  Add dehydrated veges and raisins!
>
>   You can buy the soup in bulk, about $3.50 a pound at Wild Oats
> everywhere,
>   or Ballard Market in Seattle.  I haven't found an online, bulk source yet
>   for the soups.
>
>   I make these dinners before the trip, putting them in gallon freezer
> bags.
>   While I've not done it, I think you can pour the boiling water directly
> into
>   the bags and not dirty the pot.
>
>   Bring water to a boil, put in the soup, stir until it is has no chunks,
> then
>   the rest of the stuff.  Turn off the stove and let it sit for ten
> minutes.
>   You get used to
>   the amount of water to use.  I think I use about 20 to 28 oz.  Some days
> I want
>   real soup, and use more water.  Other days I want to chew, and put in
> less
>   water.  I've never measured water, so it's trial and error.
>
>   Again, you can vary ingredients so you don't eat the same combination for
> a
>   couple weeks.  I found I like the curried lentil best and the black bean
>   least.  Maybe that's because the black bean soup needs salt.  I've bumped
> up
>   the parmesian, but it gets to be overkill when more than two ounces.
>
>   I've eaten these meals a year after I put them together and they were
> fine.
>
>   Jeff Olson
>   Laramie WY
>
>
>
>
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