Sidonie Maroon

Already, as a 10-year-old Girl Scout, I had a fascination for kitchen organization and teamwork. Little dumpling that I was on camping trips I hung close to the food and was more interested in making the morning eggs than kayaking.

I have clear memories of helping, as our leaders gave orders and we set camp up on red clay beneath Ponderosa pines. I loved everything about our makeshift kitchen — the boxes of supplies labeled for separate meals; the coolers packed with eggs, cheeses, meats, and perhaps a few vegetables. Even as a child, I noticed the ducks in-a-row it took to cook outdoors. We had teams for preparing, eating, and cleaning up. We worked together, and the food always taste better cooked outdoors. 

Those women introduced us to cooking over fire, and I’ve realized since how much this ancient activity is a rite-of-passage. There were so many important life lessons packed into a weekend outdoors. I would love to step back in time and thank them for their patience and ingenuity. They were amazing! Years of mothering and teaching have taught me to appreciate what went into those trips. 

If you’re new to cooking outdoors, here are 12 tips to get you started

Sit down with a cup of coffee and plans: Make a chart with dates and mealtimes including snacks. Picture how much time you want to spend cooking. Write out how you’ll delegate chores! Do a search for “one pot camp meals” and make a list of what sounds good. 

Create a detailed shopping list. I break mine down into the store areas. Make a list of pantry staples to take.

Measure ingredients and pack items specific to each meal together. Use stackable containers to keep dry ingredients dry and wet ingredients from leaking.

Freeze your meat. It will keep longer, and lower the temperature of your cooler. Bring a frozen stew to warm up for the first night.

Prep most food at home. It’ll save you time, mess and energy once you get to camp.  

Think through what cookware to bring. Only bring what you’ll need. Cast iron is great for camping.

Heat your dishwater while you eat. I keep a large pump-pot filled with hot water for cleaning up as I go. 

Prepare and cut messy food on parchment paper. It’s easy to roll up and toss in the trash. 

Make block ice in gallon milk jugs. The method will also keep your cooler dry. If you do use block ice, put it in a container so it doesn’t leak into the rest of the cooler. 

Organize your coolers by meals. I dedicate one cooler to breakfast, because it saves a lot of rooting around. 

Keep a binder of easy camp meals with ingredient lists and notes, so you’re ready to go for next time. Review what worked when you get home.  

Prepare for bugs, darkness, wet, heat and cold and people. Oh, and have fun and don’t forget a can opener.

Sweet Potato and Cashew Camp Stew

African Inspired 

Serves 4 (makes 6 cups)

Easy and yummy; 30 minutes cooking plus initial prep time. 

Ingredients

Sauté

2 tablespoons olive oil 

1 medium onion, diced

4 cloves garlic, minced

2 teaspoons ginger paste

2 cups sweet potato, cut into ¼ inch cubes

Broth  

2 cups zucchini, cut lengthwise into quarters, and then into ½ inch thick slices

2 cups water

1 (6 ounce) can tomato paste

2 cups cooked chickpeas (or 15-ounce can drained) 

Spice Mix

1 tablespoon smoked paprika

¼ teaspoon black pepper

½ teaspoon cinnamon

½ teaspoon turmeric 

1 ½ teaspoons sea salt 

1 tablespoon brown sugar 

Finish 

½ cup creamy cashew or peanut butter

¼ cup lime juice or as needed

Directions 

Read through the recipe and visualize cooking in camp conditions. Make a list of all the tools and equipment you’ll need as you imagine your way through the process. 

Cut up the veggies to store in separate containers in your cooler. 

Prepare and store spices in a baggie. Put other ingredients in a box and label. Don’t forget a can opener.

Use a large skillet with a lid or Dutch oven.

When your pan is medium hot, add the oil, then onions. Sauté for 8 minutes. Add the ginger paste and garlic; sauté another 3 minutes.

Add the water, tomato paste, spices, sweet potato, and zucchini. Cover with a lid and simmer until the sweet potato is tender, and zucchini is soft but not mushy. (You may want to add the zucchini a few minutes after the sweet potatoes to keep them al dente. It’s up to you.)  

When the veggies are cooked, stir in the chickpeas and cashew butter. Taste and add the lime juice before serving.

IMPORTANT NOTE: A burn ban is in effect for all outdoor burning, including recreational fires, pits, and the use of charcoal briquettes. Contact East Jefferson Fire Rescue for details at 360-385-2626.

(Sidonie Maroon is the culinary educator at The Food Co-op; abluedotkitchen.com. Follow Sidonie on The Food Co-op’s Facebook group Cooking with the Co-op. Find more recipes at www.foodcoop.coop/blog/cooking-outdoors.)