As discussed in Part 1 of this series, fresh, quality food is integral to a superior camping experience. In our last post, we shared some tips for properly packing and preserving meat and cheese while on trail. This post will focus on fresh produce. Our number one tip for fruits and vegetables is to always buy them as fresh as possible. The farmers markets are a great source for just-picked produce, sure to keep longer than anything trucked from miles away. Before purchasing, check to be sure that there are no dead spots.
Vegetables
- Keep vegetables in a mesh or cloth bag. Plastic collects moisture and expedites decay. Find these in the produce sections of most grocery stores or on line.
- Vegetables that keep relatively well on trail without refrigeration include onions, winter squash, potatoes, beets, turnips, and tomatoes.
- Tip: when purchasing tomatoes, buy them underripe so that they’ll be less likely to get squished and then ripen on trail to enjoy.
- Vegetables that keep in a cool place (i.e. in the cooler): carrots, broccoli, cauliflower, peppers, mushrooms (store in paper bags) and cucumbers
Fruit
- Fruit that keeps well without refrigeration: oranges, apples, melons, watermelons, bananas, pears, pineapple, lemons and limes
- Buy the small, personal sized watermelons for easier portability
- Purchase melons, bananas, and pears underripe so that they will ripen to enjoy on trail
- Fruit that keeps well in a cooler: grapes and strawberries
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