My husband and I spent Memorial Day weekend at Caballo Lake State Park with our niece and her fiance. We had a great time wading in the lake, reading, relaxing, and, of course, eating! Our harvest box came a couple of hours before we left, so I brought several items out of the box to use for our meals at camp.
Chicken Shish Kabobs on the Grill
On Friday night, we made shish kabobs on our small propane grill. I cut up the chicken breasts at home and marinated them in store brand fat free Zesty Italian salad dressing. I also cut up a couple of green peppers into squares at home. When we were ready to eat, we cut up the onion from our harvest box and then skewered the meat, onion, peppers, and cherry tomatoes; and grilled them until the chicken was cooked. I served the kabobs with boiled baby potatoes with butter and rosemary.
Corn, Roasted in Foil
For Saturday dinner, we made “Cougar Burgers.” (Our niece is a Washington State grad, and brought some cheese made by their Ag Department.) We also roasted corn over a charcoal fire. I shucked the corn, lightly buttered it, and wrapped each ear in foil. We set them on the grey coals until soft, which took about 20 minutes. While everything was cooking, we made a fruit salad using the apples, some of the oranges, and the strawberries out of the harvest box, as well as peaches and bananas. I also made a cherry cobbler in the dutch oven.
We kept that fruit salad going for 24 hours! We added pears and more bananas to the leftovers on Sunday morning and served it with pancakes. We had leftovers again, so we added some more oranges and finished it up Sunday night for dinner. The apples were turning a little brown, but it still tasted good.
Caballo Lake State Park
We always eat well when we camp, whether we car camp or backpack. I usually dehydrate fresh foods when we go out on the trail. What do you eat when you go camping?