Tag Archives: campfire food

How to Camp Like a Locavore


Fresh eggs from Good Harbor Farm

When I go camping at Sleeping Bear Dunes National Lakeshore with my friend Sandy, we often have a theme that drives our meal decisions as well as the activities we do. This year we decided to wing it, bringing few staples from home and relying on the local food choices we could find in Leelanau County, Michigan.

Okay, so I’m not a purely authentic locavore. That would mean I would only eat food that is locally produced, excluding olive oil, coffee, chocolate, and lemons, to name a few of my favorite ingredients. But I try my best to eat in season as much as possible and support our local economy here in Michigan. So what are staples for Sandy and me on a camping trip? Popcorn, olive oil, and coffee.

The first step to camping like a locavore is heading to the local winery (or grocery store) to get some sparkling wine. One of our favorites is Moonstruck from Good Harbor Vineyards. After picking up some provisions, such as eggs and asparagus at Good Harbor Farm, we headed back to our campsite to pitch the tent. But first we popped the cork on the Moonstruck.

Moonstruck sparkling wine from Good Harbor Winery

Then we had some cherry pie that we picked up at The Cherry Hut in Beulah, Michigan, on our way to the campground.

Moonstruck and cherry pie

Then we put the tarp down.

Camping step two: Put down tarp

And finally, the tent went up.

Camping step three: Put up tent

The first night we went out for dinner at Good Harbor Grill, which is not our normal practice. But the Cherry Pecan Whitefish on the menu was enticing. (What’s with all the Good Harbor this and Good Harbor that? D.H. Day Campground, a rustic campground within Sleeping Bear Dunes National Lakeshore, resides along Good Harbor Bay, one of the most beautiful harbors in Lake Michigan—with no marinas. It’s a nature lover’s paradise.) After dinner we made popcorn over the campfire.

The next day, we headed to the beach at—you guessed it—Good Harbor Bay to make breakfast, which was an Asparagus Frittata and pressed coffee (and leftover Moonstruck).

Frittata ingredients

Red onion and fresh asparagus for frittata

Asparagus frittata and Moonstruck at Good Harbor Bay

Moonstruck sparkling wine from Good Harbor Winery

Good Harbor Bay, Leelanau County, Michigan

After relaxing at the beach, we toured some wineries, including one of our favorites (L. Mawby), where we shared a flight of sparkling wine with whitefish pate.

Sparkling wine flight at L. Mawby

Then we headed back to camp for some R&R. I had brought a few ingredients from home to make Lavash Pizza Over a Fire. The base for the pizza was Stinging Nettles Pesto that I had made a few weeks earlier and froze. The tomatoes for one pizza were from the Holland Farmers Market and the goat cheese came from Dancing Goat Creamery. We put Manchego sheep’s cheese and parsley from my garden on the other.

Lavash Pizza Over a Fire

And in the morning? Fried egg sandwich paninis with Stinging Nettles Pesto!

Fried egg and pesto panini

The challenge is always to find ways to use up the ingredients that you find locally and bring from home. The only leftovers we had were pieces of cherry pie. But that was easy. They were nicely accompanied by cups of coffee from Gemma’s Coffee House at the beach in Empire, Michigan, on the way home.

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Lavash Pizza Over a Fire


One thing I love to do is camp, but that doesn’t mean I have to roast processed hot dogs on a stick over the open fire. Having a one-burner camp stove is handy for rainy days when it’s difficult to start a fire, but when the weather cooperates, why not make pizza over the open fire?

The “pizza” I’ve been make is Bill-friendly, meaning it’s wheat-free, corn-free, and pasteurized-cow-dairy-free. Using Sami’s Bakery Millet & Flax Lavash (flatbread) as a base, all I do is brown the bottom on a griddle or in a skillet. You could do this right on a fire grate, camp stove, or grill.

Then, add toppings. For ingredient inspiration, check out my other lavash pizza recipes. The two I made on a recent camping trip with my friend Sandy are Caprese and Manchego with Parsley.

I brought along some Stinging Nettles Pesto that I made and stashed in the freezer. This became the base for both pizzas, which were placed on a piece of foil to easily move them onto the fire grate.

On one, I added sliced tomatoes from the Holland Farmers Market and dollops of Dancing Goat Creamery goat cheese.

On the other, Sandy added small chunks of Manchego sheep’s cheese and chopped parsley from Sandy’s herb garden. (Grating the cheese would have been nice but who has a cheese grater in their camping supplies?)

I drizzled olive oil over both and sprinkled each pizza with salt and pepper. Then I put them on the fire grate, which had hot coals underneath. The key is to create an oven-like effect by tenting with another piece of foil.

Tented foil over lavash pizza

After a few minutes, the pizzas were warm and crispy, and the cheese was melted.

Easy and delicious, but perhaps not the best choice if you’re cooking outside on a windy day!