Last weekend I finally accomplished one of the more meaningful hiking goals I set for myself this year: to participate in at least one day of trail maintenance with the Pacific Crest Trail Association. I happened to choose a work party that provided a perfect introduction to trail maintenance because our goal was simple but essential: to repair the basic tread of the trail. We dug out large rocks, altered the slope and width of the trail as necessary, and hauled heavy bags of dirt up to the trail to fill in the giant holes left by the rocks we'd removed. I was also thrilled to learn essential techniques like the "butt 'n boot": you sit on your butt, put your boots on the rock, and use the strength in your quads to move exceptionally large rocks off the trail. Aside from the rain, (it was late October in Oregon - I knew what I was signing up for) it really was a fantastic day. We had a great crew working together and it was deeply satisfying to observe the difference in the condition of the trail and to know that our sweat and strain helped protect the trail and improve the experience of hikers for many years to come. I was also excited to use my PCT work day as an opportunity to try a new version of a backpacking lunch recipe I've been refining on my past few overnight trips. It's a pretty simple meal that does not require a stove, but packs complex carbs, healthy protein, and flavorful dehydrated veggies into a convenient handheld package that really fuels your hike--or your fourth butt 'n boot of the day, as the case may be. Tomato & Tuna Salad Wrap 1 TBSP dehydrated leeks, shallots or onions 3 TBSP dehydrated tomatoes 1 tsp dried parsley 1/2 tsp dried oregano 1/4 tsp granulated garlic 1/4 tsp each kosher salt + black pepper 1 packet True Lemon 3 oz pouch of tuna 1 packet mayonnaise or cream cheese 1 whole wheat tortilla Optional: fresh herbs Combine the dehydrated leeks, tomatoes, parsley, True Lemon, and spices in a snack-size ziploc bag. Pack this along with the tortilla, tuna, and creamy topping of your choice in a gallon-size ziploc. About an hour before you want to eat lunch, rehydrate the dried veggies, either in the pouch if you are confident of the seal, or in your favorite rehydration vessel. When ready to eat, mix in the tuna. Gracefully schmear the cream cheese or mayo on the wrap and top with the tomato-tuna mixture. If you're on a day hike or the first day of a backpacking trip and are feeling fancy, add some fresh herbs! Parsley, dill, basil, or cilantro would all go well with these flavors. Close up your wrap and enjoy.
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