[pct-l] Food for the long haul

[Jim & Jane Moody]

I don't know where JO gets his dried veggies, but I like the freeze-dried selection from Emergency Essentials ( www.beprepared.com ).  Besides veggies, they have great f-d meats, fruits, and even cheeses.  Kinda pricey for large quantities - they come in #10 cans. 



Check Dicentra's website for other sources for dehydrated and f-d veggies ( www.onepanwonders.com ). 



Mango 


----- Original Message ----- 
From: "giniajim" <jplynch at crosslink.net> 
To: "Jeffrey Olson" <jolson at olc.edu>, pct-l at backcountry.net 
Sent: Friday, March 5, 2010 11:19:00 PM GMT -05:00 US/Canada Eastern 
Subject: Re: [pct-l] Food for the long haul 

Nice post.  I assume your veggies are dehydrated, do you dehydrate them yourself, or get them in bulk somewhere (where?). And what vegs do you use? 
thnx! 
  ----- Original Message ----- 
  From: Jeffrey Olson 
  To: pct-l at backcountry.net 
  Sent: Friday, March 05, 2010 11:04 PM 
  Subject: [pct-l] Food for the long haul 


  Trail dinners 

  For the first two weeks... 

  3 oz of rice, cous cous, polenta, dehydrated potatos, broken spaghetti pasta, etc. 
  3 oz of one of the three soups (split pea, black bean, curried lentil) 
  2 oz of kraft parmesian 
  1 oz 4% powdered milk 

  After two weeks 

  6 oz rice, etc. 
  3 oz soup 
  2 oz parmesian 
  1 oz milk 

  The parmesian is the "binder" that brings all the other stuff together.  I 
  throw in veges when I get them in bulk, about an ounce.  I also put in 
  dehydrated butter when it's cold.  I put in about three ounces of baco bits 
  into six ounces of potato flakes with the butter.  I also add scalloped 
  potatos.  This meal is my favorite, which means I don't eat it more than 
  once in every five days or so.  Add dehydrated veges and raisins! 

  You can buy the soup in bulk, about $3.50 a pound at Wild Oats everywhere, 
  or Ballard Market in Seattle.  I haven't found an online, bulk source yet 
  for the soups. 

  I make these dinners before the trip, putting them in gallon freezer bags. 
  While I've not done it, I think you can pour the boiling water directly into 
  the bags and not dirty the pot. 

  Bring water to a boil, put in the soup, stir until it is has no chunks, then 
  the rest of the stuff.  Turn off the stove and let it sit for ten minutes. 
  You get used to 
  the amount of water to use.  I think I use about 20 to 28 oz.  Some days I want 
  real soup, and use more water.  Other days I want to chew, and put in less 
  water.  I've never measured water, so it's trial and error. 

  Again, you can vary ingredients so you don't eat the same combination for a 
  couple weeks.  I found I like the curried lentil best and the black bean 
  least.  Maybe that's because the black bean soup needs salt.  I've bumped up 
  the parmesian, but it gets to be overkill when more than two ounces. 

  I've eaten these meals a year after I put them together and they were fine. 

  Jeff Olson 
  Laramie WY 




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