Fold mountains

Gourmet meals in the mountains

Boulder County Farmers Markets

The snow is melting and it’s time to dust off your hiking boots and backpacks. And we all know that planning your camping meals and snacks is half the fun of summer adventures.

Whether you’re hiking through the Sangre de Cristos with Farm to Summit’s Thai Peanut Slaw or hiking Horsetooth with a PB & Palisade Peach Jam sandwich, bringing local food is easy and a good idea. tastes better than those traditional prepackaged camping meals packed with too much salt and too little flavor.

Leave it to the pros: from farm to summit

When it comes to food on the trail, Louise and Jane Barden have managed to perfectly combine backcountry convenience with local, sustainable cuisine. This Durango-based couple started Farm to Summit in 2020, with a mission to create farm-fresh dehydrated meals that are flavorful and sustainably produced and packaged.

Camping foods should be convenient and easy to prepare, like these rolled oats from Farm to Summit, plus bonus points for sustainable ingredients and packaging. (Farm to Summit / Courtesy Photo)

The inspiration for local backpacking meals was born out of necessity. Co-founder and owner Louise Barden, a research ecologist, spent weeks hiking in remote terrain and missed her fresh home cooking. Heavy slops encased in thick plastic walls and filled with preservatives weren’t doing it for her, so she started experimenting with her own dehydrated meals.

Jane Barden, the other founder and owner of Farm to Summit, grew up in Michigan on her family’s farm and gained years of gourmet work in the restaurant industry. These foundational experiences shaped Jane’s passion for quality food and for reducing food waste, especially food discarded due to purely aesthetic imperfections.

Jane and Louise have joined forces to create light, instant meals with dehydrated vegetables from local farms in their western Colorado home. Their meals are sealed in omnidegradable packaging to avoid polluting the beautiful wild environments we are lucky enough to dine in. Omnidegradable means the packaging is recyclable and compostable.

Farm to Summit improves our ability to enjoy and nurture ourselves outdoors and resolve the broken ties in our often wasteful food system. With flavors like Fall Harvest Green Curry, Thai Peanut Slaw, Puebloan Beans and Rice, and Green Chili Macaroni and Cheese, you might want to stay in the woods for a few dinners. more.

Farm to Summit will join the Boulder Markets on Wednesday and Saturday this season; their next dates are June 22 and June 25. Or visit their store at farmtosummit.com/products/.

Hobbyist Hour: Staff Camping Cooking

When it comes to making snacks at home to take on the trails, the BCFM team has some tasty ideas. BCFM Food Access Coordinator Mickey Davis turns on his dehydrator – a versatile kitchen appliance that can be used to preserve almost anything.

In the fall, she concocts apple leather. Cook apples until tender, blending until smooth and dehydrated to create a rollable fruit leather. Now we just have to wait for the apples from the First Fruits and Ela Family orchards to be harvested.

If you’re car camping and have a slightly larger kitchen setup, Longmont Market Manager Ann Mattson suggests a paella. The rice base offers plenty of opportunities to add local vegetables and meats.

If you’re committed to keeping your bag light, Executive Director Mackenzie Sehlke has a tried-and-true Eagle Scout recipe for a foil-wrapped meal that’s perfect for a campfire.

Choose your own adventure sheet packs

Spring or red onions, coarsely chopped

Green or fresh garlic, coarsely chopped

4-6 small potatoes, cut into wedges

2-4 carrots, coarsely chopped

1-2 peppers of your choice (ancho, Anaheim, lunchbox, jalapeños)

Bonus vegetables: turnips, breakfast radishes, or any other root vegetable of your choice

Herbs of your choice, coarsely chopped (recommended: savory, rosemary, thyme, sage and tarragon)

Olive oil for coating

Salt and pepper to taste

Directions: Make Ahead: Coarsely chop the vegetables and toss with the onions, garlic, herbs and olive oil in a large bowl.

At the campfire, divide the seasoned vegetables between four large pieces of aluminum foil.

Bonus: add protein of your choice on top (fish, sausage, or tempeh are your favorites). Fold the foil to create a tightly sealed package and place it in campfire embers or on the camping stove. Cook for 10-20 minutes depending on size, until vegetables are tender and proteins are cooked through.

Crumple foil, discard in container and wrap. The cleaning is done.

outdoor supplies

You can pick up all your outdoor dining supplies at the Boulder County Farmers Markets on Saturdays in Boulder or Longmont. If you’re going away for the weekend in the high country, pick up your provisions on Wednesday evening or order online for collection at bcfm.org. Too busy venturing out on weekends to get to the market? Order your market transport online and collect it during the week – or have it delivered on Monday morning.