Things I Learned While Camping

Photo by Davin Risk All Rights Reserved

  • Homesteading — the kind that involved living in tents and no machinery — was terribly difficult. I’m sure of it. Of course I already knew this, camping merely drove that point home in a new way. Simple tasks take longer, requiring more planning.

    Who wants tea? Well, first you’ve got to make a fire. This might require collecting wood. It will also require making flames first thing in the morning when you are still half asleep. Then you’ve got to wait an eternity for that fire to get hot. Then you’ve got to wait another absurd length of time for the water to heat up. You will probably give up and settle for a lukewarm beverage, if you can wait that long. If there is one thing I hate to go without it is my morning genmaicha. Some campers look forward to that first indulgent post-camping meal. My favorite post-camping experience came the next morning when I got up to make my morning tea. The whole thing was accomplished in minutes with a mere flick of a button. No dangerous half-asleep fire starting required.

  • Here’s something you should know before setting out to camp in the wilderness. There are these little insects called Deer Flies. They look an awful lot like regular flies with one exception: regular flies are annoying but basically harmless, while deer flies slice off chunks of your flesh using their special slicing mouth parts. I am convinced that they are collecting human meat for Satan. There is no other explanation. After suffering through five days of their menace, mosquitoes are beginning to look downright civil, polite even. Sure they leave a bump that itches for days and days but by god deer flies have left an indelible scar on my psyche that no ointment will ever heal.
  • Note for the future: Do not allow me to camp with small children. Not because camping is hard (except that it is) but because when faced with legions of biting insects, strong winds, and four hours of arm-breaking canoing I am unable to prevent the steady stream of elaborate cursing that will inevitably come pouring from my mouth. Please, think of the children.
  • The best way to learn what makes a plant tick is to see it growing in the wild. I consistently glean a lot of knowledge from these experiences. This trip taught me tons about blackberries and blueberries. Both were in season and both were easily found just about anywhere we went. Blackberries were always fully exposed, growing where the sun shone brightly and the soil was poor or non-existent. Sometimes it grew in the sand right at the water’s edge or in open meadows sitting alongside wetlands. Blueberries tended to be underneath the shade of larger coniferous trees or just on the edge of forests. They were always found among the low, sprawling juniper bushes.

Photo by Davin Risk All Rights Reserved
Picking blackberries.

Photo by Gayla Trail  All Rights Reserved
Blackberries growing out of a rock.

Photo by Davin Risk All Rights Reserved
Check out the view behind me.

Photo by Gayla Trail  All Rights Reserved
Wild Blueberries. Tasty and FREE! Foraging makes me feel like I’ve scored the most awesome deal in town. Sure I have to do the work but still…. FREE. Picking them by hand has given me a whole new appreciation for the price of a pint of wild blueberries.

Photo by Davin Risk All Rights Reserved
Picking Blueberries. Note the coniferous trees both big and small. The ground was basically granite and pine needles.

  • Here’s a tasty camp dessert that I made up on the spot utilizing our foraged berries and provisions we had on hand. Add some sugar and fruit juice to a bowl of wild berries. Break up a few slices of bread into small chunks and add to the mix. Set it aside for 30 minutes or so allowing the bread to soak up the juices. Wrap it all up in foil and set over the fire to cook for about 15 minutes. Enjoy. Go ahead and lick the foil but try to avoid cutting your tongue.

Photo by Gayla Trail  All Rights Reserved
Making foraged wild berry dessert. I look high here but I promise you the only thing I inhaled on this trip was fresh, super oxygenated air. And a lot of campfire smoke. I like to make fires so fire-starter was my self-appointed role.

  • Camping in the rain is another kind of tricky. Have to go to the bathroom outdoors in the rain? Try to hold it in. That’s all I have to say about that.
  • I have a lot to learn about plants. And mushrooms… forget about it. Better to assume they are all poisonous.
  • Camping is a reminder of how easy we have it, a demonstration in the excesses in our modern lives that we can probably do without. I learned that baking soda really is the miracle powder. You can use it to scrub dishes, wash hair, brush teeth, and remedy bee stings. It really doesn’t taste that bad when used as toothpaste.

Photo by Gayla Trail  All Rights Reserved

  • I can tolerate all manner of dry, bland food when forced. Being surrounded by beautiful landscape makes everything go down easier.
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Vegan Almond Strawberry Jellie

Photo by Gayla Trail  All Rights Reserved

I have to admit that I made this dessert BEFORE realizing that it was red and white, the perfect Canada Day summer treat. Americans can add blueberries for July 4. I came up with the idea ages ago and then waited in anticipation for strawberry season to hit so I could try it out. I had originally intended to cook the strawberries first but we got lazy after a day of work and just wanted to eat the thing already, so fresh strawberries were substituted.

We added a very thin sprinkle of maple sugar to the strawberries and the almond milk came pre-sweetened but no other sweeteners were added. Most of you will find the taste as-is too bland and will want to sweeten it up a bit.

A note about Kanten Flakes (Agar): Kanten flakes are a sea vegetable that can be cooked into juices and other liquids to form a gel, just like gelatin but without the animal bones. Plus, agar is full of vitamins and other good stuff.

Ingredients

  • 2 Cups almond milk
  • 2 Tbsp Kanten flakes (or according to package directions)
  • Pint of strawberries
  • Dash of maple sugar
  • Optional: agave syrup, maple syrup or some other sweetener can be added to the almond milk and/or the strawberries to taste

Method

    1. Mix 1 tbsp kanten flakes into 2 cups of almond milk. Bring to a boil and stir until the kanten flakes are dissolved.

    2. Pour the warm mix into cups or dessert dishes and refrigerate until cool and firm.

    3. Dice fresh strawberries and spoon on top of firmed almond milk. Sweeten with a dash of maple sugar and serve.

    Makes approx. 4-5 small dessert cups.

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Gooseberries on the Way

Photo by Gayla Trail  All Rights Reserved

I planted this gooseberry bush in my community garden plot last fall. The bush was an impulse purchase, on sale at a local garden store at a price I couldn’t ignore. I hemmed and hawed at the store, uncertain about whether I wanted to commit permanent space to a small bush. And now that it is starting to produce tiny fruit I think that question is answered by my excitement in imagining future jars of jam. Now if we could just find the space for a black currant bush I’d be in jam heaven.

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Experiencing Fresh Cacao

Photo by Gayla Trail

On our third day in Cuba we took a trip organized by our hotel up into the Sierra Maestra mountains. There were a few different legs to the excursion, the first of which was a stop at around the halfway mark to get our bearings and snap a few photos of the view. It also served as a welcome break from the insane drive which involved our driver racing our van against another van, narrowly passing in some very extreme conditions and taking roller coaster turns on a road with almost nothing between our vehicle and a very long drop down the side of the mountain. Most of us hung onto our seats with our hearts in our mouths. Others felt sick but no one threw up. Did I mention there were no seat belts?

Photo by Gayla Trail
The view from halfway up looking towards the ocean.

We stopped at a schoolhouse where a group of farmers were setup along a short wall selling fruit and handicrafts. I bought a red necklace made from seeds, 2 shell rings, and a fresh cacao pod. Cacao is the fruit that chocolate is made from. It grows on a tree but looks like a squash on the outside and is filled with beans on the inside that are transformed into delicious chocolate. I can’t tell you how thrilled I was to see the cacao pod sitting among little bananas and green-skinned oranges. It was quite an unexpected surprise! Tasting fresh cacao directly from the pod is on a list of life experiences that I hope to have before I die. I have seen and held a dried, whole cacao on a few occasions and I have tasted whole, roasted cacao beans but I have never seen a fresh, recently picked cacao pod. And it only cost 25 cents!

I took it back into the van with me pleased that I was finally going to get the chance to scratch that item off my list. My fellow passengers were all curious about the strange squash-like fruit I had purchased. I was so distracted by the thrill of it all that I forget to take pictures. The photos you see here were taken later in the day only minutes before the sun went down.

Later that afternoon I took the pod with me to the hotel restaurant and cut it open with a bread knife. This is what I found inside.

Photo by Gayla Trail

I’m not sure why — perhaps it is due to my love of chocolate — but I had always imagined the insides soft, luscious, and fragrant. I imagined that opening a cacao pod would be sort of like opening up a passionfruit; dry on the outside but with a fragrant and unusually sensual inside. Perhaps other cacao pods are like that, but mine was quite dry, the pulp stringy and alien-like. It did not look appetizing. It did not smell like much at all.

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I pulled out a bean and we all had a taste. Raw cacao tastes incredibly acrid, bitter and entirely unpleasant, akin to chewing on a pink eraser For Big Mistakes. Having eaten roasted beans I can see how that acrid, bitter taste would be transformed by the proper processing; this process involves fermenting, drying and roasting the beans. Unfortunately I would never get a chance to see my pod through those stages because I was not allowed to bring any natural materials (plant matter, shells, rocks, sand, fauna, etc) back from our trip. In the end, raw cacao was not what I expected but I could care less about the outcome. It was an exciting experience and something I can scratch off The List!

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Before and After – Strawberry Canister

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This is what it looked like today. There was a third ripe strawberry this morning but a certain someone (hint: rhymes with Gavin) got to it before I could take some photos.

What it looked like at planting time a few weeks ago.

Turns out that plants, they grow!

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