of packing food that does not require cooking. Such planning eliminates the need for a stove, reducing pack weight and fire danger. Breakfast could be as simple as some fruit and a granola bar. For lunches, a foil packet of albacore tuna with chopped-up veggies such as
Knowing your limits is important. PHOTO BY ASHLEY LODATO
carrots, broccoli and onions tossed with a bit of olive oil and served on crackers or bagels is very filling and tasty. To prepare, chop veggies at home and place in quart-sized plastic bag. When ready to eat on the trail, add tuna and oil to bag, squeeze gently to mix. For dinner, curried vegetables and rice make a satisfying meal under the stars. At home, finely chop one small sweet potato, small onion and a handful of green beans. Place in a plastic bag. In another small bag, mix two tablespoons of tomato paste and two teaspoons of Indian Spice Mix. At camp, in measured boiling water for instant brown rice, cook the raw veggies for just two minutes before adding the rice, tomato paste, spices, olive oil, one small can sweet corn, and one small can garbanzo beans, both drained. Cover and wait for rice to absorb water. Serve with pita bread toasted in a dry pan.
“One should go to the woods for safety, if for nothing else.” – John Muir
Descent: not necessarily the easy part. PHOTO BY ASHLEY LODATO
Backpacking may provide peace of mind and a restful walk, but there are a few precautions that everyone should take: • Know your limits. • Always tell someone where you are going and when you plan to get back. • Dress in layers; prepare for rain. • Wear proper shoes. • Always bring water and a small first aid kit. • Wear sunscreen and a hat to prevent heat stroke.
“Two roads diverged in a woods, and I — I took the one less traveled by, and that has made all the difference.” – Robert Frost Aside from choosing the road less traveled by — packing light, savoring the trail, eating well and being prepared make all the difference. Happy hiking! ❂
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July 24 - August 2, 2014
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Methow Valley Summer