WTA (Washington Trails Association) posted a good article on “Prep Now, Eat Well Later” the other week about getting ready for the warmer months. And truthfully, late winter is a great time to shake down all your hiking and outdoor gear, including your backcountry kitchen. And Spring is fast approaching.
What should you do?
Get Out All The Kitchen Gear:
That means pulling all your outdoor cooking gear—every stove, pot, spoon, etc. Take a hard look at every item. Make sure everything is clean as well. Dirty equipment is not fun to have to use.
If anything is broken, fix it now or toss it. If you need a replacement, get it. Don’t put this off – this is how you end up on Friday night having to shop, or worse, getting a late start on Saturday morning so you can buy it—waiting for REI to open up.
Check your fuel supply. Do you only have a few partial canisters of fuel? Save those for car camping and power outages. Go pick up a few fresh canisters. Or restock HEET if you use an alcohol stove.
Check your lighters. I habitually tuck a BIC lighter into every stove—even the stoves with piezo igniters. I also have a pack of outdoor matches in my prep bag. Backups might seem overwhelming, but you will be grateful if needed. I have hiked with multiple people who had their piezo igniter die on a trip. And there is no backup way to light the stove with them. It’s not a good thing if you are 50 miles out. Or even 5 miles out and hungry. And lighters are very light in pack weight.
Do you carry small items in your cook kit? For example, I carry folded paper towels for various uses. I make sure my supply is stocked. I also have a zip-top freezer bag to use as a garbage bag for each trip.
Go Through Food In Your Kitchen:
This applies to both in your backpack or any tubs you keep around for your gear and in your kitchen at home. If you keep a “hiker’s pantry,” it is wise to go through it yearly. Check expiration dates, make sure nothing is leaking, and make a list of items you need to buy. Even with the high turnover in my hiker pantry, I will find expired food at least twice a year, especially in the snack bag in my day hiking backpack. It’s usually the items I tuck in as “emergency” food that I don’t want to eat (but in an emergency, it would be great to eat).
Start Making Meal Lists:
Once you know what you have in your hiker’s pantry, it’s time to start thinking about meals you’d like to take with you on trips. Whether you create or buy premade meals, now is the time to plan.
Also, think about drink mixes, electrolytes, and snacks you like.
Make out a chart to match your trip.
Let’s take a weekend trip. You leave Saturday morning and get home Sunday evening:
Saturday:
Lunch, Dinner, Dessert, Snacks, Drinks
Sunday:
Breakfast, Lunch, Snacks, Drinks
It’s that simple. And by planning in advance you can order items you need/want. And not end up at REI on Friday night buying questionable meals you “hope” you will like enough to eat.
~Sarah