Food for the Road

 

Going on a road trip is pretty exciting, but the idea of eating junk food or even super market food while the garden is full of all that lovingly grown produce is almost enough to make me change my mind and stay at home. The challenge then was how to get as much of the garden into the van and as possible!

 

In the weeks leading up to our big “up north “ adventure we put as much time as we could into drying, fermenting and storing foods so that we could pack them for the trip.

The drier was going pretty flat out with apples and pears, but as I got braver I dried pesto, pumpkin leather, broccoli and zucchini.

pumpkin leather ready for the drier

dried summer fruits

 

 

 

 

 

 

 

 

 

 

 

 

The carrots, beetroots and brassicas made delicious kimchi and we had plenty of jars of pasata and dried tomatoes from our autumn harvest.

dried tomatos in Olive oil

ready to make kimchi

kimchi

 

 

 

 

 

 

 

 

 

 

 

Pumpkins, potatoes, sweet potatoes and garlic went into a hessian bag to store, and I left it to the last minute to uproot lettuce and other fresh greens, wrap their roots in newspaper and stash them in the camp fridge along with some frozen home grown beef.

Fresh apples, mandarines, lemons, feijoas and sapotes filled up a box and our neighbour gave us some avocados which slowly ripened over the first week.

 

I went to the market and bought some good local pecans, macadamia nuts and eggs (our girls were off the lay) and we had plenty of dried herbs from home.

The rest of our food consisted of bulk staples like rice,  chickpeas, sunflower seeds and olive oil.

Time to hit the road!

The first week we really wanted to eat all of our fresh food, eating fruit for breakfast as we drove and stopping to make  great salads for lunch, in the evenings we had fresh greens and home grown amazing beef.

getting the green in

one of our favourites miso soup with udon and veg

home grown beef on hot coals


 

 

 

 

 

 

 

 

 

Avocados slowly ripened over the first couple of weeks and went well with home made pesto (fresh pesto lasted a week in the camp fridge , dried pesto lasted the rest of the trip).

slow ripening avocados and home made pesto

pancakes with dried fruit nuts and honey made a great sweet treat

 

 

 

 

 

 

 

 

By the end of the first week we were out of fresh greens but the carrots, beetroot, choko were lasting well, so as our fridge emptied of greens we filled it up with root crops. Just as I started to wonder if we were going to have to buy supermarket greens we had a lovely catch up with Judith from Earth Garden magazine who gave us a big bunch of rocket and we were happy again.

catching up with Judith from Earth Garden Magazine

fresh greens again

 

 

 

 

 

 

 

 

 

 

 

 

By now we had hit the coast and enjoyed some fishing. There’s nothing quite like fresh fish with rice and kimchi. We also enjoyed scaring salt from the rock pools. Around this time we opened our packets of dried broccoli and zucchini finding them quite good in stews …..especially with a jar of tomato pasata and a scoop of dried pesto..

Do with a giant boney herring

cooked with dried tomato and served with rice and kimchi

collecting salt

 

 

 

 

 

 

 

 

 

 

 

During our final week we were pretty excited to drive past an “organic veg” farm and once again we had fresh food including corn which I love best roasted straight in the coals. We still had too much food though with jars of tomato, pumpkins and dried fruit to find room for when we arrived home.

 

Overall we loved our food journey on the road and although we ate super well from our home produce we did enjoy a bit of wickedness here and there….(though we often regretted it).

For savoury road snacks pumpkin leather with sunflower seeds were the best!

Having ample tomato pasata , tomato kasundi and dried tomatoes was fantastic!

Our supple of dried garlic was the best to sprinkle on top of anything.

We still had fresh apples with us when we returned!

 

a great spot

The Eco billy … the quickest way to make a cuppa. Uses small twigs and is beautifully designed

9 Comments
  1. Louise Kirby 3 months ago

    Looks like you did it with great foresight and creativity and it all looks delicious! I wouldlove some more info on the eco billy.

  2. PHIL Gall 3 months ago

    Very inspiring Jodie love your energy sense of adventure & creativity
    Fond regards
    Phil

  3. Jenni Grace 3 months ago

    Wow! What beautiful food – so well thought out and lovingly prepared! I’m coming on your next road trip!! 😀 xx

  4. Valerie Vallee 3 months ago

    You girls certainly know how to travel!

  5. Helena Fergusson 3 months ago

    I’d love to know how you made your dried pesto?!

    • Author
      Jodie 3 months ago

      Hi Helen I spread it on baking paper and put it in the drier until all the moisture was out (it was a little bit oily but quite brittle) cheers
      ps intend to write pumpkin leather recipe up soon

  6. Arcana 3 months ago

    Love you ladies! Well done
    So inspired
    Can’t wait for September to eat your lovely produce again xxx

  7. Patsie Smith 3 months ago

    What an awesome trip such scrumptious foods! Indeed always the challenge of getting fresh foods when on the road. I’m planning to grow some potted herbs on my dashboard, hope that’ll go well. Am curious about the eco billy too, just googled it! Fascinating, might look into getting one 🙂

  8. Skip Groman 3 months ago

    What a great trip! Welcome home. cheers Skip

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