Quick Campground Fajitas

After a full day of camping with the family a quick, good tasting, a stick-to-your-ribs meal is always appreciated. Campground fajitas are easy to make, nutritious and take about 20 minutes to prepare.

Ingredients:
• 1 pound of protein (veggie protein encouraged)
• 1 Large Onion
• 1 Bell Pepper
• Small Jar of Salsa
• Cheese of Choice
• 1 Avocado
• 2 Medium Zucchinis
• 1 Small Packet of Tortillas
• 1 Lime

Equipment:
• Cutting Board
• Cutting Knife
• Aluminum Foil
• Camp Stove
• Skillet (we prefer an iron skillet)

This meal comes together very fast. Have other family members help with the preparation: cutting onions, peppers, zucchini, avocado and preparing the table with plates, utensils etc.

Cut protein and veggies into uniform strips.

Place the sliced onion and the bell pepper in a hot skillet. Cook until the onions have almost reached the desired texture and caramelization. Add the zucchini strips and sauté for 1-2 minutes. Remove from the heat and place in a re-useable pie tin (shown) or another container that can be covered.

Add the protein to the hot skillet and cook until it reaches your desired level of being done.

The tortillas can be wrapped in aluminum foil and heated (on a stove or over the campfire). If a camp stove is easier, place the tortilla packet in a skillet. The skillet can be placed on the stove over low heat. Turn the foil packet over every few minutes to ensure the tortillas do not burn.

This meal is a bare-bones fajitas recipe for car camping and should be adjusted to personal taste. The veggies we used to travel well and can be stored for several days without refrigeration. The meat we used was frozen prior to the trip to help it stay cold and defrost in a cooler. The leftover salsa and tortillas were used with other meals.

This meal is easy to make, yummy and nutritious. Best of all, it the economical and fed four hungry adults for about $4.00 per person.

Eat Like a King with Campfire Kabobs

Eat like a king on your next family camping trip with campfire kabobs. These tasty morsels are easy to prepare, healthy, and extremely flavorful.

Ingredients:

  • 1 pound of protein (veggie protein encouraged, or just substitute more veggies)
  • 1 small onion
  • 1 bell pepper
  • 2 small zucchinis
  • 12 button mushrooms
  • ½ pound of green beans
  • Choice of seasonings

Equipment:

  • Skewers as needed (if using wood skewers, soak in water first)
  • Aluminum foil
  • Cutting knife
  • Cutting board
  • Campfire or charcoal

Cut the meat into several chunks 1 to 2 inches thick. We cut and lightly seasoned the meat with olive oil and thyme the evening before our trip. This was placed in a re-sealable container and set in the refrigerator until the next day. The next morning we packed the meat in a well-iced ice-chest and made sure the other ingredients were also well chilled.

Work on the green beans. This will allow them to cook while the kabobs are being assembled. Make an aluminum foil pocket. Place the green beans inside with some olive oil with some slices of onion for flavoring. Crimp the pocket together and place on the grate over of the coals. Turn every few minutes over the coals as needed. The packet might need a full 25 minutes to cook. The packet can be placed directly on the coals if they need to cook faster.

Next, prepare the kabobs. Cut the veggies into chunks about the same size as the button mushrooms. Use any order you wish but we generally order the kabobs with meat, onion, mushroom, peppers, and zucchinis. The sturdy zucchinis and peppers make good end pieces. Four of our kabobs had an assortment of meat and veggies, the fifth kabob was mostly meat.

At dinnertime, the coals from the fire were spread over a one-foot square base. The kabobs were placed on a grate about 8 inches above the coals. These were slow cooked over the heat (no flame) for about 15 minutes. We used a small grate that lays over the larger grate found on many fire pits. This helps with cleaning and to keep food from falling into the fire.

The kabobs and green beans fed 3 adults and 1 child very well and even supplied some leftovers. The total cost for the entire meal was about $12 (or $3.00 per person). This kabob dinner was affordable, delicious and practical. Best of all it was enjoyed outdoors with family.

Celebrating Food, Family and the Summer Solstice at Live Earth Farm

Where does your food come from? Farmer Tom and his family at Live Earth Farm in Watsonville, California, opened their farm during the Summer Solstice so customers, visitors and the curious could connect with the land and meet the people who grow their food.

Baby GoatThis is a great family outing. Our daughter really enjoyed the goat milking demonstration where she and other children were offered a hands-on opportunity to participate. All of us enjoyed meeting and petting goats, but the star attraction was a very cute three-week-old baby goat that just loved sitting on laps.

Fresh BreadPersonally, I enjoyed the bread making a demonstration in an adobe oven. I had seen the oven filled with red-hot coals earlier in the day but now the aroma of baking bread caught my attention. Several families were helping and learning about baking bread. All of us eagerly watched as a small door on the adobe oven was opened and fresh, hot bread was removed. It was quickly devoured.

That afternoon we occupied ourselves exploring the farm and picking blackberries and strawberries in several fields. We also joined in on a demonstration about cheese making. The kids soon discovered the large hay fort and a large cooler of strawberry juice (the real stuff). Then came the hayride.

Families Picking PeppersFarmer Tom led families on a tractor-pulled haycart through the farm to the upper fields passing peppers, wheat, apricots, and eggplants. More than a ride, this was a hands-on tour of the farm. A favorite for the kids was riding on the tractor and sampling the wheat berries from a ready to harvest field of golden colored wheat.

BonfireAfter the hayride, we sat on a hill braiding garlic and enjoying the day with the longest amount of daylight of the year. The weather was pleasant. From our vantage point, we could overlook several farms and beyond to the green Santa Cruz Mountains. A hawk flew low observing us before returning to higher altitudes.

In the evening there was a potluck dinner followed by a bonfire. The talented marimba band Kuzanga played well into the evening as families danced, socialized and enjoyed being outside. Several kids were amazed that one of the musicians had to stand on a three-foot-tall stool just to play the largest and deepest sounding of the marimbas.

The sun had just set and the evening was cooling. Our family and our friends headed home. All of us were tired yet happy after a full day at the farm. We left with full tummies, our fresh picked berries, braids of garlic and great memories.

Learn more and continue your own explorations of the Live Earth Farm. Live Earth Farm is focused on Community Supported Agriculture where the customer agrees to buy a part of the farm’s organically grown, in-season harvest and in return, the farm commits to growing high-quality veggies, fruits, and herbs. The farm delivers a bountiful portion of the harvest every week to a neighborhood location for pickup by customers