Knowing that a great lunch is available sustains many hikers when trailblazing. Hikers in earlier times had no access to convenience foods such as canned goods or prepacked treats. Dried fruits and vegetables and salted meats were available, but on-the-go meals were eaten quickly and soon forgotten, according to the "RV and Camping Gourmet."
Convenience Foods
Convenience foods save time and space. Pick up some delicacies at the grocery store that pack well for hiking such as cans of smoked oysters, gourmet meat spreads, a few bars of Swiss chocolate or a package of cookies. Other foods that travel well are breads, hard cheese, canned meats, cereal and trail mix. The "RV & Camping Gourmet" has an easy recipe for trail mix that serves eight people. The ingredients are one 15-ounce package of raisins, one 8-ounce jar of mixed nuts or dry roasted peanuts, one 6-ounce package of chopped mixed dried fruit, one 3-ounce package of sunflower nuts, and one 3-ounce can of flaked coconut. Mix all the ingredients in a large bowl and pack the trail mix into small plastic bags.
Muffuletta Sandwich
The Muffuletta sandwich has various meats, cheese and a chopped olive salad as a dressing. Unlike other sandwiches, it does not spoil on hikes because it does not have mayonnaise and it features hearty bread. This large sandwich serves about six people. "The Joy of Cooking" recommends 4 ounces each of deli lunch meat such as salami or ham with 4 ounces of sliced provolone cheese. Use a large round loaf of Italian or French bread. For the olive salad, chop 1 cup each of green olives and black olives and mix them with half a cup of olive oil, 1 minced garlic clove, and 3/4 cup of chopped roasted red bell peppers. Cut the bread in half, take out some of the soft bread inside, spread the olive salad on the bottom, and layer the the meat and cheese. Wrap the sandwich in plastic and refrigerate or place in a cooler until the hike begins. Cut the sandwich into wedges when ready to serve. Don't forget to bring a knife.
Dips
Dips made from dairy products are not good for hiking because they spoil easily. A good alternative is hummus, the middle eastern dip made from chickpeas or garbanzo beans mixed with lemon juice, garlic and tahini, a thick sesame paste. Serve it with wedges of pita bread or assorted crackers. According to Easy Home Cooking, this dip makes enough for eight people from one can of garbanzo beans, rinsed and drained, and 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 clove of garlic and 3/4 teaspoon of salt. Combine the ingredients in a blender or food processor. Separately, combine 1 chopped tomato with 2 chopped green onions and 2 tablespoons of parsley. Keep the bean mixture in a small container and when ready to eat, spoon the tomato mixture over the top.
Food and Trail Safety
For shorter hikes, pack any cold sandwiches or dip in an insulated lunch bag with an ice pack, frozen juice box or small frozen plastic water bottle, according to the "Betty Crocker Cookbook." Serve convenience foods immediately after opening to eliminate spoilage or food safety issues. When lunch is over, make sure that all refuse is packed out for the safety of others. Human food can attract wild animals, so according to REI, any leftovers should be stored in a plastic bag with a zipper.
References
- "The RV & Camping Gourmet"; Diane Boschian; 1984
- "Betty Crocker Cookbook New Edition"; Kristi Hart; 2006
- "The Joy of Cooking"; Irma S. Rombauer, et al.; 2006
- Food Handling and Storage Strategies
- "Easy Home Cooking Old-Fashioned Picnics"; Carol Wiley Lorente; 2002
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