Our sylvan saunter sojourning for seeds has scattered us scouts though streamsides, summits, swamps, steppes and ski slopes. The past few weeks have been a whirlwind of driving up and down many a bumpy dirt road, hunting far-flung patches of plants and filling bag after bag with countless thousands of seeds. Our basement is starting to be overrun with an ever-growing tower of brown paper bags with eerie-sounding Latin labels – are we botanists or Hogwarts wizards?
Our wide-ranging adventures over two national forests mean that we’ve been camping almost every week this month to cover enough ground. After the first few days of eating only hot dogs and peanut butter sandwiches, I shifted gears and decided that if I was going to do all this camp cooking this summer, I was going to do it right. I like a good camp-cooked meal as much as anyone, so it’s a good thing I have a job that makes me hike a lot.

With enough determination, one can cook (almost) anything over a campfire or a single-burner stove that can be made at home. On one such adventure, I spent an evening frying Monte Cristo sandwiches over a campfire – a delicious combination of ham and cheese between French toast, drizzled with pancake syrup. For dessert, I wrapped two Pillsbury crescent rolls around a stick, fried them over a fire, and filled the resulting tube with pudding and whipped cream for an eclair that would make any French chef proud. .I followed it up the next two nights with French toast and a recipe from the original 1911 edition of the Boy Scout Handbook for Canned Salmon on Toast, essentially a glorified if archaic tuna salad. The recipe begins, “Dip slices of stale bread into smoking hot lard.” I’d call the result mediocre at best, with a pallid gray color unbecoming of salmon, but nothing tasted better after a long day of hiking (especially when I followed it with a round of French toast for dessert). The next week, I went out on a limb and tried a recipe for spicy potato and leek soup with shrimp that originally came out of an old fantasy book I read in middle school. It took near the entire evening to simmer over our campfire but boy, it sure tasted good! On the contrary, the recipe feeds about four people – being only Dan and myself, we awkwardly taped the pot lid closed and set it in the trunk of our jeep. The next morning, Dan was souped out, leaving me staring down a very large breakfast of seemingly endless shrimp. If you’re going to cook enough to have leftovers the next morning, make sure you have someone who will actually eat them!