We also highlighted some of the reduced price gear in our pre-Spring Warehouse Sale. Our warehouse is overloaded at the moment and we have to make room for new inventory. Take advantage of savings on great brands like Kelty, Govino, Hydro Flask, and Jetboil! Get all the details and the Bacon Butter recipe in The Sizzle | Spring Cleaning.

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Yes.  I said dust.

You know the kind we’re talking about … it’s the grit on teeth after a long hike in the dry desert kind of dust. I don’t know about you, but I get enough dust in my diet from just enjoying the outdoors. I don’t need a cup of it in the morning with my breakfast.

If you’re like me, you take coffee seriously and your camping coffee arsenal is ready for just about anything …

French press? Check.
Jetboil for boiling water? Check.
Filter cone for drip? Check.
Japanese instant coffee for emergency use? Check.

Yes, Japanese instant coffee – as in the stuff that’s imported from Japan. If there is anyone that takes their instant coffee seriously, it’s the Japanese. If you’re going to go down the bumpy and all to often disappointing road of instant, at least get some top shelf stuff and not the kind you find at the local dollar store.

However, sometimes you want to you just want to travel light and downsize your gear without sacrificing your morning brew. That being said, as a coffee lover, I have always wondered if there was a middle ground between. Maybe something in-between the single serve dust packet and brewing coffee in one of the traditional methods? After all, when it comes to camping and getting our morning cup it’s all about speed and efficiency.

I’ve recently discovered that there is a middle ground and that it comes from Denmark. That little slice of easy brew, dust free, and no mess heaven is called the Coffeebrewer from Grower’s Cup.

The Coffeebrewer, which is best described as a single serve “disposable french press”, comes prepackaged in a  variety of different fair trade and certified organic micro roasted coffees from Ethiopia to Mexico. (We really enjoyed the Ethiopian!) 

Grower’s Cup selects their beans from the top 1% of the world’s finest coffee beans making every cup brewed an incredible experience. Each disposable bag makes 0.5L of coffee (add more water if you like your brew on the weaker side) which is enough to fill that double wall Snow Peak cup of yours to the brim!

The Coffeebrewer also has a very small eco-footprint. While the outer bag is larger than other single serve coffee products on the market, it uses no aluminum in the packaging like other brands. The bag itself is made from PE, PET, and paper that comes from managed and reforested Swedish woods. The PE consists of coal (C) and Hydrogen (H₂), which are naturally part of the environment.

Best of all …

It tastes like great coffee – not dust!

Watch the video below to learn more about the Coffeebrewer from Grower’s Cup:

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We just added this recipe to our Gourmet Camping Recipes. Not only is it easy to make, but if features awesome flavors that go great together! The slight char on the grilled romaine, the distinct taste of the blue cheese, and the irresistible delight of thick-cut bacon all come together perfectly in this dish.

Serve this as a side to grilled meats or by itself as a tasty lunch. Either way, you can’t go wrong!

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The Rendezvous is a biannual gathering of adventures, overlanders, and like minded individuals looking to come together for a weekend of fun and entertainment. The event takes place October 5th through 7th at Camp Tahquitz outside of Big Bear, CA. The cooler temperatures of the 6,500′ elevation provide a nice respite from the hustle and bustle of SoCal and NorCal living.

Slated for the weekend’s agenda is a return of the awesome Mountain Challenge. This challenge tests your skills as an adventurer and overlander making sure you’re prepared for real world situations.  There will also be a Friday Night Happy Hour, Swap Meet, Raffle, and of course – Saturday night’s big dinner by Overland Gourmet!

We’ve got something big planned for the dinner, but we’re not giving up any details just yet!

We’d like to give Jerry from Tembo Tusk a big thank you for sponsoring this year’s dinner! We’d also like to thank the numerous other sponsors that have come together to support this great event. TacoDoc and the entire Rendezvous Conspiracy have been working tirelessly behind the scenes to ensure this is an awesome weekend for everyone!

For more information about the SoCal Mountain Rendezvous, visit TacoDoc’s website. We look forward to seeing you there!

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The New York Times just published an interesting article about “vegetable anxiety” and how to tackle summer’s vegetable bounty. While the article specifically focuses on how to tackle these vegetable issues in your home kitchen, some of the points made definitely cross over into the camping world.

There were a couple disturbing facts:

Americans eat an average of a little more than a cup of vegetables a day and a little more than a half-cup of fruit, or about a quarter of what the government recommends.

If this is what happens at home, then are we doomed at camp? Camp chefs work in a “kitchen” with limited resources. In most cases, there is no abundance of water, cooking tools, or a pantry stocked full of spices or seasonings. We make the most out of very little. However, all is not lost.

We would argue that if we tackled vegetables in the context of camp meals just as we prep our tents and tool kits, we’d be pleasantly surprised. With some proper planning, improved storage techniques, and a little education, cooking more vegetables at camp should be a breeze.

Here are a few ideas to think about when planning your next adventure:

Prepare a Meal Plan
The best way to get more vegetables in our meals is to add them back on the menu. Rather than being an afterthought, pick something in season and create a meal around the vegetable. Whether it be shiitake mushrooms or eggplant, build your sides around the vegetable as your main dish.

Improve Your Storage
Whether you’re on two wheels or four, rethink how you transport food to the campsite. Rather than toss everything in a single bag or box, separate fruits and vegetables just as you would the proteins and grains you’re already carrying. While this make take up a minimal amount of extra space, the lack of mushed greens or soggy fruit will be much appreciated by hungry campers come meal time.

Here are a couple links on storing fruit and vegetables. Modify the tips to fit your own specific needs:

• Storing Fruits and Vegetables (via FoodNetwork)
• Guidelines for Storing your Vegetables (via Angelic Organics)
• Spoiled Rotten – How to Store Fruits and Vegetables (via Vegetarian Times)

Hone Your Skills
While every camp chef carries a kitchen knife or pocket knife on them at all times, do they know how to use it when it comes to meal prep? The New York Times article said this can be a major crossroads between a meal with vegetables and a meal without:

Knife skills, of course, are where the rubber meets the road in vegetable cookery. If Americans are still not eating their vegetables, in many cases it’s not because they don’t like the taste: it’s because vegetables are implacably time-consuming to peel and cut.

Look for a knife-skills workshop or class at your local cooking supply store or culinary school. While you’ll probably cut more onions than you’ve ever cut in your life, the instruction and guidance from a culinary professional will go a long way in the field. These classes can range in price depending upon location, but a few dollars to eliminate some vegetable anxiety and add more greens into your diet might be well worth it.

Ask a Friend
We all know people that camp and many of them are excellent camp cooks. Odds are they’d be more than happy to share a recipe or two and give you some pointers about how to tackle adding more veggies. I have quite a few vegetarian and vegan friends that are a wealth of knowledge for ideas and recipes. Next time you plan an outing, add a “cooking class” to the agenda right after that hike around the lake. “On the campsite” training is by far the best place to learn from others and pick up a few pointers.

What are some of the ways you add more vegetables to your camp meals? How do you tackle the storage issue? Post some of your tips and tricks below and we’ll compile them into a future post of reader’s tips!

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Image courtesy of Lake Tahoe Adventure Motorcycle Ride & Rendezvous

If you haven’t already heard about this on a forum, Facebook, or through a fellow rider, there is an awesome event taking place the last weekend in August at Lake Tahoe. The Lake Tahoe Adventure Motorcycle Ride & Rendezvous is a unique adventure motorcycle gathering bringing together all levels of enthusiasts, vendors, and experts for an action packed weekend of riding, clinics, and social activities.

Taking place in one of the most beautiful and scenic areas of the country, the Ride & Rendezvous promises to be a fun weekend for riders of all skill levels. Whether you’re looking to take your riding to the next level or meet new friends who share the same passion for on and off-road adventure as yourself, you can’t go wrong at this event.

The event is being hosted at the MontBleu Hotel and a full schedule of activities has been posted on their website as well as event costs, lodging information, and contact information on how you can learn more. You can also follow the event on Twitter and Facebook.

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Pizza on the Grill is loaded with inspiring and tasty recipes. Not only will it have you wanting to make pizza on your next outing, it’ll have you thinking outside the box with respect to creative and unique ingredients. Clams Casino or Kung Pao Cashew Chicken Pizza anyone? Yes please!

Weber’s Way to Grill breaks things down in to simple, easy to understand steps. This fantastic book features recipes that are straight forward and easy to prepare. The great photographs provide an excellent visual reference on grilling techniques and skills as well.

The Cast Iron Skillet Cookbook is a great resource for coming up with ideas on how to get more use out of your trusty iron. Although there aren’t as many images of the finished dishes as the other books listed, it covers a lot of the basics as well as some personal favorites like Roasted Root Vegetables and Quick-To-Fix Roasted Chicken Hash in easy to understand steps. 

Boy Meets Grill has some recipes that are perfect for summer grilling at camp or the beach. Love him or hate him, Bobby Flay knows how to get it done around the grill. Try his Shrimp Skewered on Rosemary Branches or the Asparagus with Parmesan Cheese and Prosciutto – you can thank us later!

Cooking from the Hip by Cat Cora is perfect if you’re looking for a little gourmet inspiration for your next adventure. While the majority of the dishes featured in this book aren’t really “camp friendly”, her Pork Skewers with Avocado Tzatziki and Sake Margaritas are worth the extra effort.

Perfect Tapas features over 100 fantastic recipes that are great for “summer sharing” when gathering with family and friends at camp. Try the Crab with Almonds or the Spicy Shrimp in Sherry as both are definitely crowd favorites.

100 Best Fresh Salads is a real gem. We picked this up on the sale rack at Barnes and Noble last year and it has been worth every penny. Perfect for summertime and packed full of healthy recipes, this book delivers some awesome combinations. It will have you planning to add more salads to your next camping meal plan. The Orange Fennel Salad and Rare Roast Beef Pasta Salad are two of our favorites. Give them a try!

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While you’re checking out the issue, be sure to read Product Spotlight: Indel B TB51, ARB 50, and Engel MR040 Fridge Comparison.  If you’re in the market for a new fridge/freezer for your rig, you may learn a thing or two from the article that may help you make that tough decision.

Overland Gourmet has access to all the major fridge brands so if you’re in the market, let us know as we’d be more than happy to help!

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Everything you need to know about the SnowMiner.

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Now back in stock, but act fast as quantities are very limited!

Overland Gourmet is pleased to have procured a couple of these awesome titanium bottles. One of the hottest gifts for Christmas last year, the Snow Peak Titanium 350 Kanpai Bottle is considered “unobtainium” by many – even Snow Peak is sold out of them currently!

Designed to be a true multi-purpose piece of kit, the vacuum sealed bottle comes with three interchangeable lids. The cold lid features a gel pack that when frozen will keep an entire canned beverage cold for hours. Use the insulated thermal lid to keep liquids hot for extended periods of time and use the tumbler lid to turn your Kanpai Bottle into a convenient travel mug. Plus it’s BPA Free!

Grab your Snow Peak Titanium 350 Kanpai Bottle before they’re sold out in our online store!

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