My trips to camp now hinge on local farmers markets and delis, acting as fresh food outposts before we head far away from town and into the country. Whether these places are a mile down the road, or 20, developing a healthy reliance on these local places adds another layer of mindfullness to the trip.
But by far the greatest lesson I've learned is this: always bring a chef. My friend Emily Berman of 52 Meals (where she blogs about her weekly food experiences with friends) has always fed our group of friends well. But nowhere is she more impressive and appreciated as when we head out to a cottage or camp, and her abilities to spot great local produce, quality meats and unique seasonal ingredients really shows. And you can tell that she relishes in the challenge.
Food like this at camp isn't just a fun treat, it's an inspiration that usually has me and Hillary cooking more often for weeks after camp. We've been making this cheesy scrambled egg recipe from Gilt Taste she shared with us...a LOT.