Although I grew up skiing at Badger Pass in Yosemite National Park in the 1960s, I’ve always been drawn to the Sierra Nevada in its prime. The spring, summer and fall are my favorite times. I enjoy the snow. But it gets in the way. You can’t drive the forest roads when they’re covered with snow. Nor can you fish or tent camp. Winter, for me, is a period of transition from fall into spring.
While I’d gladly camp at the lower elevations of the Sierra Nevada, it’s difficult to convince the family to join me. And with the pressures of work, kids in school and inclement weather, it’s difficult to get away. So, I’m content to cook at home during the winter months.
Getting ready for the 2001 camp cooking season
What's a camp cook like myself to do? During the fall and winter, I concentrate on outdoor cooking around the house. My camp kitchen is located in the front of our modest Shingle Springs home. When I get the urge to hang a black cast iron Dutch oven kettle over a crackling oak fire in my granite-line campfire pit, I head into the front yard.
January and February are good months to get ready for the coming outdoor cooking season. It's time to take a look at your camp cooking outfit. Two weeks ago I took all of my gear out of the shed and dusted it off. I went through everything (especially the propane stove) and cleaned it. It's also a good time to inventory your cookware (and other camping equipment) and to plan for purchases during the winter and spring.
I use the winter and spring to test new dishes for the family. Since I work as a food service manager, I'm always looking for new and exciting dishes to experiment with. Tonight, for example, I prepared Sauteed Chicken with Artichokes for my in-laws. Everyone loved the recipe (it's found on page 105 of the Northern California Edition of Sunset). Sauteed Chicken -- doesn't matter what recipe you use because they've all good -- will be included in our menus this summer.
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