Let’s face facts. The packaged meals that a lot of paddlers rely on aren’t necessarily something you’ll look forward to at the end of a long day on the water. Some are too salty. Others are too greasy. And many are simply boring. Well, I’ve got news for you: Eating in the backcountry doesn’t have to be a dreary exercise in calorie replenishment. You just need to put a secret ingredient in your duffle. You’ll probably have your own favorite, but my not-so-secret “secret ingredient” is garlic. Few foods pack such a big punch in such a small package.

In short, garlic’s an acknowledged winner in the pantry space race. It’s an acquired taste, I admit, but it seems to be catching on, even among the hardcore “Food is fuel, period” brigade. Me? I love garlic. Always have. So much so that I suffer on any backcountry trip when I don’t have some garlic cloves to work with. I’ve used garlic to enhance boxed rice mixes, liven up pasta dishes, and give canned soups and stews a little more character and authority. Garlic also plays a starring role in my skillet pizza and quesadillas. I even eat it raw on bruschetta and camp-baked flatbread.

Not your idea of a treat? Fair enough. Like I said, garlic is an acquired taste. But don’t walk away without giving it one more try. Maybe your opinions were formed by early run-ins with commercial garlic powder and garlic salt. These are snares and delusions, fit only for home chemistry experiments. They’re no substitute for the real thing. Read more…

 

 
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