Camp Cooking. Farm Camp 2015.

What happens around the campfire, stays at the campfire!

It’s been two years since the boyfriend and I have been on a vacation together. He got to have an escape to Moab on Valentine’s Day this year and in all reality I headed to the woods with my family last November but we were on separate trips. So this time it was a treat to spend four days camped by a stream and watching the fog roll in every morning from the back of our bright red Suburban. Cows got fed on a regular basis in the morning and would wander down to the creek for their morning “coffee” just as we were waking up and getting the percolator going.
Stumbling around the campsite in the mornings were a bit of a challenge since we were really the only homeless people on the property. I say homeless simply because we didn’t pull in sporting a heavy duty Chevy with at least 28 feet of camper trailer behind. Oh hell no, we roughed it. Literally. Coolers spread out a tent put up for the pure ambiance of the setting and our 198o something Burb for our sleeping quarters. We got lazy unpacking and decided since the threat of rain was coming that the Burb sounded a little dryer then a new to us tent. So the tent became our storage space.
Not quite every morning but most of the four days we were there we heard the farmer and his dog come by with fresh hay for the cows early in the morning and around supper time. Baddy the dog was such a great help, her main job was to keep grandpa safe from the bull and to keep the others from eating right off the gator. She took her work very serious.
At one point throughout the weekend grandpa walked over and handed us one of the first walnuts to fall from the tree. He said we deserved the first that he has seen and thanked us for the visit. They were all very welcoming and even invited us to come back next year. Really don’t think they will have to twist our arms. Camping on the farm amongst good people and good friends is the best way to celebrate a long weekend away from the garden. It’s good to be home but it was rough leaving what also feels like home.
There has been requests for the food that we took camping on the farm with us. So as for your request here is the recipes. Non of these recipes are mine and I do not claim to be the owner of any of them. The original links to the ingredient list and so on are listed with each meal. All the credit goes to the master chefs that created such awesome, good, wholesome, lunches and dinners that we enjoyed. If you need more information please feel free to visit the links for the sites. All links are under the titles.  Just know that I am a girl that like to try something one as the recipe says ( with alterations for allergies ) then I doctor them up for our liking. Happy eating!


  • 6-8 Patty Pan Squash (you can also use large zucchini squash)
  • 2 tbsp extra virgin olive oil
  • 1/2 sweet onion, chopped
  • 1-2 cloves garlic, minced
  • 1/2 cup dry quinoa
  • 1 cup beef broth (low-sodium)
  • 1 cup freshly shredded (good quality) Parmesan cheese
  • 1 cup thawed frozen spinach, squeezed and drained of all liquid (or packed fresh spinach, stems removed)
  • 1 lb ground grass fed beef
  • Kosher or sea salt to taste
  • Black Pepper to taste


Preheat oven to 350 degrees.

Spray a 9×13 baking dish with a little cooking spray. Bring the beef broth to a boil over high heat. Add quinoa, reduce heat to low and simmer for 12-15 minutes until all liquid is absorbed. Set aside and allow to cool. Now you are ready to prepare your squash for filling. Slice the very bottom tip off the patty pan so it will lay flat in the baking dish.

Now slice the tops off the squash and carefully scoop out most of the inner flesh, being careful not to break through the sides and bottom. Dice the scooped squash into small pieces and use 1/2 of the amount for your filling. Save remaining squash for another recipe or enjoy it raw with a little sea salt.

*If you do not want to use the beef in this recipe then use all of the squash for the filling. Heat olive oil in a large saute pan over medium heat. Cook onion, garlic and squash in the olive oil for about 3-4 minutes until onions begin to soften. Add ground beef and cook until no longer pink. Stir in spinach (if using fresh cook until just wilted). Remove from heat and stir in cooked quinoa, cheese and season with salt and pepper.

Fill squash, full to the top, with stuffing mixture. Place tops back onto the squash and drizzle with a little olive oil. Now they are ready for the oven. Cover pan with foil and bake for 30 minutes. Remove foil and bake 7-10 minutes more. Enjoy!

Author: Mary Ann Dwyer
Time: 30 minutes
Servings: about 10 cups
  • 4 lb. sweet potatoes, peeled, cut into 1 inch cubes
  • 2 Tbsp. olive oil
  • 1 tsp. kosher salt
  • ½ tsp. ground pepper
  • 8 strips bacon, thick-sliced
  • 1 cup red onion, rough chop
  • ¼ cup yellow pepper, finely chopped
  • 2 jalapenos, 1 sliced and finely chopped with seeds, one seeded and finely chopped
  • ½ cup apricot preserves
  • 2 Tbsp. apple cider vinegar
  • Garnish
  • 4 Tbsp. scallions, sliced
  • 2 jalapenos, sliced
  1. Preheat oven to 450 degrees. Line 2 large baking sheets with parchment paper. In large bowl toss sweet potatoes with olive oil and salt and pepper. Spread sweet potatoes on prepared baking sheets in an even layer. Cook until potatoes are fork tender, 20-25 minutes tossing potatoes and rotating trays after 10 minutes. Remove from oven when done and cool on trays to room temperature.
  2. Saute bacon in a skillet over medium heat until crisp. Drain fat and leave bacon in skillet. Add onion, yellow pepper, and jalapenos and cook 5 minutes until soft and golden brown. Whisk in the apricot preserves and vinegar and simmer until smooth. remove from heat.
  3. In large bowl toss potatoes with bacon mixture. Transfer to a serving dish. Before serving, top potatoes with scallions and jalapenos. You can serve cold or at room temperature.


Cauliflower Kung Pao


  • 1 large cauliflower head, cut into small floret pieces
  • 1 red organic pepper, diced
  • 1 yellow organic pepper, diced
  • 1 orange organic pepper, diced
  • 1 tbsp ginger, minced
  • 2 garlic cloves, minced
  • 5 scallion, cut 2” in lengths
  • 1/3 cup raw cashews
  • 1 tsp pepper flakes, optional
  • 2 tbsp olive oil
  • 1 lb rice noodles (any other type of noodles will work)

For the sauce


Cook noodles according to package instructions. Mix the sauce ingredients in a small bowl and set aside.

In a large non-stick skillet, over medium heat, place the olive oil over medium to high heat. Add the cauliflower, and cook stirring occasionally for 5 minutes until the cauliflower as cooked a bit. It will not be cooked throughly, as you will add it later on with the other veggies. Take the cauliflower out into a large plate and set aside.

Add the diced peppers to the skillet. Cook for 3 minutes. Add the cauliflower back to the skillet and cook with the peppers stirring occasionally for another 5 minutes until the veggies are almost cooked through but not mushy. Add the garlic, ginger and cashews and cook further for 2 minutes. At this point add the sauce to the skillet and cook for 1 minute over high heat or until thickened. Add the spring onions and serve over the noodles while still warm.

Recipe adapted from here

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