Shopping Locally

• Farmers Markets : When possible we’ll head to local farmers markets and roadside produce stands. We’ll stock up on what we’ll need for that week or two and hopefully get some bulk pricing on things like potatoes and onions.
• Workshares : We’ll hunt for farms, nurseries and wineries to try and lend a hand during busy season. In exchange we’ll be able to stock up on goods like cheese, veggies, grains, and, of course, wine.
• Dented Can Stores : From our experience, we have found that some towns have small discount stores that take the damaged goods from other stores and sell them at a fraction of the retail price. Most of these stores are privately owned and are a goldmine for discounted organic goods.

Pantry Staples

• Ancient & Wild Grains : Things like amaranth, quinoa, wheat berries, and oats will be a go to base for veggie bowls and a side dish for our wild caught fish.
• Legumes & Lentils : Protein packed, a good source of fiber and the ability to store for long times, these beans will be an everyday ingredient in our meals. And they fill you up!
• Canned Stock : We love soup and we’ll be making lots of stock in our Instant Pot whenever possible. We’ll take that stock and cook it down to a concentrated version and then can it for long term storage. Reheat with water, noodles and chopped veg for a quick lunch.

Ferments

• Kimchi & Sauerkraut : Not only are these super easy to make, but they will last for months in the fridge. A great addition to our grain bowls or sandwiches for a nice acidic or spicy bite and tons of probiotic goodness.
• Bread : We really enjoy our homemade sourdough bread and will be making loaves weekly. Super easy once you get into a routine, and we can use the starter for things like sourdough naan, sourdough pancakes, and even crackers. Bonus: the pups love the crackers too!
• Kombucha : Tea, sugar, and time. We’ve been making this at home for a while now and when you add flavors to the secondary fermentation it becomes almost like soda.
• Cheese : We’ve only made mozzarella so far, but we’ll be expanding our repertoire and sharpening our cheese making skills.
• Wine : We love wine! While not necessarily healthy, it has a balancing effect on our lives. There’s nothing quite like enjoying a nice glass with a delicious home-cooked meal or after a long day, especially when you’ve made it yourself. In moderation, it’s one of our favorite indulgences.
• Beer : The ferment that started it all. Once you understand the basics, you can move away from the standard IPA’s & Stouts and start brewing up some really cool concoctions. We’ll be using seasonal and local ingredients wherever we go. Roasted Dandelion Root Stout anyone?

Preserves

• Jams, jellies : For fruits, peppers and herbs. They are shelf stable for a long time and are great accompaniments to meats, toasts and crackers.
• Canning : If we’re lucky enough to score a large amount of certain veggies, we’ll can a good portion for long term use.
• Dehydrating : We often dehydrate our herb and pepper harvests for making spices and rubs. Cherry tomatoes & other fruits are great for adding to salads and oils.

Wild Foods

• Foraging : We’ll be hiking a lot, so keeping our eye out for things like wild garlic, berries, and edible mushrooms to add to our kitchen.
• Fishing : Whenever possible we’ll be doing some fishing in small streams & lakes. Maybe we’ll get lucky and also learn how to trap some lobsters.
• Hunting / Trapping : Pheasants, ducks, and other small wild game will be a special treat when legally allowed to.

While this may not be a comprehensive list of the ways we’ll feed ourselves on our trip, it’s a pretty good start. There are tons more things that we’d love to learn as far as preparing and preserving foods and we are incredibly open to reader suggestions.

This journey is all about learning, after all!