Camping, Rafting and Herbs

Whenever I head out for a multiple day river trip, I always want fresh herbs. Most wilt pretty quickly and start to decompose after a few days. A few herbs that seem to stand up are rosemary, sage, oregano and tyme. I wash them and then let them air dry. Then I wrap them individually in paper towels. Then I place them into a zip lock baggie and use when I need them. The thyme and oregano will go first since they will deteriorate the quickest. But I had rosemary on day 7 on the Grand Canyon and it really flavored the potatoes and meats. Fresh herbs are such a welcoming flavor on long camping or rafting trips. And the number one flavor that will stand up to the end if kept dry? Garlic!

SCRAMBLED EGGS
10 eggs
salt
pepper
1/4 cup olive oil
4 T milk or water
diced onions
chopped thyme
2 T herb feta cheese (cream feta with herbs)

Break eggs into a bowl and stir with a fork. Add salt and pepper. Add 1/8 cup (1/2 the oil) into the eggs with a splash of milk or water. Mix well. In a large skillet or dutch oven, add the rest of the oil. Heat the diced onions until carmelized (browned and limp). Add eggs. Add thyme. Cook until soft. Add feta cheese and fold over until incorporated. Serve immediately.

Tips: even if the herb leaves deteriorate, you can pick them off the stem, throw the stem into your cooking ingredients and still pick up the flavor of the herb. Rosemary is number one for this. The leaves last a long time. The stems make a flavorful smoke. Make sure you bring a lot of rosemary and garlic. With the addition of onions, you have the main flavorings for almost any dish.