Outpost Meals

Organic eggs are something to crow about! Uncaged happy hens strutting about pecking for this and that make the most contented sound on earth. I grew up raising chickens. In fact, when I was a teenager I decided I’d had enough of my older brothers and I moved into our chicken house. I remember I had a cot, a clock radio and an electric skillet. I can’t remember how long I lasted, but contented chickens also give us the best food on earth. In this mix I’ve thrown together some eggs, soy bits that taste like bacon and some sharp cheddar cheese powder. Just add water and scramble. Ready in minutes.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Eggs, potatoes, mushrooms, and garlic. It’s the perfect breakfast. Eggs from chickens raised without antibiotics and fed 100% organic feed.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Always nourishing first thing in the morning, scrambled eggs are a classic breakfast, but add plenty of sharp cheddar cheese and a touch of basil and they become gourmet.

This is a Project F.A.R.M. (First-class American Rural Made) product.

I’ve put together two organic whole grains for a griddle cake that has a nutty taste and sourdough texture. Milled on our 100-year-old gristmill, these high-energy, protein-rich cakes have plenty of fiber and flavor. For sweet sprinkles, I’ve included a packet of maple syrup granules. Wanting all of my mixes to be as pure as I could get them, I went looking for a baking powder that used organic starch. Since most baking powders use corn starch, and almost all non-organic corn is now genetically engineered, I decided if I couldn’t find an organic baking powder, I’d have to invent my own. I teamed up with a food scientist here at the University of Idaho and came up with a recipe that uses organic rice starch instead of the commonly used non-organic corn starch. Named after our historic flour mill, I call it Barron Flour Mill Baking Powder. You have to try these. They’re the purest griddle cakes on earth!

This is a Project F.A.R.M. (First-class American Rural Made) product.

The first hot cereal I created was my Outrageous Outback Oatmeal. In no time at all I had devoted fans, and the recipe was a keeper. Over time, I decided I wanted to eat a hot cereal that was less sweet. My Hot ’n Creamy Cereal is unusually delicious and rich in soluble dietary fiber. The addition of cinnamon, nutmeg, and flax seeds makes it my favorite. Basic goodness and not too sweet.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Wake up to the great taste of my “oh-oh-oh” whole-grain, non-dairy hot cereal. A tasty, most unusual soymilk choice. “Dress it up” with fresh fruit. One of my farm hands eats it dry and promotes it as a dry snack food. Equally good for breakfast or snacking.

This is a Project F.A.R.M. (First-class American Rural Made) product.

This recipe was three years in the making. I just couldn’t find the right ingredients for a creamy, chocolatey rich, subtly sweet, utterly perfect mousse that was 100% organic and instant. I wanted a mix that you could take camping and feel like you were dining in a five star restaurant. At last, here it is. If you’re making our mousse at home, try a bowl after you’ve had it in the freezer for an hour or so. Frozen, it’s like ice cream. If you’re a chocolate fan, this indulgence is a must.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Moister, chewier, more delicious, and easier to make than any brownie mix you’ve ever found. This recipe took me months to perfect. I think I used up five pounds of chocolate getting it just right. Campers tell me this is their favorite social dessert. Be the one that shows up with the “best of trip” treat. If it’s been a while since you’ve experienced the perfect dessert, then sit down to some brownies and a glass of milk. You can use my stovetop skillet-bake instructions, my oven-bake instructions or make a BakeOver crust.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Checking all the boxes for sweet, melty, perfectly moist, and decadently delicious, our Peanut Butter Blonde Brownies are an amazing take on classic, gooey, warm brownies. One bite will have you reaching for another … and another …

This is a Project F.A.R.M. (First-class American Rural Made) product.

Nothing says camping quite like a bowl of piping-hot chili. Curl up fireside with a bowl of this chili and take in the great outdoors.

This is a Project F.A.R.M. (First-class American Rural Made) product.

What potatoes are to the Irish, what rice is to the Chinese, couscous is to the inhabitants of the Maghreb al-Akhsa (“the land where the sun sets”), known collectively as the countries of Tunisia, Morocco, and Algeria. Couscous is an essential part of their diet and is the national dish of Morocco. When Moroccans eat couscous from a communal platter, they deftly fashion little balls of the broth-soaked granules with the first three fingers of their right hand, and flick them into their mouths using their thumb.

When I first saw couscous, I thought it was a grain. It’s actually a tiny pellet of pasta made from the coarse ground meal of Durum Wheat known as Semolina. Traditionally steamed, the name is said to mimic the sound of steam bubbling through the pellets. Couscous is one of my favorite ingredients to use when I’m inventing recipes because it’s so easy to prepare. I can use it to invent sweet dishes or I can use it to create savory classics. For this dish, I’ve added tomatoes, lentils, curry, and garlic.

This is a Project F.A.R.M. (First-class American Rural Made) product.

Borrowing flavor from contemporary minestrone soup, my Northwest Garden Couscous is a melding of cultures, bringing together a legion of vegetables, beans, cheese, and couscous.

This is a Project F.A.R.M. (First-class American Rural Made) product.