San Juan Islands Sea Kayaking
CAMARADERIE AND "FOOD, GLORIOUS FOOD..."
"As we discussed when we signed on for the trip, I am a picky eater. I would not have believed that I could go without my normal foods for five days and not only tolerate but thoroughly enjoy what we had. I think that [your commitment] to purchasing quality foods was the key to our satisfaction here.
--Mark Alan Hudson
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The sport of sea kayaking is a really fun, active way to experience the numerous forested islets of the San Juan archipelago. And at the end of an exciting day of exploring and viewing wildlife you can look forward to an evening of good company and superbly prepared food.
We go to great lengths to provide tasteful meals that will enhance your enjoyment of the wilderness experience. What could be better in life than watching the sunset from your campsite while savoring a glass of wine and enjoying delicious Northwest cuisine!
One of our trademark specialties is Dutch oven cookery. (None of our guests are thrilled with the prospect of lugging a heavy Dutch oven around in their kayak until they see what great tasting food these puppies are capable of producing!)
We use Dutch ovens for savory main dishes as well as for creating delicious desserts. If you are unfamiliar with "D.O." cookery, you'll become a believer after this trip! With the exception of some seafood or poultry, all our meals are vegetarian.
Our dinner fare includes smoked salmon pesto fetuccine, a spicy Thai dish, freshly made spinach lasagna and a layered Mexican casserole. Desserts include berry/apple crisp, gingerbread topped with freshly made whipped cream, fudge brownies and flan with a dash of Kahlua on top.
Examples of our lunches include burritos, tabouli, hummus and bagels with cream cheese replete with our special spread. Lunches always include fresh vegetables and fruit as well as cookies or some other Northwest treat such as Almond Roca.
Breakfasts are served with fresh fruit and include French toast, blueberry or apple pancakes, hot cereal and muesli. Our breakfasts are always washed down with good cups of steaming hot coffee or tea. (Having our roots in Seattle, "home of Starbucks coffee" makes us especially sensitive to a good cup o' java..!)
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Our Camp Cuisine or the Gentle Art of Dutch Oven Cookery
Many of our previous guests have been so enamored with the food served on our overnight tours that they encouraged us to put together a cookbook. While the kudos are certainly appreciated, we have this sneaking suspicion that the world is already populated with enough cookbooks.
However, in deference to our gentle guest entreaties we have included a couple of our favorite recipes. In preparing, cooking and eating these dishes our hope is that it will bring back a flood of fond memories of our time spent together paddling, camping, and enjoying the incredible beauty of the San Juan Archipelago of Washington State...
Stuart Island Apple Pear Crisp 12 Servings
One of the northern most islands we paddle on our tours, Stuart Island is only accessible by boat. The island boasts numerous rocky, forested coves and inlets, sweeping views and numerous bald eagle nests. We use our trusty Dutch oven to bake this delicious dessert but you may also use your oven at home.
Fruit
8 apples, unpeeled, cored and sliced
3 ripe pears, sliced and cored
cinnamon and nutmeg to taste
2 t. of vanilla
Topping
2 C. oatmeal
2 C. flour
1/2 C packed brown sugar (or maple sugar)
1 stick butter
1 pint whipping cream
Light briquettes for Dutch oven. In bowl slice apples and pears for crisp. Sprinkle a bit of sugar or maple syrup over the sliced apples and pears and add vanilla. In a separate bowl cut flour and butter together and then add brown sugar (or syrup) and oatmeal for topping. Lay fruit into Dutch oven and spread flour mixture over top. Put whipping cream into container with sugar and shake until thickens.
Jones Island Smoked Salmon Pesto Linguine 12 servings
Another jewel in the Washington State Parks system, we frequent Jones on our 5 day Eagles and Orcas tours. Home of bald eagles and river otter as well as harbor seals and dall porpoise, it boasts some of the most scenic campsites in the islands. It also has a species of prickly pear cactus - a true indication of the rain shadow effect of the islands. This entree is also a superb vegetarian meal - just omit the smoked salmon.
Linguine noodles (3 oz./person)
garlic
4 zukes
2 red or yellow peppers (not green -we're looking for color here, folks!)
2 onions
1 can kalamata Greek olives
1 1/2 lb. smoked salmon
dried basil
handful of fresh basil
2 handfuls of sun dried tomatoes
rice vinegar
8 oz. parm. cheese
Rehydrate tomatoes by soaking them in water. Slice the veggies. Boil up pasta water, 1/4 salt water and other 3/4 fresh water. In frying pan add olive oil, dried basil, garlic, onions. After onions soften, add sliced zukes. Wait for a bit then add peppers, rice vinegar, rehydrated tomatoes with their juice, olives, salmon and fresh basil. Cook but not overly so...You want the peppers to stay nice and crisp. Let your guests add their own parmesan cheese.
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