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Wednesday, July 21, 2010

toast with collard & green olive pesto

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Meredith’s first backpacking trip

The big news around here is that five-year-old Meredith and I did our first ever backpacking trip together! We’ve been discussing it for a long time, mulling over our route, destination, equipment, and most importantly, the menu. We settled on Rabbit Lake, a gradual climb of about four and a half miles from the trail head on the upper hillside of Anchorage.

It’s been at least seven years since my last backpacking trip—a long time, considering Dan’s and my enthusiasm for remote adventures before pregnancy, infant and toddler stages. We’ve been enjoying car camping and skiff camping trips since Meredith was born, but Meredith is old enough now to hold her own on hiking day trips. It was time to break out my pack.

So last Saturday after selling our bread at the farmers market, I rummaged around in the basement and ran up and down the stairs all afternoon, unearthing the necessary gear and then testing things out in the sunshine on the lawn. I explained to Meredith that I really did NOT want to discover that I had forgotten the tent poles when we arrived at Rabbit Lake. Or that my trusty WhisperLite stove’s plunger had dried up and wouldn’t pressurize the fuel can. Meredith got so excited about all this testing that she could hardly bear to break down the tent to pack it. Unfortunately, the weather report for the next few days looked rather ominous—especially for Sunday-Monday. Monday-Tuesday looked marginally better, and was our only other option.

Sure enough, we woke to a steady downpour and wind on Sunday, so we decided to postpone for a day and hope for the slight change predicted in the weather report. I PROMISED the distressed Meredith that we would go the next day, rain or shine. It looked like we would get wet no matter what, but we’ve got trips and day-camps and visitors for the next few weeks, so it was now or never. Anyway, we’re tough! We’re Alaskan! If you don’t camp in the rain in Alaska, you never camp!

So… Monday morning at the house was not raining, just overcast and gloomy, but as Dan drove us up to drop us off at the trail head, it began to rain…  so we donned our rain gear and hiked our way up in the wind and rain. Turns out that Meredith and I can hike nearly the same speed, as long as I’m weighed down by everything we need—clothes, food, kitchen, tent, and sleeping gear! By the time we neared the top, the wind was howling and it was raining sideways and freezing cold, so we didn’t want to stop for lunch—we just ate our apples on the hoof.

When we got to the lake, we found a slightly protected spot near the lake and set up the tent. Meredith was a big help with the tent in the wind and rain—and I was reminded afresh how demoralizing it is to set up one’s tent in a downpour (those huge drops splatting on the parts that are supposed to be DRY), but we managed. We changed into warm dry clothes and huddled inside our tiny tent, eating our yummy cheese and avocado sal-wiches (Can you see the green smears on Meredith’s face in the photo, below?), and then snuggled into our sleeping bags to get warm. I will forever be grateful that Meredith actually offered to let me put my frozen hands on her warm little tummy to warm them up. Am I a lucky mom, or what?

Lo and behold, the rain let up a bit, so after our lunch snuggle we set out for a little adventure around the lake and on the tundra in a mild drizzle. We had hot chocolate at tea time. By dinnertime it had all but stopped raining, better luck!! We boiled up our Annie’s mac & cheese with green beans, and then we both fell into our sleeping bags after a story and some card games. Meredith went to sleep right away after dinner, but then woke up again at 8pm and couldn’t go back to sleep for a long time because of the bright daylight—so I read more chapters of our book, she ate a bowl of leftover mac & cheese, and finally she conked back off. 

On Tuesday morning we woke up to a brighter overcast day, which was lovely.  We enjoyed our morning hot chocolate, then oatmeal with raisins for breakfast, and then hiked back down to meet Dan, on his way up the trail to meet us. I’m so proud of Meredith, hiking like a trooper and enjoying her first backpacking trip even in marginal weather!

The recipe below has nothing whatsoever to do with our hiking trip, except that I came up with the recipe just today, the day after we returned. It’s made with Alaskan collards and tomatoes from our CSA box. I LOVE IT. What a fabulous way to eat your greens!

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toast with collard & green olive pesto

This pesto recipe is based on one I found on epicurious.com, submitted by Danny Toma. He uses Parmesan cheese in his recipe, and twice as much olive oil—but I found that with the rich olives, I didn’t need the cheese or the extra oil!  What a fun way to eat your greens!! I spread the pesto on toast, but you can also use half this amount on a pound of cooked pasta. Just freeze what you won’t use in three days. (A ziploc bag works well.)

slices of hearty whole grain bread
tomatoes
collard & green olive pesto (recipe below)

Make the pesto. Slice your tomatoes. Toast your bread. Apply pesto in thick mounds (remember, it’s your vegetable!) and top with tomatoes. Enjoy, with a napkin at the ready.

collard & green olive pesto

1-3/4 lb collard greens (you can use kale, instead, if you want)
7 to 12 large brine-cured green olives (2-1/4 ounces), pitted
2 garlic cloves
1/4 to 1/3 cup water
1 teaspoon balsamic vinegar
1/2 teaspoon salt, plus more to taste
1/8 teaspoon cayenne
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil

1. Bring a large pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Slice greens into strips and stir collards into water, bring back to a boil, and simmer, uncovered, stirring occasionally, until tender, 8 to 15 minutes. Drain collards in a colander, pressing on greens to extract excess water.

2. Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Taste and add more salt if needed.

 


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