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Spokane, Washington  Est. May 19, 1883
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Campfire cooking: We foraged for ingredients and made a memorable meal

We celebrated our final meal in the South by cooking over the campfire. (Leslie Kelly)
We celebrated our final meal in the South by cooking over the campfire. (Leslie Kelly)

We hit the hiking trail as soon as we pulled into our spectacular spot in beautiful Shenandoah National Park, and while admiring the spring flowers, John spotted something looking like the top of a green onion. Soon, we were pulled up clumps of ramps, the wild onion that grows only in this part of the country. So cool!

For the rest of our lovely stroll through the woods, I started thinking about how I was going to use them. I've bought them before at farmers markets, and had good luck pickling them. We had been planning on celebrating our final meal in the South -- and the nice weather -- by having a cookout, so the cast iron grill seemed like a good way to go.

John built an excellent fire -- despite having challenging, extra hard wood to try and split -- and I used some Gulf shrimp I had squirreled away in the freezer for the main course. Wrapped those shrimp in Benton's prosciutto and and after just a few minutes on the hot grill, dinner was served, a carrot salad on the side. That might have been the best surf-n-turf I've ever eaten. So easy to do in any kitchen.

We ate outdoors, toasting to all the delicious discoveries we've made while traveling through this part of the country. 

Going Mobile

Enjoy the ongoing adventures of Leslie Kelly and John Nelson as they experience all the cool things the West has to offer, from wineries to restaurants. In the process they’ll try out different vehicles and give you fun tips to plan your own cool travel journeys.