Stocking the RV larder is a bit different than filling up a stix-and-brix kitchen. Back home you've got a huge space in the 'fridge, and probably a freestanding freezer. Depending on the size of your RV, however, your rolling refrigeration unit could be several times smaller than the one at home. How do you handle the food needs for your adventures?
Firehouse cum fruit stand. R&T DeMaris
Much depends on your individual culinary tastes, and your traveling lifestyle. We enjoy a home cooked meal--too much, some would say. But when we're traveling at a fast pace from Point A to Point B, and not spending more than a night or two at any given stop, cooking just doesn't have the allure it does when at a "destination." Add to the pace problem, we often find ourselves in HOT country during the summer months, and try as hard it they can, the RV refrigerator just can't keep as cool as we'd like, and vegetables and other sensitive perishables often become casualties. For many in these tough economic times, heading out to eat just isn't feasible.
"On the road and on the run," we find buying small amounts of refrigerator items is our best policy. Milk by the quart or half gallon, a few veggies, and (heaven forbid) TV dinners and other quick to fix stuff for when the cook is weary from a day in the saddle. We find little "pull top" containers of mixed fruit and applesauce, while a tad more expensive than a big "can" make a great way to have nourishment without waste.
On the other hand, when we've touched down and settled in an area for a spell, cooking a good meal returns to its rightful place. The barbecue grill comes off the ladder rack and goes front and center. Now local specialties can become the order of the day. On one stop on Oregon's Columbia River, the salmon were running and the local tribal fisheries were up in full swing. Fresh salmon could be had for a couple of bucks a pound, wrapped in tin foil with some butter and lemon juice, grilled up with some suitable local veggies was like paradise.
Don't neglect local products. In the photos, a retired fire station has been converted into a produce and seafood market. Imagine local corn, six for a buck. The fresh corn taste explodes in your mouth, leaving you crying out for more. Or the fresh, delicious bite of a juicy peach. Ah, the glories of traveling! Not sure where to look? When you roll into a new area, contact the local visitor bureau or Chamber of Commerce.
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