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Hobo meals over the campfire

Recipes by Jill Fortson of Flax & Barley Words by Julie Pointer Photographs by Laura Dart Styling by Jen Vitale Location The Barn in Tivoli

Some fireside recipes inspired by our August workshop on the art of camp cooking and grilling. 

We love the idea of kicking back around the fire to celebrate the age-old tradition of gathering—and cooking—hearthside. In fact, our August workshops are devoted to this elemental practice; guests will learn how to make herbal fire-starters to get the flames going, along with learning to prepare some unconventional recipes over an open flame. As anyone who has ever camped can attest, sitting by the fire with a bit of good food and good company simply never gets old. But why stop at your standard s’more when you can explore a whole range of wood-fired delicacies to create a well-rounded meal? Here are some of our favorite hobo meals that can be concocted for your backyard chimenea, your beachside cookout or your trek into the wilderness. In whatever locale you find yourself, these simple, adaptable recipes can serve as inspiration for your own fired-up feast. Check out our events page for more info on workshops.

Recipe: Sweet Potato Hobo Packs

Ingredients 4 medium-size sweet potatoes
1 tablespoon ground cumin
2 limes
Salt, to taste
Pepper, to taste
Olive oil

*4 pieces of tin foil

Method Rinse and dry off sweet potatoes. With a fork, prick the flesh of the potatoes. Rub each potato with olive oil, cumin, salt, pepper and a squeeze of lime. Wrap with tin foil and place in the fire.  Check after about 20 minutes, prick with a knife to see if done. Cut in half and fill with toppings. Top with herbed butter.

Serves 4

Recipe: Wilted Summer Greens

Ingredients 2 bunches of kale
2 bunches of garlic scapes
1 lemon
Salt, to taste
Pepper, to taste
Olive oil

*2 pieces of tin foil

 Method Rinse off and dry greens. Roughly chop the kale and garlic scapes, drizzle with olive oil, a pinch of salt and pepper and a squeeze of lemon. Wrap with tin foil and place in the fire for 5 minutes, or until green have wilted. Serve on top of sweet potato.

Serves 4

Recipe: Fireside Quinoa

Ingredients 1 cup quinoa
1 3/4 cup vegetable stock
1 cup toasted pepitas, chopped
Salt, to taste

*2 large pieces of tin foil

Method Rinse quinoa thoroughly. Make a pouch out of the tin foil and place rinsed quinoa within. Pour vegetable stock over the quinoa and securely seal the edges of the tin foil. Leave space within the pouch for the quinoa to expand and double in size. Wait for the fire to die down and place on coals. Check after 15 to 20 minutes, making sure the quinoa is cooked through. Fold in pepitas and season to taste. Serve on top of sweet potatoes.

Serves 4 

Recipe: Herbed Butter

Ingredients 1 stick of butter, room temperature
1 bunch of chives, finely chopped
1 bunch of garlic scapes, finely chopped
1 lime
Salt, to taste

Method Place butter in a bowl and add chopped herbs and the juice of 1 lime. Mash with a fork until the herbs are incorporated. Season to taste and serve on top of sweet potatoes.

Serves 4

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