LOCATION: Traverse City, Michigan
CAMPGROUND: Traverse City State Park
WEATHER: Cooler and overcast. High 70
Today’s schedule was full of errands:
1. Hair cut for me. This is always a scary event while traveling. The lady today did ok, but didn’t cut it short enough.
2. Farmers’ Market. We are always happy to find local farmers’ markets when we travel. Usually, we see a sign on a Friday saying that a town’s market was on Thursday, or something like that. This one had lots of fruits and vegetables available. We stocked up – corn, beans, garlic, potatoes, kale, cucumbers, gourmet mushrooms, heirloom tomatoes, basil, and peppers. George even found a piece of rhubarb bread for breakfast.
3. Errand #3 was to get gas. When I’m driving, I like to fill up often when not pulling the trailer. Lining up Joy next to the pump can get a little dicey.
4. Laundry. We had a lot to do, so it was a major production.
Then, we were rewarded with lunch at this brewpub.
5. Grocery shopping. Again, we haven’t shopped in about 2 weeks, so we really stocked up.
Errands complete, we returned to the campground to relax (after putting everything away).
DINNER: I modified another new recipe to cook over the campfire — Steak in Mushroom Gravy with Kale.
I used up a lot of the bounty from today’s farmers’ market…
I cooked the kale up (although the recipe called for spinach) in an iron skillet, then removed. Then, I sauteed some whole garlic cloves, minced garlic, and minced rosemary in the same skillet, adding chanterelle mushrooms and steak slices (previously grilled and frozen ribeye). I added sour cream, dijon mustard, and white wine to make a gravy. Finally, I added the cooked kale back to the mix, gave it a stir to warm back up, and served. I served it over some baby red potatoes cooked in the campfire coals wrapped in aluminum foil.
Another side was corn on the cob. While I was at the beauty shop, the hairdressers and I compared notes on the best method for cooking. One lady said she soaks the entire cob, still with its silks and in the husk, for an hour in water, and then grills them directly over the fire. We tried that method, and it turned out great.
Yet another side was a basil and heirloom tomato salad – the flavors of summer!