Trail Chef's Pro Tips: Pack Fresh Vegetables for the Trail
Think carrot sticks are just for school lunches? Then you clearly haven't enjoyed the
transcendent crunch of raw veggies on the trail--a luxurious, healthy backwoods snack.
Scrub gently by hand (don't peel them). Cut carrots in half, width-wise, then cut each half into quarters. Larger cuts are best for helping retain moisture. Pack in sandwich baggies lined with a folded, moistened (damp, not soaked) paper towel. Loosely fold top of bag to close. A damp paper towel helps maintain moisture and crispness of veggies, while keeping the bag slightly open allows veggies to breathe and stay fresher up to five days.