I meant to get this post up on or before Cinco de Mayo, but five days late isn’t too bad given this snack is perfect to have on hand all summer long. Whether you’re hanging out on the back deck, going on a picnic, or heading out to camp, you’ll smile every time you open a mason jar of these amazing pickled veggies.

I adore Mexican restaurants and taco stands that serve up housemade tacqueria mix. For years I’ve said I should make my own. After trying Pickled Planet’s (local pickling company in my town) tacqueria mix, I decided it was about time I try making it at home.

I’m not a pickling expert, so I followed this recipe with a couple of minor changes. Instead of radishes, I used jicama. I added some peppercorns to the liquid simmer. I didn’t have Mexican Oregano, so I used regular Oregano, but a bit less than the recipe called for. Believe it or not, I can’t find Mex Oregano here. That’s about it. The recipe is solid.

My mix came out fantastic. It was simple to make, and fun! It’s gorgeous. Fresh, light, and crunchy. I took a jar to a friend’s birthday party, served one with a healthy Tex Mex meal I cooked for out-of-town friends, and opened one for a mezze spread one lazy Sunday when a group of friends came over to play Corn Hole and lounge in the sun. The rest Kevin and I snacked on or ate with Mexican meals. I’ll be doing another batch before our first camp trip. Perfect to whip out of the cooler to serve alongside some guacamole, chips, salsa, grapes, watermelon, and Cerveza!

As I write this, I am eyeing the single quinoa croquette perched upon an antique tea plate sitting on the counter, meant for Kevin to taste when he gets home from work. I devoured mine in two bites, half plain, half smeared with dijon mustard.

So. Good. The rest of the mixture is in the fridge for Saturday brunch. I’ll pat them out, bake or saute, and serve them with fresh fruit or, if I’m feeling ambitious, smoothies. Easy breezy so I can enjoy my guests and the sunny weather rather than slaving in the kitchen.

Last week for dinner, I made a batch of Heidi Swanson’s Baked Quinoa Patties featured on her blog, 101 Cookbooks.  They turned out delicious, a perfect accompaniment to a big green salad. Didn’t need anything else to complete the meal, as they are loaded with protein and super grain. Got me to thinking they’d be excellent for camping and other outdoors excursions. A kitchen lightbulb turned on in my head, and I got the genius idea to add vegetarian ham -n- cheese. Thumbing through Heidi’s cookbook, Super Natural Every Day, I discovered yet another quinoa patty recipe. Inspired, I felt like I’d done my homework and decided to create my rendition of Heidi’s recipes starring the vegetarian “ham” -n- cheese components.

These bad boys turned out even better than I expected. I knew they were going to be rockstar as I was stirring the mixture. Their aroma reminded me of an authentic Italian deli. I’m eager to try all sorts of variations this summer, as these will be perfect to make up at home, take along in a container, or pat up and fry at camp. We can eat them around the campfire or pack them to tote around on long hikes. They’re perfect for any meal of the day, including a deeply satisfying snack.

You could go in a dozen directions with these, so try mine, or Heidi’s, and then go crazy. I’ve had these on my mind the last two weeks. I am thinking chopped jalapenos and jalapeno jack cheese. Feta and olive with cumin. Sundried tomato, mozzerella, parmesan, oregano and basil. I may try my hand at a vegan version as well. I suspect these would be super tasty tucked into a pita or a wrap with lettuce and dijon and pickles, too!

Vegetarian “Ham” -n- Cheese Quinoa Croquettes
Makes about 15 patties

Note: This mixture keeps in the refrigerator or your camp cooler for a few days.

Note: Be sure to chop everything finely. Otherwise it pokes out when you assemble the croquettes.

Note: Good hot or at room temperature. Loved using a smear of dijon mustard on these for a classic taste.

2 1/2 cups cooked quinoa, at room temperature (I like to cook mine w/ a no-salt added Rapunzel buillion    cube for added flavor)
5 large eggs, lightly beaten
1 tsp garlic granules
1 tsp fine-grain sea salt
fresh ground pepper
1/3 cup finely chopped fresh chives
1 TBS fresh dill
1/4 cup finely chopped parsley
1 cup finely chopped kale or spinach (optional)
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
6 slices Yves vegan ham, finely chopped
1 tsp baking powder
1 cup / 3.5 oz /100 g whole grain bread crumbs, plus more if needed (I make mine, from Ezekiel toast)
1/2 – 3/4 cup grated cheese (I used organic Colby only because it reminded me of the cheese of my youth; I’ll try sharp cheddar next time)
1 TBS extra-virgin olive oil

Two options to cook it. If you’re at home, you can bake them. For outdoors cooking (or if you prefer to do it on the stove), you can pan fry.

To Bake:
Preheat oven to 400F / 200C.

Combine quinoa, eggs, salt, garlic powder, and pepper in a large bowl. Stir in chives, parsley, kale or spinach, onion, garlic, ham, and cheese. Stir.

Add baking powder and bread crumbs. Stir to combine.

Form mixture into twelve 1-inch / 2.5cm thick patties.

Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for 20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.

To Saute:
Heat olive oil on medium-low in a large, heavy skillet (I’ll be using cast iron at camp!). Add patties, leaving some space between each. You’ll cook in batches. Cover. Cook 7 – 10 minutes, until the bottoms are deeply browned. Flip croquettes with a spatula and cook the second sides until golden, another 7 minutes or so.

Our local Co-Op sells amazing trail mix blends in the bulk section, so we’ll grab those on occasion. I also like to skim the ingredients for inspiration.

For this weekend’s trek to Mt. Ashland for our final snowshoe slash Nordic skiing of the season, I decided to put together a batch of my own version of mix using dried fruits and nuts on hand in addition to a few items I picked up at the Co-Op. There are so many variations.

This is what I threw into mine today: Dried banana chips, apple juice-sweetened cranberries, raisins, dried fig pieces, mulberries, dried apple, raw almonds, raw sunflower seeds, raw pumpkin seeds, raw walnuts, roasted hazelnuts a.k.a. filberts (I just had to write that! filberts.). I wish I’d remembered to buy some dried coconut, the larger shreds, to throw in. I mixed it altogether in one of my stainless steel bowls and then loaded up a Le Parfait jar so I can store it in the fridge.

Other options: Goji berries, dried strawberries, dried blueberries, prunes, dried pineapple, dried papaya, dried cherries, dried mango, golden raisins, chocolate chips, roasted nuts, tamari almonds, pistachios (so beautiful), peanuts, soy nuts, seaweed, cinnamon. Don’t fear mixing savory and sweet.

We’ll be making variations of this all spring and summer as we hike and camp Oregon and Northern Cali.

Remember, as a kid, those packets of instant oatmeal? As tasty and convenient as they seemed back in the day, commercial brands are laden with sugar, more like a desserty snack, and needlessly because it’s so easy to make your own healthier, nourishing version. Oatmeal grows up.

I’ve been mixing up a large container of my morning oats for quick breakfasts for the last two months. We take it along on camp trips (we eat out of our collapsible fairshare mugs for no-hassle clean-up), but I also throw some in Kevin’s hot food thermos mornings I don’t have time to fuss with breakfast. I pour boiling water on, add a drizzle of maple syrup, stir it, cap it, and into his lunch satchel it goes. I also like it as a snack to appease a sweets craving. My recipe does use instant oats, which are higher processed than old-fashioned and regular style oats, but still healthy. I like to think of it the way I think about white basmati versus brown. One is more beneficial, both are healthy.

I think this will become a tried and true for your overnight wilderness outings and days at home you need a quick breakfast or high fiber snack. Versatile, there are tons of directions to go with this oatmeal. I’m posting my most basic version with notes.

Morning Oats

• 4 cups fast-cooking organic oats
• 1 cup chopped dried apples
• 1 cup raisins
• 1/4-1/2 cups dried, unsweetened, organic coconut flakes (optional)
• 1 TBS cinnamon
• 1 cup toasted walnuts, chopped or pulsed in a food processor
• 1/4 cup roasted pumpkin seeds (optional)

Mix all ingredients together and store in a sealed container or a Ziploc. I store mine in my pantry, but the fridge is good too, to keep the nuts fresh. When you’re ready to eat, put some in a bowl, add boiling water just to cover, cover, and let sit ten minutes. Sweeten with maple syrup or maple sugar, brown sugar, honey, or stevia (we bring along a small container of our favorite maple syrup, Coombs Farms, and use it for sweetening coffee and tea or drizzling over pan-cooked mochi dessert as well).

The variations are endless. Pecans and dried bananas with cinnamon and nutmeg. Dried blueberries and strawberries with slivered almonds. Next batch, to welcome fall, I plan to do something with pumpkin pie spice and dried cranberries, maybe some roasted hazelnuts. I’ll let you know when I come up with another solid recipe.

Kitchen Notes:
So many dry fruit options you could mix and match including dried apricots, prunes, dates, mulberries, banana, papaya, strawberries, blueberries, goji berries, etc.

Experiment with your favorite nuts and seeds. I almost always use walnuts because they are full of omega 3′s.

Vegan "parmesan" and a 1/2 cheese, 1/2 no cheese version as well

As a kid, I loved coming home from a long day of school and afterschool activities to be greeted by the aroma of Mom’s spaghetti, a budget-friendly staple in our family’s meal repertoire. At the dinner table, I relished that moment before digging in, when I got to shake, shake, shake that shiny green bottle of old-school Kraft parmesan cheese onto my heaping pile of pasta.

In college, it became a tradition for my roommates and I (all starvin’ students) to indulge in a weekly spaghetti night; don’t think that shiny green can wasn’t on the coffee table where we gathered around to feast and watch an indie movie on our ancient TV.

Leaving behind young adulthood, and aspiring to gourmet vegetarian cooking, I’ve since acquired a taste for good parmesan, the kind you find in the cheese case at a good market.  I adore choosing my block of parmesan (with rind of course, perfect to flavor a future pot of minestrone), shredding it on my box grater, and sprinkling it on pastas, salads, couscous pilafs, you name it. But don’t think for one minute I don’t get nostalgic when I remember the spaghetti topping of my youth. Those memories, teamed with my desire to come up with a vegan alternative, a healthier option to boot, inspired a kitchen think tank .

In terms of a vegan version to substitute for parmesan, I’ve discovered a slew of tasty options in cookbooks and on cooking websites and blogs, all starring nutritional yeast and nuts and/or seeds. Knowing how delicious “cheezy” nutritional yeast is on popcorn, brown rice, and in no-cheese sauces, I knew this super food would star in my recipe, too.

I’m always on the hunt for yummy parm cheese alternatives. One I like is Parma by Eat in the Raw.Both flavors, original and chipotle cayenne, are free of dairy, soy, gluten, and GM; plus both are kosher, contain omega 3’s, B12, and trace minerals (my recipe below, without my optional addition of real parmesan cheese, pretty much has these great qualities too). Veg News features a good, solid recipe based on walnuts and nutritional yeast, one that is super simple and quick.  My biggest inspiration, though, is Isa Chandra’s recipe for “Almesan” in her cookbook Veganomicon. It’s awesome, just like her cookbooks.

Preparing for our first camp trip of this season late spring (in the Redwoods), not to mention all the tomato-driven dishes of the summer screaming for parmesan, I  worked on a recipe of my own. It only made sense, given we love to make pasta at camp. In fact, our first camp trips together, almost across the country in Florida, we’d camp 3-4 days to kick off the New Year (New Year’s Day being my birthday), dining on pasta marinara, veggie sausages with red onion and green pepper, and campfire garlic bread on New Year’s Eve.

My base recipe is vegan, but sometimes I opt to mix this nutty, nutritional yeasty blend with a good, solid parmesan from my natural foods co-op. It’s a nice way to enjoy your cheese, but spike it up with extra nutritional boost while reducing dairy intake.

This versatile mixture is not only for pasta. It’s great for anything. Vegan pita pizzas. Falafel sandwiches. Steamed Veggies. Baked Potato. Salads. Hummus. I am known to eat a big pinch of it w/ a piece of good baquette and a kalamata olive while cooking.

I make this at at home and carry it to camp in a mason jar or a small, plastic container. Depending on how much you’ll need, you’ll choose the appropriate container. Backpackers could put it in a Ziploc. If this recipe yields too much for your camp or backpacking trip, store some in an airtight container in the fridge. It won’t stay there long, trust me! I make a batch and use it up over a week, adding it to all sorts of things.

Here’s my recipe with notes.

• ¼ cup almonds (Blanched or slivered work well as there are no skins, but I’ve used roasted tamari almonds with skins and they’ve had great results. Another option is walnuts which are delicious and full of good things. Almond meal works well, too, if you make it or can find it. I think next time I may use a variety of random nuts I have hanging out in the fridge.
• ¼ cup toasted sesame seeds (if you make them fresh, be sure they are cool)
• 1/8 tsp sea salt
• ¼ tsp lemon zest
• ¼ cup nutritional yeast (Red Star Brand rules!)
• ¾ tsp garlic powder
• ¼ tsp red pepper flakes
• 2 tsp dried parsley
• ¼ tsp each: dried basil, oregano, thyme
• fresh ground pepper (I love the rainbow kind with four types)
• optional: freshly grated parmesan cheese (I use ¾ cup when I am feeling cheesy, less when I am not/note: you choose how to grate it, depending on your preference)
• optional: other herbs or spices (I like to add some Spike to mine on occasion)

Put the first 6 ingredients plus 1 tsp of the dried parsley in a food processor. Pulse until it’s pretty much the consistency of tiny bread crumbs. Put in small mixing bowl. Add second tsp parsley and all remaining ingredients. Stir. Taste. Adjust, adding more salt or herbs or pepper. Feel free to experiment. You could add more red pepper flakes for more spice for example. Store in a tight container in the fridge.

Lightning XT 4

And step one of camping is your tent – shelter in Maslow’s Hierarchy of needs.

So we ordered two award winning tents to try out and compare – and this review is of the choice we made, and why – Sierra Designs‘ Lightning XT4. (I’ll include a separate review of the Copper Canyon UL3 later).  We tried this tent primarily because it received an Editor’s Choice award by Backpacker magazine – their video was quite compelling. Anything good enough for windy Wales, handled by extreme campers should definitely be good enough for us.

So for you competitive shoppers, here’s the stats:

Trail Weight	6 lbs 13 oz
Fastpack Weight	n/a
Packed Weight	7 lbs 6 oz
Packed Size	21″ x 6″
Number of Doors	2
Interior Area	57.5 sq ft.
Vestibule Area	17.5 + 10 sq ft.
Peak Height	49″
Floor Material	70D Nylon, 3000mm
Body Material	20D Nylon
Fly Material	40D HT Nylon, 1500mm
Number of Poles	4 Hubbed
Poles	DAC Featherlite NSL, 9.0/9.6mm

Size: A little on the heavy side for backpacking weight, but you’re going have to deal if you want floorspace. It is 7’8″ long, just shy of 8′ wide, and a little over 4′ tall. For human comparison, I’m 6’4″ (205 lbs) and the thing is long enough for me to stretch out  – an unusual thing in a backpackable tent.  We’ve car camped with our XT4 with a full size and queen sized air mattress on separate occasions and even the larger queen size fits without a problem while giving you enough room for the dog to sleep on the ground beside you. If you opt for the smaller full size air mattress you’ve got enough room to stage all your backpacks, clothes, etc. This is one spacious tent for backpacking in, and for once if you had sleeping pads rather than our big Soprano-style luxuries you actually could get 4 guys to sleep together in this.

Setup: Easy. At this price range you’d expect it, but the poles practically put themselves together. It can be a one person job, and with a couple assemblies under your belt you can put it up in about 15 mins or less. We got the footprint at Campsaver to save the tent floor some wear and tear – it seems to be worth it, and the footprint, tent, and fly all snap together very nicely using what Sierra Design calls their “Jake’s foot” at the corners.

Jake's Foot™ (!!)

This is a hard plastic piece attached to the tent corner which the fly and footprint snap onto and apparently they are almighty proud of since they add a ™ everywhere it is noted in the instructions (a peeve of mine!)

Pros: One thing I really liked about this tent is that it has hanging pockets built in all four corners – eliminating the need for an additional “gear wall” like you are offered for the Big Agnes UL3 (at an additional cost, BTW, of ~$25). Interior size is significant – I have plenty of room as a tall guy and my wife and the dog, with gear can sprawl out. As in a lot of well-designed camp gear there are little things that are placed right where you need them and you don’t know you need them till you reach for it – inside there are hanging loops nicely placed for hanging your lights from (and the Black Diamond Orbit Lantern is perfect for that – a review of it is here). There are wisely included two doors on opposite sides of the tent so you don’t necessarily have to crawl over another camper to get up during the night or to do that most honorable job at the campsite – making coffee while shivering in the morning. The fly provides a great dry overhang area in front of both doors for taking your boots off without bringing them into the tent.

Cons: One of the poles had an attachment actually mounted backward on it.  I was sure it was something I’d done wrong but I took some high-res images of it and sent these in to Sierra Designs’ customer service. After several emails, I asked again what I needed to do to fix it. I was told:

“Hi Kevin.
Sorry you said you thought you could do it so I just assumed that you knew. You will want to lay the pole assembly on the floor. The pole that has the hub you will want to unscrew the pole tip and cut the shok cord then do the same thing on the other pole. Just turn the hub around and re-assemble the pole. If you have anymore questions please let me know.

Thanks
xxx
SIERRA DESIGNS WARRANTY
ULTIMATE DIRECTION WARRANTY
1.800.736.8551″

NOTE: They also offered to swap me a new set of poles if I sent it to them, but I needed the poles now.  So it’s a really funky fix for a brand new tent, but I’m going to give it a shot if I ever get time. I also question the durability of the Jake’s Foot innovation, since it’s just plastic and does deal with a lot of wear and tear each time you snap everything together. That’s purely speculation though, so only time will tell if it’s an unfounded concern. That’s all the whines I have otherwise.

Conclusion: The Lightning XT 4 fills a gap halfway between a backpacker’s 5lb. tent and a car camper’s “big house” 20 lb tent. It doesn’t have multiple rooms like the massive tents, and it doesn’t weigh like a titanium-loving, ounches-shaving ultralight would – but this is a hybrid of both worlds that succeeds. I always say a hybrid is something that does multiple things and none well, but the XT 4 is the exception.  It doesn’t come Kmart cheap, but but neither does a decent tent. We bought this on Campsaver for $419.95 and the footprint was included for a $45 value. I think that’s a killer deal honestly, especially now that we’ve spent a summer using it. I highly recommend it.

The Lightning XT 4 is definitely Campworthy.

If you want to read additional reviews and see the latest model, head to Backcountry.com

**Update to this post, as of 8-14-2011**

Sarah and I have camped this tent 30-40 times now. The size is unique – it’s no ultralight backpacker, nor is it a Coleman/REI in-a-box big house. It’s backpackable, but not light enough to take on a long trip into the woods. It has stood up to 50 MPH dust storms in Utah, heavy rains in the Redwoods during winter, and we’ve never had a want when using it. Great tent. Perfect for a family not wanting a monster tent, or a backpacker not going far. It’s our car camper now, and we use our ultralight 3 person for our overnight backwoods trips.

There were a couple of meals we’d mastered. Spaghetti, vegan sausages, and garlic bread for dinner. For breakfast we liked fried potato wedges, eggs, and more vegan sausage. Tasty but not the best we could do.

I browsed the camping cookbooks in an outdoors enthusiast store and then the local bookstore. No luck. Sure there were plenty of books on the subject, but all were chock full of recipes starring meat. I could have made adaptations, but I decided to hunt out just the right book.

I found a recommendation on Jennifer McCann’s (author of Vegan Lunchbox) blog (www.veganlunchbox.blogspot.com) and ordered it.

A Sierra Club Book, Simple Foods for the Pack: More Than 200 All-Natural, Trail-Tested Recipes features a variety of yummy recipes that are mostly vegetarian. Many are vegan or easily made vegan. For example, the recipe might call for grated hard cheese to be added at the end for flavor. Vegans can use a vegan alternative or even make a homemade, dairy-free version (I love Almesan, an awesome recipe I found in Isa Chandra’s Veganomicon. You can find her books at http://www.theppk.com or Amazon.). The recipes would also be excellent camp fare sans cheese. While there is a section on fish towards the end of the book (as well as a few recipes which include seafood), the majority of the book sticks to nutritious, tasty vegetarian cuisine.

The book is written for both the backpacking camper with limited space and the car camper who can lug around all the gear and goods he or she so desires.

The Book Includes:

• Exciting recipes from around the world! Didn’t think you’d be dining on Taste of India Couscous during a camptrip, did ya?
• The right recipe for every camp scenario—a romantic night by the fire, camping out with the kids, food for a crew, the list goes on.
• A listing of where you may purchase specialty foods online (although most recipes call for ingredients you’ll be able to purchase at your local grocer).
• Sections on Staple Foods, Tools, Herbal Remedies
• Info on planning, packing, and preparation

I even find myself making some of the recipes at home.

Sections Include:

Before You Go with info on planning your trip, basic foods, staples, notes on fresh foods, stoves, steaming directions, water options, sample menus, and more

Foods To Make At Home including pocket foods, journey cakes, spreads, dressings, and condiments

Foods To make In Camp which includes everything from cereals and breads, to soups, to patties and dumplings, to one-pot meals, to desserts and beverages

Simple Remedies including a natural first aid kit, medicinal teas, poultices and compresses, and more

PLUS Food Sources and Books and Websites and an easy-to-navigate Index.

I won’t ruin the excitement you’ll experience the day you get your hands on this gem, but here’s a few of the recipes you’ll enjoy: fruit leather, granola bars, nine kids of nutritious fudge, sesame chia crackers, Boston brown bread, journey cakes, couscous pilafs, miso sesame butter spread, lemon tahini dip, quinoa and fruit cereal, oatmeal hotcakes, drop scones, salsa soup with corn dumplings, tomato curry sauce, spicy peanut sauce, and so much more!

You’ll be pleased with the easy and fun-to-prepare dessert selections. Forfeit marshmallows (which, unless special vegan ones, contain gelatin—so not vegetarian) for skillet brownies, tapioca fruit pudding, and snow ice cream.

Also there is a long list of herbal tonic teas as well as great recipes for lemonades, horchata, and cashew milk.

For the hardcore, there are even instructions for a “Simple Garden for the Pack.”

The book is small, compact, and I tuck it in with our pots and pans when we go. I always pull it out when we come home though, keeping it in my kitchen along with my other cookbooks.

From the Preface:
“Whether you are an extreme hiker, a haiku hiker, or simply seeking to commune with nature, you have a love of the great outdoors…There’s no better way to celebrate this experience than enjoying good food and cooking in the backcountry.”

From Amazon:

Simple Foods for the Pack: More than 200 all-natural, trail-tested recipes

Here’s what we love to stir into our morning bowls of hot cereal or add to our stacks of banana pancakes:

• walnuts or pecans (hemp seeds or slivered almonds would be good too)
• dried fruit (raisins, banana chips, mango, dates, and shredded coconut are our top picks)
• fresh, organic, and seasonal (if possible) strawberries, bananas, peaches, and/or blueberries
• organic almond butter or peanut butter (instead of nuts)
• 100% maple syrup
• cinnamon

Now here’s the fun part. Taking each of these individual toppers in ziplocs or tupperware  would be inconvenient and not the most eco-savvy means of transporting.

I came up with a good idea while wading through my various food storage containers. As I rummaged through the cupboards and pantry, I decided I wanted to make use of the lunchboxes I’d surprised Kevin with over our four years together. One of them, a traditional stainless steel Indian tiffin (here’s one at Amazon) worked well for the berries. But the Laptop Lunchbox (I bought it at www.laptoplunchbox.com) would truly live up to it’s motto: Bento-ware for Everywhere!

The Laptop Lunchbox is the perfect container for nesting an assortment of tasty breakfast toppings.

The main box holds four containers, some with lids although not at all necessary for the dry items, leaving enough room for silverware (I tucked a rolled up reused ziploc with just enough dried coconut in that space). I filled the containers with walnuts, raisins, dried mango, and dried bananas. Then the Laptop Lunchbox closes. No matter how you lift it or carry it, stuff doesn’t spill.

In the mornings we set up shop, getting the ingredients we needed to cook up breakfast from our Kelty Binto Hauler Storage bag (yes, another bento-inspired idea):  For Pancake Day—maple syrup, soy milk, canola oil, Arrowhead Mills multigrain pancake mix; For Hot Cereal Day—bulk-bought oats. Plus the Laptop Lunchbox with our beautifully arranged toppings.  After pulling the bananas and berries  and Earth Spread out of the cooler, we were ready to cook up some a.m. grub without hassle.

Add a cup of Kevin’s French pressed coffee (with water boiled in our new camping kettle) and breakfast never tasted better.

The Orbit, in yin and yang colors

I was looking for a replacement for the Coleman D-cell brick lantern, and a backup to my Coleman Powerhouse. In watching Backpacker’s review of it I  as slightly skeptical even though it got a coveted bootprint award. But I read more reviews at Backcountry that were, err, glowing so in doing some shopping around I settled on the white one (for ease of finding in the dark!) via Amazon for $25.28 on May 4th.

I was happy to receive my box two days later thanks to that handy Amazon Prime membership. All the excitement took a hit when I opened the box though – I was stunned by how tiny it was. Somehow I’d missed any of the mentions on the diminutive size of this little lantern (obviously my fault) and I was honestly a little disappointed when we headed out to camp.

I was wrong and right about it. The Orbit is not going to replace any of your major lanterns (duh, check out the size, right?), but it is fantastic in convenience and usability. The metal clips on top make it easy to find a place to hang it —whether in the tent or over the stove. It’s strong enough to snatch up and use to find the trail to the bathroom, and it’s a solid little light source when you don’t want to haul around 5lbs of portable daylight. What I’m saying is now that I’ve taken it camping, I’m sold. It’s a great little light. Sarah loves it as much as I do because it’s simple to use and lightweight, easy to hang.

Pros: Bright light in a tiny size. Very easy to use and to find a place to hang it. Great for a tent reading light and would be great on the backpacking trail for reading in your lap.

Cons: Too small to replace any big lantern, and for $26 the irrational cheapskate in me whimpers a little about that. The light is indirect, so you’d want a flashlight to focus on anything sneaking up on you in the woods or for looking around in the camping box for those missing matches.

Conclusion: Everything considered, it’s a winner. Small and very useful. Tiny enough to make it a great addition to any outdoor trip for a variety of uses. A definite Campworthy mini-lantern.