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MINNEAPOLIS - If your idea of camping out consists mainly of hot dogs, trail mix and freeze dried gorp, then you'll definitely want to see what ourfavorite foodie, cookbook author and blogger Beth Dooleyis serving up.

We're talking camp food. How to source and pack up for delicious and healthy food to enjoy on trail or at the beach or when kayaking and canoeing (and there's no fridge) and then what to make back at the campsite.

What spices, herbs, oils, vinegars, and seasonings are a must I'll bring some show and tell .. and then also toss up one sure-fire farro salad (quicker, easier and tastier than any of that pre-packaged, freeze dried camp stuff).

Maybe you'd like to join Beth on a camping adventure. Here's the link to thewebsite for the Apostle Islands Kayaking Trip -- where all the food is local and the kayaking is challenging fun!

Quick & Fresh Farro Salad

serves 6
1 cup farro
1/4 cup dried cranberries or raisins
1 small onion, chopped
2 tablespoon olive oil
1 small lemon, halved
Salt and pepper to taste

Put the farro into a pot and cover with water by 2 inches. Bring to a boil, reduce the heat and simmer for about 15 to 20 minutes, until the farro is soft. Drain. Toss in the cranberries, onion, oil and lemon to taste then season with salt and pepper. This is good hot or at room temperature.