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Dinners at the Hideout pt.1 It's been a while since I've had a chance to use wifi because we have been living outside since our trip up from Texas! We took the southern route and camped and cooked all the way to Pennsylvania, where we met up with Brian (http://www.witnesscompanyusa.com/), at his handmade hideout in the woods. No running water or electricity, just fires to cook over, and an amazing outdoor kitchen setup. We spent the weekend cooking and doing spring projects around the property. We built a hugelkultur for a little food and flower garden, and planted some wasabi in one of the fresh water springs. We foraged for fiddle heads and ramps and went to the first farmer's market of the season and bought up spring veggies and an amazing free range chicken and some other goodies. We roasted the chicken in the dutch oven and then used the fat of the bird to cook up the potatoes, parsnips, ramps, dandelion greens and garlic and the veggies came out so tender and sweet. Not many things more satisfying than making an amazing meal over a fire... Ingredients

1 whole chicken

1 bushel ramps

4 medium sized potatoes

3 parsnips

A few handfuls of dandelion greens

6 cloves garlic

1 whole chopped red onion

Olive oil

S&P

Bread to serve First wash your bird and brine in salt, pepper and olive oil for as long as possible. Then place in a dutch oven, cover with coals, place over fire, and let roast for about 1 hour and 45 minutes, or until cooked through.

While the chicken is roasting, prep your vegetables, cut the stems of your ramps and separate the leaves. Chop onions, potatoes, and parsnips. You can leave the garlic cloves whole with the skins still on.

After your bird is done, pull from the dutch oven and keep warm and covered near fire. Throw your potatoes, garlic, and parsnips straight into the chicken fat, cover and let cook until they become tender, tossing to prevent burning. Next add in the stems of the ramps and toss until they become translucent, once this begins to happen you can add in the greens of the ramps and cook until wilted and bright green. Finally toss in your dandelion greens and serve on warm plate with hot bread and salt and pepper to taste.