I'm talking fresh food: not dehydrated, salty, processed, 10 year shelf-life science food...
This was my lunch on day 2 of a recent Joshua Tree trip; stuffed grape leaves, falafel, valbreso cheese, tomato, lettuce, pita bread...brought some pickles on the side. I was king of the desert that day....
I've been trying to make the shift to carrying fresh, real (unprocessed) food when backpacking. I've been successful up to two night/three day trips, weather permitting. I'm finding that most stuff does OK if left in the cool dark of a pack. If there's water around, I'll chill my food until I go to bed and put it back in the water when I wake up for as long as I can before heading out. Whole foods I've found that work great: avocado, zucchini, potatoes (I love reds), tomatoes, fruit, onions, most non-leafy veggies...the list goes on.
I know this is a break from anything remotely "UL", but it's what I've started to do and I like it. Weight is irrelevant. I can go a long time on bars and nuts (yeah, I know bars are pretty processed), but I'm pretty turned off by eating dried food day in and day out. Now there are obvious limitations to the length of trips I can do without my fresh food spoiling (I suppose "fresh" starts to lose its meaning quickly here...).
Any tips anyone would like to share on fresh foods that carry well or tips for keeping them from spoiling faster?
I'm planning some longer trips soon and would like to see how far I can take the fresh food approach.
...I'm currently vegan so animal-based foods are out.