Over the years, I’ve had the chance to visit Vermont during the summer and winter, and wow, it is such an understated beauty.
Green foliage everywhere you look, crisp and cool weather, and rustic farms dotting the countryside. Mountains to hike up and clear rivers to cool down. Cold as a witch’s tit in the winter and the snow piles up quick. Skiing is a favorite past time, but be prepared for icy conditions.
This trip will be a little different than the typical multi-day vacation. We are planning to thru hike the length of Vermont, from the Massachuttes-Vermont border to the Vermont-Canadian border. The trail spans 273 miles and was the inspiration for the well known Appalachian Trail. The Long Trail is said to be the most rugged long distance trail in the US.
Concerns of black flies, mud bogs, and days and days of rain are left behind with the early spring and summer seasons (hopefully). Fall brings its own challenges, but the potential to watch the leaves change as we travel north will be a delight. My partner Darren and I are excited to experience Vermont in a new way.
We will resupply 4 times, carrying about 3-5 days of food between sections. The resupply boxes contain a combination of homemade dehydrated food and store bought food. This way we can control our diet while having the option to supplement with some fresh food from grocery stores whenever the craving strikes- think apples, oranges, spinach, bagels, cheese and more. We will most definitely partake in the splendor of high calorie meals when we get into towns, but fruits and vegetables are well missed while in the backcountry for days.
For breakfast, I pre-made granola, and oatmeal packets that we like to eat with coconut milk- a powder mixed with water. For dinner, we dehydrated homemade Skyline Chili beans, risotto, and chicken and vegetables for add ins. It’s so nice to have a meal you already know you like at the end of a long day.
