{"id":18483,"date":"2026-10-26T18:04:16","date_gmt":"2026-10-26T18:04:16","guid":{"rendered":"https:\/\/wildgreenquest.com\/?p=18483"},"modified":"2026-10-26T18:04:16","modified_gmt":"2026-10-26T18:04:16","slug":"canned-vegetables-have-a-bad-reputation-these-trail-friendly-pocket-sized-tins-are-changing-that","status":"publish","type":"post","link":"https:\/\/wildgreenquest.com\/?p=18483","title":{"rendered":"Canned Vegetables Have a Bad Reputation. These Trail-Friendly, Pocket-Sized Tins Are Changing That."},"content":{"rendered":"<p><br \/>\n<\/p>\n<div>\n<div class=\"justify-start\">\n<nav class=\"align-left col-span-full mb-base\" data-pom-e2e-test-id=\"breadcrumbs\"\/>\n<p>Move over, canned fish. Vegetables in tins are chic now, and a pocket-sized feast ideal for the trail.<\/p>\n<\/div>\n<p><!--$?--><template id=\"B:1\"\/><!--\/$--><\/p>\n<div><\/p>\n<p class=\"fp-leadCaption py-tight text-left font-utility text-utility3-size leading-utility3-line-height text-secondary\"> (Photo: Andrew B. Myers)<\/p>\n<\/div>\n<\/div>\n<div>\n<div class=\"article-body\">\n<p>Published October 26, 2026 10:03AM<\/p>\n<\/div>\n<p>At the southern end of Idaho\u2019s Teton Valley, just over the pass from Jackson Hole and adjacent to some world-class fly-fishing, sits an unassuming little structure stocked floor to ceiling with delicious things. At <a rel=\"nofollow\" target=\"_blank\" class=\"article-content-link text-brand-primary underline hover:text-brand-primary\/85 break-words overflow-wrap-anywhere underline-offset-[3px]\" rel=\"noopener\" data-afl-p=\"0\" href=\"https:\/\/foodshedidaho.com\/\">Food Shed Idaho<\/a>, specialty grocer Cecily Costa helps her customers provision their outdoor adventures. Something she\u2019s excited about right now: <a rel=\"nofollow\" target=\"_blank\" class=\"article-content-link text-brand-primary underline hover:text-brand-primary\/85 break-words overflow-wrap-anywhere underline-offset-[3px]\" rel=\"noopener\" data-afl-p=\"0\" href=\"https:\/\/www.row7seeds.com\/products\/sweet-prince-tin\">petite Sweet Prince tomatoes.<\/a> They come in a tin slim enough to slip in your pocket\u2014a game changer in itself. \u201cTomatoes generally don\u2019t travel well for hikes or picnics,\u201d Costa says. \u201cI think these are going to do very well.\u201d<\/p>\n<p>The tins are new this year from <a rel=\"nofollow\" target=\"_blank\" class=\"article-content-link text-brand-primary underline hover:text-brand-primary\/85 break-words overflow-wrap-anywhere underline-offset-[3px]\" rel=\"noopener\" data-afl-p=\"0\" href=\"https:\/\/www.row7seeds.com\/\">Row 7 Seed Company<\/a>, chef Dan Barber\u2019s clap back to commodity-vegetable breeding, which prioritizes traits like yield and shipability over flavor. And vegetable quality begins with the seed.<\/p>\n<p>\u201cEven the organic vegetables you eat in this country come mostly from conventional seed, produced with chemical interventions,\u201d Barber says. \u201cWe choose to start with organic seed. It produces a stronger, more delicious plant\u2014and, we think, a more nutrient-dense one. We\u2019re working on putting some science behind that last point, but the early indications are incredible.\u201d<\/p>\n<figure id=\"attachment_2756147\" class=\"pom-image-wrap photo-aligncenter\"><img loading=\"lazy\" alt=\"Small tomatoes in a rectangular tin.\" loading=\"lazy\" width=\"2400\" height=\"1350\" decoding=\"async\" data-nimg=\"1\" class=\"aligncenter size-full wp-image-2756147\" style=\"color:transparent\" srcset=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-row-7-sweet-prince-tomatoes.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover 1x\" src=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-row-7-sweet-prince-tomatoes.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover\"\/><figcaption class=\"pom-caption\"><span class=\"article__caption\">Sweet Prince Tomatoes<\/span> (Photo: Courtesy Row 7 Seed Co.)<\/figcaption><\/figure>\n<p>Row 7 seeks out innovative breeders using traditional cross-pollination and selection to develop flavorful new cultivars. Then the company partners with farmers it trusts to do justice to that breeding in the way they raise the produce, sold at Whole Foods and other grocers. Row 7 also sells its seeds in packets and, now, three of its flavor-forward varieties ready to eat, in chic little tins.<\/p>\n<p>There\u2019s that Sweet Prince, tinned at peak summer sweetness with a balancing, racy acidity. The <a rel=\"nofollow\" target=\"_blank\" class=\"article-content-link text-brand-primary underline hover:text-brand-primary\/85 break-words overflow-wrap-anywhere underline-offset-[3px]\" rel=\"noopener\" data-afl-p=\"0\" href=\"https:\/\/www.row7seeds.com\/products\/sweet-garleek-tin\">Sweet Garleek<\/a>, a garlic-leek hybrid, comes confited in extra-virgin olive oil, white balsamic vinegar, and Dijon mustard\u2014\u201clike leeks vinaigrette with the volume turned up,\u201d says Row 7 co-founder Charlotte Douglas. And I have never tasted another beet remotely like the <a rel=\"nofollow\" target=\"_blank\" class=\"article-content-link text-brand-primary underline hover:text-brand-primary\/85 break-words overflow-wrap-anywhere underline-offset-[3px]\" rel=\"noopener\" data-afl-p=\"0\" href=\"https:\/\/www.row7seeds.com\/products\/badger-flame-beet-tin\">Badger Flame.<\/a> That earthy flavor so many people don\u2019t care for? Gone. This beet has a bright, surprising taste to match its golden color and comes in succulent little cubes you can toss into a salad, or snack on straight from the tin.<\/p>\n<figure id=\"attachment_2756149\" class=\"pom-image-wrap photo-aligncenter\"><img loading=\"lazy\" alt=\"A hand pulling apart a grilled cheese sandwich.\" loading=\"lazy\" width=\"2400\" height=\"1350\" decoding=\"async\" data-nimg=\"1\" class=\"aligncenter size-full wp-image-2756149\" style=\"color:transparent\" srcset=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-sweet-garleek-grilled-cheese.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover 1x\" src=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-sweet-garleek-grilled-cheese.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover\"\/><figcaption class=\"pom-caption\"><span class=\"article__caption\">Using Sweet Garleek in a grilled cheese takes it to another level.<\/span> (Photo: Courtesy Row 7 Seed Co.)<\/figcaption><\/figure>\n<p>Row 7\u2019s slender tins are portable and adorable\u2014distinct, crucially, from the shape of can we associate with lank green beans. And the brand no doubt benefits from the cachet the format has acquired with the tinned-fish trend in recent years. But Douglas emphasizes the culinary benefits. \u201cThe format follows the function, really,\u201d she explains. \u201cA smaller tin size allows us more control over the cooking process. And we do think about it like cooking, not like processing. How do we best preserve flavor and texture?\u201d<\/p>\n<p>This kind of care applied to a canned vegetable may be something new in American grocery stores, but the practice of tinning certain treasured varieties during their fleeting weeks of peak ripeness has a long history in Spain (where eating fresh produce out of season might as well be illegal). I can think of no better example of this type of <i>conserva<\/i> than the <a rel=\"nofollow\" target=\"_blank\" class=\"article-content-link text-brand-primary underline hover:text-brand-primary\/85 break-words overflow-wrap-anywhere underline-offset-[3px]\" rel=\"noopener\" data-afl-p=\"0\" href=\"https:\/\/tienda.navarrico.com\/tienda\/esparragos-lata-425-ml-6-8-fr-d-o\/\">\u201cCojonudos\u201d White Asparagus<\/a> from the Navarra-based company El Navarrico. <i>Cojonudos<\/i> translates as \u201cawesome,\u201d and that\u2019s the word for these fat spears of white asparagus tinned with nothing more than water and salt. Navarran farmers tenderly mound dirt on the plants in early spring to prevent photosynthesis and the bitter vegetal edge that comes with it. The pale spears have an irresistible, nutty flavor that\u2019s delicious straight from the can\u2014as is the brine, infused with the essence of the vegetable and a way tastier source of electrolytes than Gatorade. (It also does wonders for a vinaigrette.)<\/p>\n<figure id=\"attachment_2756141\" class=\"pom-image-wrap photo-aligncenter\"><img loading=\"lazy\" alt=\"Cubed beets in a rectangular tin.\" loading=\"lazy\" width=\"2400\" height=\"1350\" decoding=\"async\" data-nimg=\"1\" class=\"aligncenter size-full wp-image-2756141\" style=\"color:transparent\" srcset=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetalbes-row-7-badger-flame-beets2.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover 1x\" src=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetalbes-row-7-badger-flame-beets2.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover\"\/><figcaption class=\"pom-caption\"><span class=\"article__caption\">Badger Flame Beets<\/span> (Photo: Courtesy Row 7 Seed Co.)<\/figcaption><\/figure>\n<p>You really shouldn\u2019t let a drop of the brine or oil from any good conserva go to waste, if you ask Nacho Valle. When he was growing up in Valencia and working in the orange groves, \u201cthe workers were always opening tins. They have a piece of bread, they dunk the bread in the tin and they eat it.\u201d After Valle moved to New York City, he and three Spanish friends would regularly gather over tins of fish or vegetable conservas, some bread or potato chips, and Spanish vermouth. In 2021, the four friends founded <a rel=\"nofollow\" target=\"_blank\" class=\"article-content-link text-brand-primary underline hover:text-brand-primary\/85 break-words overflow-wrap-anywhere underline-offset-[3px]\" rel=\"noopener\" data-afl-p=\"0\" href=\"https:\/\/latakitchen.shop\/\">Lata<\/a> (Spanish for \u201ctin\u201d) to sell their favorite tinned products; now they import them, too.<\/p>\n<p>Lata\u2019s online store carries the largest selection of plant-based conservas I\u2019ve found anywhere. From Porto-Mui\u00f1os, a family-owned outfit in Galicia that sustainably harvests edible seaweed, the <a rel=\"nofollow\" target=\"_blank\" class=\"article-content-link text-brand-primary underline hover:text-brand-primary\/85 break-words overflow-wrap-anywhere underline-offset-[3px]\" rel=\"noopener\" data-afl-p=\"0\" href=\"https:\/\/latakitchen.shop\/products\/portomuinos-peppers-stuffed-with-sugar-kombu?v_id=variant_01KSNK49SA56GJQ3N649V2XX8P\">Tapa of Piquillo Peppers with Sweet Kombu<\/a> delivers an intense umami flavor to complement the sweetness of the tender red peppers. The <a rel=\"nofollow\" target=\"_blank\" class=\"article-content-link text-brand-primary underline hover:text-brand-primary\/85 break-words overflow-wrap-anywhere underline-offset-[3px]\" rel=\"noopener\" data-afl-p=\"0\" href=\"https:\/\/latakitchen.shop\/products\/porto-muinos-organic-codium-in-brine?v_id=variant_01KSNK43BKXVXCVWQ468RRNXFJ\">Codium<\/a> is a seaweed with a satisfying bite and a clean, briny flavor that make it a nice alternative to caviar. Lata also stocks the smoky <a rel=\"nofollow\" target=\"_blank\" class=\"article-content-link text-brand-primary underline hover:text-brand-primary\/85 break-words overflow-wrap-anywhere underline-offset-[3px]\" rel=\"noopener\" data-afl-p=\"0\" href=\"https:\/\/latakitchen.shop\/products\/seed-to-surf-celery-root-whitefish?v_id=variant_01KSNK477PNCVT8Y6RTYFKEPNC\">Celery Root Whitefish<\/a> from Canadian brand Seed to Surf, another plant-based product that gets a savory taste of the ocean from seaweed.<\/p>\n<p>My favorite way to serve all of the above is the Spanish way, right in the tin, with potato chips for scooping. The classic Galician brand <a rel=\"nofollow\" target=\"_blank\" class=\"article-content-link text-brand-primary underline hover:text-brand-primary\/85 break-words overflow-wrap-anywhere underline-offset-[3px]\" rel=\"noopener\" data-afl-p=\"0\" href=\"https:\/\/www.bonillaalavista.com\/tienda\/\">Bonilla a la Vista<\/a> is the chip for that: olive-oil-fried, delicately crisp, just salty enough. The best part? They, too, come in tins.<\/p>\n<h2>Tinned Vegetables to Try<\/h2>\n<section id=\"\" class=\"content-card rounded-xl px-base-loose pt-base-loose pb-loose shadow-sm shadow-black\/10\">\n<h3>Porto-Mui\u00f1os Tapa of Piquillo Peppers with Sweet Kombu<\/h3>\n<figure id=\"attachment_2756145\" class=\"pom-image-wrap photo-aligncenter\"><img loading=\"lazy\" alt=\"Porto-Mui\u00f1os Tapa of Piquillo Peppers with Sweet Kombu\" loading=\"lazy\" width=\"2400\" height=\"1350\" decoding=\"async\" data-nimg=\"1\" class=\"aligncenter size-full wp-image-2756145\" style=\"color:transparent\" srcset=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-porto-muinos-tapa-of-piquillo-peppers-with-sweet-kombu.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover 1x\" src=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-porto-muinos-tapa-of-piquillo-peppers-with-sweet-kombu.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover\"\/><figcaption class=\"pom-caption\">(Photo: John Toolan)<\/figcaption><\/figure>\n<p>Umami from the seaweed makes a perfect pair for the pepper\u2019s sweetness.<\/p>\n<\/section>\n<section id=\"\" class=\"content-card rounded-xl px-base-loose pt-base-loose pb-loose shadow-sm shadow-black\/10\">\n<h3>Porto-Mui\u00f1os Codium in Brine<\/h3>\n<figure id=\"attachment_2756144\" class=\"pom-image-wrap photo-aligncenter\"><img loading=\"lazy\" alt=\"Porto-Mui\u00f1os Codium in Brine\" loading=\"lazy\" width=\"2400\" height=\"1350\" decoding=\"async\" data-nimg=\"1\" class=\"aligncenter size-full wp-image-2756144\" style=\"color:transparent\" srcset=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-porto-muinos-codium-in-brine.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover 1x\" src=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-porto-muinos-codium-in-brine.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover\"\/><figcaption class=\"pom-caption\">(Photo: John Toolan)<\/figcaption><\/figure>\n<p>Grab potato chips and scoop right into the sustainably harvested, delicate, velvety seaweed for a briny caviar substitute.<\/p>\n<\/section>\n<section id=\"\" class=\"content-card rounded-xl px-base-loose pt-base-loose pb-loose shadow-sm shadow-black\/10\">\n<h3>El Navarrico Cojonudos White Asparagus<\/h3>\n<figure id=\"attachment_2756142\" class=\"pom-image-wrap photo-aligncenter\"><img loading=\"lazy\" alt=\"El Navarrico Cojonudos White Asparagus\" loading=\"lazy\" width=\"2400\" height=\"1350\" decoding=\"async\" data-nimg=\"1\" class=\"aligncenter size-full wp-image-2756142\" style=\"color:transparent\" srcset=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-el-navarrico-cojonudos-white-asparagus.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover 1x\" src=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-el-navarrico-cojonudos-white-asparagus.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover\"\/><figcaption class=\"pom-caption\">(Photo: John Toolan)<\/figcaption><\/figure>\n<p>Fat, nutty spears of white asparagus grown in Navarra, Spain, packed in water and salt.<\/p>\n<\/section>\n<section id=\"\" class=\"content-card rounded-xl px-base-loose pt-base-loose pb-loose shadow-sm shadow-black\/10\">\n<h3>Row 7 Badger Flame Beets<\/h3>\n<figure id=\"attachment_2756146\" class=\"pom-image-wrap photo-aligncenter\"><img loading=\"lazy\" alt=\"Row 7 Badger Flame Beets\" loading=\"lazy\" width=\"2400\" height=\"1350\" decoding=\"async\" data-nimg=\"1\" class=\"aligncenter size-full wp-image-2756146\" style=\"color:transparent\" srcset=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-row-7-badger-flame-beets.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover 1x\" src=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-row-7-badger-flame-beets.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover\"\/><figcaption class=\"pom-caption\">(Photo: John Toolan)<\/figcaption><\/figure>\n<p>No earthy funk in these golden beets. Toss the bright cubes into salads or apps, or eat straight from the tin.<\/p>\n<\/section>\n<section id=\"\" class=\"content-card rounded-xl px-base-loose pt-base-loose pb-loose shadow-sm shadow-black\/10\">\n<h3>Seed to Surf Celery Root Smoked Whitefish<\/h3>\n<figure id=\"attachment_2756148\" class=\"pom-image-wrap photo-aligncenter\"><img loading=\"lazy\" alt=\"Seed to Surf Celery Root Smoked Whitefish\" loading=\"lazy\" width=\"2400\" height=\"1350\" decoding=\"async\" data-nimg=\"1\" class=\"aligncenter size-full wp-image-2756148\" style=\"color:transparent\" srcset=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-seed-to-surf-celery-root-smoked-whitefish.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover 1x\" src=\"https:\/\/cdn.outsideonline.com\/wp-content\/uploads\/2026\/09\/tinned-vegetables-seed-to-surf-celery-root-smoked-whitefish.jpg?width=3840&amp;auto=webp&amp;quality=75&amp;fit=cover\"\/><figcaption class=\"pom-caption\">(Photo: John Toolan)<\/figcaption><\/figure>\n<p>Seed to Surf has managed to make a flaky, smoky plant-based alternative to whitefish.<\/p>\n<\/section>\n<hr\/>\n<p>This article is from the Fall 2026 issue of Outside magazine. To receive the print magazine, <i>become an Outside+ member here<\/i><i>.<\/i><\/p>\n<p><span hidden=\"\" aria-hidden=\"true\"\/><\/div>\n<p><br \/>\n<br \/><a href=\"https:\/\/www.outsideonline.com\/food\/best-tinned-vegetables\/\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Move over, canned fish. Vegetables in tins are chic now, and a pocket-sized feast ideal for the trail. (Photo: Andrew B. Myers) Published October 26, 2026 10:03AM At the southern end of Idaho\u2019s Teton Valley, just over the pass from Jackson Hole and adjacent to some world-class fly-fishing, sits an unassuming little structure stocked floor<\/p>\n","protected":false},"author":1,"featured_media":18484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-18483","post","type-post","status-publish","format-standard","has-post-thumbnail","category-wild-living"],"_links":{"self":[{"href":"https:\/\/wildgreenquest.com\/index.php?rest_route=\/wp\/v2\/posts\/18483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildgreenquest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildgreenquest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildgreenquest.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wildgreenquest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18483"}],"version-history":[{"count":0,"href":"https:\/\/wildgreenquest.com\/index.php?rest_route=\/wp\/v2\/posts\/18483\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildgreenquest.com\/index.php?rest_route=\/wp\/v2\/media\/18484"}],"wp:attachment":[{"href":"https:\/\/wildgreenquest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildgreenquest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildgreenquest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}