Pack a Perfect Picnic
Summer’s almost over, and even though we live in SoCal (what are seasons, right?), we’re sad to see it end. Let’s soak up the last couple weeks and celebrate the end of the season with a perfect picnic.
Here are our tips for packing up for the best outdoor end-of-summer spread:
- Finger foods go a long way. Cheeses, fruits, veggies, nuts, and dips are great snacks to pack for appetizers (or, honestly, for any course). You could fancy it up by bringing your own charcuterie board. It’s easy, especially when you’ve got toothpicks and cracker-ready Cabot Vermont Sharp Cracker Cuts on hand.
- Keep it cool(er). Whether you’re taking the picnic to the park or the beach, you’ll need to prepare for summer heat. Pack a couple ice packs in your basket, or, even better, put everything in a cooler. Bring foods you’d be happy eating cold or at room temp — think potato salad over mashed potatoes.
- Deconstruct. Pack individual ingredients to avoid soggy sandwiches and salads. This Heirloom Tomato Sandwich from Love and Lemons has simple, fresh ingredients like avocado and seasonal tomatoes that you can stack in a snap. Then, pack your sauces and dressings in separate containers — that’ll prevent leaks, too.
- Stack your snacks. Speaking of spillage, use sturdy containers, since your packed items may shift on the way. Seal lids tight and stack your heaviest items at the bottom with lighter noshes towards the top.
- Hands up for dessert. Finger foods are great for dessert too! Pack bars, brownies, or cookies to pass around. Grab some delicious macarons or cut one of our homemade banana loaves into handy bite-sized cubes.
- BYO-Beverages. Bring your favorite wine and keep it cool all the way to the last sip with Corkcicle cups. Then, keep the picnic vibes going with canned seltzers or Bristol Farms Italian Sodas.
- Plant yourself in the shade. This tip is as much for skin health as it is for food integrity. You don’t want to set up your picnic under direct sun where food will melt or sweat. And don’t forget your sunscreen! This will help keep the picnic party going for those long summer days we will be missing soon.
Need some inspo? Try this sweet and spicy salsa from SoCal’s own Johnny Cirelle:
Mango Jicama Salsa
1 large ripe mango, peeled and finely diced
1/2 jicama, peeled and finely diced
1/4 red onion, finely diced
1 bunch cilantro
1 deseeded jalapeño (feeling brave? Replace with habanero for extra kick)
Zest and juice of 1 lime
Salt to taste
1. Mix all the ingredients in a bowl.
2. Season with lime juice and salt to taste.
3. Serve with crackers, chips, or cut up veggies.
4. Enjoy your summer picnic fiesta!
Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.