Perfect Picnics

When Steve and I first visited the Rogue Valley, we spent one memorable afternoon at Cantrall-Buckley Park along the Applegate River. Bright blue skies above, we dipped our toes in the cool river, while the scent of blackberries and wild mint drifted by.

It was a perfect day, ideal for a delicious picnic. We had picked up a couple of treats at the country store. We spread out our buffet along the banks of the river - a little wheel of Brie, cured salami, crusty French bread, some olives and a bottle of crisp Pinot Gris. The air felt lazy and warm, and we picked wild blackberries for dessert.

I carry the memory of this perfect picnic with me, all winter long. Dreaming of the warmer months ahead, I can vividly recall the sweetness of the blackberries, how cold the water felt against my legs and the feeling of deep contentment as Steve and I talked of the future, and of returning to this magical place.

These memories help sustain us when the skies are grey and wet. They remind us that no matter how long winter may seem, perfect picnic days will eventually return. As you read this, picnic season will be in full swing and our deli will be busy helping people take advantage of the warmer weather.

The best part about picnics is that whether they are precisely planned or completely spontaneous, they can always be delicious.

To plan a perfect picnic doesn’t take much time or even much preparation. Start with a few basic utensils, including a picnic basket, reusable shopping bag, or other carrying container. If you are packing items that require refrigeration, you can either use an insulated container or create your own using ice packs and food storage containers. Be sure and pack plates, silverware and other serving utensils. You will also need a picnic blanket that you don’t mind getting dirty. My picnic gear also includes a compact cutting board and a serrated knife, along with small salt and pepper grinders.

As for the food, be sure and select foods that pack and store well. My best recommendation is to keep it simple, spend your time enjoying the day and the company. Picnic fare can be whatever you would like it to be, from sandwiches to fried chicken, from pasta salads to lobster rolls, and just about everything in between.

For the main course, pick foods that can be left at room temperature for a couple of hours. If you are packing sandwiches, try keeping all of your sandwich ingredients in separate containers until you are ready to dine. This helps keep your bread from getting soggy and helps your condiments stay fresh. If you are packing meats and cheeses, slice some of the items ahead of time and pack each item separately. If you are making main course salads, avoid using dressings made with raw eggs, such as Caesar and homemade mayonnaise. It’s also a good idea not to dress salads until just before serving. Pasta salad is the exception - dress a couple of hours prior to serving to allow flavors to marry completely.

Be sure and pack a variety of taste sensations. Think salty, sour, savory, spicy, bitter and sweet. For salty snacks, include chips, nuts or olives. For sour snacks, pack pickles, citrus fruit and salads dressed with vinaigrettes. Savory items include most main course options, such as sandwiches, quiche, meats and cheeses, and even leftovers such as fried chicken or last night’s pizza. Spicy treats can include chips and salsa, hot sauces to accompany other foods, or spiced nuts. For bitter flavors, think about packing crisp radishes, or use arugula instead of lettuce for your sandwiches. My favorite sweet treats for picnics include fresh fruit, chocolate chunk cookies or decadent brownies.

Be sure and take along reusable containers to pack up leftovers, as well as something to carry out your trash. You can use paper plates and napkins, but it’s just as easy to pack inexpensive dinner plates or long lasting, unbreakable melamine serveware, along with cloth napkins. Remember to also bring something to pack up your dirty dishes at the end of your feast.

For beverages, bring along sparkling water in recyclable glass bottles, along with wine, beer, and juice for kids. Always keep a spare wine opener in your picnic basket. If you’re serving wine, be sure and pack sturdy tumblers or acrylic glasses for serving.

Picnics are best enjoyed lazily over a couple of hours, so be sure and include lots of goodies simply for nibbling. Chunks of cheese, pretzels, roasted nuts, crackers, and bite sized cookies help keep the party going long after the main course is served.

It’s also a good idea to bring along some entertainment options. Steve and I pack a deck of cards in our picnic basket. You can also include a number of travel games, including magnetic checker/chess boards, Yahtzee, Uno, or even small board games with minimal pieces. I also like to bring along a current book or magazine. Just sitting in the sun, reading for pleasure is something that I don’t get to enjoy very often.

I’m truly looking forward to picnic time here in the Rogue Valley. I’ve already pulled out my recipe box and decided to kick start the season with a couple of my favorite picnic salads, Potato Salad with Mustard Vinaigrette and a tangy Caribbean Black Bean and Rice Salad.

Whatever your picnic plans are this summer, I hope you make some delicious memories that will warm you all the way through next winter.

*This article was originally published in Ashland Magazine.