A picnic evokes leisure time and enjoyment of the outdoors. There’s something about the pleasure of eating outdoors - you can rely on nature to provide the perfect setting for your moveable feast whether in your backyard, a nearby park or next to a babbling brook. Here are several tips for packing your next picnic.
- Most important, keep hot foods above 140°F and cold foods below 90°F. The temperature range between is known as the "danger zone." Bacteria multiply rapidly at these temperatures and can reach dangerous levels. Do not leave food out of the cooler or off the grill more than 2 hours (or for 1 hour when the outside temperature is above 90°F). Always pack food in well-insulated vacuum containers or insulated coolers packed with plenty of ice or frozen gel packs.
- Before adding hot or cold food to insulated containers, prep the containers as follows: for hot foods, preheat containers by filling with boiling water, and let stand for 10 minutes, then empty. For cold foods, use ice water to pre-chill the container, and make sure the cold food is thoroughly cold before placing in the container.
- Keep a picnic tote packed, and you’ll always be ready for spur-of-the-moment picnics. The tote should include:
- Can and bottle opener
- Corkscrew
- Soft, oversized blanket
- Sharp knife wrapped in a thick cloth towel for safety and wooden cutting board
- Large plastic bottle of drinking water
- Sea salt and peppermill wrapped in plastic wrap
- Colorful vinyl or cloth tablecloth
- Aluminum foil
- Roll of paper towels
- Wet and dry towels sealed in zip lock bags
- Towelettes
- Zip lock plastic bags for leftovers
- Trash bags for refuse and recyclables
- Potholders
- Matches
- Extra tablecloth (to cover picnic table in case of a sudden shower)
- Outdoor picnic blanket with waterproof backing and carrying strap (You can find one at http://www.amazon.com)
- First-aid kit including insect repellant
- Sunscreen
- Flashlight. (Pack eating utensils, plates, and cups as the occasion arises.)
- Bath tissue!
Pack plenty of delectable dishes for your next alfresco meal to go, and remember - easy-to-eat fresh fruits are good energy restorers as well as deliciously refreshing!
This salad is perfect picnic fare. And when corn, particularly white corn, is young and very tender, it does not need cooking.
Corn and Potato Salad with Arugula
- 3 medium organic Yukon Gold potatoes, cooked and cubed
- 5 ears fresh, young organic corn, kernels cut from the cobs
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- ¼ to ½ cup mayonnaise
- ½ teaspoon sugar
- Sea salt and freshly ground black pepper to taste
- 1 cup organic baby Arugula or spinach leaves, packed separately
Toss together the potatoes and raw corn. Set aside. Whisk together the olive oil, lemon juice, mayonnaise, sugar, salt and pepper. Taste and adjust seasoning. Fold into the potato mixture. Refrigerate the salad until well chilled. Add the Arugula or spinach leaves just before ready to serve.
Serves 4 to 6.
