Picnic Season

There is so much you could do for a picnic.  I like to keep things simple, kid friendly, seasonal and fun.  A great way to start is by going to your local farmer's market. Check out what they have that week and what looks good to you.  I try to always make a point of trying new things. Greens I've never heard of, different roots or herbs.  And don't be shy to ask your farmers what to do with them... most folks at the stands at the market will be able to give you a handful of ideas of how to cook something.

This week at my farmer's market in NYC we got to see a lot more greens (finally!).  Lots of spinach, baby bokchoy, mustard greens, Chard, wild arugula, baby salad greens, various herbs, asparagus, onions, scallions, rhubarb and a variety of mushrooms.   We also have great artisanal cheeses, whole grain bread, fish, organic meats and pasture fed cow's milk and yogurt.  So, based on this weeks bounty, I decided to give you some examples  for a delicious seasonal picnic. Keep in mind that depending on where you are, you might already be seeing a lot more,  or less variety at your local market.  Make the most of what your growing season is and have fun.

Here we go:

Asparagus 

Steamed, drizzled with lemon and olive oil, salt and pepper.

Make sure to not overcook the asparagus. 3 to 4 minutes is plenty for fresh asparagus. Shock them in ice cold water to stop the cooking. I serve them at room temperature and my kids love to eat the long spears with their fingers.  

You could also roast the asparagus or add it to a frittata. 

Mix Spring Greens and Mushroom "Pie"

Here is a great chance to use whatever greens you find.  Mix chard, mustard, spinach, kale or anything else that looks good.  Wash greens well. For chard, kale, collards or any greens if tough stalky stems, pull the leaf from the stems before cooking. Give the greens a quick chop. Chop wild mushrooms and sautee in a couple of tablespoons of olive oil and chopped garlic for about 2-3 minutes. Add 1 tablespoon chopped fresh thyme. Add  greens and sautee till they are tender and vibrant green. 

For the crust you could use either phyllo dough or puff pastry dough (whatever you most comfortable with).  

With Phyllo: Heat oven to 375 degrees.  layer 6 sheets of phyllo dough, lightly brushed with olive oil in a large cookie sheet. Pour mushroom and greens mix onto the center of the dough. Fold short ends of dough in over the filling and roll the long ends over till you form a log (roll the loose ends of phyllo are at the bottom of the log). Brush the top with olive oil and bake for about 12 to 15 min or till phyllo dough is golden brown and crispy. Let it cool and cut log in 1 in. slices. 

With puff pastry: Heat oven to 400 degrees. Roll out puff pastry sheet as thin as possible without braking dough. Proceed like above wiith filling and rolling. Brush top of log with egg wash and bake for 18 minutes or till golden brown.  

Another option would be to use rice paper wraps.  You can find it in the asian foods aisle of most supermarkets.  Follow package directions of how to handle each sheet. Now, sky is the limit in terms of filling.  One option would be to make an arugula salad with radishes, herbs and some goat cheese crumbs, wrap it in rice paper wraps and serve it with your favorite sauce or dressing on the side. My son's favorite is actually steamed kale and baked tofu with tangy tahini dressing. Fill the wraps as if you were making "cigars". Make sure to keep them covered in a air tight container so the wrap doesn't dry out. Keep the sauce/dressing in a small separate container with lid.  

Turkey Sandwiches with Arugula and Rhubarb Spread

Find a nice hearty whole grain baguette, slices of all natural roasted turkey breast with fresh arugula and this rhubarb jam:

Ingredients

1/2 cup sucanat

1/4 cup agave nectar

1/2 cup apple cider

1 1/2 teaspoon cinnamon

1 teaspoon minced fresh ginger

1 1/2 teaspoons grated orange peel

1/2 teaspoon (scant) ground cardamom

1 bunch coarsely chopped rhubarb (about 1 1/4 lbs)

1/2 cup golden raisins

1 teaspoon arrowroot (if needed)

Stir first 9 ingredients in heavy saucepan over medium heat until sucanat dissolves and mixture boils. Reduce heat and simmer until rhubarb is tender and jam like, about 10 minutes. If the mixture is still too liquid add arrowroot, mix well and cook for another 3 minutes or till mixture thickens. Cool to room temperature.  Use as jam or spread on sandwiches.

Rhubarb and Strawberry Compote

3 cups of rhubarb, cut into 1/2 in. pieces (about 1 pound)

1/2 cup agave nectar

1/4 cup water

1 pint fresh strawberries, hulled, halved

2 tablespoons chopped fresh mint

Combine rhubarb, agave nectar and water in heavy saucepan over medium heat. Bring to simmer stirring occasionally, until rhubarb is tender but not falling apart. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

Always great to have some whole grain crackers with good quality cheese, or a homemade spread like Roasted Mushrooms and Parsley Pate: roast wild mushrooms with some olive oil, garlic  and thyme till soft. Put it all in a food processor with some goat cheese and pulse till smooth.

I also have my summer picnic favorites... I'll share those recipes in the coming months.

Make sure to adapt any recipes to your family's needs and tastes. 

Have a great picnic!!