Finding connection during socially distant times—whether it’s to the earth, to family, or to friends—makes you feel whole. And while spending time in the garden can certainly fill your cup, celebrating the fruits of your labor is equally as rewarding.
This weekend, evoke connection by hosting a summer picnic with treasures from your garden or your local farmer’s market. The prep work is easy and with a full picnic basket you can jaunt off to your favorite mountain sanctuary for a family reprieve. Enjoy!
Harvest Picnic Menu:
Crusty 460 Bread
New Potato and Bean Salad
Summer Berries and dark chocolate
A bottle of rosé wine (French or Italian)
Spindrift sparkling water
For the Antipasto Plate, arrange the following on a wooden cutting board:
1 round of sheep’s milk brie or chevre (we like Lark’s Meadow Farms’ Cloud Veil)
1 chunk of sharp white cheddar cheese
460 Bread baguette, sliced or torn
An assortment of cured meats
Summer berries from your garden
French New Potato and Bean Salad
2 pounds new potatoes, assorted colors
1 pound green beans fresh from the vine
1 can Great Northern beans, drained
2 tbls fresh parsley, chopped
Salt and pepper to taste
For the dressing:
3 cloves fresh garlic
2 anchovy filets
2 teas. Dijon mustard
4 tbls. Red wine vinegar
1/3 cup extra virgin olive oil
1. Slice each potato in half and place in a pot of salted water to cover. Bring to a boil for 20-30 minutes or until the potatoes can be easily pierced with a fork, yet still firm. Drain and cool.
2. Trim the ends of the green beans and place them in a steamer pot. Steam for 3-5 minutes until tender but firm. Remove from steamer and rinse with cold water in a colander.
3. Rinse and drain the Great Northern beans.
4. Combine garlic, anchovies, mustard, vinegar, and olive oil in a blender or food processor. Blend until smooth.
5. Combine all ingredients in a large bowl, toss with dressing, cover, and refrigerate until serving.
Don’t forget plates, cups, utensils, and a special someone or three. ❤️