Picnic at the Park

Sometimes life seems like a balancing act. Most of the time I can keep myself steady on the tightrope. I try not to look back too much. I definitely look forward to where I’m going. But if I look down, I start to feel that I could lose my delicate balance and then I have to catch myself before it’s too late. When those periods come, I really do have to remind myself that keeping focused on what is ahead is what matters. I forget that all I have to do is just put one foot in front of the other and before I know it, I’m walking again on solid footing.
Maybe it’s when the seasons start to turn that I also feel myself shifting. I’m ready for a change but it’s not there yet. Summer still lingers even though leaves already lay in my yard. School is back in session even though vacations only just finished. Hot days continue though cool nights beckon. With my feet in two seasons, isn’t normal that I should feel a little unsteady? So here I am. I’m trying to enjoy the last of the summer produce by using as much of it as I can while I’m already thinking about squash and apples. I’ll also start to put some of it away for winter and I’ll plan the last summer picnic using as much from the market as I can.
On a day that is cloudy and promises rain, we prepare a “local food” focused picnic at a city park. The park is hosting one of their “Summer in the Park” music events and it seems a perfect venue for a picnic among good food lovers. As the evening unfolds, the covered sky turns into blue, the sun comes out and a nice breeze blows in for a delightful backdrop. On several picnic tables, we set up the dishware and silverware along with the dishes we have brought. A big cooler full of meadow tea and a bin full of iced drinks complements the food. So what is the menu for a summer’s eve? We start out with a cold Moroccan Tomato Soup, using local tomatoes, onions and honey along with North African spices. Our trio of salads feature all the good things we can find at the market these days: a variety of cherry tomatoes mixed with fresh mozzarella, fresh basil and our very own balsamic vinaigrette; a potato salad with carrots, celery, eggs, green beans and cheese with a sweet sour dressing and finally, a melon salad with mint and parsley accented with prosciutto and cheese slivers. For the meat eaters, sloppy joes is available served on homemade buns. Or you can build your own sandwich with fresh tomatoes and cucumbers and a trio of cheeses. Let’s not forget dessert: last week’s recipe, peach and blackberry crumble and/or the richest chocolate brownies you have ever had. Was it a picnic or a feast? I decided it was the latter when I looked at my filled plate and oohed over the colours and then took many bites and aahed over the flavours. With great music to listen to from Drop the Dawg, the food tasted even better. I’m glad to exit summer with such a memory.
The lists of local products used follows: onions, tomatoes, cherry tomatoes, basil, potatoes, carrots, eggs, green beans, honey, melon, mint, parsley, ground beef, bread made with local flour, cucumbers, peaches and blackberries. I urge all of you to make a meal using as much local foods as you can. It’s one way to keep ourselves grounded. Here is a recipe for a cold soup that I have been enjoying the last couple of weeks using many local products.

Golden Gazpacho (adapted from Moosewood Cookbook)

3 yellow tomatoes
1 c. vegetable bouillon
1/2 jalapeno chile pepper, finely minced
1/2 c. lime juice
1/2 t. turmeric
2 c. orange juice
2 ripe peaches, diced
2 c. ripe cantaloupe, diced
1 red pepper, diced
1 cucumber,, diced
2 T. olive oil
1/2 c. green onions, sliced
1 T. cilantro, minced
salt and pepper to taste

Peel and chop one of the tomatoes. Put tomato, bouillon, jalapeno, lime juice, turmeric, salt, orange juice, 1 peach and 3/4 c, cantaloupe in blender and puree until smooth. Pour mixture into glass dish.
Dice remaining tomatoes and add to the soup with other peach and rest of cantaloupe. Add peppers, cucumbers, olive oil, green onions and cilantro. Season with salt and pepper. Cover and chill for at least 30 minutes. Serve cold as a refreshing starter.

Originally published in The Goshen News, August 31, 2008