Nothing says summer to our kids like a picnic in the park – it has to be one of our favourite things to do. We are excited to watch the progress at Gibson Park. When we drive by, I marvel at the dedication Kate’s family and our community has been so very supportive. June 23 and 24 is the building of the structures. The term the more the merrier certainly applies here.
Come on out and join Kate’s Kause. Be a part of a very special build have some yummy food and create some memories.
Picnic food for us is portable, simple, fresh and inspired by the season. We start with signature cheese ball, Noah Martin summer sausage, some smoked cheddar, pickled asparagus and of course our cracker bread. We then choose our favourite green salad layered in a jar, lemonade and strawberry rhubarb fool. Grab a blanket and enjoy.
Green salad in a jar
you can substitute ingredients for your favourites. Or do your own dressing. Enjoy a fresh idea that is great for the environment too.
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Cooked chicken breast or left over grilled steak
- Red and green sliced peppers, 1/4 each
- Quartered strawberries
- 3 tbsp crumbled feta
- Handful of baby spinach
- 2 tbsp pepitas
Drizzle the olive oil and balsamic vinegar in the bottom of the jar, layer sliced chicken breast, then peppers, strawberries, crumbled feta, baby spinach and pepitas in 1L mason jar for family or 500ml jar for one. Try to use a wide-mouthed jar. Just shake the jar when you are ready to enjoy the salad.
Mackenzie’s Favourite Lemonade
- In a water pitcher combine 5 lemons squeezed, 2 lemons sliced
- Agave syrup (1/4 cup) or sugar (1 cup to taste)
First squeeze the lemons into the water pitcher. Then slice the lemon into wedges. Place in the pitcher as well. Add the sugar or the agave syrup. Stir well and place in the sunlight for a few hours – his is where the anticipation comes in – then pour over a chilled glass filled with ice and enjoy.
Classic Strawberry Rhubarb with Candied Ginger Fool
- 3 cups fresh strawberries
- 1 cup chopped rhubarb
- 1 tbsp diced candied ginger
- 1 cup sugar
- 2 tsp fresh lemon juice
- 3 cups whipping cream
- 1 tsp vanilla extract
Sort through berries checking for inedible ones, wash well. Hull the berries;
Place in a large heavy bottomed saucepan. Over low heat mash the berries with a spoon or potato masher. Add sugar and allow to dissolve. Simmer for 3 minutes;
Add lemon juice and finely diced ginger, allow to cool. Using a hand wand or blender, puree the fruit. Whip cream until soft peaks form. Stir in vanilla. Gently fold in the berry mix into the cream, do not over mix. Spoon your fool into portable containers, champagne flute or bowls, if you are staying in your backyard.