Eating a meal outdoors is the perfect way to celebrate a weekend, and summer shouldn’t slide by without enjoying a good picnic with family and friends.
With the forecast of hot sunny weather, Sunday’s old-fashioned picnic along the Sturgeon River celebrating St. Albert’s 150th anniversary is shaping up to become an event with stories to tell for years to come.
What better way than to leave the backyard and enjoy a lazy afternoon parked on a blanket on the banks of the placid Sturgeon River? Stretched over 9.5 kilometres from the Kinsmen grounds to Kingswood Park, there are plenty of picnic locations ranging from anchor points with loud, energetic entertainment to tranquil nooks hidden from view.
But the logistics to consider when packing a portable feast are many, and the foods people eat have changed dramatically from the days of early settlers.
J Wagner, owner of Grapevine Deli, remembers her childhood days trooping off to Borden Park with her six siblings. “My mother used to fry chicken the day before and keep it in the fridge. She’d make her own potato salad and coleslaw. And she baked fresh bread herself.”
Today with our fast-paced lifestyle, parents come to the deli looking for grab-and-go food. The other day, one mother came in with a list for fresh cold cuts, cheese, pickles, crab salad and potato salad.
Another mother, followed by several hungry youngsters, ordered a quick repast of pepperoni sticks, potato salad and samosas.
“There is more pickup-and-go, but people like the quality as if they had done it themselves.”
Over at Gateway Safeway, deli manager Rhonda Langford sees shoppers selecting hot chicken pieces, pre-packaged salads, basic cheddars and seasonal fruits as popular picnic items.
For instance, wraps are a popular item with her family. “You can put whatever filling you want — meat, vegetables, cream cheese — and then slice them into small round rolls. They’re small, handy and filling.”
Over at Village Landing Save-On Foods, assistant deli manager Sandra Normand sees cold pre-packaged salads, cold meats, salsas, dips, crackers and sushi as optimal picnic fare. “I like to eat outside. I like finger foods. I like to get back to the basics and have casual meals.”
But keeping the fun going means being aware of food safety and preventing accidental food poisoning. For instance, certain foods combined with mayonnaise, such as egg salad and tuna salad sandwiches, can turn very quickly in hot temperatures.
Wagner recommends layering the bottom of a cooler with ice. “As long as you’ve created a refrigeration environment and you’re not always opening and closing the cooler, you’re fine.”
One trick Langford learned early on was to freeze juice boxes and layer them throughout the food.
Wagner adds, “The bottom line is your picnic can be whatever you want. I’ve even seen people serve Carpaccio at a picnic. Just keep food safety in mind.”
And don’t forget dessert, with a few cupcakes to complete your picnic getaway.
