Nourish
UP YOUR PICNIC GAME WITH EXPERT TIPS FROM THE PORTLAND PICNIC SOCIETY (JARRED SALADS FOR THE WIN!)
Now that summer is in full swing, we’re doing everything outside—including eating. And while we’re not above throwing together a last-minute picnic with whatever we have in the fridge, every once in awhile we like to create something a little more special. To help us up our al fresco game, we went straight to the expert: Jen Stevenson, founding member of the The Portland Picnic Society and co-author of the award-winning book The Picnic.
Read on for Jen’s advice on how to schlep everything to the picnic site, her crowd-pleasing three-ingredient summer salad, and her genius tip for picnicking post-rain shower (hint: pack your yoga mat).
B3: Are there specific items that you’d recommend as picnic “must haves?”
JEN STEVENSON: When we arrive at the park, there are a few things we always have in hand—a gorgeous Pendleton picnic blanket, our favorite vintage picnic basket, and of course, the food! We also schlep a set of lightweight Rove & Swig enamelware for the whole group (much easier than having everyone bring their own), plus utensils. Because we often prep part of our dishes on site, we always pack a common condiments kit, which includes salt, pepper, olive oil, and lemon, plus a mixing bowl, cutting board, and chef’s knife.
B3: The Portland Picnic Society has gained a reputation for creating pretty epic events. What are your go-to tricks for making a picnic feel extra-special?
JS: We love to accessorize our site with pretty cloth tablecloths, fresh flowers, and fairy lights, and someone usually brings a badminton, croquet, or bocce set, for a little post-pavlova entertainment. It’s always fun to have a portable record player on hand, to play your picnic soundtrack.
B3: The best picnic spots are often off the beaten path. Any tips for how to get everything from your car to your destination—without destroying the food in the process?
JS: Schlepping is no small feat for a serious picnicker, so we have a dedicated little red Radio Flyer wagon that makes the trip from tailgate to table a breeze. Although, in a pinch, we’ve used everything from a tin pail or laundry basket to get the job done, and we do love a big roomy wheelie cooler.
B3: It’s rare to get that perfect 75-degree sunny day for a picnic. How do you adapt when conditions aren’t ideal?
JS: Living in Portland, we’re used to unpredictable weather, so we keep a camping tarp or large vinyl tablecloth in the car to prevent soggy seating—or just ask everyone to bring their yoga mat to slip under the blanket!. If the sun is sizzling, we like to add a few drops of rose, citrus, or lavender oil to mini spray bottles of chilled water.
B3: Ok, now that we’ve covered the basics, let’s talk food. What are your favorite healthy, packable foods to bring to a picnic?
JS: When we’re shopping for a picnic, the farmer’s market is generally our first stop, to keep things healthy, light, and local. Even if you don’t have a lot of time, you can throw together a beautiful seasonal salad with very little effort. One of our favorite summer picnic salads is just a pound or two of cherries, pitted and halved, then tossed with pistachios and fresh mint.
We also love layering creative seasonal jarred salads: Just pour the dressing in the bottom of the jar, then top it with crunchy vegetables, olives, nuts, greens, and fresh herbs. All you have to do at the picnic is gently shake, remove the lid, and serve. We often bring colorful crudités with quick creamy dill dip, sweet summer melon gazpacho pre-portioned into small jars, and fresh-herb-stuffed Vietnamese noodle bowls served in individual takeout boxes, with chopsticks. You can picnic all day with our Mango-Cucumber Lassi, Melon Gazpacho, and Ooh-La-La Niçoise—simply layer classic Niçoise salad ingredients like green beans, cherry tomatoes, cucumbers, hard-boiled eggs, Oregon albacore, and briny black olives in a tiffin, then arrange on a platter at the picnic site and serve with shallot vinaigrette.
B3: We know from your book that you’re all big fans of rosé. Any other drinks you love to have on hand for picnics?
JS: We always have a big glass beverage dispenser filled with fresh fruit- and herb-infused water, and we love mixing up a jar of something refreshing and nonalcoholic, like our Watermelon Hibiscus Lime Agua Fresca or Raspberry Lemonade.
B3: Something tells us you and your crew never, ever skip dessert. What are some of your favorite grand finales to your incredible picnics?
JS: We’re lucky enough to have three pastry chefs in the Portland Picnic Society, so things get pretty exciting. But while we often indulge in decadent passion fruit curd-soaked layer cakes or rich, buttery rhubarb bostock, we’re just as fond of fresh strawberry-rosemary and pineapple-mint paletas (completely portable thanks to the magic of dry ice), simple summer stone-fruit galettes, and dark chocolate-dipped green tea shortbread. We love a sweet picnic ending!
Check out The Picnic for the recipes mentioned above—or make it a barre3-themed picnic with these packable recipes:
Carmelized Onion Carrot Hummus with raw veggies and your favorite gluten-free crackers
Sweet and Savory Pistachio Stuffed Dates
Mediterranean Salad Jars
Turkey Burgers, chilled and wrapped in lettuce
B3 Cookie for a sweet finish
Now that summer is in full swing, we’re doing everything outside—including eating. And while we’re not above throwing together a last-minute picnic with whatever we have in the fridge, every once in awhile we like to create something a little more special. To help us up our al fresco game, we went straight to the expert: Jen Stevenson, founding member of the The Portland Picnic Society and co-author of the award-winning book The Picnic.
Read on for Jen’s advice on how to schlep everything to the picnic site, her crowd-pleasing three-ingredient summer salad, and her genius tip for picnicking post-rain shower (hint: pack your yoga mat).
B3: Are there specific items that you’d recommend as picnic “must haves?”
JEN STEVENSON: When we arrive at the park, there are a few things we always have in hand—a gorgeous Pendleton picnic blanket, our favorite vintage picnic basket, and of course, the food! We also schlep a set of lightweight Rove & Swig enamelware for the whole group (much easier than having everyone bring their own), plus utensils. Because we often prep part of our dishes on site, we always pack a common condiments kit, which includes salt, pepper, olive oil, and lemon, plus a mixing bowl, cutting board, and chef’s knife.
B3: The Portland Picnic Society has gained a reputation for creating pretty epic events. What are your go-to tricks for making a picnic feel extra-special?
JS: We love to accessorize our site with pretty cloth tablecloths, fresh flowers, and fairy lights, and someone usually brings a badminton, croquet, or bocce set, for a little post-pavlova entertainment. It’s always fun to have a portable record player on hand, to play your picnic soundtrack.
B3: The best picnic spots are often off the beaten path. Any tips for how to get everything from your car to your destination—without destroying the food in the process?
JS: Schlepping is no small feat for a serious picnicker, so we have a dedicated little red Radio Flyer wagon that makes the trip from tailgate to table a breeze. Although, in a pinch, we’ve used everything from a tin pail or laundry basket to get the job done, and we do love a big roomy wheelie cooler.
B3: It’s rare to get that perfect 75-degree sunny day for a picnic. How do you adapt when conditions aren’t ideal?
JS: Living in Portland, we’re used to unpredictable weather, so we keep a camping tarp or large vinyl tablecloth in the car to prevent soggy seating—or just ask everyone to bring their yoga mat to slip under the blanket!. If the sun is sizzling, we like to add a few drops of rose, citrus, or lavender oil to mini spray bottles of chilled water.
B3: Ok, now that we’ve covered the basics, let’s talk food. What are your favorite healthy, packable foods to bring to a picnic?
JS: When we’re shopping for a picnic, the farmer’s market is generally our first stop, to keep things healthy, light, and local. Even if you don’t have a lot of time, you can throw together a beautiful seasonal salad with very little effort. One of our favorite summer picnic salads is just a pound or two of cherries, pitted and halved, then tossed with pistachios and fresh mint.
We also love layering creative seasonal jarred salads: Just pour the dressing in the bottom of the jar, then top it with crunchy vegetables, olives, nuts, greens, and fresh herbs. All you have to do at the picnic is gently shake, remove the lid, and serve. We often bring colorful crudités with quick creamy dill dip, sweet summer melon gazpacho pre-portioned into small jars, and fresh-herb-stuffed Vietnamese noodle bowls served in individual takeout boxes, with chopsticks. You can picnic all day with our Mango-Cucumber Lassi, Melon Gazpacho, and Ooh-La-La Niçoise—simply layer classic Niçoise salad ingredients like green beans, cherry tomatoes, cucumbers, hard-boiled eggs, Oregon albacore, and briny black olives in a tiffin, then arrange on a platter at the picnic site and serve with shallot vinaigrette.
B3: We know from your book that you’re all big fans of rosé. Any other drinks you love to have on hand for picnics?
JS: We always have a big glass beverage dispenser filled with fresh fruit- and herb-infused water, and we love mixing up a jar of something refreshing and nonalcoholic, like our Watermelon Hibiscus Lime Agua Fresca or Raspberry Lemonade.
B3: Something tells us you and your crew never, ever skip dessert. What are some of your favorite grand finales to your incredible picnics?
JS: We’re lucky enough to have three pastry chefs in the Portland Picnic Society, so things get pretty exciting. But while we often indulge in decadent passion fruit curd-soaked layer cakes or rich, buttery rhubarb bostock, we’re just as fond of fresh strawberry-rosemary and pineapple-mint paletas (completely portable thanks to the magic of dry ice), simple summer stone-fruit galettes, and dark chocolate-dipped green tea shortbread. We love a sweet picnic ending!
Check out The Picnic for the recipes mentioned above—or make it a barre3-themed picnic with these packable recipes:
Carmelized Onion Carrot Hummus with raw veggies and your favorite gluten-free crackers
Sweet and Savory Pistachio Stuffed Dates
Mediterranean Salad Jars
Turkey Burgers, chilled and wrapped in lettuce
B3 Cookie for a sweet finish
