Spring Ideas: Enjoy a Backyard Picnic
It's the time of year when the sun returns and we remember why we live in the Pacific Northwest. While we're happy to soak up the rain, there's something about spring and summer here in Washington that's particularly special.
The tulips are in bloom (festival or not), more and more local veggies are pouring in, and we all finally get a much-deserved break from that cold, drizzly weather. Spring may feel different with COVID-19 on our minds, but that doesn't mean we can't enjoy the sunshine in our own backyards—luckily, they're still open!
So, if you want to enjoy a little outdoor family time, check out some of our backyard picnic ideas that are worth changing out of your sweats for.
Spring Cleaning Your Backyard
Dust off your lawn chairs! It's picnic season. Really, it doesn't take much to spruce up your backyard living space, and if you haven't already pulled out your gardening tools, now's the time! You can find seeds and starts in our Garden Department.
Definitely think about growing some flowers, so when late spring and summer roll around, your backyard will be full of bright, beautiful colors. From there, a picnic blanket is really all you need, so clear away any pokey objects winter left behind, and get going with some picnic inspiration.
Picnic Recipes
Of course, a picnic simply isn't a picnic without some yummy food. Here are a few of our favorite recipes for an easy outdoor lunch or dinner.
Classic Tuna Salad
Just as the name says, tuna salad is definitely a classic picnic item. Not a fan of Tuna? Sub in canned chicken instead!
Photo Courtesy of Co+op
Vegetable Pasta Salad
Pasta salad is easy to transport, keeps well, and is a crowd-pleaser, making it the ideal picnic food!
Ingredients
2 cups dried pasta (fusilli or penne)
1/4 red onion, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
2 tablespoons red wine vinegar
1 tablespoon fresh basil, minced
1 tablespoon fresh parsley, minced
1/4 cup + 1 tablespoon olive oil
1 teaspoon fresh ground black pepper
Pinch of salt
Directions
Bring two quarts of salted water to a boil, add the pasta and cook until al dente, (firm but not chewy). Drain the pasta (reserve 1/2 cup of the pasta water) and cool immediately using an ice bath. Once cool, drain and set aside.
In a small bowl, combine the reserved pasta water and vinegar, then slowly whisk in the olive oil to make the dressing. Set aside.
Combine the cooled pasta, prepped vegetables, minced herbs and dressing. Mix well and serve, or refrigerate for up to 3 days.
Photo Courtesy of Co+op
Smoky Grilled Burgers
One benefit of having a picnic in your backyard rather than at the park is that you don't have to hope that there's an open grill grate that you can use to BBQ. Your home grill is open for the taking, and this burger would make for an excellent picnic dinner!
Make it out of locally sourced ingredients by using the Co-op's own bacon and Skagit Valley-grown veggies.
Ingredients
4 slices smoked bacon
2 pounds ground beef
1 teaspoon salt or smoked salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
8 whole-wheat hamburger buns
Smoky barbecue sauce, ketchup, lettuce, pickles and other desired condiments
Directions
Chop the bacon and fry in a large saute pan over medium heat until crisp. Drain on paper towels and discard the fat. In a large bowl, combine the beef with cooked bacon, salt, pepper, Worcestershire sauce and garlic powder. Stir gently to combine. Divide in eight even portions and form patties just a little larger than the width of the buns. Use your thumb to make a shallow indentation the middle in each patty to allow for expansion on the grill. Let come to room temperature.
Prepare the grill for smoking (see Tips & Notes for instructions).
When the grill is ready and the cool side of the grate is oiled, place the burgers on the grate and close the lid. Let the burgers smoke for about half an hour, less if your grill is very hot. Test the burgers with an instant read thermometer; it should reach 150⁰ F when patties are done.
Serve on buns with your condiments of choice.
Recipe and photo adapted from Co+op
Glazed Fried Chicken with Old Bay and Cayenne
As a kid, I have fond memories of picking up a big family-sized box of fried chicken and enjoying it at a picnic table while my younger brothers played on the swings and swung across the monkey bars.
This recipe is definitely a much better version of what I used to eat as a kid, and that extra touch of cayenne gives it a nice hot bite.
Recipe and photo adapted from Bon Appetit
Spring Orzo With Asparagus, Lemon, and Dill
Take advantage of all that fresh asparagus goodness we have in the produce department right now with this light and fresh orzo pasta.
Though you could serve it hot, serving it chilled is super refreshing in the spring.
Recipe and photo courtesy of Feasting at Home
Adult Beverages (and Some for Kids, Too)
If you're going to be sitting in the sun, it's only right that you have a cold drink in your hand!
Iced Mint Green Tea
Here's a delicious recipe for both kids and adults alike.
Bonus points if you grew the mint yourself from some of the seeds that we offer in the garden department!
If you wanted to turn it into a cocktail, the recipe suggests adding sake. Purred strawberries would also take this drink to the next level!
Homemade Limoncello
Nothing says picnic like a glass of lemonade.
And since you're enjoying a picnic in your own backyard, having a bright, citrusy cocktail isn't out of the question!
You could drink this limoncello on its own, or pour it over some seltzer for a refreshing sparkling cocktail.
Orange Juice Spritzer
If you're planning a mid-day picnic, this orange juice spritzer is the perfect compliment for a sandwich or pasta salad.
If you want to reduce the sugar content, sub in some raspberry sparkling water for the ginger ale. Or, swap in some ginger beer to make the ginger flavor really pop!