Oh August, a month that is right on the edge. Is it summer? Is it fall? In the mornings you get a taste of the crisp, chill in the air and for a second you forget, that as noon approaches a hot breeze slaps you in the face and you end the day in a pool of your own sweat; it is indeed still summer. Here in the central valley of California, August is still summer. This August however has been an odd one, filled with humidity, rain, a tornado alert and a hurricane warning.
A woman can only dream and wait in anticipation for the pumpkin spice, sweater weather. Don’t get me wrong, August is the last bit of summer there is left. It’s the month filled with one last camping trip before school starts, going to the beach for the day or even planning to BBQ at the lake with family. There is back to school shopping, the college back to school list (complete with a mini fridge) and the first football game of the season.
If you are a gardener or someone who enjoys preserving fresh produce, then this is a busy month for you. It’s filled with harvesting, preserving and using the abundance of fresh produce that has taken over your kitchen. It’s a time for sharing with neighbors, family and friends.
What better way to show gratitude during harvest time than inviting friends and/or family over to enjoy a harvest picnic celebration? Now hear me out, I do realize that harvest time is the busiest time for most, but something you can do after all the hustle and bustle is throw a picnic with those that you hold dear to share all that you have to be thankful for.
Some might say this is what Thanksgiving is for, but for those that don’t celebrate Thanksgiving, a picnic can be just the thing you need to enjoy good company and good food. I’m more for throwing tea parties myself but a picnic is just as lovely.
You get to enjoy the last bits of the golden season; this is the last time you feel that summery freedom before you have to start thinking about all of the stress that the holidays can bring. First comes Halloween, then Thanksgiving (if you celebrate it), then Christmas and before you know it, New Years Eve is here, and the year is over.
August (and maybe September) is the last month[s] before all the real party planning beings. So why not kick it off with something a bit more intimate and a little carefree.
You can have a picnic in the morning, before it gets to warm, or you opt for a set up in the evening to go into the night when things start to cool down. Since I’m not much of a morning person, I would personally go for something more in the evening.
Here is a little menu and inspiration for such an occasion:
I have taken inspiration from a few, Taste of Home, magazines and will be leaving the names of the issues and the page numbers for the recipes down below. Another inspiration is James Spencer (who wrote the book, Vegan Tea Time) gives a perfect example of what I mean in the section, Busy Bee Summer Tea Picnic. You can pick and choose what you like but here is my spin on an “end of summer” picnic.
Appetizers: I’m going for the classic charcuterie board. I’ll build the board up with smoked gouda, Bree and\or blue cheese. Baguette slices and sea salt crackers. Dry-cured salami, peperoni and\or deli sliced ham. Now, you could stop here but if you’d like to add a little more you can. You could add, grapes, dried fruit, almonds, honey, marinated olives, pickles and stone-ground mustard to spread. You can never go wrong with a charcuterie board so your company can graze while enjoying a glass of sweet tea or lemonade.
(My charcuterie board, although I didn’t have everything a classic board calls for, I used what I had, and I very much enjoyed it)
Sandwiches: AALT (Avocado, Alfalfa, Lettuce and Tomato) First I sliced the tomatoes thin and was sure to blotch the excess moisture out by using a few cloth towels. I cut the avocado into thin slices. Then I took two slices of white bread and spread mayonnaise with a bit of Dijon mustard. I added the tomatoes with a pinch of salt, pepper, and a drizzle of balsamic vinegar, then I layered on the avocados, and I had micro greens on hand (so I added those instead of alfalfa sprouts). I put the sandwich together and cut it into four triangles (with the crust on, it’s a personal preference). I didn’t follow the recipe to a T, but I used what I had on hand.
The next sandwich I was inspired by is the basil-tomato grilled cheese panini. First, I turned on the stove and warmed up a non-stick pan on medium heat. I seasoned the pan with a light layer of avocado oil, laid down some parmesan cheese, and sprinkled some garlic salt. I then put two slices of white bread on the pan, added shredded mozzarella, and let the bread toast up a bit. As the bread was toasting, I thinly cut two slices of tomato (I botched the excess moisture, just like the previous sandwich) and sprinkled them with a pinch of salt, pepper and a drizzle of balsamic vinegar. Once I saw the mozzarella melted and checked under the bread to see it toasted golden brown, I added the tomatoes, put the sandwich together, and cut into fours.
The last sandwich is a Greek style sandwich, but I didn’t have everything in the recipe, so it was more of a Mediterranean style sandwich. I spread mayonnaise on two slices of white bread, added two slices of tomato (blotched) with a pinch of salt and pepper, layered on thinly sliced cucumbers (also blotched), and took marinated olive slices (I just bought marinated olives and sliced them myself, no need to blotch) and put everything together and cut the sandwich into fours. I took it a step further and places a marinated olive on the top of each triangle, that was held together with a toothpick.
(From left to right: The Greek style sandwich, then the tomato-basil grilled cheese sandwich, and finally the AALT. I cannot pick a favorite out of these sandwiches, they were all wonderful)
I preferred to cut the sandwiches into four triangles so my company can try all three sandwiches or take as much or as little of their favorite but this is the time to get creative and give this your personal touch. You can use cookie cutters to make different shapes, cut off the crusts and\or cut the sandwiches length wise instead of into triangles.
I served the sandwiches with a side of watermelon salad for something light and refreshing. I used about two cups of cubed watermelon (I got one that had seeds), one cup of sliced cucumber, one tablespoon of lemon juice, one and a half teaspoons of honey and a pinch of cinnamon. I tossed everything together then let it chill in the fridge. I didn’t have everything the recipe called for, so I just used what I had on hand.
(The white chocolate fruit tart was divine, but I do recommend cutting the crust part of the recipe in half, other than that I have no complaints!)
Dessert: I went for a white chocolate fruit tart; it helped use up the strawberries in the fridge. The original recipe called for mandarin oranges, strawberries, kiwifruit, and pineapple on top. I started with the crust (which I would cut the recipe in half, in my personal opinion it was a bit thick), I creamed together 3\4 cup of butter and a half cup of powdered sugar. Then I slowly added one and a half cup of all-purpose flour. I pressed this into an ungreased nine-inch pan with a removable bottom and baked at 300 degrees Fahrenheit for 25-30 minutes. I let it cool on a wire rack. For the filling, I melted 12 ounces of white chocolate and mixed it together with a quarter cup of heavy whipping cream. I then added one package (8 ounces) of softened cream cheese and mixed until smooth. I spread this evenly over the crust and put it in fridge for 30 minutes. I then made a glaze in a small saucepan, using three tablespoons sugar and two teaspoons of cornstarch. I added half a teaspoon of lemon juice and stirred until everything was smooth. I brought the mixture to a boil over medium heat, continued to stir and cooked for two minutes until the mixture thickened. I then let it cool and put the sliced strawberries over the tart, then brushed the glaze over the fruit. I put the dessert back in the fridge for another hour before serving.
If you prefer something cold to end the celebration, I’d go for a simple raspberry sorbet. 3/4 cup fresh or frozen raspberries, 1/4 cup of lime juice and 2 1/4 cups powdered sugar, blended together and frozen until firm. This is just the sweet and simple treat needed after all the prepping for such an occasion.
Location: You can have this picnic anywhere that suites your needs. The backyard, poolside, lake, or a local park. If you’re in an area that is swarming with mosquitoes and the humidity is worse, then I think it’s understandable to throw your celebration in your dining area. Wherever you are, I’m sure your guests will appreciate the thought.
(I went for a Mama Mia theme since it was raining this day, and I wanted to enjoy the last bits of summer)
Aesthetics: This all depends on your own personal style. Are you going for a Mama Mia summer? That Mediterranean vibe, somewhere by the water, different shades of blue, and a table lined with seashells and rocks from trips to the beach. The serving plates could be white and blue, fresh fruit (like lemons and\or peaches) everywhere, and champagne glasses filled to the top. Your guests can come dressed as a character from the movie or just come in simple linen pieces or overalls to get the full experience. To complete the ambiance, you can have the soundtracks from both movies playing in the background.
Country fair theme? A traditional red and white checkered tablecloth is just the thing. You can add a burlap runner to give things a country feels and have sunflowers in vases as the center piece, mini baskets with seasonal fruit, and citronella candles out for mosquitoes. Guests could come dressed in their best cowboy or cowgirl outfits. If there are any children attending (or even just adults, it’s fun all the same), you could put together a few games and give out prizes to winners. Don’t forget to put together a playlist filled with your favorite country songs.
This theme could be more of cook out than a picnic, instead of sandwiches, you could go for burgers and hot dogs (don’t forget the mustard, ketchup, and relish), grilled corn on the cob and potato salad. For dessert, you could serve apple pie, popcorn and\or caramel apples. You could have mason jars for fresh lemonade or sweet iced tea or cocoa cola bottles on ice for those that prefer soda.
Perhaps your over summer and would like to go for a fall feel. Cozy blankets, warm apple cider, cinnamon buns, and a vintage fall playlist to get you into the mood for the season to come. Of course, if you don’t live in an area where the leaves are already changing color and you don’t have pumpkins yet to decorate with, it can be a little hard to get into this mindset. You could set up a fort made out blankets, place twinkling lights all around, light those fall scented candles, get into your cozy pajamas, and put on a fall movie.
If you can’t have fall weather, at least a movie can give you early fall vibes. Here are a few movies that have lovely fall scenes but aren’t about Halloween: When Harry Met Sally, You’ve Got Mail, Autumn in New York, Dead Poets Society, and (I have to throw in) Twilight. Some of my other favorites are: Practical Magic, Little Women (the 2019 version), and any of the Harry Potter movies.
I know to some, it is not ideal to take the time to plan a picnic, BBQ, or a movie day, it takes away from school, fall sports, work, and hobbies but if we don’t take the time to step back and enjoy the little things with family and\or friends, then it won’t be long until we are burnt out and not enjoying the transition from summer to fall. These moments become memories and it’s something to look back on, who knows, it could become a tradition.
(A plate for one, a little bit of everything for those days that I would like to be by myself but still make things feel special)
For those that are just simply lone wolves and don’t jump at the idea of spending time with people, it’s still important to block out a section in your calendar to spend time with yourself. Why not spruce up a meal by lighting some candles, picking yourself some flowers and just really taking the time to enjoy your food and surroundings.
Most of the time I’m so glad to get out of the heat, that I don’t care to much about savoring the last moments of summer, we forget to be thankful for every season. Summertime is a sense of freedom, spending the day riding bikes, climbing trees, or in a pool. It’s a season of work and play, when there is the most to do outside, weather that be pulling weeds, watering plants or hosting a BBQ. Without the heat, we wouldn’t be so thankful of the cold weather that we receive next. The time of year to start hibernating and cozying up indoors, without the hustle and bustle of summer we wouldn’t know how to rest.
At this time of year, I start to think of everything to come ahead. There is the apple picking, pumpkin patches, corn mazes and of course pumpkin spice everything. What about the little things? The chill in the air, the sun setting sooner, the leaves changing color and the cozy sweaters that get reintroduced into the closet.
We can easily get distracted by all of the events and holiday parties that are to come next, but we shouldn’t forget to slow down and take a step back. Why are we always trying to rush to the next thing? Why not be present and give summer a proper send off before life becomes busy with the holidays to come.
Magazines mentioned above: Taste of Home, Best of Summer Desserts, summer of 2017. So many wonderful different desserts and very clever ways to use all the fruits of the season. I followed the recipe on page 15, White Chocolate Fruit Tart, and it was divine. Taste of Home, Boards and Spreads, 2023. Boards for holidays and parties, snacks, meals, and desserts, I’m excited to bring this magazine out for other events. I was inspired by the board on page 9, The Classic Board. I didn’t have everything on the list, but I used what I had.
Author mentioned above: Vegan Tea Time, by James Spencer. This book has been a treat to have (no pun intended). It has recipes for the vegan style sandwiches, appetizers, scones, soups, salads, desserts, and beverages. James also gives inspiration for several different tea party themes, complete with a menu, aesthetic, and tea to serve. A 10 out of 10 for me.