With the delicious array of Middlebury-crafted edibles and drinkables, a summer or early fall picnic is easily dreamed up.
For a casual, family-friendly picnic, try:
Deviled eggs spiked with Silver Spring Gardens horseradish and generously flavored with fresh dill or chives from the Weed farm. Sip Sakonnet Vineyard’s Cabernet Rosé, lightly chilled.
Apple Ridge buffalo burgers topped with shavings of nutty Thistle Hill Tarentaise and caramelized onions from Pete’s Greens. Make focaccia burger buns from King Arthur’s all-natural garlic grilling bread mix. Drink Sakonnet’s Cabernet Franc, Allagash Brewing Company’s Dubbel, or brew Weed Farm herb iced tea.
While working hard at the grill, dip some foccacia into Pasolivo olive oil infused with rosemary and garlic from the Weed Farm. Use a little of that Allagash Dubbel to baste some Apple Ridge buffalo sausages on the grill. Serve burgers and sausages with Pete’s Greens rainbow root slaw in a Silver Spring Gardens horseradish-buttermilk dressing.
A final treat of ice cream sandwiches made with King Arthur Flour chocolate chip cookies, or their award-winning lemon buttermilk cake mix topped with strawberries from Pete’s Greens.
For an elegant evening picnic, bring:
Quiche Lorraine made with King Arthur flour and Thistle Hill Tarentaise served with a lightly dressed salad of Pete’s famous greens with his slivered radishes. Open a bottle of Sakonnet’s Estate Chardonnay or try an Allagash White champagne cocktail.
Cold, sliced Apple Ridge buffalo tenderloin roasted under a Silver Spring Gardens horseradish-mustard and Weed Farm herb crust accompanied by a Pete’s Greens new potato salad made with sliced Pasolivo garlic olives. Pour Sakonnet’s Cabernet Franc.
Finish with Lemon-Olive Oil cake (see recipes at www.pasolivo.com) made with Pasolivo’s Meyer-lemon olive oil, King Arthur flour, and Sakonnet’s prize-winning Gewurtztraminer. Serve the cake with peaches poached in more Gewurtztraminer infused with Weed Farm lemon geranium leaves.
— Melissa Pasanen