The trees are still bare and there is snow in the air, yet the occasional warm burst of sun and the glimpse of a yellow daffodil remind us that very soon we will be spending more time out of doors.  My hope is that by the time you are reading this we will have said goodbye to winter for good and spring will be in full swing.

Have you ever noticed how good food tastes when you eat it outside?  The fresh air, the leafy trees and the warm sun are the perfect complement to any edible.  I enjoy all alfresco eating, whether it is carrying a nut butter sandwich with me while I walk around the yard or a planned picnic in the park.

The picnic fare of the Western diet tends to be, well, full of animal fat.  It does not have to be that way for folks who want to include more plants and less animal products in their diets.  For a veganesque family such as ours, we plan our outdoor eating excursions with three courses in mind:  sandwiches, salad and dessert. 

Sandwiches are easy.  We use what we have around anyway, we often start with Maranatha almond butter and hemp seed and then we add any locally grown veggies we have on hand.  Grated carrot is excellent and so are cucumbers or zucchini.  If we don’t have bread around we use Mary’s Gone Crackers. Recently a nice vegan Co-op employee recommended a dairy free “cheese” spread by Wayfare which is very good on crackers or as a sandwich spread.  Salad requires a little more planning. Often we make a vegan potato salad if we are planning a picnic or if it is a last minute deal we see what is available at the Co-op deli and salad bar that day.  We usually end our alfresco eating experience with a cool treat.  If you are not going to be outside too long before you eat consider Coconut Bliss, a frozen dairy free and delicious creamy treat.  It comes in several flavors and my kids like it as much as frozen dairy treats.  A more portable and frugal vegan dessert to consider is a Fruit Stix bar.

Alfresco eating is a sublime way to engage our senses.  The sight of the blue sky, sounds of birdsong, aroma of plant life, the warmth of the sun and the taste of delicious, fresh food all blend together to make a beautiful experience.  Happy spring!

Caitlin Cole can be found under a shady tree with her two homegrown kids enjoying their senses all spring and summer long!

Favorite Potato Salad
1 ½ pounds red potatoes
¾ cut fresh green beans, trimmed and snapped
¼ fresh basil, chopped
1 small red onion, chopped
¼ cup balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
½ olive oil
salt and pepper to taste
serves 6

Place potatoes in large pot to boil for about 15 minutes, or until tender.  Throw in green beans to steam after 10 minutes.  Drain and cool potatoes, cut into bite size pieces.  Toss in bowl with basil, red onion, beans salt and pepper.  Mix remaining ingredients together, pour over potatoes.