Preparing a meal for field-side dining is one thing. Being prepared to serve, eat and clean-up in said field is entirely another. Here are a few tips on doing just that:
- Always have a picnic basket stocked with plates, cups, plastic silverware, napkins and a couple garbage bags. Also include a box of gallon size zip-loc baggies. Why? Just in case, someone needs to take something with them, like another burger or cookie for a late night snack.
- The to-go clam-shell containers are amazing! I keep a couple in the car at all times. You never know when a semi will breakdown and the driver can’t get back to the field to eat with the others.
- Keep plastic, disposable serving spoons at the ready. You don’t want a good kitchen serving spoon to drop into the corn stalks right at dusk and then be flattened by a tractor. (Yep, that’s happened.)
- Pack one cooler of water bottles and single serve milk bottles. Make one pitcher of lemonade or ice tea. The water bottles and milk end up going back to the tractors for a late-night drink and the lemonade is served with dinner.
- Always have a blanket on hand that can be tossed in ditch grass, on a bed of soybean or corn stalks, in the dirt; a blanket that can withstand spills, stains, rips, mud and can sit field-side overnight waiting for the next day’s meal. (Yep. That’s happened, too.)
Meal 5: Sweet Potato & Bean Quesadillas, Summer Salsa, Spanish Rice, Chocolate Chip Cookie Bars
Sweet Potato & Bean Quesadillas (From Taste of Home)
- Sweet potatoes
- Whole wheat tortillas
- Black beans (rinsed and drained)
- Shredded pepper jack cheese
- Salsa and sour cream
Scrub sweet potatoes. Pierce several times with a fork. Place on a microwave-safe plate. Microwave uncovered, on high 7-9 minutes or until tender. Let cool!!!! (These are truly HOT potatoes coming out of the microwave.)
Cut each potato lengthwise and scoop out the pulp. Spread onto one half of the tortilla; top with beans and a handful of cheese. Fold other half of tortilla over filling.
Heat a griddle of skillet over medium heat. Cook 2-3 minutes on each side until golden brown and cheese is melted. Serve with a side of salsa and sour cream.
Summer Salsa (from Be A Pot Stirrer)
Best way to use up garden produce. I made several batches and froze it too.
Spanish Rice (box mix)
Chocolate Chip Cookie Bars (from Nestle)
I think I made this point last year. When the kids were babies, I gave up making cookies, and anything that was a one and done recipe (i.e. mix it up and pour it in a pan) became my friend. I didn’t have time to be back and forth in the kitchen waiting for cookies to come out of the oven, preparing another pan, etc. These famous Nestle Toll house Chocolate Chip Cookies became cookie bars in our house. Haven’t made them any other way since.
Great advice!