Get Outside: The Fall Picnic Guide

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The crisp autumn weather is perfect for spending time outside, so social distancing comes easy.

Prep the Picnic
Gather your friends with this very sharable and portable (yet gourmet!) feast, designed by Chef Ashton Keefe.

When planning a gathering, I aim to create a menu that hits all of the taste senses (sweet, salty, sour and bitter). Here, we do it with a simple cheese board, my spiced nuts, olives, soup, and apple pie cupcakes. Taken together or a la carte, they’re all crowd-pleasers...and they all pair especially well with wine!
-Ashton, Chef

Carrot Soup

2 lb. carrots, peeled and cut into small pieces | Extra virgin olive oil
Salt, to taste | 1 tablespoon of ginger, peeled and cut into ¼” pieces
1 teaspoon of coriander | 1 teaspoon cumin
Water | Greek yogurt, optional garnish
Thyme, optional garnish | Pepitas, optional garnish

In a large saucepan, sauté carrots with a splash of olive oil until they begin to steam and season with salt.
Add ginger and continue to sauté for another minute or two.
Add coriander, cumin and enough water to cover the carrots.
Bring the water to a simmer and cook carrots until just tender and remove from heat. Cool slightly.
Place carrots in a high-speed blender and puree until smooth, adding water from the pan as needed to achieve the desired consistency. Garnish with yogurt, thyme and/or pepitas.

Pack It Up, Pack it In
The biggest step in all this picnic prep? Transport. Do it in style with these trusty pieces.

Picnic’s Prepped, Throw On a Cute ‘Fit
Easy breezy looks for carrying a picnic through town (don’t forget your mask!) and sitting down on a blanket, whether you prefer mermaid-style or criss-cross applesauce.

I love a long printed dress for a fall picnic — style it with a chic ballet flat and denim jacket to make it casual but cool.
-Shallon, Tuckernuck Head Stylist

This dress is perfect for any fall or on-the-go activity. Whether you are planning to go on a road trip or having a picnic, it is easy, stylish and comfortable, leaving room for that extra apple tart.
-Mary, Tuckernuck CX Manager

This fall, many things are off the table, but a picnic is a safe and surefire way to spend a day with people you love, doing something we all love (eating, that is). Cheers!

Each season we create a list of new experiences to try, with the simple goal of finding the fun.
Join our #findthefun movement, and enjoy everyday life with friends and family.
Follow @tuckernuck as we tackle the list!


More Recipes From Ashton

  • Spiced Nuts

    1 ½ cups walnuts 1 ½ cups pecans
    1 ½ cups cashews
    1 egg white, at room temperature
    ¼ cup dark brown sugar
    2 teaspoons salt (if using unsalted nuts!)
    2 teaspoons cinnamon
    2 teaspoons cumin
    2 teaspoons coriander
    1/4 teaspoon cayenne

    Preheat oven to 350° F.
    Place nuts on a baking sheet.
    In a large bowl, whisk egg white until fluffy.
    Add sugar, salt, cinnamon, cumin,
    coriander and cayenne.
    If you don’t have one
    of those – simply omit!
    Pour mixture over the nuts, coating evenly.

    Bake for 10-15 minutes until slightly fragrant.
    Stir and continue to cook until
    toasted and your kitchen
    smells beautiful, 5 or
    so more minutes.
    Remove and cool completely
    before packing up your picnic.

  • Marinated Olives

    Have you ever met an olive
    you didn’t like? Us either.
    For this olive mix, you can use any spice
    or aromatic (shallot, garlic, onion, etc.) to add
    more flavor – think of it as a great
    opportunity to clear out your pantry.

    1 quart mixed olives
    1 cup extra virgin olive oil
    1 lemon, sliced
    1 orange, sliced
    6 cloves garlic, smashed
    A few sprigs rosemary and thyme
    1 teaspoon red pepper flakes

    Place all ingredients in a
    large pan and sauté over low heat.
    Remove from heat — serve
    while warm or refrigerate.

  • Apple Pie Cupcakes

    The nice thing about a cupcake?
    You don’t have to share it.
    So let’s repurpose Apple Pie
    into personal cupcakes for a
    packable, snackable sweet treat.
    This recipe makes 8 “cupcakes,”
    and you can swap any fruit for
    apples, so it’s supremely versatile.
    We won’t judge you if you make this
    recipe every week
    (we’re on pace for that, too).

    2 freeform pie shells (divided into quarters)
    4-5 apples, peeled and cubed into ½” pieces
    1/3 cup sugar
    2-3 tablespoons all purpose flour
    Dash of cinnamon
    ½ stick butter, cubed

    Recipe Continued....

  • Apple Pie Cupcakes Continued

    Preheat oven to 435° F.
    Cut pie shells into 4 pieces.
    Place each inside
    of the cavity of a
    muffin tin. In a large bowl
    toss together
    apple pieces, sugar,
    flour and cinnamon. Divide evenly
    among pie shells. Press
    down filling if it doesn’t
    all fit and/or fill to your liking
    — the fruit will shrink in the oven.

    Top each “cupcake” with a
    butter cube and bake
    for 15-17 minutes or
    until golden brown and
    bubbly. Cool slightly and
    remove from tins, serve with
    whipped cream or ice cream.

    Bake for 10-15 minutes until
    slightly fragrant. Stir
    and continue to
    cook until toasted and your
    kitchen smells beautiful,
    5 or so more minutes.
    Remove and cool completely
    before packing up your picnic.