Pre-dawn walks with Caleigh to the top Peacock Hill reveal a neglected orchard, with rows of apple trees, naked and gnarled, silhouetted against the inky sky. Deer are back on the move as is evidenced by distinct tracks on the side of the road and barely visible trails through the woods. Wild turkeys will soon begin their mating rituals with calls of gobbles and clucky answers.
Ambling down the hill, I think it will be one of the last mornings that vapor puffs from our mouths. Robins, sparrows, cardinals, and red-wing blackbirds herald the day with chirpy tweets and birdsong, in contrast with the deep resonance of tree frogs and the incessant peeper peeping which have just started to welcoming evenings.
Caleigh revels in spring smells of the earth that has been buried by snow since November. She loves rolling in things that I can’t see or smell. Her brown eyes are alert, her nose moves in a constant twitch. She is an Anatolian Shepherd, strong, white, long, and always pulling towards new territory. That is how I happened upon a perfect picnic area, prompting me to write on perfect picnic fare.
Secluded on top of the hill across from the orchard, this area is hidden from the road. A break in the tall, thick pines turns out to be a short dirt drive, long overgrown. Upon entering, I was struck by the serenity of the enclosure. Remnants of a stone wall border one side, with stands of cedars, oaks, and pines on the other. The open westerly view is of a ridge of mountains that could be mistaken for clouds on the horizon.
Turning east at the advent of sudden light, it is here that I caught the majestic sunrise, molten gold shimmering on the horizon. The next full moon will rise in approximately that same place, and Peter and I will be there appreciating a new season, renewed love, a bottle of wine from last year’s harvest, and our picnic sandwich. Caleigh will lie peacefully by, picnicking on a big meaty bone.
This is a substantial feast with a medley of flavors, colors, and contrasts that work. Bites of roasted veggies and hot cappicola are mellowed by smooth fresh mozzarella, and all is melded by the vinaigrette. Making a peanut butter and jelly sandwich or grabbing an Italian would be a lot less work, yet this is worth it, especially for the first picnic of the year.
Use this recipe as a guide, changing ingredients to suit your preferences.
Picnic Sandwich
8 – 10 inch round crusty boule or a rectangular loaf
1 yellow and one red bell pepper
1 eggplant
1/4 lb. ham
1/4 lb. salami
1/4 lb. hot cappicola
1 lb. fresh mozzarella
fresh basil
Roast peppers along with sliced and peeled eggplant over grill, gas stove, or in oven. Slice mozzarella.
Cut bread in half and hollow out crumb tossing out for birds or saving for stuffing. Generously brush insides of top and bottom with vinaigrette.
Layer ingredients: ham, eggplant, salami, peppers, mozzarella, cappicola, fresh basil. Cover with top of bread.
Oregano Lemon Vinaigrette
1/4 cup fresh lemon juice
1/2 cup fresh oregano leaves
3/4 cup extra virgin olive oil
2 cloves garlic
2 tablespoons capers
freshly ground pepper
Blend until smooth.