Phoebe Cole-Smith’s Picnic Tips
When it comes to summer picnicking, chef and farmer Phoebe Cole-Smith is something of an aficionado. She shares a recipe for a refreshing lime-ade and the snacks she always packs in her basket.
Lime-Ade with Fruit & Herbs
INGREDIENTS
Juice of 3 limes, freshly squeezed
3 tablespoons honey syrup (or simple syrup), plus more to taste
A handful of seasonal fruit, sliced if needed
A few sprigs fresh herbs, sliced or torn
Ice
Water
For the Honey Syrup
½ cup liquid honey
½ cup warm water
Stir together until fully combined.
Phoebe's Favorite Fruit & Herb Pairings
Blueberry + Basil
Plum + Tarragon
Watermelon + Hyssop
Peach + Lemon Verbena
METHOD
Place the fruit and herbs in the bottom of a quart-sized jar.
Using a wooden spoon or whisk, muddle until the fruit is mashed and fragrant.
Add the lime juice and honey syrup and stir to combine.
Fill the jar with ice cubes, then top with water.
Secure a tight-fitting lid and shake well.
Taste and add more honey syrup if desired.
Strain into smaller jars or glasses, if preferred, and serve cold.
POTATO CHIPS WITH TINNED SEAFOOD
"I love a greasy salty chip at the beach, and I love them even more topped with kippers or sardines or smoked mussels. Maybe a little messy, but bring a plate to open the tin on, bring a napkin, and wash your hands in the sea after devouring.
Phoebe's Favorite Chips & Tinned Fish
Torres Extra Virgin Olive Oil Chips
Hal’s New York Original Sea Salt Kettle Chips
Bar Harbor Smoked Wild Kippers
Fishwife Slow-Smoked Mackerel with Chili Flakes
Patagonia Provisions Smoked Mussels
Arroyabe Bonito del Norte
CURED MEAT “ROLL-UPS”
"Wrap slices of thin-sliced prosciutto around ripe melon slices or fresh fig halves, and mortadella slices around dilly beans or pickle spears. Eat with your hands, then wash them in the ocean."
