Grow Your Own Picnic!


It is that time of year when we are all enjoying the great outdoors, which must mean tucking in to picnics with gusto too … hurray!  And as the mode du jour for 2021 is bringing the inside out…it is not only food that we can grow for our dining table in the sun, but decoration too!

The Burpee Europe team think that there is nothing finer than a hamper filled with tasty morsels made from homegrown ingredients.  But one can go a step further buy bringing the ambience of an intimate restaurant table for two by growing a flourish of flowery finesse with which to decorate your picnic blanket!

Recipes from Burpee Europe
With harvest time for tomatoes, courgettes and peppers just around the corner, Burpee Europe have a whole host of treats made from these summertime favourites.

From ‘Courgette Scones’ made using Courgette ‘Sure Thing’ to ‘Tomato & Mustard Tarte’ resplendent with Tomato ‘Crimson Plum’ …many of Burpee’s recipes, devised by the chef Valerie Hamelin, can be made in advance before consuming. 

Tips for picnic food:Make our Burpee scones and tarte the day before and keep in fridge ready for the next day Make your own salsa and use plenty of lime juice that will keep it fresh.Use an ice box where possible to keep food protected.  Frozen bottles of water make great extra ice packs too!
Flower Display Ideas
A sumptious display can be produced for the picnic blanket through selecting Burpee’s blooms that are in flower and just ripe for the picking and displaying.

Celosia ‘Fandance Purple’ is just amazing in any display and perfect for carrying as they are sturdy plants.  These flowers are so vibrant they even look stunning with some simple foliage such as silvery Eucalytpus tree leaves.

And if you want to make a big, cheerful, summery statement, even one bloom of Tagetes (African Marigold) ‘Mission Giant’ has a real wow factor! 

Tips for flower displaying: Display in jam jars & tie matching coloured ribbon to blooms used          around them Place one different flower in a selection of mismatched egg cups and place on tray in centre of blanketUse a selection of just flower heads and float in a stable bowl filled with waterRecipes
Tomato & Mustard Tarte
Serves 4 people
Ingredients:1 pre rolled shortcrust pastry sheet6 tomatoes ‘Crimson Plum’ 2 Tbsp Dijon Mustard2 tbsp Gruyere cheeseOlive oil Salt & cracked pepperMethod:Place the pre rolled pastry in a 10 inch diameter tarte mould.Blind bake the pastry at 180 degrees until the pastry is golden brown.Remove the tarte from the oven and spread the mustard on the base.Slice the tomatoes, and neatly place them on top of the cooked pastry, drizzle the olive oil ,add cracked pepper & herbes de ProvencePlace the tarte in the oven and cook until the tomatoes are soft and cooked.Grate the Gruyere cheese on top of the tomatoes and place back in the oven for another 8 to 10 minutes until the cheese has melted.Cut into quarters and serve.Courgette Scones
Serves 4 people
Ingredients:225g Self raising flour1 tsp Baking powder50g Butter2 courgettes (Sure Thing) grated & drained 2 Tbsp. Parmesan cheese – grated (place some to the side for the top of scones before baking)Fresh chives – chopped150ml Milk1 egg yolk to egg wash the sconesSalt & cracked pepperMethod:Heat the oven at 200 degrees, in a bowl place the flour, baking powder and the salt & pepper. Add the butter and rub with your fingertips until it forms large breadcrumbs. Add the parmesan cheese, the drained courgettes and the chopped chives. Mix in and pour the milk using a fork to bring the mix together. On a clean work surface, pour the mix and roll it to 2 cm thick using a (fluted) cutter. Place the scones on a baking tray, brush with the egg yolk, place some grated parmesan cheese and bake for 10 to 12 minutes or until risen and golden brown.  

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