Everything Tastes Better Outdoors
Though summer picnics certainly have their charms, in many ways autumn is the ideal season for eating out of doors.  The fresh, cool air sharpens the appetite and sitting under a gentler sun is again appealing.  Seasonal salads, sandwiches and farm produce can be augmented by a thermos of hot soup as the air grows chill.  Whether you choose to put together your own meal, call friends to join you for a picnic potluck or pick up the various components from the many excellent food shops on the Island an autumn picnic is a wonderful way to enjoy this glorious new season.

Treats to Take Out
Among the attractions of the autumn picnic are the number of shops offering wonderful and inventive picnic- appropriate foods that make planning your alfresco experience a breeze.

 In Edgartown both Soigne and Espresso Love offer a variety of sandwiches, soups and prepared foods to take away.  If your picnic plans are headed beachward, a stop at the Katama General Store will fill your picnic basket with ease.  For up-Island picnics, Back Alleys and the Fiddlehead farmstand  both offer a delicious variety of foods to go. If, however, you find that half the fun of a picnic is in the preparation, the following recipe may well enhance your repertoire: 









The following recipe for savory pastries is an interesting and easy-to-make option for fall picnics. These pastries originated as a lunchtime staple for field workers not returning home for their midday meal.   Served slightly warm with a thermos of cider or  some  crunchy apples, they're the perfect choice for an autumn picnic. The recipe requires only three components: Pie crust, your choice of a savory filling and an egg, separated.

The fun part of this recipe is the filling.  Virtually any  food that does not have a high water content can be used. Cooked curried veggies, scrambled eggs or mashed potatoes mixed with sauteed onion, bacon and cheese; a bit of ham, smoked salmon or hamburger combined with rice, hash browns or vegetables.  It is an impressive way to use just about anything you might have on hand. Compact, tasty and easily transportable, the pastries provide a great  picnic lunch. 

• Preheat the oven to 350.
• Roll or unfold pie crust. Using a glass or a cookie cutter, cut 6-inch circles from the pie crust.
• Place a heaping tablespoon of filling in the center of each circle. Fold the circles of pie crust in half and place on a greased and floured cookie sheet.
• Dip a pastry brush in the egg white and brush the outer edge of each circle then fold over and press with the tines of a fork to seal and create a fancy edge.
• Use the tip of a knife to create a decorative pattern of about five small air vents on the top of the each pastry.  Brush the tops lightly with egg yolk .
• Bake in the middle of the preheated oven for 8 to 10 minutes or until golden.
• Allow pastries to cool  before packing .