The second weekend in our picnic adventure took my husband and me to far east Austin. We stumbled upon the Montopolis Youth Sports Complex when we were looking for Roy G. Guerrero Colorado River Park on Saturday night.
After a jaunt east on Airport Boulevard from I-35 and a winding drive through the Montopolis neighborhood, Rami and I found ourselves at 400 Grove Boulevard, the address registered with Google Maps for Guerrero Park.There is a parking lot and some trailheads that lead into Guerrero Park at that address, but the more obvious landmark there is this lovely sports area. Montopolis Youth Sports Complex has a few baseball fields with concession stands and bleachers, a batting cage and a small playground. We counted six picnic tables at the park, situated near trash cans at the edges of each playing field.
There are lots of tall trees at the park, and most of the recreation areas around the baseball fields are in full or partial shade. It’s obvious from the manicured lawns and clean trails that the Montopolis Sports Complex is well cared for, and it’s probably very busy during baseball, softball and tee-ball seasons. However, we were the only souls there at dinner time on Saturday night.
The menu for this week’s picnic featured tons of local veggies in various salad preparations. We were gluten free except for some pita bread and vegan, since I forgot my bacon-laden potato salad at home:
- Four bean salad (recipe below)
- Elise Bauer’s Shaved Fennel salad
- RunnerGirl 76’s Sweet and Sour Pickled Beets (I used fresh beets instead of canned: just peel and slice a bunch of raw beets, boil them for 30 minutes in a few inches of water and proceed with the recipe as written.)
- Roasted beet hummus with whole wheat pita
- Avocados from G&S Grove
- Potato salad with balsamic bacon vinaigrette (I forgot this at home. Whoops)
These salads were a really easy picnic menu since I was able to make most of them ahead of time during the week. I don’t know what I was thinking packing pickled beets on a picnic. They taste awesome, but the magenta beet juice threatened to stain our orange picnic blanket with every bite!
The wax beans and green beans from Acadian and Tecolote Farms were the standout ingredients in this week’s picnic. I used these fresh treasures in place of canned green beans in my favorite four bean salad recipe.
Four Bean Salad (serves 6)
One bunch fresh green beans
One bunch fresh wax (yellow) beans
15 oz. can garbanzo beans
15 oz. can kidney beans
Two green bell peppers, seeded and ribbed
Red or purple onion
1/4 cup olive oil
1/4 cup canola oil
1/4 cup red wine or cider vinegar
1/4 cup white vinegar
1/2 white sugar
1 teaspoon salt
1 teaspoon black pepper
Preparation: trim ends off of green and yellow beans, then snap beans into bite-sized pieces.Bring a scant inch of salted water to a boil in a large saute pan. Add fresh beans, cover and cook for about five minutes, until beans are tender. Drain the beans and set aside to cool. Meanwhile, open and drain canned beans. Chop the bell peppers and onion into small pieces. In a small bowl, whisk together oils, vinegars, sugar, salt and pepper. Put all the beans, onion and pepper into a large salad bowl and pour dressing over the top. Cover and refrigerate overnight before serving.