Getting It Together

Here are some suggestions for organizing a picnic basket:

* Take advantage of the season’s bounty and bring along plenty of fresh fruit. Make melon balls out of fresh cantaloupe, watermelon and honeydew and sprinkle with a little orange or lemon juice. Place in an airtight container that fits in your cooler.

* Bring raw vegetables to snack on. Place them in closeable bags with a little water to keep them fresh. Use plain yogurt instead of sour cream for healthier dips.

* To minimize food-borne illnesses, remember to keep cold foods cold and hot foods hot. The more food is handled, the more chance bacteria can develop on cut surfaces. Make sure to eat cooked foods within two to four hours, or keep food on ice. Do not leave food at room temperature for an extended time. Bring plenty of ice and place food in the shade.

* Newspaper acts as an insulator. Wrap dishes in several layers of newspapers and a paper bag or two to keep them warm.

* Top fresh or frozen foods in a cooler with bags of ice. (Melted ice can also be used to wash dirty hands, rinse dirty dishes, etc.)

* Bring a tablecloth for the picnic table, paper napkins and plastic plates, knives, forks, glasses and serving spoons. Avoid glass objects, they might break.

* Recycle foil, aluminum cans and plastic items (bring extra paper bags).

* Don’t bring home leftovers unless refrigerated.

* After using a barbecue, let coals cool completely. Do not spill hot coals on the ground or bury them in the sand. Barefoot picnickers or beachgoers run the risk of severely burning the soles of their feet.