Turn a Trip to the Market into a Tasty Travel Meal

In this era of local food and fresh produce that emerged out of the slow food movement of the early 2000’s, a new wave of regional food markets has cropped up. You know the kind of store I’m talking about—Whole Foods-type places, full of fragrant culinary creations, and all the best fruits, veggies, meats and craft products the store’s surrounding land and people can supply. My local standby in central Vermont, for instance, is the Woodstock Farmer’s Market. A trip to “Farmer’s”, as it’s affectionately known, is a mouthwatering, serotonin-releasing experience that borders on sensory overload. In the summer, overflowing pints, bushels and pecks of the freshest berries and fruits from just up the road greet you at the door, beckoning visitors in with their vibrant green leaves and decadent scents. A long deli counter shows off glistening slabs of fish and prime cuts of meat, while steaming pastries and fresh breads lure folks to the other end of the store—but I’m getting carried away.

The point is, stores of this awesome quality—full of all things delicious and nutritious, grown or prepared with the utmost care for and pride in the finished products—are everywhere these days. If you go into your local market with some semblance of a plan, you can easily emerge with the perfect meal to take hiking or skiing, on a road trip, or to your next socially distanced neighborhood picnic.

Next, the fillings. Here, we depart from Subway’s style, and seek something a bit more sophisticated. Obviously, you can take your ‘which’ to whatever level of complexity and culinary achievement you wish—so if you don’t have access to the kitchen implements suggested here, or really can’t stand anchovies in your tapenade, feel free to swap ingredients and make whatever sounds good to you.  

I wasn’t joking about the tapenade. That with some goat cheese and roast chicken makes for a wonderful cold sandwich in the vein of a French pan bagnat, that can be prepared quickly and carried anywhere. If you have kitchen access and fifteen spare minutes, making homemade tapenade is an easy and delicious addition (though the store-made option is of course tasty too). First, select a mix of your favorite black and green olives, or whatever the olive gurus at your shop recommend. Also toss in some olive oil, capers, garlic and fresh parsley—and yes, anchovies, if that’s your cup of tea. Simply blend a cup and a half of olives, a tablespoon of capers and a quarter cup of olive oil, adding parsley, lemon juice, salt and pepper to taste.

For the chicken take advantage of your market’s prepared foods section—a quality rotisserie chicken (either whole, or breasts—white meat tends to be more conducive to sandwiches and salads) is a quick way to add excellent flavor and protein to your entrée. As any good food market is a local hub for fine cheeses, you’re sure to find a chevre that’s smooth with just the slightest tang—and is likely made from your neighborhood goats. The additions for this simple sandwich are really up to you, but red pepper, arugula, and cucumber are old stand-bys.

For extra munchies, be sure to toss a bag of tortilla chips (Late July makes some especially delicious varieties) and a house-made or tasty organic salsa, some good crackers to mop up extra goat cheese.

A premade salad is an easy side dish: kale, green, quinoa and rice salads all travel well and are readily available in your market’s cooler. Also check the soup selection: if it isn’t far to your picnic spot or powwow, a hot soup can be a lovely side dish (a nice potato leek or a minestrone will accompany your cheesy chicken sandwich perfectly).

For dessert, the options are endless. Fresh pastries are an obvious choice, while prebagged cookies make an affordable and easy-to-share treat to complete and complement your meal.