Five Ways to Jazz Up a Field Lunch

My Generation

Day 16 of 30 Days: have you lost your will to pack another lunch for the field? For you or your beloved? Here are my best ideas for making them a little more bearable.

Published on: November 16, 2013
 

It is at this point in the season that I begin to lose my will to pack another lunch. Actually, I lie; I lost it about three weeks ago. Nonetheless, with so many of us so close to winding up harvest, here are a few lunch pail ideas, collected over the years. And please, comment away with your ideas below. It's November 16 and I need all the help I can get.

1. Kings Hawaiian Mini-Sub Rolls. Who doesn't love Hawaiian sweet bread? I found these mini-sub rolls at our local IGA a couple years ago. They are not cheap but they are not mini either, and they are a great way to spice up the same old boring sandwich you've all been eating for the past six weeks.

Image design by Erin Ehnle, Keeping It Real: Through the Lens of a Farm Girl.
Image design by Erin Ehnle, Keeping It Real: Through the Lens of a Farm Girl.

2. Colby Jack cheese sticks. These may have been around for awhile. I'm not sure. I normally buy mozzarella string cheese but I discovered the Colby jack variety this fall. Getting crazy around here.

3. Summer sausage/cheese/crackers. We had some leftover from hosting a dinner earlier this week, and I've been sending a few slices of each in John's lunch this week. This is in addition to a sandwich, not instead of. I thought it would make for a great mid-afternoon snack. He confirms it rarely makes it that far.

4. Individual mandarin orange cups. With adorable jack o'lantern faces drawn on top. Wait, those were leftover from class Halloween parties. Never mind.

5. Jell-O Chocolate Pudding Cups. I don't consider this necessarily jazzy, but my husband feels they are a necessity. Milk (in a clean Gatorade bottle), fruit, meat via sandwich, veggie, pudding cup. It's almost a food group. Except it's not. And don't forget to stick a spoon in; definite bummer to have a pudding cup you can't eat. And as mentioned in our farmwife podcast, I buy lunchmeat whenever it's on sale, ask for it packaged in one-pound packages, and freeze it. Saves trips to the store. Freezes lovely.


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  1. Renfield8 says:

    Pizza is good, hot or cold (IMHO). Make it veggie (lots of black olives) if you are "watching your figure."

  2. Kim says:

    Great ideas! We freeze lunch meat too – and individual yogurt cups or tubes. We usually eat them frozen (just pop out their package as you enjoy) like a popsicle. Warm sausage on a bun and pulled pork sandwiches (wrapped in tin foil to keep warm) are also popular. As the season drags on it seems to help to change up the little things on sandwiches – like the type of mustard, or adding a bit of flavor to mayonnaise, or garlic to butter to add a bit more oomph. Grapes and cheese are also a hit. Just pack the grapes in something not easily squished.

    • Holly Spangler says:

      Love it! Especially the sausage on a bun! My husband is anti-mayonnaise but he's a big fan of Monical's dressing (the pizza place) and he loves it on a ham sandwich, with a slice of cheese and some lettuce. It's the little things. :)