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Last weekend we took our first trip into the mountains of the spring. It wasn’t long, a three hour loop up to Mesa Falls, through Island Park, and back. The weather was gorgeous, the snow nearly gone, the hills green with new spring, and hardly anyone on the road.
Sandhill Crane. Image, US Fish and Wildlife.
The overlook from where this picture of Mesa Falls was taken only had two or three cars in the parking lot. Without the crowds it was easy to strike up a conversation, one with a young couple from Rexburg with a cute little baby girl and another with young couple from California who flew into Jackson Hole, rented a car, and drove around to the back side of Tetons.
We saw deer, and an elk, and a “cute little marmot.” It was a very pleasant trip.
If we had had longer we would have packed a lunch, found a perfect spot, and soaked up the newness of the spring, maybe along a creek with ducks and geese, and the haunting call of Sandhill cranes in the meadow or so high overhead that you can barely make them out buried in the deep blue sky.
It’s a perfect time to get out.
How to Pack for the Spring Road Trip
Weather is always a consideration. Where we live, it’s too early for mosquitoes but the roads can be muddy and a bluster can blow through anytime.
So pack warm clothes, maybe an emergency quilt, and matches.
For food, bring plenty of beverages, maybe a warm beverage in a thermos. In the cool air, you won’t feel as thirsty but you’ll need to hydrate.
If the weather turns nasty, you’ll want snacks you can eat in the car and maybe look for a roadside lodge or diner.
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Food for Your Picnic
In the spring, a fire often feels good so we’re likely to roast hotdogs, cook a brat, or maybe fry some burgers.
But we often opt for sandwiches because they are quicker and easier. Our favorite picnic sandwiches are meat and cheese on focaccia bread. Maybe we’ll include a potato or pasta salad stored in plastic containers with tight-fitting lids. With sandwiches, we have the option of eating and getting back on the road quickly.
- The nice thing about road trips is the freedom. It’s nice not to have a set schedule or not feel like you explore some scenic byway. Give yourself as much time as you can. The trip is the destination.
- The most difficult task of a picnic is remembering everything. Make a list on the computer of everything you might need for a picnic. Then as you pack, check off the items that you really need. Save the list for the next picnic or camping trip. When you return, add items that you wished you had taken. Eventually, you’ll have the perfect list for your family.
- Pick your picnic spot strategically. Choose a higher, drier spot that is in full sun and protected from cool breezes.
- Think safety. If you have kids along, make sure there are no hazards nearby: busy roads, deep water, or cliffs. If your kids are small, make sure that you can keep an eye on them.
- Everyone likes to lounge on a picnic blanket but the ground is going to be wet. Bring along a plastic tarp to put underneath the blanket.
- Don’t forget the tablecloth. Inexpensive plastic coated ones make great picnic equipment, especially with kids and you’ll use it all summer long.
- Don’t forget paper towels for those spills and cleaning wipes to cleanse dirty hands and faces. Put a dry towel and a wet washcloth on your list. Stick the wet washcloth in zip-type plastic bag.
- Include fruit in your picnic basket. It keeps well, it’s nourishing, and it’s refreshing. Often fruit satisfies a craving for something sweeter. Add fruits and fruit pieces to green salads and turkey or chicken salads.
- Bring along a small cutting board and a couple good knives. You’ll be surprised how often you will use them. Cutting boards are especially useful if you are without a picnic table. The hard plastic types are great for picnics. For cleanup, just stick the cutting board in the dishwasher when you get home.
- Perishable foods must be kept cold. Even if it’s cool out, bacteria will grow above 40 degrees. It takes plenty of ice in a cooler to keep foods below forty degrees. Perishable foods should only be allowed to remain above forty degrees for a couple hours.