There is more than the communion of bodies when bread is broken and wine drunk. –m.f.k. fisher

M.F.K. Fisher [1908-1992] wrote that the best outdoor eating is on the side of a hill in the early evening. Her story of an unforgettable picnic took place in Switzerland in the 1930s. Sixty years later, in the 1990s, on a grassy meadow in Taiwan, we had a similar family experience. Continents and decades apart, the stories are interwoven because both Fisher’s memory and mine are reflections about more than the menu.

Fisher’s story went like this. She and her husband were building a small house above Lake Geneva, Switzerland, on a steep hillside surrounded by vineyards. Her parents came from California to visit. Late afternoon sun in June promised just enough warmth for an outside meal. The four of them carried baskets to the construction site, after workers had left for the day.

A table under the apple tree was covered with a checkered cloth and set with silver, ceramic plates and cloth napkins. Bottles of wine were placed in an ancient spring-fed fountain to chill. A fire was built, ringed with stones and roofing tiles, fueled with wood shavings.

The first spring peas were ready to harvest. As the men picked from the terraced garden uphill, Mary Frances ran baskets downhill to her mother who quickly shelled them into a pot. An iron casserole was set over the open fire where the peas “cooked for perhaps four or five minutes, swirling them in butter and their own steam”. Salt and pepper at the end, then table side.

On each plate lay a small roasted pullet. There was salad of delicate mountain lettuces, a basket of good bread, and fountain-chilled white wine generously poured. And those tender young peas–freshly steamed and seasoned! They shared the harvested feast and each other’s company as the surrounding hills turned rosy and the sun began to sink. Suddenly, in a neighboring field, “…a cow moved her head among the meadow flowers and shook her bell in a slow, melodious rhythm, a kind of hymn.” Fisher never forgot it.

In the spring of our first year in Taiwan, we went on a picnic where the alignment of people, place, and food replicated Fisher’s kind of perfection. More importantly, our young daughter began to understand the communal spirit created when food is shared in good company.

Yangmingshan is the national park north of Taipei. It was typically crowded on weekends with cooped up city people seeking fresh air, hiking trails, flowers and greenery. Friends Maddy and Cabby knew of an area in the park where water buffalo grazed freely and people were few. They organized a picnic in Buffalo Meadows on a late afternoon. We were four adults and three young children.

From the parking area we hiked uphill in a cloud so dense it moistened our hair and skin with droplets of water. At the top of the trail the landscape turned sunny and green with views all around. The soft grass was picnic perfect. Out of a backpack came a Frisbee and the men organized play on the hillside. Lara and Liza tired of running after a frisbee they couldn’t catch. They tried to follow a slow moving water buffalo. He wandered on.

Our nine-year-old daughter came over and sat down to watch the food preparation. There was a small camp stove along with a battered and blackened Japanese wok in which to put together the meal. Ingredients had been sliced, steamed, grated and pre-cooked at home. Once the stove was leveled, primed, and producing enough heat, assembly began. 

Olive oil was generously poured into the wok and heated. Thinly sliced cloves of fresh garlic were added to the hot oil. Shaking the pan continuously, the slices began to brown around the edges. Bite sized broccoli flowerets were stirred in with freshly ground pepper. Pre-cooked penne pasta was added along with butter. Everything was tumbled together with a large wooden spoon until thoroughly heated. Finally, freshly grated Parmesan cheese was layered on top and melted into everything. Lightly browned garlic slices gave toasted sweetness to the broccoli and pasta. A one-dish meal. Perfect.

Plates were passed. We sat side by side on blankets eating, laughing and talking. As the sun lowered over the far hills, the temperature cooled and we reached for jackets. Thimble sized portions of single malt whisky were passed among the adults. A breeze stirred and we leaned in closer, wrapping arms around children. Four-year-old Liza was zipped into the front of her father’s grey sweatshirt where she fell asleep curled into his chest, only the top of her blonde head showing. We talked quietly as darkness descended. The mist returned. It was time to go home.

Days later, our daughter asked if I could make that broccoli pasta. She had a faraway look in her eyes while she spoke of the picnic in Buffalo Meadows and how wonderful it had been. Looking at her face and listening to her speak I knew she had made a connection about more than the food. She was asking to go back to a feeling created on a tranquil hillside with close-knit family and friends. I never forgot her request. She had connected the dots that Fisher writes about so well–the communion of spirits when food and love are shared, around a table or on a hillside, with people who are important to us.

Perhaps this explains why a picnic, so many years ago, is vivid in my memory. Although I love reflecting on Fisher’s story of peas, a Swiss hillside, and a cowbell, my own recollection is this–a beat-up Japanese wok filled with steaming broccoli pasta, a grassy meadow, adults and children with arms around one another, and a water buffalo.

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BROCCOLI GARLIC PENNE [from Silver Palate Cookbook]

Ingredients:

• 1 lb. [500 gm] penne pasta, cooked al dente
• 2 heads broccoli, cleaned and cut into small flowerets
• ½ C. extra virgin olive oil
• 10 [or more] cloves garlic, thinly sliced crosswise
• Freshly ground pepper
• 4 T. [1/2 stick] good butter
• Freshly grated fresh Parmesan cheese

Assembly:

• Boil penne, drain, rinse under cold water.
• Simmer broccoli in boiling water 1-2 minutes, drain, rinse in cold water.
• Heat oil ~ 1 min. Add garlic slices and cook, shaking pan until it begins to brown ~1 min.
• Add broccoli, stir, grind pepper on top.
• Add butter and penne, stirring continuously until well mixed and heated through.
• Sprinkle with freshly grated Parmesan cheese.
• Serve immediately.
• Pass the pepper mill.
• Add garnish and extra Parmesan.

For variety, add shredded or cubed cooked chicken, sliced black olives, or leftover veggies. Red or yellow bell peppers make a colorful addition. [Steam or stir fry before adding.] Red pepper flakes for added spice. Cherry tomatoes, cut in half, as garnish before serving.

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