12 Epic Picnic Spots in Humboldt County. Part 1 - Tom Creek Meadow at Humboldt Lagoons State Park

Humboldt County has incredible outdoor recreation opportunities, a thriving arts scene and is an emerging culinary destination.  It also has epic places for a picnic.  Join us for a tour of some of these gorgeous spots starting with the first installment in our series; Tom Creek Meadow at Humboldt Lagoons State Park.  

The Place

Sometimes the best places in nature are secret spots we guard closely, and I'm not saying I've blindfolded anyone to get to some of mine but – okay maybe I have. Often my secret spots are a jaunt, far off the beaten path, a commitment to get to.  But this perfect picnic place I've had up my sleeve is hidden in plain sight, tucked away in Humboldt Lagoons State Park.  Just south of Tom Creek on the Highway 101 side of Big Lagoon is an innocuous turn out, a gate, and a short trail that leads to a grassy meadow.  

"...picture perfect opening to watch the sun set over the lagoon"

Tom Creek Meadow is surrounded by beautiful trees, providing a vital windbreak with a picture perfect opening to watch the sun set over the lagoon. A short walk from the car means you can really jazz up your picnic with as many creature comforts as you can dream of.  Grassy, level ground makes for a fantastic arena for lawn games like corn-hole and ladder-ball. Watch out for the crows though; you can almost hear them plotting to steal the baked goods you were saving for later as soon as your back is turned.  Sneaky.  

The southern flank of the meadow has a long shore with easy access to the lagoon. On the warmest coastal days, it feels almost like bathwater; the shallow depth soaks up the sun much more readily than our local chilly rivers. Of our three Humboldt lagoons, Big Lagoons is, well, the biggest, making it perfect for windsurfing, kayaking, and paddle boarding.

"Some of the best ingredients the North Coast has to offer"

The Chef

Picnic #1's chef is actually just a writer.  Hi, it's me – I'm Jessica Ashley Silva.  Maybe we'd call me a home chef, but really, I'm just a writer who really (really) loves food.  For me, food takes on a whole new magic when it intersects with nature, so creating a picnic menu for my friends to relish at one of my favorite local viewpoints was an easy ask.  As a cook, my perspective leans toward classic Americana, elevated and comprised of fresh ingredients, local whenever possible.  With Eureka Natural Foods sponsoring the food for this picnic series, I was spoiled for choice with some of the best ingredients the North Coast has to offer.  

The Food 

For me, picnics evoke an image of fresh fruit, summer salads, and sandwiches. And lemonade. Lemonade screams summer - fruity and refreshing. But simple fruit, salad, and sandwiches just won't do, so I kick it all up a notch. Store-bought lemonade with extra lemon slices is so much fun with a few teaspoons of butterfly pea flower tea dropped in – a color-changing party trick for the kids (and young-at-heart adults) I keep in my back pocket. The chemical reaction of adding the vibrantly blue tea to the acid from the lemons creates threads of purple potion that sink down through the ice.  

As an anti-mayo gal, my summer salads lean oil and vinegar-based. Pasta salad with plenty of salami, thick chunks of fresh mozzarella, and crisp bells and onion provide some tang and coolness to a hot day. To balance out the heartiness of the pasta, a sandwich (on the one and only Brio Breadworks focaccia, of course) loaded with veggies is the way to go. A thick slathering of Trinidad Bay Co.'s garlic jalapeno cream cheese, topped with fresh and crunchy cucumber and onion, creamy avocado, local micro-greens from Little River Farm, and the kicker: homemade spicy tomato jam.  

For a sweet and saucy ending, strawberries stuffed with lavender-and-honey-infused mascarpone, topped with crumbled nilla wafers, served alongside frozen grapes (a must for summer), and some Eureka Naturals Pale Ale. I decided to go the semi-homemade route by adding some muffins – I went with a blueberry muffin mix, but I added a homemade raspberry compound butter to tart things up a bit. Let's just say it was good enough that as soon as our backs were turned, those crows I mentioned earlier made off with four whole muffins. Like I said, sneaky. I won't give them my raspberry butter recipe, but I will give it to you (below).

Happy picnicking, folks. Humboldt summer on the lagoon awaits.  

How To Get There

Traveling North - The turnout is 3.9 miles north of Patrick's Point Drive and  2 miles north of the Big Lagoon County Park exit from Highway 101. 

Traveling South - The turnout is 3.9 miles south of the Dry Lagoon exit and 2.2 miles south of Kane Road along Highway 101. 

Click HERE for a map to Tom Creek Meadow  

Other Fun Things To Do in the Area

If you don't have your own equipment but want to hit the water, you can rent kayaks and paddle boards at Big Lagoon County Park, just south of the picnic spot.  Humboldt Lagoons State Park also features Dry Lagoon, Stone Lagoon and Freshwater Lagoon and visitors would have an enjoyable experience exploring each.  If you'd like to do some hiking while in the area, and we highly recommend it, visit the NorCalPulse Trails Section for some fantastic options. 

When you visit, please leave no trace. 

Connect With Us!

Jessica is the admin of the popular Humboldt Foodies Facebook Group covering all things food in Humboldt County.  

Food Photography by Aoife Moloney.  

Follow NorCalPulse on Facebook and Instagram.  @EatHumboldt on Instagram.

Jessica's Raspberry Butter Recipe

Raspberry Butter

8 oz fresh raspberries

2 sticks salted butter (room temperature)

Using a potato masher or a food processor, macerate raspberries. Strain through a mesh strainer to remove seeds for a smoothly textured finished product. Place room temperature butter into a bowl, then add the macerated and strained raspberries. Using a stand mixer or a hand mixer, mix the butter until fully incorporated (butter will look pink).Using a spatula, remove the butter from the mixing bowl and place into a mason jar or roll up into a parchment paper log. Place in the fridge to harden, and store for up to a week. For longer storage, place into silicone molds or ice cube trays, freeze, then remove to a freezer bag to store for up to three months. 

Written by Jessica Ashley Silva for norcalpulse.com  

Jessica is a technical writer living in Humboldt County, California.  Her freelance writing covers the tastes and sights of California's North Coast.  She's an avid foodie, forager, and explorer of forests, falls, and springs up and down the Pacific Northwest.