The merry month of May is on its way, and with it, the possibility of making a May Pole! The May Pole tradition dates back to ancient European pagan celebrations of spring, particularly those honoring the renewal of nature and bursting forth of color. Communities would gather around a tall pole, often decorated with ribbons and flowers, to dance and mark the coming of warmer weather. Over time, this custom became especially associated with May Day festivities in England and other parts of Europe.
During these communal celebrations, it became common for people to enjoy refreshments together, and as tea gained popularity in Europe, especially in England, it became a staple beverage at these gatherings. Sharing tea around the May Pole symbolized hospitality and community, blending the festive spirit of the dance with the comforting ritual of tea drinking. Here in Alaska, May can surprise us by bringing warmer weather, or another snowfall! The temps may not be predictable, but the abundance and availability of tea is a sure thing.
Stop by The Kobuk, where you’ll find house blends from green tea forward to the smokiest of blacks, and all herbals in between. With over 40 varieties of loose-leaf teas and tisanes, we’re sure you will find just the right blend.
Pack that picnic basket with some yummy tea sandwiches and a thermos of your favorite tea, and build that May Pole! (May I suggest Classic Cucumber sandwiches paired with our house Drowsy Bear or Minty Owl?)
Classic Cucumber Tea Sandwiches
Ingredients: (Makes: 12–16 small sandwiches)
- 1 English cucumber (or 2 small cucumbers)
- 8 slices soft white sandwich bread
- 4 oz cream cheese, softened
- 1–2 tablespoons mayonnaise (optional, for extra creaminess)
- 1 tablespoon fresh dill, finely chopped (or chives)
- Salt, to taste
- White pepper or black pepper, to taste
- Unsalted butter, softened (optional, for spreading)
Instructions
1. Prepare the cucumber: Thinly slice the cucumber (a mandoline works well). Lightly sprinkle with salt and let sit for 10–15 minutes to draw out excess moisture. Pat dry with paper towels.
2. Make the spread: In a small bowl, mix the cream cheese, mayonnaise (if using), chopped dill, and a pinch of pepper until smooth. You can use any of the varieties of flavored cream cheeses. I like the garden herb spread. You can add a squeeze of fresh lemon juice for added brightness.
3. Prepare the bread: If desired, lightly butter each slice of bread; this helps prevent sogginess.
4. Assemble: Spread the cream cheese mixture evenly on the bread. Arrange cucumber slices in a single layer on half the slices. Top with remaining bread.
5. Trim and cut: Remove crusts for a traditional look, then cut into rectangles, triangles, or fingers.
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