The Green Scene - Offering fresh organic food shares in Walker, MN and surrounding communities!

October 1st, 2008 - ORGANIC PRODUCE LIST & RECIPES

Ready-To-Eat Fresh Organic Fare
The Green Scene is now offering ready made organic/healthy foods, made from scratch in The Green Scene kitchen. Offerings will change as we will be using products available that are fresh and in season.

Dips & Spreads - Roasted Red Pepper Hummus, etc.

Soups (32oz containers frozen and ready to thaw and heat)

For example: Organic Butternut Squash Soup, White Bean & Kale, Barley-Mushroom, Vegetarian Chili etc.

Salads - Tabbouleh Salad, Lentil Salad, etc.

Entrees - Polenta Lasagana, Lentil Loaf, etc

Most of these categories will have inspirations of the week as we will try and utilize products from the previous weeks share.

POMEGRANATES
Learn to to cut and prepare at http://www.pomegranates.org/home.shtml
CAULIFLOWER
WHITE PEACHES
ROMAINE LETTUCE
RED STARKRIMSON PEARS
TOSCA PEARS
DELICATA SQUASH

Past shares downloadable PDFs:
AUGUST 13th AUGUST 27th SEPTEMBER 3rd SEPTEMBER 10th SEPTEMBER 17th	MARCH 5th MARCH 12th MARCH 19th MARCH 26th	APRIL 2nd APRIL 9th APRIL16th APRIL 23th APRIL 30th
MAY 7th MAY 14th MAY 21st MAY 28th	JUNE 4th JUNE 11th JUNE 18th JUNE 25th	JULY 2nd JULY 9th JULY 16th JULY 23rd JULY 30th
Past recipes downloadable PDFs:
September 24th Broccoli Trees with Creamy White-Bean Dip Broccoli & Cherry Tomato Salad Grilled Portobello & Arugula Burgers Beef Brisket with Dried Fruit, Yams & Carrots Chicken Thighs with Squash, Yams & Dried Apricots Sweet Hot BBQ Tater Fries September 17th Potato Pancakes with Chunky Vegetable Stew Beets & Caramelized Onions with Feta Roasted Beet Salad with Oranges & Beet Greens Pot Roast with Caramelized Onions & Roasted Carrots Raw Beet & Apple Tabbouleh September 10th Eggplant Tartines with Hummus & Arugula Fried Eggplant with Honey, Mint & Sesame Seeds Crisp Fried Eggplant Fennel & Sausage Ragu over Pasta Butternut Squash & Cannellini Soup with Bacon Green Beans and Roasted Squash with Sherry Soy Butter SEPTEMBER 3rd Savoy Cabbage & Lemon Slaw Bacon & Cabbage Soup Orecchiette with Savoy Cabbage, Peas & Lemon Cream Roasted Garlic Crostini with Assorted Toppings Marinated Green Beans & Roasted Red Peppers AUGUST 27TH School Lunch Links & Ideas AUGUST 20TH Cornmeal Crusted Chicken with Toasted Corn Salsa Couscous with Leeks, Corn & Olives Curried Quinoa Salad with Mango Cantaloupe with Lime, Mint & Ginger Zucchini, Tomato & Corn Salad AUGUST 13th Chard & Cheddar Omelet Chard, Tomato & Cheese Casserole Pasta with Kielbasa & Swiss Chard Pan Seared Scallops with Champagne Grapes & Almonds Smothered Yellow Squash with Basil Lemon Couscous with Peas & Carrots Celery & Apple Salad Dijon AUGUST 6th TURNIP SLAW RISOTTO WITH TURNIPS & BACON ROASTED CHICKEN WITH CARROTS, TURNIPS & ZUCCHINI TURNIP & POTATO PATTIES GRILLED PEACHES WITH FRESH RASPBERRY SAUCE ROASTED PEPPER, CUCUMBER & TOMATO SALAD JULY 30TH COLLARD GREEN OLIVE PESTO GREEN BEANS WITH LEMON GREEN BEAN SALAD WITH CILANTRO & SOY GLAZED ALMONDS RED POTATO & GREEN BEAN SALAD WITH DIJON VINAIGRETTE CUCUMBER-MINT TEA SANDWICHES HONEYDEW-LIME POPSICLES JULY 16th Azduki Bean & Vegetable Salad in Pita Bread Ginger Carrot Dip with Crudities Farfalle Salad with Grilled Shrimp & Broccoli Grilled Three Potato Salad Sweet Hot BBQ Tater Fries Carrot Salad with Lime & Cilantro Cucumber & Celery Salad with Yogurt JULY 9th Avocado-Mango Salsa Smoked Turkey Wraps with Mango & Curried Mayonnaise Lacinato Kale & Ricotta Salata Salad Tuscan Kale Soup with Sausage Pasta with Lentils & Kale
Past RECIPES downloadable PDFs:
AUGUST 20th AUGUST 27th SEPTEMBER 3rd SEPTEMBER 10th September 17th	March 5th March 12th March 19th March 26th	APRIL 2nd APRIL 9th APRIL 16th APRIL 30th
MAY 7th MAY 14th MAY 21st MAY 28th	JUNE 4th JUNE 11th JUNE 18th JUNE 25th	JULY 2nd JULY 9th JULY 16th JULY 23rd JULY 30TH