It's picnic time and nature's organic bounty is easier than ever to pack for a large family gathering or cozy picnic for two. As shoppers recognize the benefit and quality of organic products, sales of organic foods are booming. Picnic favorite organic meats and poultry lead the way with a 55 percent increase in sales in 2005, according to a recent survey commissioned by the Organic Trade Association (OTA). Organic condiments such as ketchup, mustard, salsa and innovative sauces and salad dressings are the second fastest growth category with a 24 percent increase in sales followed by dairy at 23 percent.

"It's now possible to enjoy a completely organic picnic as organic choices are now available in every food category," says Caren Wilcox, executive director of the OTA. "The increase in sales shows that consumers want and are willing to pay for the environmental assurance as well as great taste they get with certified organic products."

OTA's 2006 Manufacturer Survey, conducted by Nutrition Business Journal for OTA, evaluated eight food and six non-food categories. 2005 sales of organic food products reached a record 13.8 billion and comprised 2.5 percent of all supermarket sales. Organic non-food categories experienced tremendous growth as well including flowers at a 50 percent increase, and organic fiber continuing its phenomenal growth rate with a 44 percent increase in sales.

Throughout the summer and fall picnic baskets and coolers across the nation are filled with fresh organic fruits, vegetables, meats, cheeses, chips, beverages and more to be enjoyed in the great outdoors. While enjoying the beauty of the environment, eating organic is a great way to sustain that splendor.

"Organic farmers and manufacturers continue to offer products that satisfy the consumer's palate for delicious foods and other organic items that also sustain the planet," says Wilcox. "By definition, foods with the USDA organic seal come from farms that build healthy soil, and use farm practices that protect the environment.
For further information, visit OTA's web site at www.ota.com .

Organic Picnic Recipes:
Stuffed Summer Eggs        Spicy Fire Roasted Cream Cheese Dip       
Tangy Caesar Salad         Zesty Cilantro Wrap

Stuffed Summer Eggs
Courtesy of Organic Valley Family of Farms

Ingredients:
4 hard boiled eggs, shelled
1/4 tsp curry powder
1/2 cup finely grated cheddar cheese
1/4 cup milk
salt and freshly ground black pepper
For garnish:
A few lettuce leaves
Chopped chives

Method:
Cut the boiled eggs in half lengthways and scoop the yolks into a bowl without breaking the whites.  Mash the yolks with the curry powder, cheese and milk; mix until smooth.  Season with salt and pepper.  Spoon the mixture back into the egg white halves and arrange on lettuce leaves on a serving dish.  Sprinkle with chopped chives.
Serves 4 as a first course, 2 as a light meal. 


Spicy Fire Roasted Cream Cheese Dip
Courtesy of Muir Glen
This is not a dip for the timid. Chiles and crushed red pepper turn up the heat in this creamy vegetable and cracker dip.

Ingredients:
1 package (8 oz.) cream cheese, softened
1 can 14.5 oz.) organic fire roasted diced tomatoes with medium green chiles
1 teaspoon crushed red pepper
1/8 teaspoon ground red pepper (cayenne)
Assorted raw vegetables and crackers as desired

Method:
1. Stir together all ingredients except raw vegetables and crackers in a medium bowl.
2. Serve with raw vegetables and crackers for dipping.
Makes 2 cups.

Tangy Caesar Salad
Courtesy of Santa Cruz Organic

Ingredients:
Dressing:
1/4 cup organic 100% Lemon Juice
1/2 cup virgin olive oil
2 garlic cloves crushed
1 can anchovies (reserve 6 for garnish)
1 tsp Worchester sauce

1 large head romaine lettuce cut into small pieces
1/3 cup parmesan cheese
croutons

Method:
1. Blend first 5 ingredients in a blender until smooth.
2. Divide the lettuce among 6 plates.
3. Top with dressing, parmesan cheese, reserved anchovies and croutons.
Makes 6 servings


Zesty Cilantro Wrap
Courtesy of Seeds of Change