Looking for a way to keep your autumn menus from a severe case of the "blahs"? Executive Chef Richard Kaupp of Los Angeles’ Mondrian Hotel recommends "getting out into the markets in Little Tokyo, Chinatown and the Latin areas where you live. You’ll be surprised at the fresh produce you can experiment with. I’m always finding different things to try, whether it be CHINESE CELERY or HEARTS OF PALM."

Kaupp is a master at mixing hot and cool tastes with spicy and sweet flavorings in the fusion cooking featured at the Hotel’s celebrated Asia de Cuba Restaurant, which recently opened a new location at the Clift Hotel in San Francisco.

Kaupp’s "Cuban Spiced Chicken" is a good example of how fresh produce balances the meal. "The TAMARIND sauce is extremely sweet, so we top it with an AVOCADO seviche to cool it down."

Many PRODUCE items popular in Cuban cuisine are a signature of the Asia de Cuba menu, including "calabasa" or Cuban PUMPKIN, PLANTAINS, "boniato" or WHITE SWEET POTATO and YUCA ROOT.

Notes Kaupp, "There’s a staple in Cuba called "sofrito" that is great for seasoning foods; it’s a combination of RED and GREEN PEPPERS, GARLIC and TOMATOES."

A liberal use of TROPICAL FRUITS is another creative way to pep up autumn dishes, according to Chef Kaupp. He pairs Steak with a MANGO JICAMA Salad Kaupp, and glazes Babyback ribs with a PAPAYA Thai Chili BBQ sauce.

"Take a look at your whole plate" suggests Kaupp, "and see how the different components match up. Something tasting spicier needs a cooling effect to balance it. Something sweet can be paired with something sour."

Kaupp says that autumn’s arrival has him searching for a variety of YAMS and SWEET POTATOES as well as SQUASH to use in creative side dishes, sauces and relishes.

The fall crop of California BARTLETT PEARS continues to be among the best FRUIT values. Look for red or yellow varieties.

Washington State RED DELICIOUS APPLES are an excellent value this week. Slice and serve with a PEANUT butter dip for a tasty snack.

Other APPLE varieties in steady supply include GALA and GRANNY SMITH.

TOMATOES are abundant and very reasonably priced. Slice thinly and use instead of sauce to top pizza dough with a sprinkling of fresh BASIL.

The best values in MELONS this week are HONEYDEWS and SEEDLESS WATERMELONS.

California’s harvest of RED and GREEN SEEDLESS GRAPES as well as RED GLOBE GRAPES continues to be a good value. Add to gelatin molds or toss into pasta salads.

Large sizes of HASS AVOCADOS are in steady supply at very moderate prices. Dice and use as one of the primary ingredients in a classic "Cobb" Salad.

Prices are escalating on BERRIES as volume decreases but RASPBERRIES are still among the best values.

BANANAS continue to be reasonably priced.

Summer STONEFRUIT season is winding down, with late season PEACHES, NECTARINES and PLUMS still in good supply.

NAVEL ORANGES are coming from Australian and South African growers, with prices in the premium range.

As the holiday baking season approaches, look for the NUTMEAT section in PRODUCE departments to expand. New crop PISTACHIOS, WALNUTS, PECANS and ALMONDS among the many choices available both in-shelled and shelled.

Good choices in TROPICAL FRUITS this week include STRAWBERRY PAPAYA, PINEAPPLE, CHERIMOYAS and MANGOS. Add slices to bread pudding.

Fresh FIGS are in season and make a great appetizer when served with goat cheese and thinly sliced baked ham.

BROCCOLI is among this week’s best VEGETABLE values. Make a delicious soup by blending BROCCOLI florets and diced POTATOES in a light cream and cheddar cheese base.

CAULIFLOWER is also in plentiful supply at very reasonable prices.

Look for new crop Chilean ASPARAGUS arriving at the market. Steam and serve cold as a salad or hot with a white sauce.

RED, GREEN and YELLOW BELL PEPPERS are all plentiful at very reasonable prices. Dice and add to rice or risotto dishes.

POTATOES are an excellent value this week, with RUSSETS as well as WHITE or RED ROSE varieties in plentiful supply at moderate prices.

Prices are moderate on ICEBERG and LEAF LETTUCES, with GREEN CABBAGE, SPINACH and ARUGULA among other good salad choices.

Salad fixings in good supply include SHALLOTS, CELERY, CARROTS, RADISHES, GREEN ONIONS, SPROUTS and fresh HERBS.

MUSHROOMS are a fall favorite and WHITE BUTTON, OYSTER, PORTABELLA, CRIMINI, ENOKI and SHIITAKE are among the many varieties in good supply at moderate prices.

SWEET BROWN ONIONS are an excellent value this week.

Stock up on plenty of GARLIC to use in fall stews, soups and casseroles. Keep GARLIC bulbs in a cool, dry place.

ZUCCHINI SQUASH and CHAYOTE SQUASH are both reasonably priced. Look for volume and variety to steadily improve on HARD SHELL SQUASH.

SWEET CORN continues in steady supply. Roast and add to chowders or muffin batter. Cook, cut off the cob and serve mixed with GREEN BEANS.

DAISIES, MUMS and CACTUS are among the best values in blooming potted plants. Look for an array of autumn gold, yellow and orange in cut arrangements that feature MUMS, DAISIES, LILIES, SUNFLOWERS, SNAPDRAGONS, CARNATIONS and ROSES.

Home | Fresh Facts | Events | Links
Food Safety | 5 A Day | E-Mail | About FPFC
Fresh Facts Archives

16700 Valley View Ave., Suite 130
La Mirada, CA 90638
Tel. (714) 739-0177
Fax. (714) 739-0226
Email. info@fpfc.org