FRESH FACTS September 12, 2004

September celebrates National "Five A Day" Month, promoting the fresh PRODUCE industry’s campaign to encourage including at least five servings of fresh FRUITS and VEGETABLES in daily menus.

When you consider fresh PRODUCE as "added value" to your diet, it’s easy to find ways to add your daily five.

Enjoy scrambled eggs in the morning? Why not scramble in some diced TOMATOES, ONIONS or MUSHROOMS and already you’ve boosted the nutritional value of your breakfast. Pancakes or waffles taste even better when you slice fresh PEACHES, PEARS or NECTARINES on top. Hot oatmeal or cold cereal is always better dressed with sliced STRAWBERRIES, BLUEBERRIES or RASPBERRIES added as the finishing touch. Why settle for a plain glass of milk when you can blend in BANANAS and DATES with crushed ice and enjoy a creamy delicious milkshake.

Sandwiches make a great lunch for those on-the-go days. PEANUT butter and jelly is even more satisfying when sliced BANANAS are included. Add value to grilled cheese sandwiches by adding sliced TOMATOES, AVOCADOS or ITALIAN RED ONIONS to the filling. And the ever-popular Bacon-LETTUCE and TOMATO combo can get bumped up with slices of CUCUMBER, AVOCADO or MAUI ONIONS.

A tossed green salad is a calorie-conscious supper, but you add the value of good nutrition without many more calories by topping it with CARROTS, CELERY, JICAMA, RADISHES, SPROUTS, CUCUMBERS, MUSHROOMS, BROCCOLI, CAULIFLOWER and fresh HERBS. Accompany your salad with a baked POTATO topped with AVOCADO guacamole or TOMATO salsa and your "Five-A-Day" is easily reached.

Add fresh PRODUCE value to the dessert course by topping pound cake or pudding with sliced BERRIES, serving ice cream with baked cinnamon APPLES, or enjoying sliced BANANAS drizzled with dark chocolate and toasted COCONUT.

New crop GALA APPLES are among this week’s best FRUIT values, one of the top 20 foods recognized by the USDA as being anti-oxidant rich. GRANNY SMITH and McINTOSH APPLES, good varieties for baking, are also in steady supply at moderate prices.

RED SEEDLESS and GREEN SEEDLESS GRAPES continue to be an excellent value.

TOMATOES continue in plentiful supply at very reasonable prices. Don’t refrigerate them until fully ripened to prevent the flesh from getting mealy and tasteless.

LEMONS are among the best CITRUS FRUIT values, with VALENCIA ORANGES also moderately priced. With Florida’s GRAPEFRUIT crop affected by Hurricane Francis, expect demand to strengthen and prices to increase on available supply from California.

Large sizes of HAAS AVOCADOS have decreased in price and quality is excellent. Cut in half, remove the pit and stuff with crab or shrimp salad.

Volume continues steady on new crop California-grown BARTLETT PEARS, with BOSC variety also making its first of the season appearance.

MANGOES are very economically priced. Blend with yogurt, crushed ice and cardamom spice for a refreshing beverage or serve sliced with a splash of LIME juice as an appetizer course.

As summer wanes, CANTALOUPE MELON continues in peak production at very reasonable prices. Serve a slice with procuitto ham as an appetizer course.

BANANAS continue to be a good value and an easy carry-with snack. PLANTAINS, which must be cooked or fried before eating, are also in steady supply and a nice change of pace from POTATOES as a side dish offering.

California PASSIONFRUIT are in steady supply at moderate prices. Both GREEN and GOLD KIWIFRUIT are plentiful at economical prices.

BROCCOLI, one of the best cancer-fighting VEGETABLES, is an excellent value this week. Enjoy it steamed and served with olive oil and roasted GARLIC.

CAULIFLOWER is another good VEGETABLE value. Steam, puree and blend with chicken stock, sour cream and HERBS for a quick and delicious soup.

ICEBERG LETTUCE is economically priced, with GREEN CABBAGE, SPINACH and RED and GREEN LEAF LETTUCES also value-priced choices for salad. Salad toppings in steady supply include GREEN ONIONS, RADISHES, CELERY, CARROTS, CUCUMBERS, JICAMA and MUSHROOMS.

RUSSET POTATOES are an economical value by the bag. Slice very thin, sprinkle with olive oil and salt and bake until crisp for a low-fat alternative to packaged POTATO chips.

SWEET YELLOW ONIONS are an economical value, great for soups or salads. ITALIAN RED ONIONS are also in steady supply at moderate prices.

SWEET CORN continues in good supply and quality is excellent. Keep cobs refrigerated with husks on until ready to use.

GREEN BEANS are an excellent side dish choice this week. Steam and serve with slivered ALMONDS or PEARL ONIONS with browned butter.

ANAHEIM and JALAPENO CHILI PEPPERS are economically priced.

Keep plenty of GARLIC on hand as fall’s cold and flu season approaches; this natural anti-bacterial adds zest and flavor to soups, sauces and dips.

ROSES, DAISIES, SUNFLOWERS, LILIES, IRIS and FLEURETTE MUMS are all good choices for cut bouquets. In potted plants as autumn approaches, look for good volume on MUMS and MINIATURE ROSES.

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