Ready to kick back this Memorial Day weekend and inaugurate your patio or backyard for yet another summer season? 2006 celebrates the 200^th anniversary of the "cocktail" (www.MuseumoftheAmericanCocktail.org), so get your blenders ready on the bar and ring in the summer social season with a Classic Cocktail party using all freshly squeezed FRUIT juices and fresh PRODUCE garnishes.

LEMONS are an essential ingredient for many classic libations. For a zesty Bloody Mary, blend TOMATO juice with the juice of half a LEMON, Tabasco sauce, fresh HORSERADISH, Worcestershire sauce and a garnish of CELERY and LEMON. Or create a refreshing "Gin Fizz" blending gin, LEMON juice, soda water and sugar syrup.

ORANGE juice is the key ingredient in a vodka "Screwdriver", garnished with an ORANGE wheel. It’s also essential to creating a delicious "Harvey Wallbanger", a blend of Vodka, Galliano and ORANGE juice, garnished with an ORANGE wedge.

Fresh LIME juice is what gives the classic "Mai Tai" cocktail its special kick, blended with PINEAPPLE juice, dark rum, angostura bitters, ORANGE Curacao and MINT garnish. LIME is also a main ingredient in the classic "Cuba Libre" blending LIME juice with white rum, cola and a LIME wedge garnish. LIME juice is one of several ingredients in the classic "Daiquiri", blended with light rum and sugar syrup. Add pureed STRAWBERRIES, BANANAS or PEACHES to create various Daiquiri flavors.

A South-of-the-Border "Margarita", tequila shaken with Contreau and LIME juice and served in a salt-rimmed glass, continues to be among the most popular cocktail offerings.

"Pimm’s Cup" is a British classic – Place cut CUCUMBERS, STRAWBERRIES and MINT into a glass filled with cracked ice, then add Pimms and gin, topped with LEMONADE.

Have plenty of edibles on hand to complement your Classic Cocktail line-up. Some easy to prepare appetizers include MUSHROOM caps stuffed with crabmeat; CARROT and CELERY sticks served with DILL sour cream dip; cheese balls coated in finely chopped PECANS or WALNUTS; BABY POTATOES topped with caviar; EGGPLANT hummus dip; and AVOCADO guacamole with chips.

California STRAWBERRY quality is excellent and moderate prices are making this popular BERRY one of the week’s best values. Remove the stems, marinate in Riesling wine with RASBPERRIES, BLACKBERRIES, fresh GINGER and vanilla bean for delicious FRUIT compote.

RUBY RED GRAPEFRUIT from California growers and KEY LIMES are among this week’s best CITRUS FRUIT values. VALENCIA ORANGES, high in B vitamin folate for brain health, also continue to be a good value. LEMONS continue to be an excellent value. Buy extra and squeeze for refreshing homemade LEMONADE, served with a sprig of fresh LAVENDER.

TOMATOES are decreasing in price as spring production improves. For a quick TOMATO-PEPPER dressing, blend diced TOMATOES, red wine vinegar, chopped GARLIC, BASIL and chopped RED PEPPERS in the food processor and enjoy over chilled steamed VEGETABLES or mixed green salads.

CANTALOUPE MELON is gradually easing in price as volume increases. WATERMELON, a good source of fiber and potassium, is also plentiful at moderate prices. Seedless WATERMELON is a good choice for juicing or pour into Popsicle forms with a stick and freeze for a naturally sweet after school snack.

HASS AVOCADOS continue to be an excellent value and quality is very good. Slice onto sandwiches or use as an omelet filling.

First of the season California PEACHES are coming to market. Delicious brushed with butter and grilled and served with sour cream or cream freshe.

APPLES continue to be an excellent value, with RED DELICIOUS, YELLOW DELICIOUS and GALA varieties among the best values.

GINGER ROOT is a good spice to keep handy in the kitchen. Grate and sprinkle over sautéed SPINACH or use in stir-fry recipes.

Tired of BANANAS as your daily source of Potassium? Chilean ASIAN PEARS are a good source of dietary Potassium and Vitamin B and can be cut into salads or enjoyed chilled as an out of hand snack.

NUTS are a delicious salad topping. Check out WALNUTS, PECANS, MACADEMIAS and PISTACHIOS to add variety and extra flavor.

Both PINEAPPLES and BABY AFRICAN PINEAPPLES are in steady supply.

ZUCCHINI SQUASH is among this week’s best VEGETABLE values. This versatile soft-shell SQUASH variety can be baked, grilled or broiled, stuffed or diced raw into salads.

GREEN BEANS continue to be plentiful at moderate prices.

BROCCOLI prices are easing downward. Chop and add to egg frittata mixtures.

CAULIFLOWER is also very reasonably priced. Steam and serve with browned butter and chopped PEANUTS as a side dish.

SPINACH, BUTTER LETTUCE and LEAF LETTUCES are among this week’s best salad values. Salad fixings in plentiful supply include CUCUMBERS, CARROTS, CELERY, RADISHES, GREEN ONIONS and WHITE BUTTON MUSHROOMS.

SWEET BROWN ONIONS continue to be an economical value.

RUSSET POTATOES continue to be an excellent value. Store in a cool, dry place to avoid sprouting and moisture loss. WHITE ROSE POTATOES are economically priced and perfect for POTATO salad.

Good values on key salsa ingredients, include JALAPENO CHILIES, CILANTRO and TOMATILLOS.

BEETS are a good value. Try pickling them in a boiled solution of vinegar, wine, sugar, salt, coriander seeds, dill see, allspice, cloves and bay leaves.

CACTUS ("Nopales") is in plentiful supply at moderate prices.

Large sizes of ARTICHOKES from California Central Coast growing region are in steady supply at moderate prices.

FLORAL THIS WEEK:

LILIES, IRIS, GERBERA DAISIES and ROSES are among the best values in colorful cut arrangements. In blooming potted plants, GERBERA DAISIES, TULIPS and MINIATURE ROSES are all excellent values.

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