Feeling a bit more forgetful these days? Having a few too many "senior moments" and you’re not even a senior? What you eat dramatically affects your brain’s ability to be alert when you need it to respond, says Dr. Pierce J. Howard, author of "The Owner’s Manual for The Brain" (www.centacs.com).

"Research over the last 30 years has revealed a close relationship between diet and the brain" notes Howard, a staunch proponent of eating a proper breakfast for peak alertness. "Don’t skip breakfast. If you must eat on the fly, grab a BANANA, a glass of milk, or at least a piece a bread that’s not dredged in fat and sugar."

Howard explains that the order of food consumption matters: "Consume a bite of your protein, such as egg, first, followed by a complex carbohydrate such as whole grain cereal, and then FRUIT. Choose to eat FRUIT first on vacation days or weekend, since that will cause your brain to feel more relaxed."

BERRIES – STRAWBERRIES, RASPBERRIES and BLUEBERRIES -- rank among the best FRUIT choices, says Howard, because they have a low gylcemic (sugar) index and are a good source of Vitamin C. Other popular breakfast FRUIT choices such as CITRUS FRUITS rank moderately high on the glycemic index scale. Says Howard: "The greener the BANANA the better because the more mature the FRUIT, the more sugary it is. MELONS, for example, rank highest in sugar content."

Howard says that NUTS are among the best snack foods to keep your brain functioning best: "NUTS are very good, especially WALNUTS and ALMONDS, along with PUMPKIN SEEDS and SUNFLOWER SEEDS. Just stay away from anything salt and sugar coated.

APPLES, PEARS and BANANAS are good snack choices, but the energy you get won’t last as long as if you consume a cheese stick first, and then enjoy your FRUIT. Consuming at least an ounce of dairy at every meal helps to control the munchies."

Beta-carotene rich CANTALOUPE MELON is decreasing in price, making this FRUIT one of the best values this week.

SEEDLESS WATERMELON is also plentiful at very reasonable prices.

Quality continues to be excellent on California STRAWBERRIES, with prices holding at moderate levels. Add slices atop bagels with cream cheese or create a quick preserve by cooking STRAWBERRIES with sugar and LEMON juice, then refrigerating until thickened.

RASPBERRIES are more premium priced. Put ripe BERRIES into APPLE cider vinegar and set in the sun for 8 days; remove the berries and enjoy RASPBERRY vinaigrette.

BANANAS are an economical value. Dress up vanilla ice cream with a topping of sliced BANANAS sautéed in butter, brown sugar and rum.

Small sizes of HASS AVOCADOS are the best values this week. Dice and add to cole slaw recipes.

COCONUT is in steady supply, both brown shell and young white COCONUT. Grate the flesh inside, toast and sprinkle over FRUIT cocktail or rice pudding.

TOMATOES are coming into peak season, with prices decreasing. Marinate CHERRY TOMATOES in olive oil with BASIL and chopped RED ONIONS and use as a side dish for grilled turkey or chicken.

As California’s treefruit season gets underway, look for gradually decreasing prices on new crop PEACHES. Enjoy them sliced over breakfast waffles or oatmeal.

KEY LIMES, LEMONS and juicy VALENCIA ORANGES are among the best CITRUS FRUIT values this week.

D’ANJOU PEARS are steady at moderate prices. Peel, cook in white wine with honey and LEMON juice and puree as a dessert sauce.

BURLAT CHERRIES have arrived, with BING CHERRIES expected by mid-June.

Fresh HERBS are plentiful and make delicious sauces such as CUCUMBER DILL sauce for poached salmon or MINT butter for GREEN BEANS and CARROTS.

SWEET CORN is in plentiful supply at very reasonable prices. Cut kernels from the cob and cook in a skillet with bacon fat and butter and serve hot, seasoned with salt & pepper.

Best salad values this week include SPINACH and GREEN CABBAGE. Salad toppings in steady supply include MUSHROOMS, SPROUTS, CELERY, RADISHES and GREEN ONIONS.

CARROTS are in plentiful supply at economical prices. Serve pureed style, blended with pureed TURNIPS or CAULIFLOWER.

GREEN BEANS are an excellent side dish choice this week. Steam until tender, then toss with sliced JICAMA and browned butter and a bit of LEMON juice just prior to serving.

ZUCCHINI SQUASH is plentiful at moderate prices. Slice in half, brush with butter and broil.

White ONIONS and BROWN ONIONS are very reasonably priced. Dice and blend with egg, milk and bread cubes, baked in casserole, for a savory rather than sweet bread-ONION pudding that’s a delicious side dish to veal or pork entrees.

CUCUMBERS are plentiful. Slice and enjoy in CUCUMBER-WALNUT-ENDIVE salad with vinaigrette dressing or serve with fresh MINT and sour cream.

WHITE and RED ROSE POTATOES are plentiful for POTATO salad recipes.

DAISIES, MUMS, ASTERS, ROSES, IRIS and LILIES are among the many colorful cut FLORAL choices this week. In blooming potted plants, look for good values on MUMS, KALANCHOE, TULIPS and VIOLETS.

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