Fresh Facts - Week of July 30, 2006
Instead of keeping a box of tissues handy the next time you cut up an ONION, try a piece of bread instead. You won’t get teary-eyed if you spear a cube of bread on the tip of your paring knife next time you’re chopping ONIONS. Also, it helps to breathe through your mouth instead of your nose while cutting this pungent member of the lily family. Chilling an ONION prior to slicing also helps eliminate weeping.
ONIONS were among the foods enjoyed at the first American Thanksgiving. Per capita ONION consumption is approximately 21 pounds per person today, with ONIONS cultivated across the country, including Georgia (VIDALIAS), Hawaii (MAUI ONIONS), Washington State (WALLA WALLA), California’s Coastal Valleys (SWEET IMPERIALS), and Texas (SUPER SWEETS).
ONIONS are a good source of the antioxidant compound quercetin, along with being a source of Vitamin C, potassium, calcium and iron. Because they are high in water and sugar content, ONIONS need to be stored away from other produce items in a cool, dry place. A clean knotted pantyhose leg makes the perfect storage compartment. Cut ONIONS should be wrapped and refrigerated.
ONION rings are a perfect summer appetizer. Try adding finely chopped THYME or ROSEMARY or minced GARLIC to your beer batter prior to frying.
Caramelized ONIONS, cooked in olive oil until golden, add a delicious touch to SPINACH salads or grilled steak.
MAUI ONIONS and ITALIAN RED ONIONS can be roasted whole over charcoal until tender and served as a side dish. Whole ONIONS can also be cored and stuffed with a chopped WALNUT and breadcrumb combination, then baked until tender.
Finely chop ONIONS or PEARL ONIONS in butter and sauté until soft, then blend in flour and milk and cook until thickened for a creamed ONION side dish that can be varied by adding fresh PEAS.
Thinly sliced ONIONS add zest to grilled hamburgers and deli sandwiches.
And if you are worried about having ONION breath after enjoying this versatile VEGETABLE, simply chew on a sprig of fresh PARSLEY as a natural breath deodorant.
FRUITS THIS WEEK:
Production is peak on California’s crop of juicy RED FLAME SEEDLESS GRAPES, making this FRUIT one of this week’s most economical values. GREEN THOMPSON SEEDLESS variety are also in abundant supply.
Prices have been decreasing on CANTALOUPE MELON, delicious served with a scoop of vanilla ice cream.
SEEDED and SEEDLESS WATERMELON are also in steady supply at moderate prices, with ORANGE and GREEN FLESH HONEYDEW MELONS also holding steady at moderate prices.
HASS AVOCADOS continue to be an excellent value, with smaller sizes the most economical. Sprinkle cut FRUIT with LEMON juice to prevent darkening.
TOMATOES are holding steady at economical prices. Core and stuff with HERB-seasoned cottage cheese for a quick low-cal lunch or slice thinly and use as pizza topping. This is also peak season for flavorful HEIRLOOM TOMATOES, although limited supply and high demand is keeping prices at premium levels.
BANANAS are an economical value. Peel, cut into chunks, dip in melted chocolate, roll in crushed PEANUTS or shredded COCONUT and freeze as a dessert treat.
STRAWBERRIES continue to be in abundant supply from California growers, great for shortcake, pancakes or crepe filling.
Excellent values continue across the board on California summer STONEFRUIT, including PEACHES, NECTARINES and BLACK PLUMS.
Still good values as CHERRY production winds down from both California and the Pacific Northwest on BINGS and RAINIERS.
NUTS make delicious summer salad toppings, so check out PISTACHIOS, ALMONDS, WALNUTS and PINE NUTS in the fresh PRODUCE section.
NAVEL ORANGES, PINK GRAPEFRUIT, LEMONS, LIMES and tiny but flavorful KEY LIMES are all among the best values in the CITRUS FRUIT bin.
MANGOS continue to be plentiful at economical prices. Try marinating chicken in MANGO juice prior to coating with seasonings and frying.
DATES make a sweet on the go summer snack. Blend pitted MEDJOOL DATES with ice cubes, yogurt and BANANAS for a frosty and nutritious shake.
VEGETABLES THIS WEEK:
ICEBERG LETTUCE is one of the best economical values this week. Use in mixed salads or cut into wedges and serve with French or Ranch dressing as a side dish.
RED and GREEN LEAF LETTUCES along with SPINACH are also plentiful salad options.
Salad toppings in steady supply include RADISHES, GREEN ONIONS, SPROUTS, CARROTS, CELERY and JICAMA.
SWEET WHITE CORN continues to be among this week’s most economical VEGETABLES. Add cooked kernels to clam chowder or minestrone soup.
ARTICHOKES are in steady supply at moderate prices. Add the cooked hearts to salads or serve with vinaigrette dressing and diced PEPPERS as an appetizer offering.
WHITE BUTTON MUSHROOMS are an excellent value this week. Sauté with ONIONS and serve over hamburgers, grilled chicken or steak.
BROCCOLI and CAULIFLOWER are two economical side dish values this week.
GREEN BEANS are plentiful, delicious served hot or cold in side dishes and salads.
Salsa is a favorite summer dip and CILANTRO, JALAPENO CHILES and TOMATILLOS are in steady supply at economical prices.
CUCUMBERS continue to be plentiful. Great in gazpacho soup recipes.
ZUCCHINI is plentiful. Grate and blend into pancake batter for a savory appetizer.
FLORAL THIS WEEK:
Add color and style to summer parties with cut GLADIOLAS, ROSES, CARNATIONS, IRIS, SUNFLOWERS and DAISIES. In blooming potted plants, look for good values on BROMELIADS, ORCHIDS, KALANCHOE and MINIATURE ROSES.
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