ZUCCHINI, also called ITALIAN SQUASH, is a produce ingredient that’s as equally versatile as it is economical. Biologically considered a fruit, ZUCCHINI can be cooked, steamed or grilled and its yellow blossoms stuffed and fried.

ZUCCHINI are traditionally harvested when still immature for better eating, since a fully mature ZUCCHINI can reach 3 feet and be too fibrous to enjoy.

Just one cup of sliced ZUCCHINI, sautéed with sliced ONION in olive oil, can be transformed into an endless variety of quick suppers, simply by adding your choice of chopped vegetables such as PEAS, TOMATOES, CELERY, CORN, GREEN BELL PEPPERS, CARROTS and MUSHROOMS. Pour this mixture along with cooked meat (chicken, ground lamb, tuna, ham, bacon or sausage) into a casserole dish. Cover with your choice of sauce (TOMATO, sour cream, cheese, Mornay or béchamel) atop a bed of noodles, rice, spaghetti or ARTICHOKE bottoms, and then garnish with bread crumbs or grated cheese and bake in a moderate oven until hot.

Raw ZUCCHINI sticks make delicious and quick hors d’oeuvres, served with a curry, cottage cheese, HERB or blue cheese dip. Cut into medallion-sized rounds, ZUCCHINI can be served as an appetizer topped with tuna or egg salad, minced clams or a rosette of cream cheese.

French fried ZUCCHINI makes an excellent party item. Cut into thick medallion, then dip into beer batter and fry until browned. Try these dipped into pureed MANGO, RASPBERRIES or STRAWBERRIES.

Grated ZUCCHINI adds crunch and flavor to such sandwich fillings as chicken or ham salad. Grated and drained ZUCCHINI even makes the traditional peanut butter sandwich exciting when blended into the butter with grated CARROTS, chopped CELERY, RAISINS and mayonnaise.

Very thinly sliced ZUCCHINI cooked with GARLIC and BASIL in olive oil and sprinkled with Parmesan cheese makes a delicious omelet filling.

CANTALOUPE MELONS continue to be one of the most reasonably priced fruit values this week.

RED FLAME SEEDLESS GRAPES as well as GREEN THOMPSON SEEDLESS GRAPES are plentiful at economical prices. Toss into chicken or tuna salads.

CHAMPAGNE GRAPES, also called Black Corinth variety, are in good supply. Their delicate size and crunchy texture makes them a perfect garnish for plate or beverage.

TOMATOES are in abundant supply. Dice and toss with chopped CUCUMBERS and MOZZARELLA CHEESE in balsamic vinegar with GARLIC and BASIL for a tasty chilled salad.

Flat-shaped SATURN PEACHES are in good supply, an excellent source of Vitamins A & C as well as potassium. Cut them over ice cream or pudding or enjoy as an out-of-hand snack. Both yellow and white-flesh PEACHES, NECTARINES and PLUMS are in steady supply at moderate prices. Keep a paper bag handy to hasten the ripening of hard fruit. For an easy dessert, peel and slice all three fruits into a glass bowl and cover with a sprinkle of sugar and red wine and marinate in the refrigerator.

California STRAWBERRIES continue to be an excellent value. BLUEBERRIES, RASPBERRIES and BLACKBERRIES are more premium priced due to lesser volume, but a little goes a long way as a topping for cereals, pancakes or desserts.

BANANAS are holding steady at economical prices.

HASS AVOCADOS are steady at moderate prices. Dice and toss with CORN, RED BELL PEPPERS, RED ONION, CILANTRO, LIME juice and olive oil and serve atop tortilla chips.

The season’s first BARLETT PEARS have arrived, although prices are premium.

ICEBERG LETTUCE is among this week’s most economical vegetable offerings. Keep it unwashed and refrigerated until ready to enjoy in salads. GREEN CABBAGE is a summer favorite for shredding into cole slaw salads. Look for a head with bright shiny green leaves that is heavy for its size. Salad toppings in plentiful supply include crunchy JICAMA, CARROTS, CELERY, CUCUMBERS, GREEN ONIONS and RADISHES.

BROWN SWEET ONIONS are in plentiful supply at economical prices.

Good variety on MUSHROOMS this week, ranging from white BUTTON and earthy CRIMINI (BROWN) to ENOKI, SHIITAKE, OYSTER and PORTOBELLO.

GARLIC continues to be plentiful at very reasonable prices. Bake bulbs with equal parts of butter and olive oil and serve as a dipping sauce for French bread.

SWEET WHITE CORN continues to be an excellent value. Brush with mayonnaise or butter, wrap in foil and cook until tender over hot charcoal.

When it’s too hot to cook, RAW VEGETABLES make a satisfying appetizer. Arrange BROCCOLI, CAULIFLOWER, ZUCCHINI, CARROTS and BELL PEPPERS on a tray with an assortment of HERB dipping sauces.

RUSSET POTATOES are steady in volume. Enjoy them baked or stuffed.

Fresh JALAPENO CHILIS are in excellent supply at moderate prices. Great for salsa, sauces, or to stuff with cheese, dip in batter and fry as a bar snack.

Cut blooms will last longer during hot weather when kept out of direct sunlight and given a daily change of water. There are good values this week on SUNFLOWERS, DAISIES, ROSES, CARNATIONS, IRIS and SNAPDRAGONS. In blooming potted plants, VIOLETS, MINIATURE ROSES and BROMILIADS are all in good supply.

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