Those back to school bells means it’s time to stock your kitchen cabinets and refrigerator with healthy, energy-rich after-school snacks. When students come searching for something delicious to accompany homework sessions, why settle for expensive processed and packaged items that contain more preservatives, salt, sugar and fat when fresh PRODUCE items are healthier and more economical.

Kids love "crunch", so be sure to have plenty of raw crunchy VEGETABLES on hand such as CELERY sticks, baby CARROTS, JICAMA sticks and RED and GREEN BELL PEPPER pieces along with BROCCOLI and CAULIFLOWER florettes. Mix chopped CHIVES or DILL with low-fat yogurt for a delicious dipping sauce.

Keep FRUIT bowls filled with ripe, ready to eat snack-sized TREEFRUIT such as RED DELICIOUS APPLES, GALA APPLES, PEACHES, PLUMS and NECTARINES, along with ORANGES and KIWIFRUIT.

In preference to sugar soft drinks, which can have as much as 12 teaspoons of white sugar per serving, be sure to have pitchers of freshly squeezed ORANGE or GRAPEFRUIT juice on hand, or whole milk that can be blended with STRAWBERRIES, MELON slices or BLUEBERRIES.

PISTACHIO NUTS are a heart-healthy food and you can serve them in shell, either roasted or raw. Trail mix makes a perfect high-energy after-school snack, combining your choice of PEANUTS, CASHEWS or ALMONDS with miniature marshmallows, chocolate chips, dried APPLES, dried CHERRIES, dried PINEAPPLE, dried CRANBERRIES and COCONUT chips. G.O.R.P. (good old RAISINS and PEANUTS) is another popular combination which can be varied by the addition of dried CRANBERRIES or carob chips.

BANANA WALNUT bread or ZUCCHINI ORANGE bread can be served by the slice, topped with STRAWBERRY jam or whipped cream cheese or bake them bite-sized as miniature muffins.

Offer BANANAS by the bunch and GRAPES by the cluster and your hungry student snackers will make them quickly disappear.

Excellent values continue this week on California STONEFRUIT, including white and yellow PEACHES, NECTARINES, PLUOTS and PLUMS.

LEMONS are among the best values in the CITRUS FRUIT category this week. Use them as a garbage disposal deodorizer and keep wedges handy to garnish iced tea glasses.

Other good CITRUS FRUIT offerings include PINK GRAPEFRUIT from California orchards and new crop NAVEL ORANGES imported from Australia.

Quality is excellent on both regular and sweet Tuscan CANTALOUPE, with prices holding in the moderate range.

HONEYDEW MELONS and both seeded and seedless WATERMELON are in steady supply at moderate prices for Labor Day picnic menus.

Hawaiian PINEAPPLE has decreased in price, with volume plentiful. Toss chunks with cold cooked white rice, whipped cream, sliced STRAWBERRIES and toasted COCONUT and serve chilled over shortcake.

BARTLETT PEAR season has arrived, and prices are easing gradually as volume on the new crop continues to improve. PEARS are delicious poached and served with caramel sauce and chopped PECANS.

BANANAS continue to be an excellent value.

THOMPSON GREEN SEEDLESS GRAPES continue to be very plentiful at affordable prices. Pop clusters into the freezer for a quick hot weather snack.

TOMATOES are an excellent value. Slice thinly and serve with fresh BASIL and buffalo mozzarella slices drizzled with virgin olive oil.

HASS AVOCADOS are in plentiful supply. Mashed AVOCADOS make an excellent all-natural hair conditioner; massage into hair, let stand 30 minutes, then rinse thoroughly.

Best VEGETABLE value this week is GREEN BELL PEPPERS, perfect for stuffing with a lean ground lamb and rice mixture and baking, topped with TOMATO sauce and cheese.

ZUCCHINI SQUASH is abundant at very reasonable prices.

SWEET WHITE CORN and SWEET YELLOW CORN continue to be in steady supply at very reasonable prices.

CAULIFLOWER volume has increased, with prices very economical this week.

GARLIC is plentiful from the Gilroy growing region of California. Mince finely, blend with butter and spread on Italian bread slices and broil as a side dish for pasta.

GREEN BEANS make an economical side dish. Boil until tender, drain and serve with a sauce blending olive oil, sliced SHALLOTS, grated LEMON zest, BASIL, salt and pepper.

RUSSET POTATOES are an excellent value. Cut into wedges and drizzle with olive oil, minced GARLIC and paprika, then oven roast until tender.

Best salad values this week include ROMAINE LETTUCE, GREEN CABBAGE and SPINACH.

Salad toppings in steady supply include CELERY, CARROTS, JICAMA, RADISHES, GREEN ONIONS, MUSHROOMS and SPROUTS.

KALE, rich in calcium and antioxidants, is delicious steamed and served with GARLIC butter.

Best values in the ONION bin include ITALIAN REDS and SWEET BROWN.

Cut bouquets filled with ALSTROMERIA LILIES, ROSES, MUMS, GLADIOUS, IRIS and DAISIES are in plentiful supply. In blooming potted plants, good values continue on DAISIES, KALANCHOE, MUMS, MINIATURE ROSES and BROMELIAD.

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