Fresh Facts - Week of September 17, 2006

Today, more than ever, American taste buds are craving flavors that are bold and exciting. If you are ready for a change of pace in the cuisine you serve this fall, consider some of the exciting recipe offerings in the newly released cookbook "Lemongrass & LIMES" from Naam Pruitt (www.lemongrassandlimes.com).

Thai food is traditionally served in dishes positioned at the center of the table so everyone can serve themselves one spoonful at a time in order to more slowly enjoy the unique flavors of each dish. Pruitt, a native of Prachuabkirikhan in the narrowest part of Thailand, learned her craft from a mother who "took me to the fresh market and taught me how to find the best FRUITS, VEGETABLES and meats for the best prices."

Why not start the day with a refreshing beverage sold on almost every Thai street corner, WATERMELON Smoothie, blending seedless WATERMELON chunks with ice cubes and sugar syrup, served garnished with MINT leaves?

Even a mild fruit like PAPAYA can be transformed into a "Tongue-tingling" dish, says Pruitt, who pairs it with CHILI PEPPERS, GARLIC cloves, shrimp, GREEN BEANS, LIME juice, halved CHERRY TOMATOES and roasted PEANUTS to create a perfect any day salad.

Forget PBJ sandwiches – Thai children savor lunch boxes filled with beef and MUSHROOMS in oyster sauce, beef with BELL PEPPERS, Pork with BASIL or fried mussels pancake with bean SPROUTS, GREEN ONIONS and GARLIC.

Vegetarians find a lot to like in Thai cuisine. Make a meal of CORN cakes with spicy CUCUMBER sauce, stir-fried VEGETABLES, green curry with MUSHROOMS, grilled EGGPLANT salad and puff pastry Napoleons stuffed with PINEAPPLE and cinnamon splashed with rum.

Even Thai desserts are anything but ordinary, including LIME curd tart with fresh PINEAPPLE, MANGO, KIWIFRUIT, RASPBERRIES and STARFRUIT; COCONUT cake with cream cheese icing; KEY LIME COCONUT bars; and Shortcakes with caramelized BANANAS.

Quality is excellent on CANTALOUPE MELONS as fall begins, with this vitamin C rich variety among the best FRUIT values.

Seedless WATERMELON is also plentiful at very reasonable prices.

New crop GALA APPLES are in plentiful supply from California orchards at moderate prices. Other varieties in steady supply include GRANNY SMITH, FUJI, McINTOSH and GOLDEN DELICIOUS.

RED and GREEN SEEDLESS GRAPES are in steady supply at moderate prices.

New crop BARLETT PEARS from California, which turn from green to a golden yellow blush when fully ripened, are decreasing in price as the season progresses. Simply slice and drizzle with warm caramel sauce for an easy but delicious dessert.

Good values continue on late season NECTARINES and PEACHES. Peel, slice and marinate in port wine and serve over pound cake.

Brown-skinned COCONUTS are an excellent value. Drain the liquid and roast in the oven, then crack open to remove the meaty flesh which can be grated or toasted.

HASS AVOCADOS continue to be an excellent value, with large sizes plentiful.

PINK GRAPEFRUIT, LIMES and MINNEOLA TANGERINES are among the best values in the CITRUS FRUIT category this week.

Hawaiian PINEAPPLE is decreasing in price. Enjoy a traditional upside down cake or add this tropical FRUIT finely diced to rice or pilaf side dishes.

PISTACHIO NUTS in-shell are a good crowd pleaser for snacking during fall football games.

TOMATOES continue steady in supply at moderate prices. Flavorful HEIRLOOM TOMATOES are also in good supply at more premium prices, but add color and taste to salads and sandwiches.

Fresh FIGS continue to be a good value. Slice and use to garnish pork dishes.

California STRAWBERRIES are in steady supply at moderate prices.

GREEN CABBAGE, a favorite for cole slaw salads, is among this week’s best VEGETABLE values and a great source of dietary fiber.

Finely diced ONIONS are delicious added to mashed POTATOES, gravy or sauces. SWEET BROWN, GREEN and ITALIAN RED ONIONS are among the best values this week.

CARROTS are economically priced this week. A super source of beta-carotene, CARROTS can enjoyed raw in salads, cooked and buttered as a side dish, or grated to create desserts like CARROT-WALNUT cake.

ICEBERG and ROMAINE LETTUCES continue to be good values for salads. Salad toppings in steady supply include RADISHES, GREEN ONIONS, MUSHROOMS, CUCUMBERS, CELERY and SPROUTS.

Sweet and crispy JICAMA is in good supply at moderate prices. Slice julienne style into salads or cut into rounds and top with pate as a party appetizer.

GARLIC and ELEPHANT GARLIC are both in excellent supply and versatile autumn menu ingredients.

Fresh JALAPENO PEPPERS have decreased in price with supplies abundant.

BROCCOLI continues to be very reasonably priced.

WHITE and RED ROSE POTATOES are an excellent value, perfect for POTATO salad. Try adding diced AVOCADO pieces to your favorite recipe.

Potted MUMS and MINIATURE ROSES are among the best values as fall begins. In cut arrangements, vibrant SUNFLOWERS, DAISIES, MUMS, POM PONS and CARNATIONS are all in plentiful supply. 

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