Fresh Facts - Week of September 24, 2006

APPLES aren’t the fancy or exotic stars of the PRODUCE marketplace and it’s easy to take this versatile FRUIT for granted. With a wide variety of new crops now coming to market, fall is the perfect time to get reacquainted with this fiber-rich FRUIT. APPLES are a great anytime snack because they’re low in calories (approximately 80 - 100), yet loaded with Vitamins C and A, calcium, iron, potassium and phosphorous when eaten with the skin on.

Select the smallest sizes of RED and GOLDEN DELICIOUS APPLES for school lunch sacks and after-school snacking. Reserve the largest-sized FRUIT to fill your FRUIT bowl as an enticing edible centerpiece, interspersed with BARTLETT PEARS and ORANGES for Sunday brunch.

Nothing beats the taste of homemade APPLESAUCE, and tart varieties such as McINTOSH, GRANNY SMITH and GALA work best. Cook peeled APPLES in water with sugar and LEMON juice until tender, then puree slightly and season with nutmeg and cinnamon. Serve with roast turkey, grilled pork chops or baked chicken, or use at breakfast with waffles or POTATO pancakes.

Raw APPLE slices are good partners with other fresh PRODUCE ingredients to create an assortment of luncheon salads. Pair APPLES with BEETS, grated CABBAGE, POTATOES, cheese and WALNUTS; grated CARROTS or FENNEL.

Add thinly sliced APPLES to peanut butter and jelly sandwiches or grilled cheese sandwiches for added sweetness and crunch.

APPLES have been showcased in bakery and dessert offerings since Colonial America times in everything from deep-dish pie to baked "Brown Betty."

Baked APPLES can be transformed into an elegant dessert. Core and bake stuffed with ground WALNUTS, PECANS and RAISINS soaked in brandy. Serve warm from the oven with a caramel or vanilla sauce.

Fresh APPLESAUCE also adds moistness to oatmeal-RAISIN cookie batter as well as CARROT and ZUCCHINI bread teacakes.

BARTLETT PEARS are among this week’s best FRUIT values, a great source of fiber and perfect for dicing into shrimp or seafood salads.

BANANAS are plentiful at economical prices. They are delicious baked right in the peel and served hot for breakfast drizzled with maple syrup and a little butter.

Smaller sizes of HASS AVOCADOS are the best values this week. Dice finely and stir into salsa recipes.

RED SEEDLESS GRAPES are plentiful and very reasonably priced. Cut off a cluster to use as a morning plate garnish.

PINEAPPLE prices are holding steady, with supply ample. Chop and mix with diced ONIONS for a zesty relish that’s great with flank steak or pork.

Good availability on STRAWBERRIES and RASPBERRIES, although prices are inching toward premium levels.

SEEDLESS WATERMELON is the most economical choice in the MELON patch this week. Whip in a blender with crushed ice and vodka for a refreshing cocktail, garnished with MINT.

CANTALOUPE prices are holding steady at reasonable levels. Enjoy a slice with BANANA or vanilla ice cream as a dessert offering.

YELLOW SKIN PEACHES and NECTARINES continue in steady supply at moderate prices. These late summer pickings have high sugar levels perfect for using in pies and cobblers.

Fresh GINGER adds zip to salad dressings and stir-fry dishes.

YOUNG WHITE COCONUTS are in plentiful supply. The fragrant clear liquid "milk" inside makes a refreshing beverage served chilled or use it as a liquid replacement in baked good recipes.

Large sizes of KIWIFRUIT are the best value this week.

BROCCOLI, great raw or steamed and an excellent source of dietary fiber, is one of this week’s most economical VEGETABLE values.

ICEBERG LETTUCE is one of the best salad values this week, with ROMAINE and RED and GREEN LEAF LETTUCE varieties also plentiful at very moderate prices. Salad fixings in plentiful supply include JICAMA, CARROTS, CELERY, CUCUMBERS, RADISHES, GREEN ONIONS and MUSHROOMS.

Quality is excellent on new crop SWEET POTATOES, RUSSETS and RED and WHITE ROSE variety.

Best values in the ONION bin include ITALIAN RED variety and SWEET BROWN ONIONS, the choice of cooks for the traditional French ONION soup.

SWISS CHARD is plentiful throughout fall. Gently steam and serve as a side dish to grilled trout or salmon.

YELLOW CHILI PEPPERS and JALAPENO PEPPERS are in plentiful supply at moderate prices.

ZUCCHINI SQUASH, YELLOW CROOKNECK and CHAYOTE are among the best values in the soft-shell SQUASH category, for steaming or stuffing. HARD SHELL SQUASH season has arrived, with ACORN and BUTTERNUT among the many new offerings.

GREEN BELL PEPPERS are an economical value. Core, stuff with breadcrumbs, sausage and seasonings and bake topped with BASIL TOMATO sauce.

SUNFLOWERS are a glorious way to decorate this fall and in plentiful supply, along with LILIES, MUMS, DAISIES and MINIATURE CARNATIONS. In blooming potted plants, DAISIES, MUMS, MINIATURE ROSES and KALANCHOE are in plentiful supply.

Home | Fresh Facts | Events | Links
Food Safety | 5 A Day | E-Mail | About FPFC
Fresh Facts Archives

16700 Valley View Ave., Suite 130
La Mirada, CA 90638
Tel. (714) 739-0177
Fax. (714) 739-0226
Email. info@fpfc.org