Fresh Facts - Week of October 1, 2006

  Pismo Beach, California, the self-designated "Clam Capital of the World", reaches a milestone soon (October 21-22) when it celebrates the 60^th Annual Pismo Beach Clam Festival (www.pismochamber.com)!

Clams are among the most nutritious foods available from the sea, high in protein, but low in fats and carbohydrates. A 3.5 ounce serving provides the body with 35% of the daily requirement for iron.

Live clams in the shell should be stored in an open container in the refrigerator, covered with a wet towel. Prior to steaming, brush the shells under running water to remove dirt or sand.

Clams can be steamed in water, wine, beer, APPLE cider, sake or vermouth, seasoned with HERBS, ONIONS, SHALLOTS, LEEKS, GINGER or GARLIC. Clams cook quickly in usually less than 5 minutes with the shells opening when cooked. Enjoy them right out of the shell with melted butter. The strained liquid from shucked clams can be used in place of fish stock in soup recipes or blend it with TOMATO juice and spices for a zesty cocktail garnished with ROSEMARY or CELERY.

Clams in the shell are a favorite addition to "Cioppino", the thick and hearty seafood stew created in the 1940s in San Francisco.

Use the sweet and meaty clam meat in chowders, the traditional white New England, rich with POTATOES or the zestier red Manhattan version using TOMATOES.

Clams left on the half shell can be topped with a seasoned mix of breadcrumbs, ITALIAN PARSLEY, olive oil, minded GREEN ONIONS and GARLIC, and then baked for a "Clams Casino" appetizer.

Clams are a delicious addition to linguine served with a white sauce; or they can be stir-fried with black BEAN sauce and served over noodles.

CANTALOUPE MELONS, a great source of antioxidants, are among this week’s most economical FRUIT values. SEEDLESS WATERMELON is also plentiful at very reasonable prices and makes a sweet, low-calorie snack offering.

APPLES are coming on strong, with good values this week on new crop YELLOW DELICIOUS, RED DELICIOUS, GALA and GRANNY SMITH varieties.

GREEN SEEDLESS GRAPES are in plentiful supply, with prices holding steady in the moderate range. Add a cluster to kid’s lunch bags.

BANANAS are holding steady at very reasonable prices. Overly ripe, but not rotten, BANANAS can be salvaged by mashing and using in muffin and tea bread batters.

The presence of summer STONEFRUIT continues to be strong as fall begins, with NECTARINES and PEACHES still an excellent value. Peel, slice and marinate in port wine for a delicious dessert.

BARTLETT PEARS are coming on strong, with prices decreasing. BOSC PEARS are also in steady supply from California growers.

Smaller sizes of California HASS AVOCADOS are your best value this week. Mashed AVOCADOS make a very nutritious all natural baby food.

MINNEOLA TANGELOS, great for juicing, top the list of best values in the CITRUS FRUIT category this week. LEMONS and LIMES are also in steady supply; keep them handy for plate and beverage garnish.

Sweet as candy DATES are coming from California’s desert growing region. Enjoy as a snack or remove the pit and stuff with cream cheese or PEANUT butter as an appetizer offering.

HEIRLOOM TOMATOES, prized for their flavor, are in steady supply at moderate prices.

ICEBERG LETTUCE is among this week’s best VEGETABLE offerings. Use leaves as a low-calorie, carb-free bread substitute for sandwiches.

CAULIFLOWER is in steady supply at moderate prices. Add a squeeze of LEMON juice to your cooking water to keep this VEGETABLE looking bright and white during the cooking process.

Salad fixings in steady supply include CUCUMBERS, CARROTS, CELERY, SNOW PEAS, RADISHES, JICAMA and GREEN ONIONS.

GARNET YAMS, RUSSET POTATOES and WHITE or RED ROSE POTATOES are all excellent values in the POTATO bin at moderate prices.

GREEN CABBAGE is plentiful at economical prices. Shred raw into salads or slice into wedges and roast as a side dish for pork or game meats.

Good values continue on ITALIAN RED ONIONS, SWEET BROWN ONIONS and SWEET MAYAN ONIONS.

Head to the HARDSHELL SQUASH section for excellent variety, including BUTTERNUT, GOLD NUGGET, ACORN, DELICATA and KABOCHA. Pureed SQUASH blended with cream, seasonings and chicken stock makes a hearty autumn soup. PUMPKINS are now in season, with prices at premium levels due to high demand.

Look for fresh GARLIC braids to last throughout the holiday season. ELEPHANT GARLIC, milder in flavor, is another good cooking staple to keep on hand.

Good values continue on fresh JALAPENO, PASILLA and ANAHEIM CHILE PEPPERS from Mexico.

Potted blooming MUMS in a variety of fall golds are in plentiful supply. ROSES, ALSTROMERIA LILIES, DAISIES, POM PONS and SUNFLOWERS are best bets for cut floral arrangements.

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