Fresh Facts - Week of October 8, 2006

"Fresh Facts" gazed into its crystal ball this week and two industry experts peered back, with some interesting trends about the foods and party themes we can expect to be hot during Holiday Season 2006.

For home entertaining, "Holidays are a very family oriented time" says Karen Caplan, president of Frieda’s (www.friedas.com), " so expect plenty of pleasant comfort foods and foods cooked in the oven like turkey and roasts" to take center stage on the party menu.

"The Holiday Season is the perfect time of year to use ONIONS and GARLIC in your menus, from the PEARLS to BOILER ONIONS for roasted turkey, ham or brisket, and cioppoline, the flat PEARL ONIONS from Italy, great for turkey dressings with fresh HERBS," predicts Caplan. "A new item from France, ‘echalion’, the BANANA SHALLOT, will be making its first appearance on holiday menus. And the more unusual looking varieties of HARD SHELL SQUASH are not only edible, they’re beautifully decorative for holiday parties. Purple and orange CAULIFLOWER and STARFRUIT are also great decoratives. Look for Thai and Peruvian ethnic foods to be very hot this holiday season," says Caplan.

On the corporate side, business party themes this year will veer away from traditional Christmas to more Fantasy and Winter Wonderland themes says special events designer Greg Jenkins, owner of Bravo Productions (www.bravoevents-online.com). "The traditional red and green are de-emphasized, with purple and jewel tones being the big colors for holiday parties 2006."

"More vegetarian choices will be popping up on party cuisine, things like tofu lasagna. And with jewel tones so hot, look for plenty of buffet station centerpieces to utilize fresh produce like CRANBERRIES, RASPBERRIES and EGGPLANT as part of their design" notes Jenkins. "Mustard and gold colors are definitely in; blond TOMATO gazpacho and mustard glazed salmon are two ways to use it in your party menus."

"Serving traditional comfort foods on a stick or bun with a twist is the cutting edge this year," adds Jenkins. "Layer your turkey, stuffing and CRANBERRY sauce, or serve your salad in an old-fashioned glass. Mini entrees will be popular, too, allowing guests to eat and mingle at the same time."

BARTLETT PEARS are among the most economical FRUIT values this week. Cut Into wedges and serve with an assortment of soft cheeses as a perfect dessert tray. This variety’s skin turns from reddish/green to creamy yellow when fully ripe.

Large sizes of HASS AVOCADOS are the best value. Dice cubes into your favorite POTATO salad recipe or stuff an AVOCADO half with tuna or shrimp salad for a quick luncheon offering.

RED SEEDLESS GRAPES are decreasing in price and make a great decorative item on the buffet table. Add clusters to student lunch bags for a mid-morning snack.

Hawaiian PINEAPPLE is an excellent value this week. Do not use fresh PINEAPPLE in any mixtures with gelatin as this FRUIT’s natural enzymes will inhibit the gelling action.

California STRAWBERRY and RASPBERRY prices are strengthening as Fall progresses, with availability good and quality excellent.

PERSIMMONS are a Fall favorite now in season. Enjoy them cut into salads or cook, puree and steam into spicy puddings.

PEACHES, NECTARINES and PLUMS continue to be an excellent value as Summer FRUIT season winds down.

Washington State is providing good supplies of new crop GALA APPLES, a sweet-tart variety great for using to make candied or caramel APPLES.

CANTALOUPE MELONS are in steady supply at moderate prices. A slice is the perfect garnish for any breakfast, luncheon or dinner plate.

KEY LIMES from Mexico are among the best CITRUS FRUIT values this week.

As the holidays approach, availability of in-shell NUTS is increasing. NUTS can be stored in the freezer until ready to enjoy in baked goods and candies.

ICEBERG LETTUCE continues to be among this week’s best VEGETABLE values. Salad toppings in steady supply include new crop JICAMA, CARROTS, CELERY, ENOKI MUSHROOMS, CHERRY TOMATOES, CUCUMBERS and SPROUTS. SPINACH is back on track, perfect served raw in salads or sautéed with GARLIC and olive oil as a side dish.

SWEET YELLOW CORN continues to be plentiful at very reasonable prices. Steam, cut off the cob and serve with diced RED and GREEN BELL PEPPERS as a side dish.

Full-sized PUMPKINS are in peak supply, but act early for the best selection. Get an extra or two to enjoy for the seeds, which can be seasoned and roasted for a delicious snack. MINIATURE PUMPKINS are also now in season and great as Halloween party decorations and favors.

GREEN BEANS, an excellent source of potassium, are in plentiful supply at moderate prices. Steam and serve with browned butter and blanched ALMONDS.

Good variety in the POTATO bin, including RUSSETS, RED and WHITE ROSE, YUKON GOLD, PURPLE and SWEET POTATOES. Enjoy them baked, fried or microwaved.

ZUCCHINI SQUASH and CHAYOTE SQUASH are the two best soft-shell SQUASH values, as HARD SHELL varieties, including GOLDEN NUGGET and ACORN, become more plentiful and prices decrease.

SWEET BROWN ONIONS, a key ingredient for French ONION soup, are an excellent value. Store in cool, dry conditions to prevent sprouting and spoilage.

Excellent values continue on both BROCCOLI and CAULIFLOWER.

Vibrant SUNFLOWERS, CARNATIONS, DAISIES, MUMS and POM PONS are plentiful in cut arrangements. Look for autumn leaves and Indian CORN arrangements for Fall decorating, along with potted blooming MUMS and MINIATURE rose bushes.

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