Fresh Facts - Week of October 15, 2006

This is the bewitching hour! Whether you are planning a sophisticated masquerade ball for grown-ups or a lively party for younger trick-or-treaters, Halloween menus can reflect the fascinating lore of this spookiest of holidays!

The tradition of bobbing for APPLES, symbolizing love and fertility, on "All Hallow’s Eve" (October 31) comes from the ancient custom of eating an APPLE before a mirror at the stroke of midnight and tossing a piece over your left shoulder. The reflection in the mirror you see other than your own is supposedly the image of the person you will marry.

Another Halloween custom from Celtic tradition involves taking two NUTS and placing them side by side in the fire. Each receives a name: yours and the object of your affection. If they burn quietly, your love will prosper, but if not, expect a relationship filled with challenges.

Foods that are considered magical to eat on Halloween, considered the "New Year" of the Wicca calendar, include ROSEMARY and TARRAGON, MUSHROOMS, PUMPKIN and SUNFLOWER SEEDS, ALMONDS, HAZELNUTS and GARLIC.

APPLE cider mulled with cinnamon and cloves is the perfect beverage for Halloween parties. Serve it with a CARROT cake into which you have baked one ring and one coin. The person who gets the slice with the ring will be married within the coming year; the person who receives the coin will enjoy newfound wealth.

Since PUMPKIN is so plentiful for this holiday, serve chicken, ONION or MUSHROOM soup in individual miniature PUMPKIN shells, nicely seasoned with ONIONS, TARRAGON and GARLIC.

Oven-roast RED POTATOES and GRANNY SMITH APPLES until tender and serve with pork tenderloin seasoned with ROSEMARY and MINT.

Orange and black color schemes are the traditional colors of Halloween, so incorporate plenty of PUMPKINS, SQUASH, ORANGES, ORANGE BELL PEPPERS, MANGOS, PAPAYAS, EGGPLANT, BLACK BEANS, POPPYSEEDS and PORTOBELLA MUSHROOMS into your menus.

New crop GALA APPLES are among the best FRUIT values, a perfect variety for dipping into caramel or sugar syrup to create candied APPLES for Halloween. Tart APPLE varieties are best for pies and baked cobblers.

RED DELICIOUS, YELLOW DELICIOUS, GRANNY SMITH, FUJI and McINTOSH are among the many APPLE varieties now in peak supply as prices decrease.

POMEGRANATES and PERSIMMONS are two autumn favorites now in season. POMEGRANATE seeds are edible and can be enjoyed in salads or as a topping for yogurt.

Large sizes of HASS AVOCADOS are the best value this week. Mashed ripe AVOCADO makes a natural hair conditioner. Massage into clean, shampooed hair, then rinse fully after several minutes to benefit from the rich AVOCADO oils.

California BARTLETT PEARS continue to be a good value, with D’ANJOU and BOSC PEARS also in steady supply at moderate prices.

GRAPES make a nice fall decorative touch on the table. RED GLOBE and RED FLAME SEEDLESS varieties are the best value this week, with BLACK SEEDLESS varieties more premium priced.

CANTALOUPE MELON continues in plentiful supply at very reasonable prices.

California STRAWBERRIES are holding steady at moderate prices. Slice and fold into whipped cream with confectioner’s sugar and chocolate chips as a dessert crepe filling.

PINEAPPLE quality is excellent from Hawaii, with prices moderate.

Fresh FIGS are in season and make an elegant appetizer or dessert presentation when paired with savory cheeses.

GINGER is in steady supply. Grate some into freshly brewed tea.

The California STONEFRUIT season is winding down with NECTARINES still in plentiful supply and a good value.

TOMATOES, an excellent source of cancer-fighting lycopene, are in steady supply at moderate prices. Enjoy a CUCUMBER, TOMATO and Mozarella cheese salad in vinaigrette dressing.

BROCCOLI, one of the most popular cruciferous VEGETABLES that can help prevent cancer, is the top star of the VEGETABLE category this week.

PUMPKINS are plentiful at very reasonable prices; remember to save the seeds for roasting. They make a delicious snack. MINIATURE PUMPKINS are also in steady supply, great for decorations as well as microwaving for individual servings. The HARD SHELL SQUASH season is in full swing, with prices decreasing and plenty of variety, including ACORN, DELICATA, SPAGHETTI and TURBAN.

GREEN BELL PEPPERS are in plentiful supply at moderate prices. Great stuffed and baked or roasted and mixed with rice or pilaf as a side dish.

ICEBERG LETTUCE is among the best salad values this week, with ARUGULA, SPINACH, GREEN CABBAGE and ROMAINE LETTUCE also in good supply. Salad toppings that are a good value this week include RADISHES, GREEN ONIONS, fresh HERBS, MUSHROOMS, CARROTS, CELERY, JICAMA, SPROUTS and CUCUMBERS.

PEARL ONIONS are a good side dish choice this week, creamed or pickled, or served with PEAS or GREEN BEANS.

RUSSET POTATOES are an excellent value by the prepackaged bag. YAMS, a Southern specialty, are in plentiful supply. Bake with a marshmallow topping or boil and serve candied with GINGER and RAISINS.

ASPARAGUS prices are at premium levels. Use the tips as omelet filling or steam and serve with a hot LEMON-butter sauce.

CHILE PEPPERS from Mexico are in steady supply for adding spice to chile mixes and sauces.

ZUCCHINI SQUASH is economically priced, great for stuffing with seasoned sausage and baking.

Look for INDIAN CORN, GOURDS and AUTUMN LEAVES for Halloween decorating. In cut bouquets, MUMS, ALSTROMERIA LILIES, SUNFLOWERS and DAISIES are in plentiful supply in autumn colors. In potted plants, supply is plentiful on AZALEAS, ALOE VERA and MUMS. 

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