Fresh Facts - Week of October 22, 2006

  If you only associate "barbecue" with summer grilling, you haven’t met Karen Adler of Kansas City. As a fan of year round barbecuing, Adler is president/owner of Pig Out Publications. Her website offers 1250 books on the subject of barbecuing and grilling (www.pigoutpublications.com), including those she has authored herself such as the recently published "Weeknight Grilling" co-authored with fellow "BBQ Queen" Judith Fertig (www.bbqqueens.com).

Adler explains that "Barbecue is both a noun (to have an outdoor BBQ) as well as a verb (to barbecue means to cook low and slow over wood), as opposed to the process of grilling, which is hot and fast over a hot fire."

Notes Adler, "VEGETABLES are great for grilling because the process is quick. Barbecuing is the opposite, cooking slowly at low temperatures, which is perfect for tougher cuts of meat because you’re taking the time to impart the wood and smoke flavors into the meat."

Some of Adler’s favorite grilled foods for fall include grilled pork tenderloin with grilled ONIONS, grilled rounds of SQUASH and grilled GOLDEN DELICIOUS APPLES. "Just brush the APPLE slices with butter or olive oil using sprigs of fresh ROSEMARY as your brush; grilling really brings out the flavor."

Since PEARS are so plentiful throughout the fall, Adler often grills them and serves as a side dish with a dollop of bleu cheese. Grilled PINEAPPLE is another easy finger food easily prepared on your barbecue grill for fall parties.

Adler recommends keeping a small hibachi handy on your porch or patio to use throughout football season to create her favorite grilled sandwiches. Fill an Italian bread roll with olive oil, Italian sausage, PEPPERS, slices olives, roasted RED PEPPERS and grated cheese prior to wrapping in foil and grilling "until it’s nice and chary inside. Simply add your favorite GREENS, or SPINACH and ARUGULA with sliced ONIONS and TOMATOES as a side salad."

Laughs Adler, "The BBQ Queens suggest using your grocery store as your personal sous chef; many have great salad bars and you can pick up everything from sliced MUSHROOMS to BROCCOLI cole slaw to use as a side dish for your grilled sandwiches."

POMEGRANATE season has arrived so get ready to enjoy the iron-rich juice and jewel-like edible seeds of this autumn favorite!

GOLDEN DELICIOUS APPLES are in plentiful supply at economical prices, perfect for making caramel APPLES, enjoying as a snack or making into tarts.

KIWIFRUIT is in steady supply at very reasonable prices.

PINEAPPLE from Hawaii is plentiful, with prices decreasing.

BARTLETT PEARS are in peak production; their green skin turns to a creamy gold-red blush when fully ripe and juicy. BOSC PEARS have also started production, with prices more premium than the Bartletts. D’ANJOU PEARS round out this week’s PEAR offerings at very reasonable prices.

TOMATOES on the vine, which tend to be sweeter and more flavorful, are an excellent value this week.

Volume continues strong on SEEDLESS RED GRAPES, SEEDLESS BLACK GRAPES and seeded RED GLOBE GRAPES from California vineyards.

BANANAS are an excellent value this week. Slice atop cereal or hot oatmeal; use very ripe BANANAS to create PECAN-BANANA muffins or tea bread.

LIMES and MINNEOLA TANGELOS, great for juicing, are the best picks in the CITRUS FRUIT bin this week.

For a crunchy addition to salads, look for ASIAN PEARS at very reasonable prices.

Fall PERSIMMONS are making their appearance; peel and use with NUTS in steamed puddings.

Good values continue on both CANTALOUPE and HONEYDEW MELONS.

HASS AVOCADOS continue to be plentiful; they’re tasty on huevos rancheros.

ICEBERG LETTUCE is abundant at economical prices. Use the outer leaves as a wrap for grilled chicken or fish and the inner leaves as a base for salad. ROMAINE LETTUCE and GREEN CABBAGE are also good salad values. Salad topping in steady supply include GREEN ONIONS, RADISHES, CUCUMBERS, CARROTS, CELERY, JICAMA and SPROUTS.

HARD SHELL SQUASH continues to increase in volume, with ACORN, SPAGHETTI, AUSTRALIAN BLUE, KABOCHA and BUTTERNUT among the many delicious varieties available for grilling, baking, roasting or steaming. Large Jack-O-Lantern size PUMPKINS are reasonably priced, with smaller mini PUMPKINS in plentiful supply at moderate prices.

RUSSET POTATO quality is very good, with prices moderate. Large sizes of RED YAMS are the best value.

Both BROCCOLI and CAULIFLOWER prices are holding steady at moderate levels, with supplies plentiful.

Sweet BROWN ONIONS are decreasing in price. Slice and add to crock pot meals or dice finely for use in soups and stews.

ZUCCHINI SQUASH makes an economical side dish, sautéed with GARLIC, BELL PEPPERS, ONIONS and TOMATOES and fresh HERBS.

GARLIC is plentiful at economical prices. Keep it handy for roasting, for adding extra flavor to POTATO dishes and for making salad dressings and spreads.

First of the season CHESTNUTS are on the scene, delicious for roasting. Cooked CHESTNUTS make a paste which is a favorite for cakes and desserts.

FLORAL THIS WEEK:

Potted blooming DAISIES, MUMS and KALANCHOE are excellent values, with AUTUMN LEAVES and INDIAN CORN great for Halloween decorating. In cut arrangements, ROSES, DAISIES, CARNATIONS, MUMS and SUNFLOWERS are the best values.

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