Fresh Facts - Week of October 29, 2006

With summer now just a faint memory, there’s still one way to keep enjoying La Dolce Vita through the remainder of 2006 and that’s cooking Italian!

"Creating something special from something simple and fresh" is how former supermodel Maria Liberati describes Italian cooking. She is the author of "The Basic Art of Italian Cooking" (www.MariaLiberati.com), inspired by personal and family experiences in New York, Rome and Abruzzo, Italy. "Italian cooking is so flavorful because we use just a few ingredients and every flavor stands out."

"I think Italian foods always have been so popularly received because people tend to be fascinated by Italy. There’s an aura attached to anything Italian and now more and more press about how a Mediterranean diet is healthier for you" explains Liberati. "Italian cooking is a natural way to eat healthier."

The secret to good Italian dishes, says Liberati, comes from using only the best and the freshest ingredients – "extra virgin olive oil and fresh PRODUCE. Using really good TOMATOES is essential. For basic sauces, PLUM TOMATOES that have been vine ripened are usually sweeter and that’s key for sauces. Fresh HERBS like BASIL and ROSEMARY, ONIONS and GARLIC – I prefer to use gold ONIONS."

Creating Italian salads means using only "fresh mozzarella – the kind sold in water, its almost like eating ice cream. For salads, pick a Salad TOMATO, just a tiny bit firm for slicing, and use ROMAINE or a SPRING mix as your salad base" suggests Liberati.

Liberati’s own personal preferences for autumn comfort foods? "You can’t beat lentil soup or a VEGETABLE frittata!"

Even Italian desserts are enticing yet healthful. Liberati suggests mixing fresh FRUITS of the season, such as STRAWBERRIES, PEARS and APPLES, with fresh LEMON juice, sugar and red wine and allow to marinate. "The LEMON serves as a natural MSG to bring out the flavor of the FRUIT and you add the sugar to balance the LEMON’S bitterness."

APPLES are the star of the FRUIT category this week, with new crop Washington State RED DELICIOUS and California-grown GRANNY SMITH and GALA varieties are in plentiful supply at very reasonable prices.

BANANAS are an excellent value this week. Rich in potassium, they make a great on-the-go snack or use them in breads and cream pies.

D’ANJOU and BOSC PEARS are in peak production, with prices decreasing. Serve slices with bleu-cheese dressing and WALNUTS as a salad course.

RED GLOBE GRAPES are in steady supply at moderate prices. Great for plate garnish, but remove the seeds prior to adding to desserts or salads.

KIWIFRUIT is very economically priced. Scoop this sweet-tart FRUIT right out of the rind with a spoon as a Vitamin C-rich breakfast treat.

Good values continue on seasonal FRUITS such as PERSIMMONS, POMEGRANATES and QUINCE. Purchase extra FRUIT and use the whole FRUIT in basket decorations for parties and brunches.

Large sizes of HASS AVOCADOS are the best values.

Expect prices to decrease and variety to improve on several essentials for holiday baking and cooking, including NUTS in the shell, RAISINS, DATES and dried FRUITS.

SATSUMA TANGERINES, easy to peel and great for lunch sacks, are among the best values in the CITRUS FRUIT bin this week, along with LIMES, perfect for marinades.

ASIAN PEARS have decreased in price. Sweet and crunchy, cut them julienne style into salads for a taste treat.

HARD SHELL SQUASH is among this week’s best VEGETABLE values, with plenty of variety, ranging from GREEN ACORN to SPAGHETTI. Cook BUTTERNUT SQUASH and puree with APPLES, ONIONS, butter, VEGETABLE broth, cinnamon and RAISINS and serve warm or cold as a side dish.

MUSHROOMS are a staple for fall menus, delicious grilled and served as a topping for steak or finely diced and added to stuffing for wild game.

POTATOES are an excellent value, with RUSSETS, YAMS, YUKON GOLDS and RED and WHITE ROSE varieties all in plentiful supply at moderate prices.

CAULIFLOWER and BROCCOLI are both good side dish bets this week, easy to steam and serve with grilled butter or GARLIC olive oil dressing.

BROWN ONIONS have decreased in price. Slice thinly, sauté in butter and mix with chicken stock to create a quick ONION soup topped with cheese and croutons.

RED and GREEN LEAF LETTUCES, richer in nutrition than ICEBERG LETTUCE, are good choices for salad. Salad toppings in steady supply include JICAMA, CARROTS, CELERY, SPROUTS, GREEN BELL PEPPERS, CHERRY TOMATOES and CUCUMBERS.

GARLIC is plentiful at economical prices. Whip up a batch of GARLIC broth, seasoned with SAGE, ROSEMARY and THYME to use as a soup base or just for sipping. GARLIC is great for boosting the immune system as winter approaches.

ZUCCHINI SQUASH is economically priced and a good side dish value.

JALAPENO CHILI PEPPERS continue in plentiful supply.

DAISIES, MUMS, LILIES, ASTERS, ROSES, SUNFLOWERS and CARNATIONS all make colorful autumn cut bouquets. In potted plants, MUMS, KALANCHOE and MINIATURE ROSES are all good values this week, along with decorative GOURDS and INDIAN CORN.

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