Fresh Facts - Week of November 12, 2006

Ken Romanzi speaks with such enthusiasm about CRANBERRIES; he wants the whole country to share his excitement about this Thanksgiving favorite. As senior VP and chief operating officer for Ocean Spray (www.oceanspray.com), Romanzi has orchestrated a special marketing event, "Bogs Across America", visiting New York City, Chicago and Los Angeles this month "to teach people about the health benefits and heritage of cranberries".

Explains Romanzi, "The CRANBERRY is unique to North America, one of three FRUITS unique to this continent. It is produced on low-lying shrubs in bogs, which are flooded with water during the harvest. Because the CRANBERRIES contain air pockets, they float and it is a spectacular site to see, a site we wanted to bring across America. So the "Bogs Across America" tour is helping bring the harvest to them."

CRANBERRIES are currently harvested in five states and Canada, with Ocean Spray producing about 5 million barrels annually. Says Romanzi, "Our goal is to make the CRANBERRY harvest annually just as popular as the PUMPKIN harvest. And why not? Fresh CRANBERRIES appear on 95% of American tables at Thanksgiving time!"

"The healing power of the CRANBERRIES was well-known by native American Indians and sailors used to consume them to prevent scurvy since they are high in Vitamin C" notes Romanzi. "Recent health studies also have proven that CRANBERRIES act like Teflon in the body to attract bacteria and allow it pass through the body, which is why CRANBERRIES are good at healing urinary tract infections, stomach and gastro-intestinal areas as well as dental and gum problems."

Although CRANBERRY sauce is the hands-down favorite way to use fresh CRANBERRIES, Ocean Spray offers consumers many other creative way to enjoy this FRUIT during the holidays, including CRANBERRY salsa, in pork roast stuffing and frozen in ice cubes as a decorative chiller for holiday punch.

Plump RED GLOBE GRAPES are in peak supply, among this week’s best FRUIT values. Quality is excellent and prices very reasonable.

BARTLETT PEARS, which transform from green to warm yellow when fully ripe, are in plentiful supply at moderate prices.

BOSC and D’ANJOU variety PEARS are also increasing in volume, with prices at affordable levels.

Volume is steady on salad TOMATOES, with prices decreasing. Core and stuff with HERB cottage cheese or tuna salad for a quick lunch.

New crop NAVEL ORANGES have arrived from California orchards.

Other good CITRUS FRUIT values include RUBY RED GRAPEFRUIT and limes. Prices on LEMONS continue to be on the premium side.

POMEGRANATES and PERSIMMONS, two seasonal favorites, are in steady supply at moderate prices.

CHESTNUTS, great for using in stuffing mixture or pureeing as a dessert ingredient, are in good supply, although prices remain at premium levels. Look for plump NUTS with tight, shiny skins and no air pockets.

Crisp and juicy APPLES are in peak production, with good values now on several varieties including new crop FUJI, RED DELICIOUS, YELLOW DELICIOUS, GRANNY SMITH and GALA.

KIWIFRUIT is an economical FRUIT choice this week.

QUINCE, a good source of Vitamin C, is in steady supply. Stew it with CRANBERRIES and RHUBARB for a tasty side dish for chicken, pork or venison.

There is a good selection of in-shell NUTS for holiday baking projects, including ALMONDS, BRAZIL NUTS, WALNUTS and PECANS.

BROCCOLI, a versatile side dish staple, is among this week’s most economical VEGETABLE values. Delicious raw or cooked, try it with a curried dipping sauce.

GREEN BELL PEPPERS are an excellent value this week. Slice into thin strips and roast with GREEN BEANS, RED and YELLOW BELL PEPPERS, ONIONS, olive oil and GARLIC until tender, and then top with shredded mozzarella cheese and serve hot.

GREEN CABBAGE, ICEBERG LETTUCE, BELGIAN ENDIVE and RED and GREEN LEAF LETTUCES are all good choices for making salad. Salad toppings in steady supply include CUCUMBERS, RADISHES, GREEN ONIONS, SPROUTS, JICAMA, CELERY and CARROTS.

ONIONS are a key ingredient in many stuffing recipes; look for good values now on PEARL ONIONS, WHITE BOILER ONIONS and SWEET BROWN ONIONS.

POTATOES continue to be a very good value, with RUSSETS, SWEET POTATOES, YAMS, YUKON GOLD and RUSSIAN FINGERLINGS among the many delicious choices.

BEETS are among the ROOT VEGETABLES that are delicious additions to holiday meals, roasted, cooked and cut into salads or used in soups.

Stock up on braids of GARLIC to use throughout the holiday season. ELEPHANT GARLIC, milder in flavor, is also a versatile menu addition.

HARDSHELL SQUASH continues to be plentiful at reasonable prices.

The colors of autumn are evident in cut bouquets featuring dazzling SUNFLOWERS, DAISIES, MUMS, ASTERS and POM PONS. The FLORAL department is a great resource for holiday decorating, with EVERGREEN BOUGHS and WREATHS, HOLLY, MISTLETOE and both full-sized and miniature EVERGREEN CHRISTMAS TREES available at many locations.

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