If you are looking for stick-to-the ribs comfort foods that will satisfy hunger during the rainy, damp and chilly days of winter, look no further than Eastern European cooking.

Many dishes from Russia, Poland and the Ukraine are classics, which are simple to make and unchanged for hundreds of years. One example is "Borscht", BEET soup made using peeled RED BEETS, CARROTS, CELERY, ONIONS, GARLIC, TOMATO, PARSLEY, peppercorns, and chicken stock, served hot with sour cream garnished with DILL or CHIVES.

Roast loin of pork with APPLE stuffing is a favorite for Russian holidays. Chicken Kiev, fried chicken breasts stuffed with a mixture of butter, LEMON rind, TARRAGON, nutmeg and GARLIC is another popular Russian invention. Many Ukrainian cooks bake fish in a sauce to keep it moist, such as Baked Cod with HORSERADISH sauce, a blend of TOMATO puree, freshly grated HORSERADISH and sour cream. POTATO cakes and CUCUMBER salad are popular side dish offerings.

Many local cafes in the Czech Republic specialize in POTATO pancakes, seasoned with GARLIC and MARJORAM and served on the plate with fresh PARSLEY and TOMATO salad and sour cream. German, Austrian and Czech restaurants combine cooked GREEN BEANS, CARROTS, PEAS, CELERY hard-boiled eggs, mustard, LEMON juice and APPLES in a sour cream dressing as an appetizer course or side dish for cold cuts or poultry dishes.

Fish is a key ingredient for Eastern European entrees. Baked Pike with wild MUSHROOMS, Carp baked with TOMATOES and PEPPERS; Cod in Mustard Sauce accompanied by boiled POTATOES and CARROTS; and Tuna Steaks marinated in sherry and butter and baked with ONIONS are among the many regional specialties.

Hungarian CHERRY Strudel, Bulgarian Rice Pudding studded with PISTACHIOS, Baked PEACHES, CITRUS Ricotta Squares and Romanian LEMON cake are all indicative of the delicious way Eastern European chefs satisfying the sweet tooth.

Hawaiian PINEAPPLE is among this week’s most economical FRUIT values. Add diced pieces to rice pudding or grill rings as a side dish for ham or chicken.

Large sizes of HASS AVOCADOS are in plentiful supply at moderate prices. Buy an extra AVOCADO to use as a beauty aid – mash the flesh and massage into hair as a deep conditioner, then rinse thoroughly with warm water.

Supply is steady on new crop hothouse and field grown RHUBARB, delicious stewed with APPLES, STRAWBERRIES or PEARS as warm compote to accompany fried chicken or pork dishes.

ROMA TOMATOES continue to be an excellent value. Dice finely, blend with olive oil, crushed GARLIC and BASIL and heat as a quick pasta sauce.

BANANAS are a potassium-rich snack in steady supply at moderate prices. Great sliced over cold cereal or hot oatmeal to fortify breakfast.

STRAWBERRY supply continues extremely light, with prices at premium levels. RASPBERRIES, BLUEBERRIES and BLACKBERRIES are much better values this month. Serve atop biscuits or shortcake with whipped cream.

BOSC PEARS, a firm winter variety, are a very good value this week. Peel whole and poach until tender in Muscat wine, then serve garnished with a delicate vanilla sauce, a drizzle of melted dark chocolate and a splash of chopped PECANS.

Excellent values continue on summer FRUIT from Chile, including PLUMS, PEACHES and NECTARINES.

GRANNY SMITH and RED DELICIOUS APPLES are both excellent values this week. Core, dice finely and cook to create your own chunky APPLESAUCE, delicious with pancakes or as a side dish to grilled poultry.

RUBY RED GRAPEFRUIT is the best value in this week’s CITRUS category.

CARROTS are among this week’s most economical VEGETABLE value. Try them steamed with DILL butter or combined with GREEN BEANS and sautéed ONIONS.

WHITE and RED ROSE POTATOES are plentiful at very reasonable prices. Boil skin-on until tender, quarter and toss with butter, PARSLEY and chopped SCALLIONS.

ICEBERG LETTUCE is among the best values for salad entrees; add DANDELION, RADDICHIO or ARUGULA for color and flavor. SPINACH is another good value for salads or side dishes. Steam and serve seasoned with olive oil, roasted GARLIC and bacon bits. Salad fixings in steady supply include RADISHES, JICAMA, GREEN ONIONS, MUSHROOMS, SPROUTS, bite-sized GRAPE TOMATOES, CELERY and BROCCOLI florettes.

BROWN ONIONS continue to be an economical value, great for soups and stews.

PARSLEY is a natural breath freshener; supplies are plentiful and prices are economical.

CHAYOTE SQUASH, ZUCCHINI SQUASH and GREEN ACORN SQUASH are three good VEGETABLE side dish choices, all in steady supply.

JERUSALEM ARTICHOKES, also called SUNFLOWER CHOKES, make a good POTATO alternative.

SERRANO and JALAPENO CHILI PEPPERS are in plentiful supply. Remove the seeds and stuff with cheese; coat with tempura batter and fry for a delicious appetizer with cold beer.

IRIS, DAISIES, CARNATIONS, ALSTROMERIA LILIES and MUMS are among the best values in colorful cut arrangements. In blooming potted plants, best bets include TULIPS, KALANCHOE, MINIATURE ROSES and VIOLETS. 

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