Two of spring’s favorite VEGETABLES are among the most unusual looking produce items but also the most delicious – ASPARAGUS and ARTICHOKES. Almost all of the country’s ARTICHOKE crop is grown in the Central California growing region of Castroville, which kicks off its 48^th Annual ARTICHOKE Festival on May 19^th this year (www.artichoke-festival.org). Every average-sized ARTICHOKE, which is actually a flower bud, contains a fat-free 25 calories with plenty of Vitamin C, folate and potassium. Steamed, boiled or microwaved, ARTICHOKES can be leisurely eaten petal by petal before reaching the delicate and delicious heart.

ARTICHOKE eating is all the more fun when you steam and serve with a selection of dipping sauces, including Thai PEANUT dip, a Honey-Mustard Dip, Shrimp Dip and the traditional LEMON Hollandaise sauce for dipping. ARTICHOKES can be steamed in bulk in advance, then refrigerated for several days until ready to enjoy at a moment’s notice, hot or cold.

Baby ARTICHOKES and ARTICHOKE hearts are favorite ingredients for spring pasta fare, such as Chicken Fettucini and Pasta "Primavera", a wonderful mix of pasta tossed with ARTICHOKE hearts, ASPARAGUS tips, sliced ZUCCHINI, TOMATOES, CARROTS, EGGPLANT and SUGAR SNAP PEAS tossed with olive oil and GARLIC.

March through May is prime season for California ASPARAGUS (www.calasparagus.com). And like ARTICHOKES, ASPARAGUS are also very low in calories, yet rich in nutrients, including Vitamin C, Thiamin, potassium and Vitamin B6. ASPARAGUS is also the highest tested food source of Gultathione, one of the body’s most valuable cancer fighters.

The tip of the ASPARAGUS stalk is the most flavorful and tender and makes a convenient pizza topping or quiche filling. Steamed stalks can be served hot or cold as a salad offering, dressed with vinegar and SHALLOTS and garnished with blue cheese and PINE NUTS or feta cheese and chopped WALNUTS.

Chopped ASPARAGUS stalks tossed with LEMON juice, olive oil, roasted GARLIC, MUSHROOMS and RED BELL PEPPER slices and garnished with black pepper and Parmesan cheese makes a tasty side dish for lamb or roast beef.

FRUITS THIS WEEK:

TOMATOES, a good source of Vitamin C and potassium, are among the most plentiful FRUIT values available this week. Dice finely into chilled gazpacho soup or slice and serve with mozzarella cheese, olive oil and fresh HERBS as a salad.

HASS AVOCADO volume has increased, resulting in lower prices. Make a quick lunch by slicing in half, removing the pit and filling each half with curried chicken and tuna salad.

APPLES continue to be an economical FRUIT offering, with RED DELICIOUS, GRANNY SMITH and FUJI varieties among the most plentiful.

LIMES and LEMONS can enhance the flavor of many FRUITS and VEGETABLES and make a good seasoning substitute for salt.

RUBY RED GRAPEFRUIT from Texas is the best CITRUS FRUIT pick this week, with California NAVEL ORANGE prices gradually recovering from freeze-inspired premium levels.

Look for volume to continue improving on California STRAWBERRIES as spring gets underway. BLACKBERRIES, RASPBERRIES and BLUEBERRIES are good BERRY options available at moderate prices.

Domestic BOSC and imported BARTLETT PEARS are in steady supply at moderate prices. Accompany PEAR slices with white cheddar, Stilton and Brie cheeses for a lovely dessert.

PAPAYA and PINEAPPLE are two tropical FRUIT favorites in steady supply at very reasonable prices.

DATES from California’s desert growing region make easy snacks and delicious appetizers when pitted and stuffed with ground HAZELNUTS, PEANUT butter or cream cheese flavored with HERBS.

RED GLOBE and GREEN SEEDLESS GRAPES are in steady supply at moderate prices.

CANTALOUPE MELON prices are decreasing as spring production increases.

NECTARINES and PEACHES continue in plentiful supply from Chilean growers. Chop and mix with fresh MINT for a FRUIT salsa that’s great with grilled swordfish or halibut.

RED and WHITE ROSE POTATOES are among this week’s most economical VEGETABLE values.

CARROTS are an excellent value and supply is plentiful. Enjoy raw as a snack, grated in salads or steamed and served with DILL butter as a side dish.

EGGPLANT prices continue to decrease thanks to steady volume. Cut into rounds, dip in beaten egg and crushed cornflakes and fry in PEANUT oil as an appetizer.

RED and GREEN LEAF LETTUCES, more nutrient-rich than ICEBERG variety, are among the best salad values this week. GREEN CABBAGE continues in plentiful supply at economical prices. Salad fixings in steady supply include CUCUMBERS, RADISHES, GREEN ONIONS, JICAMA, SPROUTS,

Volume continues to increase on BROCCOLI and CAULIFLOWER production as prices decrease. Toss florettes into pasta salads.

Peeled and ready to enjoy PLANTAINS are among the newest convenience offerings from Freida’s, a great change of pace from POTATOES or other starches. Slice on the diagonal, sauté in butter for 15-20 minutes and serve seasoned with salt and pepper for a delicious side dish that complements chicken or seafood dishes.

GARLIC is plentiful and economical. Add several cloves to the cavity of whole chicken when roasting for added flavor.

GREEN BELL PEPPERS continue to be an excellent value. JALAPENO PEPPERS are in steady supply at moderate prices.

ZUCCHINI and YELLOW CROOKNECK SQUASH are both in plentiful supply at very reasonable prices.

TULIPS are in plentiful supply, both potted and in cut arrangements. Other good FLORAL values this week include GERBERA DAISIES, CARNATIONS, ROSES, MUMS, SNAPDRAGONS, IRIS and SUNFLOWERS. Fragrant potted blooming HYACYNTHS are in good supply between now and Easter.

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