Whether you pick one of the gorgeous California State Parks or a musical venue like the famous Hollywood Bowl, there’s no better time to gather family and friends together for a picnic!

Wade Williams, founder/owner of Los Angeles-based Picnic, Inc. (www.Picnicla.com) believes "you don’t have to be wealthy or famous to have a party. And the key to designing a successful picnic is don’t try to ‘over-picnic’ – keep your foods simple and fresh and choose foods that have staying power without refrigeration." Williams has designed picnic celebrations for special events across the country. Among the most recent challenges was an in-store picnic at the Diane Von Furstenberg store in New York City. Williams brought the outdoors inside with a liberal use of fresh FLOWERS and miniature cupcakes decorated with butterflies and caterpillars.

Williams suggests shopping for fresh seasonal items at the local Farmer’s Market or supermarket. For a romantic first date picnic, a cheese and FRUIT smorgasbord gets his vote of approval. "There’s a very French appeal to this pairing. Add sandwiches to your smorgasbord using dried cured meats but nothing with mayonnaise since that can spoil. WHITE PEACHES, GRAPES, PEARS, PLUMS and NECTARINES add an element of nostalgia. ORANGES, BLUEBERRIES and STRAWBERRIES are popular, but can be messy, so be careful if you include them."

If your picnic group is friends and family members, Buttermilk-soaked fried chicken brought to the picnic cold, fills the bill says Williams. "Remember the television show ‘Little House on the Prairie’ – they always brought along fried chicken on their picnics because it’s easy to carry along and keeps for several hours. It’s also the perfect food to appeal to all ages. Add an oil and vinegar based RED ROSE POTATO salad you can make the day before or a nice TOMATO and CORN salad or pasta with CHERRY TOMATOES in BASIL olive oil dressing. Cupcakes using a LEMON sponge or pound cake or shortcake topped with STRAWBERRIES brought to the picnic frozen will thaw in time to enjoy as the dessert course."

For an after-office hours picnic with co-workers, Williams suggests filling your picnic basket with hummus and pita bread; CUCUMBER salad; and beef and chicken skewers cooked ahead of time, accompanied by tabouli salad and baguette sandwiches featuring cured meats such as turkey or salami.

The harvest has begun on new crop California PEACHES, NECTARINES and RED PLUMS, the eagerly awaited TREEFRUIT that will be in good supply throughout the summer.

New crop BURLAT CHERRIES have arrived, with BINGS starting later this month.

BANANAS, the number one selling fruit item in the produce department, are in plentiful supply at very reasonable prices. Use them in BANANA split sundaes, add to gelatin salads or enjoy right out of the peel for a potassium-rich snack.

California STRAWBERRIES continue to be abundant at moderate prices and quality is excellent. Keep them stem-on and dip in melted light and dark chocolate for a sumptuous dessert.

As summer approaches, MELON volume increases, with HONEYDEW MELONS and SEEDLESS WATERMELON among this week’s best values. CANTALOUPE production is also increasing, with prices reflecting better values.

ROMA TOMATOES, great for sauces or salads, are plentiful at reasonable prices.

Best values in tropical fruit choices this week include Hawaiian PINEAPPLE, ATUALFO MANGOS and KIWIFRUIT.

PINK GRAPEFRUIT and KEY LIMES are two of the best values in the CITRUS fruit bin this week. Keep CITRUS fruit cool or refrigerated once the weather gets hot to prevent rapid deterioration.

RED DELICIOUS, GALA and GRANNY SMITH APPLES are all in plentiful supply at moderate prices. Diced APPLES with the peel left on make a colorful and fiber-rich addition to cole slaw salad recipes.

BARTLETT PEARS are in steady supply at moderate prices. Bake and serve with caramel sauce.

Dried GOJI BERRIES are among the latest new offerings in the dried fruit section, an extremely nutritionally rich food with 10 times the antioxidants of BLUEBERRIES.

AVOCADOS are plentiful, with HASS and green-skinned FUERTE in good supply.

For a refreshing beverage, pick up a few white COCONUTS and remove the clear liquid "milk" to enjoy over ice or blended with juice such as PAPAYA or PINEAPPLE. Garnish with a PINEAPPLE spear and fresh MINT.

RUSSET POTATOES are among the most economical vegetable offerings this week, versatile enough to bake, roast or fry.

EGGPLANT volume is increasing, with prices now at economical levels. Use in baba ghanoush dips, or roast with GARLIC and serve seasoned with olive oil.

ICEBERG LETTUCE is plentiful at economical prices, with SPINACH, GREEN CABBAGE, ROMAINE and RED and GREEN LEAF LETTUCES rounding out solid salad choices this week.

Salad toppings in steady supply include JICAMA, RADISHES, MUSHROOMS, SPROUTS, CELERY, CARROTS and GREEN ONIONS.

BROCCOLI and CAULIFLOWER are both in plentiful supply; great served raw with curry dip on appetizer platters.

Stir-fry dishes make quick and delicious suppers, with NAPA CABBAGE, BOK CHOY and DAIKON all in steady supply.

WHITE CORN continues to be plentiful and an excellent value. Grill right in the husk over charcoal until tender or boil and serve with HERB butter as a side dish.

As GREEN BEAN volume improves, prices are decreasing. Enjoy them steamed, then chill and serve with RED PEPPER vinaigrette dressing.

Good values continue on SWEET BROWN ONIONS and WHITE ONONS. Chop ONIONS and combine with diced PEARS, RED BELL PEPPER, JALAPENO PEPPER, CILANTRO and LIME juice to create a zesty salsa which can be refrigerated up to four days.

GARLIC is plentiful; spear on beef, lamb or chicken shish-ka-bobs and grill.

ZUCCHINI SQUASH and CHAYOTE SQUASH are both in plentiful supply for use in salads or side dishes.

Potted TULIPS, MUMS and MINIATURE ROSES are among the best values in blooming plants. In cut arrangements, CARNATIONS, ROSES, ALSTROMERIA LILIES, DAISIES, CORNFLOWERS and IRIS make bright presentations.

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