If you think maple syrup should be reserved for winter waffle breakfasts – think again! Maple syrup is the perfect ingredient to showcase at Father’s Day brunch or to make any menu special throughout the coming summer. Be sure you are purchasing 100 percent real maple syrup rather than "pancake syrup" which is a pale imitation and won’t act or taste like the real thing in recipes. Several good sources beyond the supermarket include www.vermontmaple.org, www.mi-maplesyrup.com and www.mainemapleproducers.com.

Create a "Strata" for Dad’s Day Brunch, layering a casserole with egg bread slices, a mixture of cream, milk, maple syrup, eggs, mustard, SAGE, salt and cooked bacon, which is refrigerated overnight, then baked until golden just prior to serving.

Whip up a variety of spreads for bagels, toast and muffin by blending maple syrup with cream cheese; softened butter; or cooked with PEACHES, PINEAPPLE, LEMON juice, cinnamon and water until thickened, then chilled.

Maple Syrup is a key ingredient for tasty salads. Blend a maple LEMON-BASIL salad dressing and serve over cooked GREEN BEANS tossed with chopped RED ONION, CELERY, RED BELL PEPPER and CELERY. Dijon mustard, maple syrup, olive oil and LEMON juice makes a quick dressing for GARBONZO BEAN salad tossed with chopped ham and cheddar cheese. Or chill a combination of sliced JICAMA, LIME juice, maple syrup, olive oil, ORANGE sections, seedless GREEN GRAPES and minced ONION and refrigerate to allow the flavors to meld. Serve over shredded RED or GREEN CABBAGE.

Maple syrup adds delicious flavor to baked BEANS and can be combined with APPLE cider vinegar, dry mustard and cloves to create an easy glaze to dress spare ribs or beef kabobs on the grill. Heat Maple syrup with ORANGE juice, dark rum and RAISINS for an aromatic sauce that’s great served over ham or pork chops.

Sweeten your STRAWBERRY-RHUBARB pie using a blend of sugar and maple syrup. Maple Butter Frosting filled with chopped WALNUTS or PECANS is a natural topping for freshly baked CARROT cake. Maple APPLE pie, Maple PECAN pie and Maple SWEET POTATO pie are all great served warm or cold with vanilla ice cream and a whole stem-on STRAWBERRY for garnish.

New crop APRICOTS are among this week’s best fruit values, aromatic and delicious. Enjoy in baked tarts or puree with GINGER for a delicious dipping sauce for grilled chicken wings.

CHERRIES are in plentiful supply, with prices gradually decreasing.

NECTARINES and PEACHES are also in steady supply at moderate prices. Peel and slice over ice cream for an instant sundae. PLUOTS, a cross between a PLUM and APRICOT are also in good supply at reasonable prices.

Quality is excellent on HASS AVOCADOS, with smaller size fruit this week’s best value. Slice and use as an omelet filling.

BANANAS continue to be very reasonably priced. Peel and use in milkshakes, COCONUT cream pies or sundae creations. For cooked or baked recipes calling for BANANAS, try the more exotic pink-fleshed, sweet HAWAIIAN APPLE BANANA.

Prices are decreasing on THOMPSON GREEN SEEDLESS GRAPES and RED FLAME SEEDLESS variety as California’s late spring production gets underway. Delicious served chilled or frozen as an out-of-hand snack.

ROMA TOMATOES continue to be an economical value. Pair thick slices with buffalo mozzarella balls and fresh BASIL, then drizzle with extra virgin olive oil for a tasty salad course.

PINK GRAPEFRUIT, VALENCIA ORANGES and KEY LIMES are among the best values in the CITRUS fruit section this week. LEMONS continue to be premium priced due to lighter volume than normal. To extract more juice from each LEMON, roll on the countertop prior to slicing or heat for a few seconds in the microwave.

Fresh LYCHEE, native to China, are in steady supply, the perfect addition to summer salads.

Best BERRY value continues to be California STRAWBERRIES, with BLUEBERRIES, RASPBERRIES and BLACKBERRIES all at more premium price levels due to lighter supply.

MANGOS are in steady volume. Delicious served peeled and chilled with fresh COCONUT cream and a garnish of toasted MACADAMIA NUTS.

Both Hawaiian and Mexican PAPAYA are plentiful; serve a wedge with shrimp or crab salad.

ROMAINE LETTUCE, a key ingredient for the classic Caesar Salad, is among this week’s best vegetable values. ICEBERG LETTUCE is also plentiful at economical prices this week. Salad fixings in steady supply include GREEN ONIONS, RADISHES, CARROTS, CELERY, JICAMA, MUSHROOMS, SPROUTS and ITALIAN RED ONIONS. To add a slightly peppery taste to salads, toss in some ARUGULA. Its flavor also marries well with GRAPEFRUIT or BEETS.

GREEN BEANS are in plentiful supply at very reasonable prices. Serve them steamed with sliced MUSHROOMS or PEARL ONIONS in a browned butter sauce.

ZUCCHINI SQUASH is plentiful at economical prices. Cook, puree and add to muffin or cake batter to add moistness.

SWEET WHITE CORN continues to be economically priced. Mix CORN with BELL PEPPERS and BROCCOLI or CAULIFLOWER florets for a delicious side dish medley.

GARLIC is plentiful as the Gilroy growing area prepares for its annual festival. Roasting or baking removes some of the pungent flavor from this ONION relative.

RUSSET POTATOES are plentiful at moderate prices, great for baking right over charcoal, then topping with guacamole or salsa. RED POTATOES are in steady supply. Boil them skin-on until tender, rinse with cold water, dice and use for POTATO salad with a freshly grated HORSERADISH dressing.

SWEET TEXAS ONIONS are an excellent value and great for wrapping in foil and cooking over hot coals until tender.

GREEN CABBAGE prices remain at economical levels. This fiber-rich veggie is a favorite for summer Cole slaw salads.

CUCUMBERS are plentiful. Slice thinly and layer with cream cheese and chopped GREEN ONIONS as a sandwich filling for tea time.

Give your patio a tropical feel this summer with potted blooming ANTHURIUM and cut arrangements of ORCHIDS and BIRD OF PARADISE. In cut bouquets, ROSES, MINIATURE CARNATIONS and DAISIES are all good values.

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