All things Pirate are hotter than a bullet shot from a Swashbuckler’s pistol this summer. So if you’re planning to entertain over the coming months, consider a Buccaneer/Treasure Island theme for your party.

"The backyard is the perfect outdoor place because it plays off the shipwrecked island aspect of the pirate experience" explains Greg Jenkins, event designer and co-founder of Long Beach-based Bravo Productions (www.bravoevents-online.com). "The taboo of being a total rascal is what people find appealing about pirates for social parties. In designing your décor, go with anything rugged. Sand from your local hardware store, sheets and piping to make masts with sails sporting the Jolly Roger and baskets for birds’ nests."

"If you can build a bird house" laughs Jenkins, "you can construct a treasure chest using sheets of plywood, painted gold and filled with costume jewelry and other trinkets." Good sources include www.PiratesCoveOnline.com, www.shindigz.com, www.OrientalTrading.com and www.deadmentellnotales.com for pirate and nautical decorations ranging from faux swords and gold coins to seashells, skulls and eye patches. Keep an eye out at local thrift stores and yard sales for nautical items that will enhance the shipwreck/island pirate hideaway atmosphere.

In keeping with your Buccaneer Island theme, design your menu to mirror a Caribbean tropical island suggests Jenkins. "Grilled seafood is perfect or anything you eat by hand such as roast turkey legs or seafood fritters. Stay with tropical fruits and vegetables such as BANANAS, PAPAYA, PINEAPPLE, COCONUT and MANGOS. Use dark green LETTUCES in salads as a substitute for seaweed. ESCAROLE and PURPLE CABBAGE are excellent salad choices."

Grilled Shrimp and PINEAPPLE kabobs, whole snapper or tuna grilled and served with roasted POTATOES or Pirate’s teeth (CORN) are additional main course choices. Another is "Salmagundi", traditional Pirate stew made with any ingredients on hand, such as ground meat, TOMATOES, ONIONS, CARROTS, CELERY, and GARLIC, served with SWEET POTATO bread and Caribbean rice studded with chopped ONIONS, BELL PEPPERS and TOMATOES. SPINACH linguine can be served as faux Seaweed.

For dessert, try COCONUT shells filled with a medley of PAPAYA, MANGOS, STRAWBERRIES and PASSIONFRUIT. Create "Sunken Treasure" (Jell-O with diced PEACHES or NECTARINES) or roll ice cream balls in toasted shredded COCONUT to create Pirate "cannonballs" served with chocolate syrup.

New crop THOMPSON GREEN SEEDLESS GRAPES are in plentiful supply. Delicious served chilled as a snack, to garnish salad platters or to toss into fruit cocktail.

Quality is very good on CANTALOUPE MELONS, with super-sweet TUSCAN VARIETY CANTALOUPES also in steady supply. SEEDLESS and SEEDED WATERMELON volume is increasing as prices gradually decrease.

Large sizes of HASS AVOCADOS are the best value. Slice and serve atop hot-from-the-charcoal grilled burgers or mash into guacamole dip.

California PEACHES and NECTARINES are in steady supply at very reasonable prices, perfect for pies, cobblers and tarts served with vanilla ice cream. BLACK PLUMS, PLUOTS and APRICOTS round out the treefruit offerings in good supply now, delicious additions to brown bag lunch sacks.

LEMON prices continue on the premium side, due to lighter than usual volume. More reasonably priced CITRUS choices include KUMQUATS, KEY LIMES and PINK GRAPEFRUIT.

There’s still time to get your fill of sweet CHERRIES, with both BING and RAINIER varieties now available.

Prices remain at premium levels for BLUEBERRIES and RASPBERRIES, with STRAWBERRIES in the more moderate range. All BERRIES are highly perishable in warm and hot weather, so protect your investment by refrigerating them unwashed until ready to enjoy.

California PISTACHIOS make a delicious backyard picnic snack, served right in the shell.

For summer hikes, keep DATES, dried CRANBERRIES and DRIED PLUMS (formerly called PRUNES) handy for quick energy that’s naturally sweet.

BANANAS are an excellent value. Refrigerate once fully ripened to retard further deterioration or peel, slice, dip in melted chocolate, wrap in foil and freeze.

KIWIFRUIT continues to be an economical choice for breakfast.

MANGOS, PINEAPPLE and PAPAYA are all good choices as a plate garnish.

GREEN BEANS are among this week’s best vegetable offerings. Remove the tips, steam and serve tossed with GARLIC olive oil and toasted ALMONDS.

ZUCCHINI SQUASH is another very economical side dish choice.

SWEET WHITE CORN continues to be an excellent value.

ICEBERG, ROMAINE and GREEN LEAF LETTUCES are all very reasonably priced for summer salad entrees. SPINACH, a good dietary source of iron, is also plentiful for salads. Salad toppings in steady supply include CARROTS, CELERY, JICAMA, CUCUMBERS, SPROUTS, GREEN ONIONS, shredded CACTUS and RADISHES.

RED BELL PEPPERS have decreased in price. Slightly sweeter than other PEPPER varieties, they add color and flavor to sandwiches or salads.

BROCCOLI prices are decreasing, as volume remains plentiful. Chop finely, then mix in a food processor with tofu, GINGER, salmon and mustard; bake in the oven in muffin tins and enjoy this Salmon-Broccoli patty with a fresh salad.

TOMATOES are in steady supply at moderate prices. Remove the seeds and dice and toss with sardines, BASIL and chopped GARLIC in an olive oil and balsamic vinegar dressing for a quick salad to serve over fresh GREENS.

ARTICHOKES are in steady supply. Steam and enjoy hot or cold with LEMON mayonnaise or GARLIC butter.

ASPARAGUS prices are holding steady at moderate levels; steam the tips and toss into Pasta Primavera.

Large sizes are the best value on RUSSET POTATOES. Bake and serve topped with sour cream seasoned with freshly grated HORSERADISH or chopped PARSLEY.

Many floral departments are offering ORCHID LEIS from Hawaiian growers, perfect for backyard luaus. CARNATIONS, ROSES and DAISIES are plentiful in cut bouquets, with DAISIES, VIOLETS and MINIATURE ROSES among the most plentiful blooming potted plants. 

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