Disney’s latest animated feature film with the plucky hero with big culinary dreams shares the same name as a much loved traditional vegetable stew from the South of France – "Ratatouille".

Cooked in a crock pot, oven or stove, Ratatouille is a basic combination of TOMATOES, EGGPLANT, ZUCCHINI, BELL PEPPERS and ONIONS which can be enjoyed hot as a main course or cold as an appetizer several days later since the mixture can be refrigerated allowing the flavors to blend. Other versions include GARLIC, YELLOW SQUASH and olive oil, along with RED, GREEN and YELLOW BELL PEPPERS to make the presentation very colorful.

ZUCCHINI is a key ingredient for this French favorite and is among the most plentiful and economical VEGETABLE offerings throughout the summer months.

This summer SQUASH variety has a mere five calories per ounce, yet is rich in vitamins A, C, Iron, Calcium and B-complex.

Cut into sticks, raw ZUCCHINI is a favorite for hors d’oeuvre platters accompanied by DILL-olive oil dip, or a blend of cottage cheese, CHIVES and hot sauce.

Cooked ZUCCHINI is a favorite ingredient for sweet breads to add flavor and moisture, including ZUCCHINI-CARROT bread, ZUCCHINI APPLESAUCE bread and ZUCCHINI PUMPKIN NUT bread.

Grated ZUCCHINI blended with butter, sour cream and Parmesan cheese makes a delicious filling for crepes or omelettes. Mix thinly sliced ZUCCHINI with ONION, olive oil, minced GARLIC, beaten eggs, milk, heavy cream and grated Mozzarella cheese and pour into a pie crust and bake as quiche.

French-fried ZUCCHINI is a delicious summer snack dipped in fresh TOMATO salsa. Add chopped ZUCCHINI to boneless chicken pieces, MUSHROOMS, grated CABBAGE, LEMON juice and soy sauce and stir-fry in olive oil for a quick stir-fry supper.

Cooked grated ZUCCHINI also makes a delicious go-with cookie bar when mixed with APPLES, brown sugar, cinnamon LEMON juice, margarine, chopped NUTS, whole wheat flour, COCONUT, RAISINS, nutmeg, vanilla, baked and cut into squares when cool.

RED and BLACK PLUMS are among this week’s most plentiful fruit values. Great for adding to fruit cocktail salads or for baking into delicious tarts served with vanilla ice cream.

PEACHES are also in abundant supply, with prices decreasing.

Prices are also decreasing on GREEN THOMPSON SEEDLESS GRAPES, the perfect low-calorie snack item during hot weather. Slice in half and toss with boneless chicken breast piece, olive oil, mayonnaise, TARRAGON and diced CELERY to create Chicken Salad Veronique.

SEEDLESS WATERMELON is in plentiful supply at very economical prices, a refreshing summer dessert served slightly chilled or seasoned with a splash of vodka or balsamic vinegar. Other good MELON values this week include DULCINEA super-sweet CANTALOUPE, MINIATURE WATERMELONS and HONEYDEW MELON.

MANGOS are in steady supply at very reasonable prices. Peel, dice and blend with rice and RAISINS as a tropical side dish.

PINK GRAPEFRUIT is among the best CITRUS FRUIT offerings this week. Freeze the juice until almost frozen for a refreshing frozen granite that can be served as a dinner appetizer or between the appetizer and main course as a palate cleanser.

BING CHERRIES continue in good supply at reasonable prices. Keep CHERRIES unwashed and refrigerated until ready to enjoy.

California STRAWBERRIES continue to be plentiful at moderate prices, with large size BERRIES predominant. Cut over shortcake and serve with fresh whipped cream or slice, sauté in butter with cognac and PINE NUTS as a crepe filling.

Although prices are premium and demand high, BLUEBERRIES are in good supply to top breakfast cereal or enjoy plain or topped with frozen yogurt.

KIWIFRUIT are an economical value, the perfect hot weather snack.

RED DELICIOUS APPLES are in plentiful supply at reasonable prices.

TOMATOES continue plentiful at very reasonable prices. Peel, dice and blend with goat cheese and fresh HERBS like CHIVES or ROSEMARY as a filling for omelets.

LEMON prices are easing slightly; simmer several slices in water to remove food odors from kitchen or dining room.

WHITE or RED ROSE POTATOES are one of the best vegetable values this week, great for using in hot or cold POTATO salad recipes. Quality and availability continues very good on RUSSET POTATOES. Reduce the cooking time by microwaving RUSSETS first, then finishing up in a conventional oven for the last 15 minutes.

GREEN BELL PEPPERS are in steady supply at moderate prices. Slice and serve rings over grilled hamburgers or toss onto salads. YELLOW, RED and ORANGE BELL availability is also good, with prices a bit more premium on these colors.

ICEBERG LETTUCE, SPINACH and LEAF LETTUCES are all great values for summer salads. Salad toppings in good supply include CARROTS, CELERY, MUSHROOMS, SPROUTS, RADISHES, JICAMA and GREEN ONIONS.

Quality continues excellent on CAULIFLOWER. Steam and serve with browned butter and chopped HAZELNUTS.

PORTABELLA MUSHROOMS are great for summer grilling and make a hearty meat substitute.

Sweet WHITE CORN is decreasing in price thanks to peak production. Crab and CORN chowder served with HERB muffins makes a quick summer supper.

PEAS and PEA PODS are in steady supply, perfect for summer salads.

Sweet ONIONS are in peak production, with prices decreasing. Add slices to grilled hamburgers or sandwiches.

Volume continues steady on fresh CHILES. To reduce their heat, remove the seeds prior to using in recipes and be sure to wear gloves.

GREEN BEANS, BROCCOLI and EGGPLANT are top side dish choices this week.

FLORAL THIS WEEK:

Potted MINIATURE ROSES, VIOLETS, ORCHIDS, ANTHURIUMS and MUMS are all good choices in blooming plants this week. DAISIES, CARNATIONS, ROSES, IRIS, SUNFLOWERS, BIRD OF PARADISE and EUCALYPTUS are in plentiful supply for cut arrangements.

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