Nine years before Hawaii became the 50^th U.S. state in August of 1959, Robert Taira invested $382 to open a storefront bakery in Hilo specializing in Hawaiian Sweet Bread.

King’s Hawaiian Bread (www.kingshawaiian.com) has since become as well known a Hawaiian export as PINEAPPLE and MACADEMIA NUTS, with a Mainland production bakery established in 1988 in Torrance, CA and a Los Angeles bakery in 2004. The bread’s signature rich taste and its sweet, cake-like texture make it a favorite to use in menus throughout the day.

Breakfast is an excellent opportunity to serve King’s Hawaiian Sweet Bread. Add grated ORANGE peel to beaten eggs and milk, dip in thick bread slices and cook on a hot griddle, serving your Hawaiian French Toast with nutmeg, cinnamon and PINEAPPLE slices. Or enjoy King’s Hawaiian French Toast BANANAS Foster-style topped with a sautéed mixture of cut BANANAS brown sugar and butter.

Cut into cubes, King’s Hawaiian Sweet Bread can be baked with sausage, cheddar cheese, APPLES, dried CRANBERRIES milk, eggs, salt and mustard into a tasty breakfast casserole called "Strata".

For a quick one-dish energy breakfast, top a slice of King’s Hawaiian Sweet Bread with ORANGE marmalade, cottage cheese, sliced STRAWBERRIES and dig in!

Grill slices of King’s Hawaiian until toasted, cut into strips and toss with TOMATOES, CUCUMBERS, ZUCCHINI, YELLOW SQUASH, MAUI ONION, BASIL and Italian dressing for a quick summer salad. King’s Hawaiian bread rounds can be hollowed out and used as an edible serving bowl for ARTICHOKE and SPINACH dip, Crab and CORN chowder, Pasta Primavera chock full of BROCCOLI, CARROTS, CAULIFLOWER, BELL PEPPERS and ONIONS; or hearty Chili topped with GREEN ONIONS and AVOCADO slices.

Substitute King’s Hawaiian Sweet Bread slices for traditional shortcake and top with sliced STRAWBERRIES, sugar, cinnamon, melted butter and whipped cream. Cubes of King’s Hawaiian Sweet Bread are also the perfect building block for Chocolate COCONUT Bread Pudding, garnished with RASPBERRIES and a dollop of COCONUT cream with toasted COCONUT.

BLACK and RED PLUMS are among this week’s most economically priced fruits, delicious as a snack or baked into tarts.

CHERRIES continue in plentiful supply from the Pacific Northwest, keeping prices at moderate levels.

MELONS are in peak production, with excellent values this week on CANTALOUPE, both green and orange flesh HONEYDEW, TUSCAN CANTALOUPE and both seeded and seedless WATERMELON.

California STRAWBERRIES continue to be very reasonably priced, with quality excellent. BLUEBERRIES, BLACKBERRIES and RASPBERRIES are holding steady at more premium prices thanks to high demand.

PINK GRAPEFRUIT and NAVEL ORANGES from California growers are among the best values in the CITRUS FRUIT category this week. LIMES are in plentiful supply, perfect for summer cocktails or salad dressings.

Last call for APRICOTS over the next few weeks. Peel, slice and sauté in butter with brown sugar and sliced ALMONDS and serve over ice cream or pound cake.

Hawaiian PINEAPPLES are in peak production at reasonable prices. Look for fruit that is heavy for its size, with a sweet aroma and deep green leaves.

SEEDLESS GREEN and RED GRAPES are in steady supply. Spread over a cookie sheet and freeze solid and enjoy as an appetizing snack dipped into honey-yogurt dressing.

Good values continue on large sizes of MANGOS and STRAWBERRY PAPAYAS. Spear cut pieces on skewers, sprinkle with tequila and refrigerate for an hour.

PEACHES and NECTARINES are the fruit of choice for lunch bags and after-school snacking, with prices decreasing and quality very good. This is also peak season for specialty variety DONUT PEACHES.

Dried fruits, including CRANBERRIES, CHERRIES, DATES and RAISINS are a great carry-with snack during summer that provide a quick boost of energy yet need no refrigeration.

LYCHEE NUTS are in steady supply and a delicious addition to fruit salads.

HASS AVOCADOS are in steady supply at moderate prices for guacamole dip.

GREEN BEANS, the perfect accompaniment to grilled steak or hamburger, are among this week’s best vegetable value.

ICEBERG LETTUCE is an excellent value for summer salads or shredded into tacos. SPINACH continues to be an excellent salad value. Serve it topped with roasted RED BEETS, ORANGE sections and bleu cheese in a vinegar SHALLOT dressing. Salad toppings in steady supply include RADISHES, GREEN ONIONS, JICAMA, BUTTON MUSHROOMS, ENOKI MUSHROOMS, CARROTS, CELERY and HERBS.

Large sizes of California ARTICHOKES are in plentiful supply, with prices decreasing. Steam extra ahead of time, then refrigerate until ready to enjoy.

SWEET WHITE CORN is in peak production at economical prices.

CUCUMBERS are in steady supply at very reasonable prices. Combine chopped CUKES with chopped ONIONS, CHILES, vinegar, TOMATOES and red wine vinegar and refrigerate a day or two to create a refreshing salsa.

ITALIAN RED ONIONS are in plentiful supply, with prices decreasing. Slices add a sweet, tangy flavor to grilled burgers and sandwiches.

RED BELL PEPPERS, high in Vitamin C and a bit sweeter than their green counterparts, have decreased in price.

Fiber-rich BROCCOLI is an excellent value. Chop finely and add to quiche filling or toss florets into shrimp or chicken stir-fry dishes.

RED ROSE POTATOES are an excellent value for POTATO salad.

New crop JAPANESE EGGPLANT is reasonably priced.

Economical prices continue on GARLIC. Add roasted cloves to salsa or pasta sauce.

FLORAL THIS WEEK:

Gorgeous SUNFLOWERS, DAISIES, CARNATIONS and SNAPDRAGONS are plentiful in mixed bouquets. KALANCHOE, VIOLETS, MINIATURE ROSES and ANTHURIUM are good values in blooming potted plants.

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