Summer is the perfect time to sing the praises of TOMATOES! Not only are these juicy globes full of vitamins A and C, they are also an excellent source of lycopene which has been found an effective preventative against prostate cancer in men.

But just what comprises a great TOMATO? "Taste, taste and taste" are the three key elements that make a TOMATO worth serving says Paul Sellew, CEO of Backyard Beauties (www.backyardbeauties.com), the largest greenhouse operation in New England, providing vine-ripened TOMATOES year-round.

"We grow our TOMATOES so they ripen on the vine and the starches have time to convert to sugar, providing a full-flavored TOMATO," explains Sellew, who says the average American consumes 20 pounds of this popular fruit annually. Sellew insists that a TOMATO picked green and then gassed in order to ripen during as much as five days in transit is no comparison to a TOMATO picked ripe off the vine and enjoyed within 24 hours.

Advises Sellew, "The kitchen counter is the perfect storage place for TOMATOES once you get them home, because you should never refrigerate TOMATOES. It dehydrates and deflavorizes them."

Sellew himself tends to enjoy his TOMATOES served in simple fashion, "sliced with olive oil and balsamic vinegar. There’s endless ways to enjoy them, cut into salads, sliced atop hamburgers, added to sandwiches, diced into salsa."

Sliced thick or thin, Sellew believes TOMATOES belong on every summer party or picnic table, not only because they’re delicious – "but because they’re a very healthy way to eat."

Classic ways to enjoy TOMATOES this summer include TOMATO Aspic, made with unflavored gelatin and LEMON juice; fried TOMATOES dusted with cornmeal and fried in bacon grease; TOMATO sauce for pasta, rich with ONIONS, CARROTS, GARLIC, OREGANO and BASIL; or Stuffed TOMATOES, filled with cottage cheese or cooked rice, cheese and HERBS.

CANTALOUPE MELONS are among this week’s best fruit values, rich in beta-carotene and delicious sliced and served slightly chilled either plain or with a honey-LEMON poppy seed dressing.

Other good MELON values this week include seeded and seedless WATERMELON and green or orange-flesh HONEYDEW MELON.

California-grown RED FLAME and GREEN THOMPSON SEEDLESS GRAPES continue in plentiful supply at economical prices.

STRAWBERRIES continue to be the best value in the BERRY category, with supplies also steady on RASPBERRIES, BLACKBERRIES and BLUEBERRIES at more premium prices.

Large sizes of HASS AVOCADOS from California orchards are very good values.

PEACHES, NECTARINES, PLUMS and PLUOTS continue in plentiful supply at moderate prices. Slice, brush with extra virgin olive oil or ALMOND oil and grill until tender as a delicious side dish for chicken or seafood.

Hawaiian PINEAPPLE has decreased in price. This sweet and juicy tropical fruit pairs well with CHERRIES, STRAWBERRIES, CITRUS FRUIT and MELONS.

KIWIFRUIT prices are holding at economical levels. Blend slices into fruit shakes or toss into fruit cocktail salads.

PLANTAINS, a popular BANANA relative used in Caribbean cooking, are plentiful at very reasonable prices. Try slices fried or sautéed.

CHERRIES continue in plentiful supply from the Pacific Northwest.

BARLETT PEAR production has begun. This treefruit turns from green to yellow-blush when fully ripened.

PAPAYA and MANGO are economical best bets for fruit salads.

ROMAINE LETTUCE, the green of choice for classic Caesar Salads, is among this week’s most economical vegetable offering.

ICEBERG LETTUCE, SPINACH, LEAF LETTUCES and BOSTON LETTUCE are among the many excellent salad choices in plentiful supply.

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

Look for CAULIFLOWER in multiple colors this summer, including ORANGE and PURPLE. Although the color bleeds out somewhat during cooking, try serving these specialty CAULIFLOWER varieties raw on appetizer platters with DILL dip.

YELLOW CROOKNECK SQUASH and ZUCCHINI SQUASH are both in plentiful supply at economical prices, great for steaming or sautéing as side dishes.

Large sizes of ARTICHOKES are the best value.

GREEN BELL PEPPERS are plentiful at economical prices. They make a quick one-dish supper, cored, stuffed with lean ground beef, cooked rice, diced TOMATOES, ONIONS and GARLIC and baked until tender. RED BELL PEPPERS, a bit more premium priced and sweeter, are also in good supply.

GARLIC is an economical value. Spear cloves onto shish-ka-bob for grilling or mince and blend with mashed POTATOES.

GREEN BEAN volume is steady at moderate prices.

RUSSET POTATOES are an excellent value by the pre-packaged bag.

Potted ANTHURIUM and KALANCHOE are among the best choices in flowering plants to brighten up outdoor areas. ROSES, SUNFLOWERS, CARNATIONS and STARGAZER LILIES are plentiful in cut arrangements.

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