One of the most chic and enjoyable ways to entertain this holiday season is a themed tea party, predicts tea expert Elizabeth Knight (www.teawithfriends.com), author of "Tea in the City/New York" and "Tea with Friends."

"As life gets more demanding and complicated," explains Knight, "people are looking for comfort and tea provides that. At a tea party, you’re seated at a round table, looking another person in the face and actually listening. A tea party slows people down and helps them to communicate, something missing despite all of today’s technological gadgets."

"Tea parties are also the perfect cross-over to combine both adults and children on your guest list. The menu is finger foods that look fancy and children adore that and love getting dressed up as well.

Knight suggests a Halloween High Tea as a perfect way to entertain in October and outlines three elements to a successful party: getting organized ahead of time so you can enjoy the party with your guests; sending a personally hand-written invitation; and having an activity at the party to draw people together. Setting the mood is also essential, with orange and black bows decorating tea pot handles, "The Sorcerer’s Apprentice" as background music" and fortune-telling games as the focal activity among her Halloween suggestions.

"I like serving at least two varieties of tea – black and green, along with a decaffeinated tea option like APPLE cider" says Knight. For a Halloween High Tea menu, Knight recommends Spicy Mustard spread, created with butter, chopped PARSLEY, BASIL and spicy mustard on crackers and shepherd’s or cottage pie as savory treats. For Sandwiches, offer Deviled ham on whole-wheat bread; CARROT, black olive and ONION sandwiches on rye; and cheddar cheese and RAISINS on white bread.

For the Sweets tray, feature PUMPKIN-CRANBERRY loaf; toffee bar cookies; chocolate-dipped MANDARIN ORANGE segments; and GINGER spice cake baked with assorted fortune telling charms individually wrapped and hidden inside the cake: a coin for wealth; a ring for marriage; a key for success and a button and thimble to indicate if the recipient will remain a bachelor or spinster.

Fall favorite BARTLETT PEARS are among the best values in fruit this week, rich in fiber and great for adding to kids’ lunch bags. New crop APPLES are increasing in volume, creating some excellent values in the APPLE category this week including RED DELICIOUS, FUJI, GALA and GRANNY SMITH.

California growers continue to produce a plentiful volume of STRAWBERRIES, with prices moderate. RASPBERRIES, BLUEBERRIES and BLACKBERRIES are more premium-priced thanks to high demand and light volume.

HASS AVOCADOS are plentiful at very reasonable prices. Try adding a slice to Bacon, LETTUCE and TOMATO sandwiches, or add diced AVOCADO to freshly made salsa.

Best values in the CITRUS FRUIT bin this week are NAVEL ORANGES and KEY LIMES. CITRUS juice makes a great marinade for halibut and salmon prior to grilling.

California-grown ASIAN PEARS are decreasing in price as volume improves. Their crisp texture and juicy flavor makes them a delicious addition to fruit cocktail or gelatin salads.

Supply continues plentiful and prices continue moderate on CANTALOUPE MELON, with SEEDLESS WATERMELON also an excellent value.

TOMATOES are in plentiful supply at very reasonable prices. Add slices to grilled cheese sandwiches or to top freshly grilled turkey burgers.

California vineyards are producing a steady supply of RED SEEDLESS GRAPES, a sweet low-calorie snack that can be enjoyed chilled or frozen.

RED and BLACK PLUMS, as well as NECTARINES and PEACHES continue in steady supply at moderate prices as the summer treefruit season from western growers wraps up.

In-shell California PISTACHIOS continue to be an excellent value.

ICEBERG LETTUCE is among this week’s most economical vegetable offerings. Cut a wedge, cover with slices of roast turkey, Monterey jack cheese and TOMATO and serve with Russian or Ranch dressing for a quick lunch. Salad toppings in steady supply include CELERY, CARROTS, JICAMA, RADISHES, GREEN ONIONS, CUCUMBERS, ITALIAN RED ONIONS and MUSHROOMS.

Quality is excellent on new crop HARD SHELL SQUASH, with plenty of variety, including GREEN ACORN, BUTTERNUT, HUBBARD, DELICATA and SPAGHETTI. PUMPKINS are in steady supply, ready for your jack-0-lantern carving knife. Don’t discard the seeds, however, because they are tasty and delicious when sprayed with olive oil and roasted, then sprinkled with sea salt. MINIATURE PUMPKINS are also in good supply. Use them as place cards; write guests’ names on the side with a marker.

ITALIAN ZUCCHINI SQUASH is plentiful at very reasonable prices. Use slices in vegetarian lasagna or slice, dip in cornmeal and fry as an appetizer with marinara sauce.

Excellent values on BROCCOLI, making it a great side dish choice for meat or seafood. Add BROCCOLI crowns to macaroni and cheese recipes or toss into pasta salads.

Good values in the POTATO bin include GARNET YAMS, RUSSET POTATOES, buttery-rich YUKON GOLDS as well as WHITE or RED NEW POTATOES.

ONIONS are great for boosting the body’s immune system with cold and flu season around the corner. SWEET YELLOW and BROWN ONIONS are in plentiful supply at reasonable prices. Sauté as a topping for steak or cut into wedges and stuff chicken prior to roasting.

RED BELL PEPPERS are an excellent value, a bit sweeter than their green counterparts. Dice and add to cooked rice or cut into strips and sauté with GARLIC and ONIONS as a side dish medley.

EGGPLANT is plentiful with prices decreasing.

ALSTROEMERIA LILIES, ORCHIDS, BIRDS OF PARADISE, ASTERS, MUMS and CARNATIONS are among the best values in cut blooms this week. In potted plants, look for IVY, DIFFENBACHIA, PALMS, MINIATURE ROSES and MUMS. The Floral Department is also a good source for Halloween decorating, with painted PUMPKINS, AUTUMN LEAVES and INDIAN CORN.

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