The fresh produce department serves as a wonderful resource for holiday decorating and it’s not too soon to start planning your holiday centerpieces.

"Centerpieces add another layer to the interior design of any room" says Mark Brunetz, the versatile and ingenious designer featured on Style Network’s "Clean House" series (www.stylenetwork.com) and founder of Mark Brunetz Interior Design & Production (www.markbrunetz.com). "Without a centerpiece, the room is not really complete. Use it to add color or draw attention to your table."

Brunetz reports that ORANGES and MANGOS are the favored colors for fall, with MANGO CALLA LILIES, ORANGE DAHLIAS, MINI PUMPKINS, MUMS, GOURDS and HARD SHELL SQUASH all favorite ingredients for fall centerpieces.

"The first category of centerpiece contains ingredients very reminescent of a specific holiday, like PUMPKINS, cornucopias or POINSETTIAS. Then there’s a second category I call ‘inspired by’: inspired by something like a childhood memory, a prominent color in your home décor, or a season of the year" says Brunetz.

"EGGPLANT is a huge color favorite in fashion this season and in fact stimulates the appetite. Arrange whole EGGPLANTS in a huge clear bowl. When it comes to emphasizing color in a centerpiece – simplicity is best. Or try a glass vase stacked one inside the other. Put NUTS in the shell in the inner vase and put the cracked shells in the outer vase."

Brunetz outlines five simple rules for spectacular centerpieces: "Single colors work best. Don’t mix colors with white – use all white alone because the eye is drawn to white. Consider the best container, whether it’s glass or a basket. Make sure the height of your centerpiece once positioned on the table doesn’t impede conversation. And be careful not to mix items that cause the scents and smells to compete rather than complement each other. For instance, use a white unscented candle in a single glass tumbler with coffee beans or lentils.

Brunetz’s favorite red and green centerpiece ingredients include STRAWBERRIES, DRIED BERRIES, POMEGRANATES, ORNAMENTAL PEPPERS, fresh HERBS and PINEAPPLE tops sprinkled with powdered sugar to simulate snow.

"The freshest centerpieces are created the day of the event," says Brunetz. "And don’t consume any food items later that are used as centerpiece ingredients."

BARTLETT PEARS, a sweet and juicy source of dietary fiber, are among this week’s best fruit values. Enjoy as a snack or cut in half and fill the depression with shrimp or chicken curry salad as a lunch offering. BOSC PEARS are also in steady supply and can be baked like YAMS and served as a side dish to poultry or game meats.

New crop APPLES are in steady supply from California and Washington State. Tart varieties like GRANNY SMITH, FUJI or McINTOSH are perfect for baked APPLES, cored and stuffed with a little wheat germ, RAISINS, chopped HAZELNUTS, LEMON zest, cinnamon and brown sugar.

Another season of fresh CRANBERRIES has arrived; be sure to pick up an extra bag or two for freezing between now and the end of the year. Chop finely and sauté with chopped APPLES, RAISINS, ORANGE juice, honey and butter and use as a topping for baked SQUASH.

BLACKBERRIES are among the best value in the BERRY category this week. Enjoy them over vanilla frozen yogurt. California STRAWBERRY volume is also steady, with quality excellent and prices very reasonable.

Fresh POMEGRANATES are in steady supply; the jewel-looking edible seeds are a delicious addition to salads.

FUJI PERSIMMONS are another seasonal favorite, with prices decreasing. Steam and serve in pudding or spiced cakes.

Hawaiian PINEAPPLE is plentiful at very reasonable prices. Brush rings with butter and grill as a side dish for morning ham and eggs or dice finely and add to rice dishes.

New crop seedless SATSUMA TANGERINES are among the best CITRUS FRUIT value, with LEMON prices easing and VALENCIA ORANGES, a good juicing variety, also in steady supply.

BANANAS are holding steady at economical prices.

CANTALOUPE MELON volume is steady with prices at moderate levels.

HASS AVOCADOS are decreasing in price, with large sizes the best value.

TOMATOES continue to be reasonably priced.

Quality is excellent on RUSSET POTATOES, one of the best vegetable values this week. Baked POTATOES stuffed with chili con carne make the perfect quick one-dish meal.

HARD SHELL SQUASH is in peak supply, with prices decreasing. TURBAN, KABOCHA, SPAGHETTI and GREEN ACORN are among the many varieties to choose from for baking, sautéing, grilling or steaming.

BRUSSELS SPROUTS are in steady supply and make a good companion to peeled and cubed SQUASH baked in a casserole with ONION, CELERY, butter, MARJORAM, olive oil, whole wheat flour and nutmeg until tender.

GARLIC is plentiful; purchase a braid to keep handy in the kitchen throughout the holiday season.

RED LEAF, GREEN LEAF and ROMAINE LETTUCES are among the best values for salads this week. Salad toppings in plentiful supply include JICAMA, GREEN ONIONS, CELERY, CARROTS, RADISHES, MUSHROOMS and PARSLEY.

YAMS, an excellent source of B vitamins, are in plentiful supply at very reasonable prices. Microwave or bake, then serve with maple or GINGER-flavored butter.

GREEN BEANS are an excellent value. Serve with a yogurt-MUSHROOM stroganoff sauce.

GREEN CABBAGE remains economically priced. Cut into pieces and simmer in milk and serve seasoned with butter, salt and pepper.

BROCCOLI and CAULIFLOWER are in plentiful supply at moderate prices. Serve Greek-style, steamed, then sprinkled with LEMON juice, olive oil, salt, pepper and chopped PARSLEY.

As the holiday baking season approaches, look for good availability and variety of NUTS in the shell, including WALNUTS, PECANS, PISTACHIO and HAZELNUTS.

MUMS, ASTERS, LILIES and CARNATIONS are among the best values in cut arrangements. STRAWFLOWERS, ORNAMENTAL PEPPERS, MUMS and MINIATURE ROSES are all good values in blooming decorative plants.

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