Roast turkey "with all the trimmings" is on the menu agenda for most families this coming Thanksgiving Day. Take advantage of the plentiful supply of fresh CRANBERRIES now available at the market and make some of your "trimmings" CRANBERRY-oriented.

Residents of Southern California won’t have to travel to New England or the Midwest to see the CRANBERRY harvest in action. Ocean Spray’s (www.oceanspray.com) annual "Bogs Across America Tour" brings an authentic CRANBERRY bog experience featuring 2,000 pounds of cranberries to the Hollywood and Highland Center (www.hollywoodandhighland.com) November 15-17, open free to the public.

Fresh CRANBERRIES are a source of Vitamins A, B1 and B2, are rich in Vitamin C as well as beneficial antioxidants. Sealed packages of fresh CRANBERRIES freeze well, so it’s a good idea to stock up on extra to use in the New Year after the season is over.

The tart flavor and bright color of fresh CRANBERRIES marries well with other produce items. Combine CRANBERRIES with diced BUTTERNUT SQUASH and cook until tender and serve seasoned with maple butter. CRANBERRIES can also be cooked with diced CARROTS. Or offer a medley of cooked RED BEETS, RED CABBAGE and fresh cooked CRANBERRIES as a holiday side dish.

In a food processor, coarsely chop CRANBERRIES with GRANNY SMITH APPLES and ORANGE segments, with a bit of sugar and LEMON juice for a tasty relish that goes well with turkey, pork, chicken or game meats.

For zesty-tasting chutney, cook CRANBERRIES with APPLES, LEMON juice, sugar, vinegar, RAISINS, GINGER, ORANGE zest and minced SHALLOTS until tender. Add toasted PECANS when ready to serve.

Wild rice is a favorite Thanksgiving side dish that can be dressed up by adding cooked CRANBERRIES, dried CHERRIES and chopped HAZELNUTS.

California NAVEL ORANGES are among the best values in the fruit category this week. This easy to peel variety is a natural to add to brown bag lunch sacks.

New crop GALA APPLES are plentiful, with prices decreasing. Also in good supply are FUJI, GRANNY SMITH and PINK LADY varieties. Enjoy slices dipped in warm caramel sauce.

BARTLETT PEARS, which turn from green to yellow when fully ripe, are in steady supply at moderate prices.

KIWIFRUIT, an excellent source of Vitamin C, is plentiful at economical prices.

POMEGRANATES are in full production. The juice is great in cocktails and the edible seeds make a delicious snack or salad topping.

FUYU PERSIMMONS are decreasing in price. This autumn favorite is delicious sliced and chilled and served with sour cream seasoned with cinnamon.

ASIAN PEARS are in steady supply at moderate prices.

As volume improves, HASS AVOCADOS from Chile are decreasing in price. Use pureed AVOCADO as a sandwich spread in place of butter or mayonnaise.

Fresh CRANBERRIES are an excellent value, packaged in sealed plastic bags for easy freezing.

ROMA TOMATOES, a favorite for making pasta sauces, are in plentiful supply, with hot-house grown, vine-on TOMATOES also a good value.

BANANAS are in steady supply at moderate prices. Cut into pieces, sauté with butter and brown sugar, add chopped PECANS and use as a topping for bread pudding.

SEEDLESS RED GRAPES are abundant at economical prices.

Fresh FIGS are a fall favorite; serve as dessert course with goat cheese.

ITALIAN RED ONIONS are among the most economical vegetable choices this week. Slice into rings and toss over salads or dice finely and use in stir-fry dishes.

New crop BRUSSEL SPROUTS are in plentiful supply at moderate prices. Steam and serve with chopped NUTS and browned butter or slice and sauté in olive oil.

RED CABBAGE is in steady supply and makes a delicious side dish for roast meats, simply steamed or sautéed with ONIONS or SHALLOTS.

ROMAINE LETTUCE, GREEN CABBAGE, GREEN LEAF, RED LEAF and SPINACH are among the best values for salad this week. Salad toppings in plentiful supply include CELERY, CARROTS, GREEN ONIONS, SPROUTS, CUCUMBERS, RADISHES, JICAMA and MUSHROOMS.

GREEN BELL PEPPERS are holding steady at moderate prices.

YAMS are in plentiful supply and a favorite for holiday menus, baked or served in casseroles topped with marshmallow crème and nutmeg.

Large sizes of ARTICHOKES are the best value this week, with quality excellent.

GREEN BEANS are moderately priced. Enjoy raw with dip or steam and serve hot.

HARD SHELL SQUASH varieties are plentiful, with prices moderate. YELLOW CROOK NECK SQUASH, CHAYOTE and ZUCCHINI are the best values in soft-shell varieties.

GARLIC is plentiful; mince and add to salad dressings and sauces.

SUNFLOWERS, MUMS, ROSES and ASTERS are among the best values in cut floral arrangements. In blooming potted plants, MUMS, KALANCHOE and DAISIES are excellent values.

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