FRESH FACTS

FOR THE WEEK OF MARCH 10, 2008

Browsing through the abundant displays of fresh PRODUCE and other products in supermarkets these days, it’s hard to imagine that much of the world still goes to bed hungry at night. To raise awareness for UNICEF, an organization that provides nutrition, clean water and education to children in more than 150 countries around the world, the United Nation’s has declared 2008 as “The International Year of the POTATO”.

The Idaho POTATO Commission (www.idahopotato.com) has gathered the creative talent of eleven chefs from across America in a unique program called “Recipes for Relief” (www.idahopotato2008.org) that shares each chef’s favorite Idaho POTATO recipe.

“The versatility of the Idaho POTATO is incredible” says Frank Muir, CEO/President of the Idaho POTATO Commission with unabashed enthusiasm – “it’s a VEGETABLE that provides the most nutritional bang for your buck. A medium-sized POTATO provides 45% of your daily Vitamin C needs, more than 20% of your potassium needs, even better than BANANAS, in addition to being a source of fiber, protein, niacin, folate and Vitamin B6. As an athlete I have no problem with muscle cramps because of the potassium content in the POTATOES I eat!”

Chef Michael Symon of Lolita Restaurant in Cleveland, OH kicks off the series with a recipe for Idaho POTATO Crab Tator Tots, followed by Chef Tracy O’Grady of Washington DC’s Willow Restaurant in March featuring Parmesan Soufflé. Other “Recipes for Relief” contributors to follow monthly include Susan Spicer of Bayona in New Orleans, Todd Down of Food Sense, Inc. in Indianapolis, Frank Ostini of the veteran Hitching Post in Buelton, CA, Joachim Splichal of Patina in Los Angeles, Paul Prudhomme of K-Paul fame in New Orleans, Jon Mortimer of Mortimer’s of Boise, ID, David Burke of Davidburke & Donatella in New York, and David Walzog of SW Steakhouse in Las Vegas.

Muir reports that baking remains the favorite cooking method for most POTATOES, but “it’s not true that only the skin has all the nutrients – eat the white flesh skin-on for maximum nutritional value. And store your POTATOES in a cool, dark, dry place and never refrigerate them. The cold turns the starches into sugars.”

Muir admits his own favorite POTATO offering is a baked POTATO “loaded with grilled chicken, spicy salsa, black BEANS, black OLIVES, JALAPENO PEPPERS, a dollop of low-fat sour cream and you’ve got all your food nutrients in one easy dish!”

This Week in FRUITS

Excellent values continue on HASS AVOCADOS from Chile, with prices very economical. Dice and enjoy in salsa or add to Bacon, LETTUCE & TOMATO sandwiches.

RED SEEDLESS GRAPES are the most economical FRUIT value from Chile, with PEACHES, PLUMS and NECTARINES also in peak production at very reasonable prices.

SEEDLESS WATERMELON is the most economical choice in the MELON category this week, with volume increasing and prices gradually decreasing on CANTALOUPE MELON and HONEYDEW MELON, all delicious breakfast FRUIT options.

GALA APPLES from Washington State are in plentiful supply at very reasonable prices.

As California’s STRAWBERRY-growing season gets underway, look for increasing volume and reasonable prices on this favorite BERRY variety, with BLUEBERRIES, RASPBERRIES and BLACKBERRIES rounding out the selection of high antioxidant FRUITS. Be sure to keep BERRIES unwashed and refrigerated until ready to serve.

RUBY RED GRAPEFRUIT from Texas growers continue to be among the best CITRUS FRUIT values. Add grated rind to French Toast dipping batter for a delicate CITRUS flavor. Other offerings in steady supply include KEY LIMES, LEMONS, BLOOD ORANGES, MINNEOLA TANGELOS and NAVEL ORANGES.

PLANTAINS, a cousin to the BANANA, make a tasty side dish boiled or sliced and fried.

BANANAS are in steady supply and add potassium to your morning breakfast cereal.

Both brown and white COCONUTS are in steady supply. Use the cream to create a delicate baked COCONUT flan garnished with STRAWBERRIES and toasted COCONUT.

ROMA TOMATOES are in steady supply at moderate prices.

For a heart-healthy snack, look no further than in-shell PISTACHIO NUTS from California now in plentiful supply.

This week in VEGETABLES

GREEN CABBAGE, a St. Patrick’s Day staple that is rich in fiber as well as being a cancer preventative in your diet, is among this week’s best values. It’s great for shredding into cole slaw salads or cutting into wedges and roasting to accompany corned beef or pork dishes.

RED and GREEN LEAF LETTUCES are among this week’s most economical VEGETABLE offerings, perfect for plate garnish, bedding or salads.

Salad fixings in steady supply include CUCUMBERS, RADISHES, SPROUTS, GREEN ONIONS, CELERY, CARROTS and crunchy new crop JICAMA.

SWEET WHITE CORN, perfect for adding into clam or crab chowder recipes, is in plentiful supply at economical prices.

ASPARAGUS is a spring favorite which is gradually decreasing in price as volume improves.

MUSHROOMS are a versatile ingredient in plentiful supply, ranging from earthy CRIMINI (BROWN) varieties to baby PORTABELLA MUSHROOMS, perfect for stuffing with crabmeat and Parmesan cheese and broiling as a quick appetizer.

BROCCOLI and CAULIFLOWER are two excellent side dish choices this week.

RED and GREEN BELL PEPPERS are in plentiful supply at moderate prices. Dice and sauté with MUSHROOMS, olive oil, GINGER, GARLIC, CUMIN, TOMATO paste, and diced CHILI PEPPERS and serve over rice garnished with slivered ALMONDS.

EGGPLANT is plentiful at very reasonable prices. Roast and blend with extra virgin olive oil and minced GARLIC for a delicious VEGETABLE dip.

Stir-fry makes a light and quick meal and NAPPA CABBAGE and BOK CHOY are both in plentiful supply at moderate prices.

This Week in FLORAL

With the Easter holiday just around the corner, look for excellent supply and values on potted LILIES, HYACYNTHS, TULIPS and HYDRANGEA and CINERARIA. Good values continue on cut ROSES, CARNATIONS, IRIS, DAISIES and MUMS.

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