FRESH FACTS

FOR RELEASE THE WEEK OF MARCH 22, 2010

Shopping for what’s seasonal in the market is the best way “to the freshest, most natural approach to cooking for spring” according to the new “Farmer’s Market Cookbook (www.oxmoorhouse.com) compiled by

Southern Living Magazine (www.southernliving.com).

Whether you shop for your weekly FRUITS and VEGETABLES at a Farmer’s Market stand or your favorite supermarket PRODUCE section, buying locally grown fresh seasonal PRODUCE is a budget-friendly way to approach menu planning.

Enjoy the buttery, NUT-like flavor of California AVOCADOS in Guacamole-Goat Cheese Toasts seasoned with LIME juice and featuring RED ONIONS, PLUM TOMATOES, JALAPENO PEPPERS and GARLIC.

Another spring favorite, ASPARAGUS, can be presented as an appetizer course in Beef-and-ASPARAGUS bundles, wrapping cooked ASPARAGUS spears with sliced roast beef, RED BELL PEPPER strips, and GARLIC and HERB cream cheese in BIBB LETTUCE leaves, using fresh CHIVES to tie each bundle. ASPARAGUS can also be enjoyed in a center of the plate entrée such as Chicken Tortellini with ASPARAGUS and Olives.

With California STRAWBERRY production increasing, add slices to STRAWBERRY-Turkey-Brie Panini sandwiches perfect for brunch, or dip whole stemmed BERRIES in melted caramel sauce, then dip in coarsely chopped salted mixed NUTS to create Salted Caramel STRAWBERRIES.

No spring menu is complete without ARTICHOKES. Enjoy them grilled with a variety of dipping sauces, including Balsamic-APRICOT butter, Peppy BASIL butter, Chipotle LIME mayo, GARLIC-LEMON mayo, HERB-SHALLOT mayo or Pepperoncini Mayo.

For a colorful Spring Salad, toss ASPARAGUS, RED GRAPES, crumbled cooked bacon, sliced GREEN ONIONS and PINE NUTS with GREENS and goat cheese in balsamic vinaigrette dressing.

This Week in FRUITS

Excellent values continue on a variety of CITRUS FRUIT, including RUBY RED GRAPEFRUIT, TANGERINES, MINNEOLA TANGELOS and NAVEL ORANGES, making this category the best FRUIT value this week.

California STRAWBERRIES are in steady supply with prices holding at moderate levels. Keep BERRIES unwashed and refrigerated and try to consume with three days of purchase for best flavor and quality.

BLUEBERRIES, among the richest food sources of antioxidants, are in steady supply at moderate prices. Enjoy atop breakfast cereal, waffles or pancake or folded into muffin batter.

New crop California AVOCADOS are increasing in supply with prices very reasonable. Enjoy as a sandwich spread in place of mayonnaise.

BANANAS are in plentiful supply at economical prices. Peel, slice lengthwise and sauté in butter as a side dish for poultry or seafood dishes.

As volume is suspended for Chilean FRUITS due to the recent earthquake, look for prices to inch upwards on PEACHES, PLUMS, NECTARINES and GRAPES. SEEDLESS GRAPES are a delicious complement to roasted sausage or pork.

Washington State FUJI APPLES lead the list of excellent TREEFRUIT values this week, along with GRANNY SMITH, BRAEBURN, RED DELICIOUS and YELLOW DELICIOUS varieties.

ROMA TOMATOES continue to be a good value, with other varieties reach premium prices thanks to freezing winter temperatures which curtailed production. Slice thinly and enjoy in SPINACH, TOMATO and FETA CHEESE quiche.

NUTS such as WALNUTS and PISTACHIOS along with dried FRUITS such as DATES, CRANBERRIES and RAISINS add variety to classic bread pudding recipes.

Both BROWN and WHITE COCONUT are in steady supply at moderate prices.

This Week in VEGETABLES

ICEBERG LETTUCE is the top salad choice this week, along with being one of the most economical VEGETABLE offerings now.

Spice up your salads by blending in ARUGULA, DANDILION or ENDIVE with more bland varieties such as BIBB, RED LEAF, GREEN LEAF and ROMAINE LETTUCES.

Salad toppings in plentiful supply include GREEN ONIONS, RADISHES, SPROUTS, JICAMA, CUCUMBERS, CARROTS, CELERY and MUSHROOMS.

GREEN CABBAGE is plentiful and holding steady at economical prices. Enjoy leaves stuffed with seasoned ground meat and steamed or grate raw for salads.

Most economical value in RUSSET POTATOES is by the prepackaged bag. Other good values now include YUKON GOLD, WHITE ROSE and RED ROSE varieties.

Fiber rich BROCCOLI, versatile ZUCCHINI and ASPARAGUS are among the best VEGETABLE side dish offerings.

SWEET YELLOW ONIONS continue to be plentiful at economical prices. Peel, cut into rings and dip in tempura batter prior to frying as an appetizer.

Latin ingredients that are excellent values include PASILLA CHILES, CACTUS LEAVES and CILANTRO.

Fresh HERBS are plentiful, both cut or potted. Add chopped CHIVES, DILL, ROSEMARY, THYME or BASIL to bread crumbs prior to coating fish fillets for sautéing.

This Week in FLORAL

Cut TULIPS, ALSTOEMERIA LILIES and ROSES are among the best values for cut FLORAL arrangements, accented by EUCALYPTUS and BABY’S BREATH. In blooming potted plants, VIOLETS, TULIPS, MINIATURE ROSES and KALANCHOE are among the most reasonably priced favorites.

	Fresh Facts Newsletter Courtesy of the Fresh Produce and Floral Council www.fpfc.org
FRESH FACTS FRESH FACTS FOR RELEASE THE WEEK OF MARCH 22, 2010 Shopping for what’s seasonal in the market is the best way “to the freshest, most natural approach to cooking for spring” according to the new “Farmer’s Market Cookbook (www.oxmoorhouse.com) compiled by Southern Living Magazine (www.southernliving.com). Whether you shop for your weekly FRUITS and VEGETABLES at a Farmer’s Market stand or your favorite supermarket PRODUCE section, buying locally grown fresh seasonal PRODUCE is a budget-friendly way to approach menu planning. Enjoy the buttery, NUT-like flavor of California AVOCADOS in Guacamole-Goat Cheese Toasts seasoned with LIME juice and featuring RED ONIONS, PLUM TOMATOES, JALAPENO PEPPERS and GARLIC. Another spring favorite, ASPARAGUS, can be presented as an appetizer course in Beef-and-ASPARAGUS bundles, wrapping cooked ASPARAGUS spears with sliced roast beef, RED BELL PEPPER strips, and GARLIC and HERB cream cheese in BIBB LETTUCE leaves, using fresh CHIVES to tie each bundle. ASPARAGUS can also be enjoyed in a center of the plate entrée such as Chicken Tortellini with ASPARAGUS and Olives. With California STRAWBERRY production increasing, add slices to STRAWBERRY-Turkey-Brie Panini sandwiches perfect for brunch, or dip whole stemmed BERRIES in melted caramel sauce, then dip in coarsely chopped salted mixed NUTS to create Salted Caramel STRAWBERRIES. No spring menu is complete without ARTICHOKES. Enjoy them grilled with a variety of dipping sauces, including Balsamic-APRICOT butter, Peppy BASIL butter, Chipotle LIME mayo, GARLIC-LEMON mayo, HERB-SHALLOT mayo or Pepperoncini Mayo. For a colorful Spring Salad, toss ASPARAGUS, RED GRAPES, crumbled cooked bacon, sliced GREEN ONIONS and PINE NUTS with GREENS and goat cheese in balsamic vinaigrette dressing. This Week in FRUITS Excellent values continue on a variety of CITRUS FRUIT, including RUBY RED GRAPEFRUIT, TANGERINES, MINNEOLA TANGELOS and NAVEL ORANGES, making this category the best FRUIT value this week. California STRAWBERRIES are in steady supply with prices holding at moderate levels. Keep BERRIES unwashed and refrigerated and try to consume with three days of purchase for best flavor and quality. BLUEBERRIES, among the richest food sources of antioxidants, are in steady supply at moderate prices. Enjoy atop breakfast cereal, waffles or pancake or folded into muffin batter. New crop California AVOCADOS are increasing in supply with prices very reasonable. Enjoy as a sandwich spread in place of mayonnaise. BANANAS are in plentiful supply at economical prices. Peel, slice lengthwise and sauté in butter as a side dish for poultry or seafood dishes. As volume is suspended for Chilean FRUITS due to the recent earthquake, look for prices to inch upwards on PEACHES, PLUMS, NECTARINES and GRAPES. SEEDLESS GRAPES are a delicious complement to roasted sausage or pork. Washington State FUJI APPLES lead the list of excellent TREEFRUIT values this week, along with GRANNY SMITH, BRAEBURN, RED DELICIOUS and YELLOW DELICIOUS varieties. ROMA TOMATOES continue to be a good value, with other varieties reach premium prices thanks to freezing winter temperatures which curtailed production. Slice thinly and enjoy in SPINACH, TOMATO and FETA CHEESE quiche. NUTS such as WALNUTS and PISTACHIOS along with dried FRUITS such as DATES, CRANBERRIES and RAISINS add variety to classic bread pudding recipes. Both BROWN and WHITE COCONUT are in steady supply at moderate prices. This Week in VEGETABLES ICEBERG LETTUCE is the top salad choice this week, along with being one of the most economical VEGETABLE offerings now. Spice up your salads by blending in ARUGULA, DANDILION or ENDIVE with more bland varieties such as BIBB, RED LEAF, GREEN LEAF and ROMAINE LETTUCES. Salad toppings in plentiful supply include GREEN ONIONS, RADISHES, SPROUTS, JICAMA, CUCUMBERS, CARROTS, CELERY and MUSHROOMS. GREEN CABBAGE is plentiful and holding steady at economical prices. Enjoy leaves stuffed with seasoned ground meat and steamed or grate raw for salads. Most economical value in RUSSET POTATOES is by the prepackaged bag. Other good values now include YUKON GOLD, WHITE ROSE and RED ROSE varieties. Fiber rich BROCCOLI, versatile ZUCCHINI and ASPARAGUS are among the best VEGETABLE side dish offerings. SWEET YELLOW ONIONS continue to be plentiful at economical prices. Peel, cut into rings and dip in tempura batter prior to frying as an appetizer. Latin ingredients that are excellent values include PASILLA CHILES, CACTUS LEAVES and CILANTRO. Fresh HERBS are plentiful, both cut or potted. Add chopped CHIVES, DILL, ROSEMARY, THYME or BASIL to bread crumbs prior to coating fish fillets for sautéing. This Week in FLORAL Cut TULIPS, ALSTOEMERIA LILIES and ROSES are among the best values for cut FLORAL arrangements, accented by EUCALYPTUS and BABY’S BREATH. In blooming potted plants, VIOLETS, TULIPS, MINIATURE ROSES and KALANCHOE are among the most reasonably priced favorites.