FRESH FACTS

FOR THE WEEK OF AUGUST 18, 2008

There are few city dwellers who haven’t thought at one time or another, ‘let’s chuck this traffic and noise in exchange for life on a farm.” And back in the 1970s, dairy pioneer Laura Chanel demonstrated how to make country living profitable with goat farming and goat cheese production.

It may not be feasible to start your own goat farm, but thank goodness there are places like Harley Farms in Pescadero, CA (www.harleyfarms.com), Split Creek Farm in Anderson, SC (www.splitcreek.com) and Pure Luck Farm and Dairy in Dripping Springs, TX (www.purelucktexas.com) to provide consumers with quality goat cheese. And thank goodness for cookbook authors like Maggie Foard, who’s newest release “Goat Cheese” (www.gibbs-smith.com) provides fabulous inspiration about incorporating this luscious treat into everyday menus.

Notes Foard: “Goats milk products are in huge demand as people discover both their delicious taste and their nutritional value. Goat’s milk may help ward off osteoporosis, as it’s been recently declared superior to cow’s milk for maintaining strong bones and for utilizing not only calcium but iron, phosphorous and magnesium.”

Start your morning off right by offering breakfast classics that include some version of goat’s milk cheese. Slather morning biscuits with Chevre and MEYER LEMON jelly. Stuff crepes with a filling of CHERRY jam and ricotta made with goat cheese and flavored with LEMON zest. French Toast is sweeter when you fill the slices with goat Brie or Camembert and top with BLACKBERRIES marinated in Balsamic vinegar.

Who could resist a PORTABELLA MUSHROOM Frittata with fresh SAGE, THYME, OREGANO and BASIL and aged goat Gouda. Grate hard goat cheese into your omelet with bits of Canadian Bacon and GREEN ONIONS.

Goat mozzarella is perfect for adding atop PESTO pizza rich with BASIL and GARLIC. Fill puff-pastry triangles with SPINACH and goat feta, olive oil, GARLIC, LEMON zest and nutmeg and bake into triangles as an appetizer or snack.

Spread diced EGGPLANT, RED BELL PEPPERS, SWEET ONIONS, GARLIC, olive oil, fresh BASIL and chevre onto flour tortillas, roll-up and refrigerate to allow the flavors to meld. Serve these sandwiches with a simple salad of ROMAINE LETTUCE with goat bleu cheese dressing.

This Week in FRUITS

Quality is excellent on RASPBERRIES, among the best fresh FRUIT values. Dip them individually in melted dark and white chocolates just prior to serving.

California-grown CANTALOUPE continues to be plentiful at economical prices, a rich source of vitamin C and antioxidants. Other good MELON offerings include SEEDLESS WATERMELON, CRENSHAW MELON, TUSCAN MELON and SEEDLESS WATERMELON.

BANANAS continue to be an excellent value. Mash and add to bread pudding mixtures prior to baking for added flavor and moisture.

Volume continues steady on both RED FLAME and GREEN THOMPSON SEEDLESS GRAPES from California growers. Buy an extra pound and remove from the stems, place on a baking sheet and put in the freezer for an hour for a great kid-friendly crunchy snack.

New crop GALA APPLES from California orchards are in season at moderate prices.

Both YELLOW and WHITE FLESH PEACHES continue to be plentiful at reasonable prices. Add slices to frozen yogurt, to top pound cake or as a topping for breakfast waffles or pancakes.

Large sizes of HASS AVOCADOS are the best value this week. Perfect to making an edible salad bowl, or dice into salsa mixtures or blend into a chilled soup.

TOMATOES are in plentiful supply, with vine-ripened, ROMA and COCKTAIL TOMATOES all at reasonable prices. Chop your favorite variety finely and blend with olive oil, GARLIC, ONIONS and fresh HERBS and use to top toasted French or Italian bread rounds for a quick summer appetizer.

Look for good selection on tasty HEIRLOOM TOMATOES at premium prices.

NAVEL ORANGES and MINNOLA TANGELOS from off-shore sources are in good supply at moderate prices. RUBY RED GRAPEFRUIT prices are holding at economical levels. Pair segments with BARLETT PEARS or AVOCADO slices in salads or squeeze into a refreshing juice.

POMEGRANATES are a good value; enjoy the edible seeds in salads or desserts.

This Week in VEGETABLES

GREEN BEANS are in plentiful supply and among this week’s most versatile and economical VEGETABLE choices.

GREEN CABBAGE is in plentiful supply at economical prices, perfect for creating cole slaw with either creamy Ranch or tangy sweet and sour dressing.

SWEET WHITE CORN continues in steady volume from California growers at moderate prices. Enjoy steamed or roasted right off the cob or cut and enjoy the kernels in summer salads or crab chowder.

ARTICHOKES are in plentiful supply at moderate prices. Steam and enjoy the leaves dipped in LEMON butter or curried mayonnaise.

ICEBERG LETTUCE is one of the best salad values this week, with LEAF LETTUCES also continuing in steady supply at moderate prices.

Top your salad with any combination of fresh toppings now in plentiful supply including BUTTON MUSHROOMS, CELERY, CUCUMBERS, CARROTS, JICAMA, RADISHES, GREEN ONIONS, CACTUS LEAVES and SPROUTS.

GREEN BELL PEPPERS are decreasing in price. Enjoy them raw over salads or with yogurt dip, or core and stuff as an entrée.

ZUCCHINI SQUASH is abundant at economical prices. Slice into medallion-size pieces and sauté in olive oil with ITALIAN RED ONIONS, CARROTS, GARLIC and EGGPLANT for a tasty side dish.

BROCCOLI continues to be an economical side dish choice this week.

RUSSET POTATO prices are increasing and quality is very good.

This Week in FLORAL

Vibrant and colorful SUNFLOWERS, ALSTROEMERIA LILIES, ROSES, CARNATIONS and GERBERA DAISIES are in plentiful supply for summer bouquets. In blooming plants, good values continue on MINIATURE ROSES, ANTHURIUM, MUMS and EXACUM, also called “Persian VIOLET”.

	Fresh Facts Newsletter Courtesy of the Fresh Produce and Floral Council www.fpfc.org
FRESH FACTS FRESH FACTS FOR THE WEEK OF AUGUST 18, 2008 There are few city dwellers who haven’t thought at one time or another, ‘let’s chuck this traffic and noise in exchange for life on a farm.” And back in the 1970s, dairy pioneer Laura Chanel demonstrated how to make country living profitable with goat farming and goat cheese production. It may not be feasible to start your own goat farm, but thank goodness there are places like Harley Farms in Pescadero, CA (www.harleyfarms.com), Split Creek Farm in Anderson, SC (www.splitcreek.com) and Pure Luck Farm and Dairy in Dripping Springs, TX (www.purelucktexas.com) to provide consumers with quality goat cheese. And thank goodness for cookbook authors like Maggie Foard, who’s newest release “Goat Cheese” (www.gibbs-smith.com) provides fabulous inspiration about incorporating this luscious treat into everyday menus. Notes Foard: “Goats milk products are in huge demand as people discover both their delicious taste and their nutritional value. Goat’s milk may help ward off osteoporosis, as it’s been recently declared superior to cow’s milk for maintaining strong bones and for utilizing not only calcium but iron, phosphorous and magnesium.” Start your morning off right by offering breakfast classics that include some version of goat’s milk cheese. Slather morning biscuits with Chevre and MEYER LEMON jelly. Stuff crepes with a filling of CHERRY jam and ricotta made with goat cheese and flavored with LEMON zest. French Toast is sweeter when you fill the slices with goat Brie or Camembert and top with BLACKBERRIES marinated in Balsamic vinegar. Who could resist a PORTABELLA MUSHROOM Frittata with fresh SAGE, THYME, OREGANO and BASIL and aged goat Gouda. Grate hard goat cheese into your omelet with bits of Canadian Bacon and GREEN ONIONS. Goat mozzarella is perfect for adding atop PESTO pizza rich with BASIL and GARLIC. Fill puff-pastry triangles with SPINACH and goat feta, olive oil, GARLIC, LEMON zest and nutmeg and bake into triangles as an appetizer or snack. Spread diced EGGPLANT, RED BELL PEPPERS, SWEET ONIONS, GARLIC, olive oil, fresh BASIL and chevre onto flour tortillas, roll-up and refrigerate to allow the flavors to meld. Serve these sandwiches with a simple salad of ROMAINE LETTUCE with goat bleu cheese dressing. This Week in FRUITS Quality is excellent on RASPBERRIES, among the best fresh FRUIT values. Dip them individually in melted dark and white chocolates just prior to serving. California-grown CANTALOUPE continues to be plentiful at economical prices, a rich source of vitamin C and antioxidants. Other good MELON offerings include SEEDLESS WATERMELON, CRENSHAW MELON, TUSCAN MELON and SEEDLESS WATERMELON. BANANAS continue to be an excellent value. Mash and add to bread pudding mixtures prior to baking for added flavor and moisture. Volume continues steady on both RED FLAME and GREEN THOMPSON SEEDLESS GRAPES from California growers. Buy an extra pound and remove from the stems, place on a baking sheet and put in the freezer for an hour for a great kid-friendly crunchy snack. New crop GALA APPLES from California orchards are in season at moderate prices. Both YELLOW and WHITE FLESH PEACHES continue to be plentiful at reasonable prices. Add slices to frozen yogurt, to top pound cake or as a topping for breakfast waffles or pancakes. Large sizes of HASS AVOCADOS are the best value this week. Perfect to making an edible salad bowl, or dice into salsa mixtures or blend into a chilled soup. TOMATOES are in plentiful supply, with vine-ripened, ROMA and COCKTAIL TOMATOES all at reasonable prices. Chop your favorite variety finely and blend with olive oil, GARLIC, ONIONS and fresh HERBS and use to top toasted French or Italian bread rounds for a quick summer appetizer. Look for good selection on tasty HEIRLOOM TOMATOES at premium prices. NAVEL ORANGES and MINNOLA TANGELOS from off-shore sources are in good supply at moderate prices. RUBY RED GRAPEFRUIT prices are holding at economical levels. Pair segments with BARLETT PEARS or AVOCADO slices in salads or squeeze into a refreshing juice. POMEGRANATES are a good value; enjoy the edible seeds in salads or desserts. This Week in VEGETABLES GREEN BEANS are in plentiful supply and among this week’s most versatile and economical VEGETABLE choices. GREEN CABBAGE is in plentiful supply at economical prices, perfect for creating cole slaw with either creamy Ranch or tangy sweet and sour dressing. SWEET WHITE CORN continues in steady volume from California growers at moderate prices. Enjoy steamed or roasted right off the cob or cut and enjoy the kernels in summer salads or crab chowder. ARTICHOKES are in plentiful supply at moderate prices. Steam and enjoy the leaves dipped in LEMON butter or curried mayonnaise. ICEBERG LETTUCE is one of the best salad values this week, with LEAF LETTUCES also continuing in steady supply at moderate prices. Top your salad with any combination of fresh toppings now in plentiful supply including BUTTON MUSHROOMS, CELERY, CUCUMBERS, CARROTS, JICAMA, RADISHES, GREEN ONIONS, CACTUS LEAVES and SPROUTS. GREEN BELL PEPPERS are decreasing in price. Enjoy them raw over salads or with yogurt dip, or core and stuff as an entrée. ZUCCHINI SQUASH is abundant at economical prices. Slice into medallion-size pieces and sauté in olive oil with ITALIAN RED ONIONS, CARROTS, GARLIC and EGGPLANT for a tasty side dish. BROCCOLI continues to be an economical side dish choice this week. RUSSET POTATO prices are increasing and quality is very good. This Week in FLORAL Vibrant and colorful SUNFLOWERS, ALSTROEMERIA LILIES, ROSES, CARNATIONS and GERBERA DAISIES are in plentiful supply for summer bouquets. In blooming plants, good values continue on MINIATURE ROSES, ANTHURIUM, MUMS and EXACUM, also called “Persian VIOLET”.