
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, March 8, 1995                   TAG: 9503110010
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: ALMENA HUGHES FOOD EDITOR
DATELINE:                                 LENGTH: Medium

FRUITS OF THE FIELDS

Just when we're tiring of the same old winter fruits and vegetables, up pop the first crops of spring. While technology makes many of these products available year-round, their high costs preclude off-season use by many consumers. Besides, there's no comparison in taste and quality between on- and off-season produce.

Take advantage of this season of newness and beginnings. Forget any fear of the unfamiliar, and try an artichoke or an avocado. Expand your horizons of pear consumption beyond out-of-hand fruit. Capitalize on citrus fruits' natural qualities to cut back on sugar and fat in recipes.

Note that some of this season's artichokes may have lightly bronzed leaves, resulting from exposure to frost. But don't be put off by the odd color. A California Artichoke Board official assures the vegetables will turn green when cooked. Plus, she says, they have an intensified sweet, nut-like flavor.

Color can be deceptive in selecting pears, too. To determine a pear's ripeness, press it gently at the stem. A little give means it's ready.

Avocados are sometimes called alligator pears. Rather than rely on their color, gently squeeze the fruit in the palm of your hand. Ripe fruit will be firm yet yield to gentle pressure. To hasten ripening of either kind of pear, store it at room temperature (usually two to five days) in a paper bag. Including an apple in the bag with an avocado speeds the process even more.

For more ideas and recipes for cooking with new spring crops, send a self-addressed, stamped business-size envelope to: "Seckel Suggestions," Oregon-Washington-California Pear Bureau, Studio SS, 813 S.W. Alder, Suite 601, Portland, Ore. 97205-3182; "Artichokes California," California Artichoke Advisory Board, Dept. N, P.O. Box 747, Castroville, Calif. 95012; or California Avocados, California Avocado Media Bureau, 466 Lexington Ave., 3rd floor, New York, N.Y. 10017.

recipes for:

WINTER PEAR CABBAGE SALAD

SECKEL SALAD VERDE

ARTICHOKE BENEDICT

MARINATED FLANK STEAK WITH CITRUS SALSA

EASY ORANGE ANGEL CAKE

CHICKEN BREAST WITH AVOCADO RICE

by CNB