--CHAMPAGNE GRAPES: You may be familiar with this fresh grape, but in its dried form as Zante Currants. For centuries, Zante Currant raisins were produced in Greece, where the grape variety most likely originated, and where most of the world's supply still comes from. Zante is the name of a tiny island, just off Greece. In its fresh form, the variety name of the grape is the Black Corinth, named after the ancient city of Corinth. The aristocrats of ancient Greece dined on this delightful grape. Well, now you can enjoy this grape in its fresh form, just as Nero did. About a decade ago, there was a world wide glut of dried Zante Currants, so growers had no place to send their fresh grapes. Allan Corrin was one such grower. You may know Allan as the originator of the "Lunch Bunch" grape. Well, Allan thought he could sell the fresh Black Corinth grape, so the marketing began. Today, every summer, during July and August, many people can't wait for the return of the Black Corinth, which is marketed as the Champagne Grape. These grapes are tiny, about the size of a pea, or a pearl. The bunches tend to be long. A tiny cluster can bring great elegance if laid over fish, poultry, veal, pork or beef. These grapes are sweet and petite. They have the highest sugar content of any grape grown today for the fresh market. Best of all, you can eat the stem and all. Just take the whole cluster and pop it in your mouth. It's like eating sugar. Vineyards in Arizona have been in production for the past few weeks, with production beginning to shift to the San Joaquin Valley. Supplies should last into August. Obviously, you'll pay more money for this Champagne Grape, but what a treasure it is. Now because of the high sugar content, and the tiny size of these grapes, you need to treat these like fine china. Handle them gently and carefully.

--SQUASH: In the old days of produce, there were two types of squash, summer and winter. Today, with advances in technology, refrigeration and transportation, summer squash is available not only in the summer, but also in the Spring, Fall and Winter. And winter squash is available not only in the winter, but also in the Spring, Summer and Fall. In fact, sometimes during the winter, summer squash is cheaper than it is in the summer. To keep everyone from being confused, the terms are changing. Summer Squash is now referred to as "Soft" Squash. It has a soft, immature skin. Winter squash is now referred to as "Hard" Squash, obviously because its shell is hard. Now that we've straightened out that mystery, here's another one: There is a "soft" squash that is called "summer" squash. If you are from the East Coast, you may know of this squash as a "patty pan." It is a scalloped shaped, round squash, mostly green in color, however, there is a yellow colored variety called a "sunburst" squash. There is also a yellow Zucchini Squash which is marketed as a "Gold Bar." Both the Gold Bar and the Summer Squash are in great supplies right now. Usually, in terms of supply, it's either feast or famine for these two squash. Well, it's a feast right now, so enjoy a summer Summer Squash in the summer. Here's a fun thing to do with squash any time of year, especially during the peak of the season, like we have right now: Buy a different variety each week. Get to know the different flavors and textures of the different varieties. You will be surprised at the many different flavors and colors.

Michael Marks Summer Squash Fantasia

Ingredients

For added taste Pepper

Instructions

Note: You can also add diced tomatoes with the chard. This is a great main dish for any summer dinner.

Michael Marks is the marketing director for JC Produce, the largest independent produce distributor in California, with distribution facilities in Sacramento and Los Angeles. He is also known as "Your Produce Man" on his nationally syndicated television produce report, and is seen on HGTV's "Home Grown Cooking with Paul James." You can learn more about Michael at www.jcproduce.com or www.yourproduceman.com.

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