There are several good reasons to purchase B.C. tree fruits during the growing season.

To start, they are fresh and juicy and not trucked for thousands of miles before we bite into them. Then, the fact that the B.C. tree fruit industry is an integral part of our provincial agriculture industry. Last year our tree fruits -- apples, pears, cherries, plums and apricots -- contributed $900 million dollars to our provincial economy. There are approximately 800 orchard operators in our province along with 700 vineyards and 4,000 ranches.

The "Buy B.C." programs should not be considered as some sinister agricultural chauvinism, rather just good practical common sense and good taste. When shopping for fruits and vegetables, insist on B.C.-grown produce and fruit whenever possible. The best shopping experience can be enjoyed at farm markets and at roadside stands. A successful and profitable agricultural sector is an essential component of any national or provincial economy. The importance of this industry is demonstrated by the Government of Canada and the Province of B.C.'s recent announcement of $5 million support for the BC tree fruit industry.

Each summer we freeze B.C. apples and apricots (the latter is a personal favourite) for use in pies and cakes in the winter months.

For apples: we peel and slice 5 cups of apples, add æ cup of brown sugar, 2-3 tbsp all purpose flour, 1 tsp ground cinnamon, and 1 cup crushed walnuts or B.C. hazelnuts. Mix well, spoon into a freezer bag, seal and freeze. Thaw slowly before use and place in a prepared pie shell. Seal and bake as usual. For apricots use the same proportions, omit the cinnamon and replace the crushed nuts with peeled almonds.

This week we have four great B.C. tree fruit recipes for your files. Use them often while the harvest lasts.

APPLE CHICKEN BAKE

æ cup butter (1)

- cup butter (2)

1 cup vanilla wafer crumbs

1/2 tsp salt

- tsp cinnamon

- tsp nutmeg

3 pounds chicken drumstick not previously frozen

2 tbsp butter

1 tsp cornstarch

10 oz apple jelly homemade or bought

2 large unpeeled BC apples cored and chopped fine

Preheat oven to 350F. Select a 13x9 inch baking dish brush with the melted butter (2). In a medium bowl combine the crumbs, salt, cinnamon, and the nutmeg. Melt the butter (1) in a dish, dip the drumsticks in and roll in the crumb mixture to coat. Place the drumsticks into the baking dish sprinkle with the remaining crumb mixture. Bake for 45-60 minutes, until the chicken pieces are well cooked. In the meantime select a heavy saucepan melt the apple jelly add the cornstarch and stir to blend. Place in the chopped apples and cook for 5 minutes. When the drumsticks are ready serve them on a heated platter with the apple sauce poured on top. Approximate recipe cost for 6-8 servings: $10.

GRILLED BLUE CHEESE PEAR SANDWICH

8 slices of fresh sourdough bread

3 tbsp butter softened

- cup 14% MF sour cream

2 ripe B.C. pears thinly sliced

* cup blue cheese crumbled

* cup shredded Havarti cheese

Select a large cast iron frying pan heat to medium hot. Combine cheeses in a bowl. Thinly spread sour cream on one side of the each piece of bread. Divide the pear slices and the cheeses on the bread slices. Spread butter on the outer sliced of each sandwich. Grill in the frying pan for two minutes on each side or until the breads are brown and the cheese is melted. Present with a light spring green salad. Approximate recipe cost: $7.

BBQ Pork Tenderloin with Apricot and Mustard Glaze

2 whole pork tenderloins about 1-1* pounds

6-7 firm ripe B.C. apricots seeds removed and halved

1/3 cup apricot preserve

* B.C. honey

2 tbsp dry sherry

1 tbsp maple syrup

1/3 cup Dijon mustard

6 sprigs fresh parsley chopped fine

* tsp salt or to taste

Black pepper to taste

Begin by making the apricot glaze. Blend the apricot preserve, honey, chopped parsley, salt and pepper until smooth. Heat the BBQ to hot. Season the pork pieces with salt and pepper to taste. Grill the tenderloins turning them to "score" all sides. Place the apricot halves with the cut side on the grill and grill for three to four minutes. Brush the tenderloins with the apricot-mustard glaze and continue grilling for another five to six minutes. Do not overcook. Slice tenderloins into thin medallions and arrange on a heated platter. Pour over the remaining glaze and garnish with the grilled apricot halves. Approximate recipe cost: $10.

DELUXE PEAR TART

1 10-inch 'nutty' tart pie crust

7 ounce package of almond paste (not marzipan)

1/4 cup icing sugar

2 tbsp melted butter

2 eggs

3 BC pears cored, peeled and sliced 1/2-inch thick

1 tbsp lemon juice

2 tbsp sugar

2 tbsp pear or apple jelly

Measure and line up all ingredients. In a food processor crumble the almond paste, icing sugar, and butter and process until well mixed. Add the eggs and process again until smooth. Pour the mixture into the prepared tart shell. (Recipe below). Preheat oven to 350F. Arrange the pear slices over the almond filling, pressing them into the almond filling gently. Drizzle with the lemon juice and sprinkle with sugar. Bake in the oven for 40-45 minutes or until the almond filling is set. In a small saucepan heat the apple jelly and gently brush over the tart. Cool and serve. Approximate recipe cost for 8 servings: $12.

NUTTY TART CRUST

1/2 cup softened butter

1/3 cup brown sugar

11/4 cups all purpose flour

1/2 cup finely chopped BC hazelnuts

1/8 cup salt or to taste

1/4 cup baking soda

Cream together the butter and the brown sugar. Add the remaining ingredients until crumbly. Press the crumbs all around a 10 inch tart shell evenly, and building up a 1/2 inch rim. Approximate recipe cost: $3.

Send your questions on any culinary topic to: A Chef in Your Kitchen, PO Box 18627, Delta, B.C. V4K 4V7. Or send an email to pokochef@telus.net.