One of the favorite foods served at county fairs and festivals across the nation this summer is roasted ears of CORN. Both white and yellow SWEET CORN is in peak supply with excellent quality over the next few months, with supplies coming from California along with special variety Olathe CORN from Colorado. For best flavor, enjoy CORN within two days of harvest.

When selecting CORN, look for green husks and kernels that are plump and tightly packed on the cob. You should be able to pop a kernel with your fingernail and the milky liquid that squirts out is a sign of ripeness. CORN should be kept in the husk until ready to cook and refrigerate your CORN as soon as possible after purchase. High temperatures cause the natural sugars to turn into starch which greatly reduces the enjoyable sweet flavor of CORN.

To enjoy roast corn Country Fair style, soak unshucked ears of CORN in a tub of cold water for about an hour. Then place each ear, still wrapped in the husk, over hot coals and turn often until the outer husks turn from green to white or brown. The kernels inside will be nicely steamed and can be seasoned before eating with melted butter, salt and pepper.

Roast a few extra ears of CORN and cut the kernels off the cob to use in other summer dishes. Roasted corn is a delicious addition to clam chowder and crab cheddar soup creations. Roasted corn can also be added to cornbread batter prior to baking for fuller flavor and texture.

Roasted CORN can be added to Caesar Salad for color and flavor or used in the traditional Cobb Salad.

Try combining roasted CORN with chopped RED, GREEN and ORANGE BELL PEPPERS for a delicious side dish for grilled chicken, steak or seafood.

CORN can be a salad centerpiece when combined with chopped PEPPERS, RED ONIONS, GARLIC and CILANTRO and tossed with LIME vinaigrette dressing. Serve over a bed of BUTTER LETTUCE or ARUGULA.

California STRAWBERRIES are among the best FRUIT values this week. Renee Pokony of Ventura captured the top BERRY Blast recipe contest prize at the recent STRAWBERRY Festival with her STRAWBERRY Mojito Shrimp Skewers over STRAWBERRY SCALLION Rice.

Other BERRIES in steady supply at moderate prices include BLUEBERRIES, RASPBERRIES and BLACKBERRIES, all delicious over ice cream or shortcake.

New crop CHERRIES are in plentiful supply as prices are decreasing. Enjoy eating out of hand or chop and add to muffin or scone batter.

APRICOT season is short but sweet, with prices also decreasing on this seasonal favorite. Remove the pits, brush with ALMOND oil and grill as a side dish.

Both yellow and white flesh PEACHES are increasing in volume, with prices moderate. Other summer TREEFRUIT values include NECTARINES.

CANTALOUPE MELON is plentiful and an excellent value this week, a great morning appetizer or serve a slice with chicken or shrimp salad at lunch. Specialty variety MELONS in good supply include GALIA MELONS and KOREAN MELONS, both perfect as dessert offerings. Seeded or seedless WATERMELON continues in steady supply at very reasonable prices.

Large sizes of HASS AVOCADOS are the most economical value this week.

California’s new crop of THOMPSON GREEN SEEDLESS GRAPES are now available.

RUBY RED GRAPEFRUIT is one of this week’s most economical CITRUS FRUIT picks. Prices remain firm on LEMONS, thans to this past winter’s freeze.

Hawaiian PINEAPPLE, MANGOS and PAPAYA are some of the best TROPICAL FRUIT values this week.

ASIAN PEARS are in steady supply at moderate prices. Their crunchy texture and sweet flavor is a great addition to tuna salad or FRUIT salad.

Edible FLOWERS add pizzazz to summer salads; good choices include NASTURTIUMS, TULIPS, ROSES, VIOLETS, HIBISCUS, PANSY and SQUASH BLOSSOMS.

ZUCCHINI, versatile stuffed as a main course or sautéed as a side dish, is among this week’s best VEGETABLE values.

EGGPLANT prices are decreasing. Create a WALNUT-EGGPLANT pate to spread on bread or crackers.

GREEN CABBAGE is an excellent value in time for summer Cole slaw, made with creamy sour cream or mayonnaise-based dressing, or tangy using vinaigrette.

SWEET VIDALIA ONIONS from Georgia are in steady supply, although prices are premium. These make a great addition to summer sandwiches or salads.

GREEN ONIONS, also called SCALLIONS, are an economical way to spice up chilled CUCUMBER soup, summer chip dips and salads.

RED and GREEN LEAF LETTUCES are among the best values for salads this week. Salad fixings in steady supply include RADISHES, JICAMA, CELERY, CARROTS, MUSHROOMS and SPROUTS.

Quality is excellent on CAULIFLOWER and BROCCOLI, with prices very reasonable on these favorite side dishes.

ASPARAGUS, BOK CHOY, ENOKI MUSHROOMS and DAIKON are good choices for stir-fry with Salmon or Shrimp.

GARLIC is plentiful and economical; add to salad dressings or spear cloves onto shish-ka-bob and grill.

GREEN BEANS are plentiful at reasonable prices; enjoy them hot or chilled in summer salads.

Cut SUNFLOWERS, IRIS, CARNATIONS, ROSES and DAISIES are in plentiful supply; during hot weather, remember to change your vase water daily. In blooming potted plants, good values continue on DAISIES, AFRICAN VIOLETS, ANTHURIUM and ORCHIDS.

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