When corn is at its peak, its earthy sweetness lends itself to a variety of preparations. If you’re going to be using cut corn kernels instead of corn on-the-cob, use the following technique to get maximum yield. Cut the cob in half, then with a paring knife, cut one row of corn kernels free, then simply run your paring knife down the half-cob while turning to release the kernels. Once you have cleaned the cob, you can “milk” it to … →

Radishes are a constant temptation at the Market, and for good reason…just look at them. Though usually relegated to being sliced and tossed raw in salads, radishes shine in myriad preparations. The traditional French snack of sliced radishes with good butter and a sprinkling of salt on toasted baguette is definitely one of the quickest and most satisfying ways to eat the little globes. They also make great pickles. Slice a bunch or two in half and pour over them … →

Here are some tips to take with you next time you’re looking for melons… Watermelon – Watermelon actually continues to ripen after it’s been picked, and as watermelon sits, it develops a flat spot that is usually yellow in color. Look for watermelons with a large yellow spot which indicates it has spent some time ripening. You could also place one of your hands on one side of the melon and try palm-slapping with the other. If you feel it … →