Source: 1000 Foods (pgs. 549 – 550, 636 – 637)

            Corn on the cob is a classic taste of summer. Or is it? Outside of the US, and even in some parts of this country, it is uncommon. This interesting quirk of regional cuisine was brought up at a family reunion recently. Relatives from New York and Virginia were especially excited about the fresh corn on the cob because it is harder to come by there. We were even told that if you imagine the worst corn in Wisconsin, you’re also imagining the best corn in New York. I was surprised, but it does make sense. Sweet corn becomes starchy very quickly after being picked, so getting it to market as soon as possible is essential. With cities more sprawled together on the East Coast, there are fewer places to grow corn and those places are farther from the markets. This means less availability and longer transport times, with the sugar turning to starch all along the way.

            Meanwhile, one of the stereotypes about the Midwest is true. There really are cornfields everywhere. Though most of this is field corn destined to feed animals, particularly cows, sweet corn is widely grown. While there are big cities, they tend to be more spaced out and often have cornfields in between, making timely shipping feasible. Very good corn is available in supermarkets from late July through August, and farm stands sell corn picked only hours ago. Some will even peel it for you. Then you can go home, melt some butter while the corn cooks, and dig in. It does tend to be a bit messy, but that’s part of the fun. Enjoy it while the season lasts.

            Another particularly seasonal treat is watermelon. Originating in Southern Africa, it gradually made its way north, eventually reaching Europe and the Americas. Over the centuries, it was bred to be larger, sweeter, and more brightly colored. The reasons for its popularity are clear. It’s sweet, juicy, and generally refreshing in hot weather. Prices are fairly low during the summer. Before it is cut, the rind provides protection against spoilage, another benefit in the hot Southeast and Midwest before widespread refrigeration. As mentioned in a previous post, watermelon is one of the best healthy desserts out there. But like summer, watermelon season eventually comes to an end. The expensive, out-of-season melons just don’t compare. Come fall, you’re better off switching to apples.