Making the most of bumper crop from farmers market

Know what you want when picking produce.
By DONNA PIERCE
CHICAGO TRIBUNE
The convenience provided by bags of frozen corn -- just open the bag and use as much as you need for recipes -- suits us most of the year. But peak-season local corn, freshly cut from the cob, is so tempting that it's worth the extra effort -- even in the test kitchen, when time often is an issue.
"To find the most succulent corn at the farmers market, look for a sign that says, 'picked today,"' Janet Fletcher writes in "Fresh From the Farmers' Market," a book we keep handy for quick reference in the test kitchen.
When shopping for fresh corn, look for ears that are heavy for their size, with tightly bound, moist tassels. To remove kernels for soups, chowders, sides and other dishes: Peel the husk back from the cob and remove the silk. Place the cob over a cutting board with the flat stalk end down. Strip the kernels with a sharp knife, keeping the knife as close as possible to the cob.
If you're not using the corn right away, refrigerate unhusked ears in a plastic bag. Use it as quickly as possible, within 3 days.
Here are some other produce storage tips from Fletcher to make the most of your farmers market purchases:
Cucumbers: We were surprised when a cucumber from an outdoor market faded so quickly, until we remembered that supermarket cucumbers are often waxed to preserve them for transportation and storage. Not so with cukes from the farmers market. Although the fresh flavor is well worth any inconvenience, unwaxed cucumbers don't store well, Fletcher writes. "Buy what you can eat within two or three days," she advises.
Berries: For optimal storage, arrange fragile berries on a single layer on a paper towel-lined tray. Cover with plastic and refrigerate. Eat as soon as possible; most berries keep for only 1-2 days.
Eggplants: Store at room temperature for 1-2 days; refrigerate in plastic bags for longer storage.
Green beans: It's best to use them immediately. Store 1-2 days in a paper bag placed inside a plastic bag, if you must.
Melons: Store hard melons at cool room temperature a day or two to soften slightly. Then refrigerate.
Peaches: Store firm peaches at room temperature to soften but refrigerate ripe fruit.
Tomatoes: Never refrigerate tomatoes. Store them at room temperature.
Kebab caution
We've tested quite a few kebab recipes in the test kitchen this year. Most recipes allow cooks to choose metal or bamboo skewers, but they don't always remind cooks that bamboo skewers need to be soaked in water for at least 30 minutes. Otherwise, they will burn on the grill.
Keeping the bamboo skewers submerged in a bowl or on a pan can be tricky. Try this tip, suggested by a colleague who loves to cook dinner on the grill: Drop the skewers inside a clean two-liter soda bottle filled with water. Close the bottle with a cap; wait 30 minutes. The skewers will rise out of the opening when the cap is removed.