Corn is abundant and inexpensive right now. Ideally, you should cook corn the day you buy it for maximum sweetness before the sugars start turning to starch. What to do if you must store it? Our food-geek friends at Cook's Illustrated experimented with several methods, and here's their collective wisdom from Perfect Vegetables (America's Test Kitchen, $30):

"The hands-on winner entailed wrapping the corn (husk left on) in a wet paper bag and then in a plastic bag (any shopping bag will do). After 24 hours of storage [in the refrigerator], the corn stored this way was juicy and sweet – not starchy – and fresh tasting."

This recipe marries corn with seasonal roasted green chiles for good-eating, comfort-food breakfast burritos. Get roasted Hatch green chiles at Chuy's, Whole Foods Market and Central Market.

Kim Pierce

Slice the kernels off 1 ear of corn (may be fresh or leftover from the grill). Break up 6 large eggs in a bowl with a fork and season with ½teaspoon salt.

Melt 2 tablespoons unsalted butter in a medium-size nonstick pan. When sizzling, add the corn and 6 roasted green chiles (chopped coarsely, skins and seeds removed), and stir long enough to warm them. (If the corn was raw, cook for at least a minute.) Add the eggs and ½cup goat cheese or grated cheddar. Lower the heat and cook, stirring gently, until the eggs are set.

Meanwhile, warm 4 large flour tortillas, preferably whole wheat. Wrap in damp paper towels and microwave on High (100 percent power) for about 45 seconds or until warm. Serve with the eggs, or wrap the egg mixture in them. Makes 4 servings.

SOURCE: Deborah Madison's Local Flavors (Broadway Books, $26)

Peaking or abundant: Eggplant, green beans, peppers, squash, corn, cucumbers, all peas (such as black-eyes and creams), fava beans, tomatoes, okra, herbs. Root vegetables, including beets, carrots and russet potatoes, turnips, red potatoes and onions. Apricots, peaches, plums, nectarines, grapes, strawberries, raspberries, blueberries, blackberries, cherries, figs, kiwis, mangoes, papayas, pineapples, Valencia oranges, cantaloupes, honeydews, watermelons.

Spotty or out of season: Citrus other than Valencias

Not their best: Leafy greens are showing the effects of excessive heat in the growing areas.

Local produce in smaller farmers markets will be similar to the selection at the Dallas Farmers Market.

Dallas Farmers Market highlights: Locally, supplies of several spring and summer crops are winding down. Get to Shed No. 1 early for the best selection of tomatoes, peppers, cucumbers, peaches, pears, figs and watermelons. Farmers and farm merchants still have good supplies of okra, squash, onions and peas as well as herb plants and honey.

Also in Shed No. 1: Saturday only, look for pastured, organically or naturally grown products from several farmers and ranchers providing beef, poultry, pork, eggs from pastured hens, and produce as well as herb-flavored sorbets. Saturday and Sunday only, check out the wild Alaska salmon and seafood.

Shed No. 2: On Friday and Saturday, find local pastured beef, lamb, pork and chicken raised on organic pastures without antibiotics or growth hormones; eggs; cheese; and butter.

Note: If you are going to the market for a specific item, call 214-670-5879 for availability.

East: Cod

West: Rockfish

South: Yellowfin tuna

Imported: Grouper from Mexico

Farm-raised: Rainbow trout

SOURCES: Joe LaBarba, American Foodservice; Tony Johns, Dallas Farmers Market; Marianne Marcinko, Ocean Beauty Seafood Co.