Corn
As an Ohio country boy, I have a great interest in what we call "midwest lobster" (sweet corn). Like lobster, corn must still be alive when it hits the boiling water. [There is science that supports this view.] The locally-grown corn from Beans & Greens is pretty darn good, if expensive. I am sure that there are many other places to get good local corn. Just be sure that the husks are still on the corn and they aren't dried out. The picked ears should be kept cold and cooked (not overcooked) the same day. Mmmm.
Right now, all the corn is coming from Florida. Soon, it will be from Georgia, etc, on up the map. Some of this corn isn't very good as it takes too long to ship, although recent hybrids have a lot more sugar (less starch) and remain tasty for up to a week.
In my experience, the price of the corn is not an indicator of quality. I'll try a few ears from pretty much any source. If it's good, I'll be back. When I find a good local grower, I try to support them so they'll stay around.
As for Cider Bellies, my mouth is already watering. Donuts, like corn, must be fresh.
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