The moment for brilliant plums and sweet ears

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Santa Rosa plums: This variety, introduced 100 years ago this year by the pioneer plant breeder Luther Burbank, still draws crowds at farmers markets. That’s mainly because in all that time no one has been able to come up with a better early-season plum. Santa Rosas have crimson skin and apricot-colored flesh, blushing to pink near the pit. They are juicy and tangy, with lingering sweetness and powerful perfume. Though Santa Rosas are only around for three or four weeks, they kick off summer’s plum parade. Keep an eye out in the coming months for Catalinas, Larodas and Friars as well.

Several vendors; average $3 a pound.

Corn: Local farmers started harvesting the first summer corn last week. Almost all the corn you see today comes from super-sweet varieties, bred to be high in sugar and also to be able to retain that sugar longer after harvest. In Southern California, white corn predominates, though some bicolor and pure yellow ears are sometimes available as a specialty for a couple of weeks in the middle of the season. The color makes no difference in terms of flavor. To grill corn, soak whole, unshucked ears in water for 10 to 15 minutes before putting them on the fire. Turn them every five minutes or so and cook until the husks are well-marked and the kernels have deepened in color -- 25 to 30 minutes, depending on the heat of the fire. Remove the husks and the silk and serve immediately.

Several vendors; average 3 for $2 or 75 cents each.

-- Russ Parsons