Grocery tips

Cantaloupes: Choose medium sized melons with thick, above surface netting. Rinse well before cutting. It's ripe when it has a good cantaloupe smell.

Corn: To store, cut away the base of the ear to the bottom kernels, wrap tightly in plastic film or put in airtight container. Refrigerate. To cook one ear in the microwave, take off all but a thin layer of husk, wet under tap water and wrap in a paper towel, cook 3 minutes. Two or three ears, do the same with as much space as possible between them, double or triple time. All the silk will come off with the layer of husk as you pull it off with the paper towel.

Summer Squash: Buy only tender squash with a shiny skin. A dull, hard tough surface means it is over-ripe and will have big seeds and dry, stringy flesh.

Tomatoes: Tomatoes with the stems attached lose moisture more slowly so they stay fresh longer. Don't buy tomatoes with green or yellow areas or cracks near the stem scar. Only put fully ripe tomatoes in the refrigerator. and store them stem up to keep from bruising the shoulders. Don't put them in the sun-unless you like hot tomatoes. They ripen in the dark.

Vidalia Onions: If you buy in a large quantity keep them cool, dry and separate. Store them in the legs of old, clean, sheer pantihose by tying a knot between each onion. Cut the knot when you are ready to use one. Hang in a cool, well ventilated area. To freeze for cooking only, peel, wash, core and put whole in a freezer bag or chop to your preferred cooking size and store in freezer bag..

Watermelons: Do not continue to ripen much after picking, so be sure to get a ripe one. Choose a firm, symmetrical watermelon with no bruises, cuts or dents. If ripe, it should feel heavy for its size. When you turn it over you should see a creamy yellow splotch. If white or green it was picked too soon. It should sound hollow when tapped with your knuckles.