Corn has ears and we’d all better sneak up on it as rapidly as possible.

“The varieties of plum are legion, and have been at least since Roman times when Pliny spoke of the ingens turba prunorum, the enormous crowd of plums.” — Jane Grigson’s "Fruit Book"

The great menagerie of plums begins now and goes on through August, with this luscious stone fruit ranging from blue-black, through the reds and rubies, and on to yellow and the pale, almost translucent green of greengages. 

"Lake shrimp are always used in making this gumbo, the river shrimp being too small and delicate. Purchase three to four pounds, or about 100 shrimp, for there are always smaller shrimp in the pile which, when cooked, amount to little or nothing.” 
- "The Picayune Creole Cookbook," 1901 edition

I don’t think I’d ever had anything but canned spinach growing up, and it was pretty bad stuff. Nowadays, frozen spinach has taken over from the canned, and fresh leafy green spinach is still not an everyday commodity. The reason for this, besides perishability, is that not many people think that swishing spinach through three changes of water constitutes a fun time.