Summer's bounty: corn asparagus and peaches are among the farmers' market-fresh produce you'll want to pick up right now. Try them for a healthful dinner.(FRESH PICK: FOOD)

With the return of the summer sun comes jam-packed produce aisles and farmers' markets, where warm-weather treasures are waiting to brighten your table. Here we entice you with encouraging info and recipes for the cream of the crops.

And what better place to start than with three of the most ancient and revered delicacies--corn, asparagus and peaches? Each brings its own special array of nutritional benefits, as well as a plethora of possibilities in the kitchen.

History and Nutrition

Corn, the second-most plentiful grain in the world after rice, was cultivated as far back as 6600 BC in Central America. Native Americans considered corn to be a "gift from the gods," and included it in many of their religious rituals. We're all familiar with the white and yellow varieties, but did you know it also comes naturally in red, pink, blue and black?

Nutritionally speaking, corn is low in fat and calories, and high in carbohydrates, including fiber. It provides generous amounts of vitamin C, magnesium and potassium, as well as an array of B vitamins, including folate and thiamine. Folate-rich diets are associated with a reduced risk of heart attack and colon cancer; thiamine is critical for brain-cell cognitive functions and enhances memory retention.

The beta-cryptoxanthin (a powerful carotenoid) in corn may lower the risk of lung cancer, and recent studies at Cornell University have shown that the bran of corn and other whole grains may have a wide array of powerful phytonutrients that have antioxidant effects. Yellow corn packs a hefty dose of beta-carotene that is not found in white corn. Asparagus, intriguingly, is not a vegetable per se, but a member of the lily family. It has been prized as an epicurean delight and for its medicinal qualities for more than 2,000 years; in fact, a recipe for it can be found in the oldest surviving cookbook in the world--Apicius' third-century tome De Re Coquinaria, Book III. And in 18th-century France, Madame de Pompadour required her minions to provide her with an asparagus concoction to promote sexual vigor--a firm requirement in her line of work.

Asparagus provides a massive hit of vitamin K--115 percent of the recommended daily value in a single cup--as well as generous amounts of vitamin C, carotenes and a sturdy jolt of folate. Vitamin K plays an important role in blood dotting, and helps to maintain strong bones in the elderly. Folic acid is necessary for heart health, and is especially important during pregnancy to facilitate proper cellular division in the fetus. Asparagus also contains rutin, a bioflavonoid that strengthens the walls of capillaries. And the diuretic properties of the lean green stalk historically have led to its use to treat inflammation problems, such as arthritis and rheumatism, as well as PMS-related water retention.