Ways to Prepare and Store Homegrown Corn

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Anne Vassal provides information on ways to prepare and store homegrown corn.

Lending an ear to late summer corn.

After the Europeans began consuming large quantities of corn during the 18th century, many developed a niacin deficiency known as pellagra because corn is deficient in niacin and several amino acids. Native Americans never had this problem because they cooked corn with wood ash to release the niacin, or cooked corn with beans. Whereas 5,000 years ago an ear of corn was a puny two inches long, today’s plump and juicy sweet corn is one of summer’s finest pleasures. That joyous experience may only be diminished by knowing that more than 35% of all U.S. corn (both field corn and sweet corn) is genetically engineered and then further sprayed with pesticides. As with most fruits and vegetables, the best bet is to buy from local farmers or standowners after you have had an opportunity to quiz them about their growing practices. Better yet, buy organic seeds and grow your own corn. And when it’s knee high by the fourth of July, you’ll know that it’s time to start melting lots of butter.

Corn and Sweet Soybean Ragout Recipe (vegan)

While trying to find ways to incorporate more soy into my diet, I discovered frozen sweet soybeans, which remind me of Lima beans, only sweeter. My husband likes them because they’re higher in protein than other beans and they contain 50 milligrams of isoflavones per serving. I’ve been buying the “Hearty and Natural” brand at Whole Foods or at my local health food store. If you can’t find them, use frozen Lima beans. This easy dish is great for lunch with some crusty bread.

  • Published on Aug 1, 2000
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