Right again, Woofie, the dyes are usually in the finest print. I've learned that if it's red, brown, orange, pink or purple I just don't eat it. There are always lots of leftover jelly beans.

Maybe that is one reason cornbread is so popular? The corn and beans combo to make the complete proteins?

I tried making a corn and bean chili one time and it was so awful that I could barely eat it. I went back to using ground meat in my chilli making. I do definitely have lots more beans than beef but I still have beef in my chili.

So I just stick to succotash, which is limas beans and corn. Those two taste really great together.

Sharon said:Right again, Woofie, the dyes are usually in the finest print. I've learned that if it's red, brown, orange, pink or purple I just don't eat it. There are always lots of leftover jelly beans.

I don't like or eat jelly beans. I do love chocolate thought these days I usually eat a piece of fruit for my sweet tooth.

abhege said:My DIL is from Panama and she makes the best black beans! And Lentils! And really, any kind of bean. That's one of the reasons we are trying to grow some new types.

I did not grow up eating beans except green beans, fresh and home canned so I didn't think I would like black beans. I am glad I tasted hers first. Oh, we did occasionally have white navy bean soup and i've always loved that.

I have been wanting to make bean burgers but just have never gotten around to doing it.

Arlene, I find it just too much work to grow any of the shelling type beans. And they are so reasonable to buy dry. I save my garden space for foods I will be eating fresh.

woofie said: All the more reason to have that cornbread with beans!

I just got in from pushing another snow off the walks and drive from last night! Will it ever end?! I can now get out to the mailbox without wading knee-deep in white. I see we are still on a favorite topic which reminds me; I am fond of the Pintos too. Yes woofie I cannot eat them without the cornbread! I was reading some of your other comments, and wanted to share another of my summer favorites: Sweet Corn! I like the Butter & Cream variety, but won't turn down any!

That corn looks so yumy. I unfortunately, have to buy my corn at the supermarket as I just do not have enough room to grow corm. But at least it is very cheap to buy in season.

Leon, you did a good job on your walkway. So now you can get the mail, it is time to order your bean seeds for this spring. I just posted mine that I intend to grow on the Beans are Easy thread under the Beans idea here.

I don't think there is a bean that I don't like, and same with corn. That looks so good, Leon. I love corn just about as much as beans and as a matter of fact I added a handful of sweet corn to my black bean burgers last night. In summer when corn first ripens, I swear that's all I eat; main course every day.

Corn is another nutritious veggie, depending on how you look at it, as a vegetable or as a grain. I count it mostly as a vegetable. It contains primarily carbs, but has a lot of potassium and enough protein to make a complete protein when eaten with beans; just as Rita said. And the carbs make it a fiber food, so that's good to know as well. The nutritional content changes when it's used as a grain, Woofie, as in cornbread, and I'm not sure of that nutritional content. I only know it as a vegetable.

Me too about pintos, Leon, and navy beans.

So Sharon, do you mean that baked corn does not make a complete protein? I would have thought it would not make a difference but what do I know.

Gosh, corn is in so many food products. I can not imagine the world without corn.

Baked corn? You mean as in corn meal, like in bread? Ground up dried corn??
Not sure what you mean.

Humm, maybe it is the grinding up, not the baking, that destroys the protein.

All I know is that the corn itself contains about 16 grams of protein and the same amount of corn meal contains about 2 grams of protein. The skin or husk of a kernel is removed when meal is ground, so maybe the loss is there.
Anyway, the nutritional value is not the same, I think it is less in most nutrition measurements when it is ground.

That must be it. I don't usually think of corn as cornmeal, my main image of corn is as a vegetable as in corn on the cob or corn whole kernels off the cob. But I do know that corn is an important source of grain, or used as a grain.

Rita, B urpee has a new patio sweet corn, and you do get free shipping today.

Thanks Arlene. I did get the notice of free shipping from Burpee. But even though I made more room for a vegetable garden by moving all those daylilies last year, I still don't think I am ready to try corn. And I thought the seeds of On Deck were very expensive at 50 for 6.95. Don't know, maybe I will still change my mind and try it.

I am planning to grow basil this spring though, which is new for me. Hard to believe I Have never grown basil. Burpee has a new Basil called BAM BAM but there are no seeds available and I don't feel like ordered three plants for $16.95. I am thinking of getting seeds locally and just starting my own basil.

Basil and rosemary are two herbs I just can't live without. I have to have both for cooking. I dumped a ton of dried basil into my bean burgers last night. If I'd had fresh it would have been better. You'll love the basil, Rita.

I have dried basil that I bought at the supermarket spice section.

Last year my neighbor, the one that is a fabulous cook, came over to try and borrow some fresh basil. She was astounded to see that I was not growing any. She asked me how I managed to make pesto when I had no fresh basil. Sorry to admit that I have never made pesto!

So between that and people on the edibles forum encouraging me to grow my own, I will be growing basil on pots this year. All the local nurseries sell plants and many different varieties. Plus seed. So it should not be difficult to get started.

As to rosemary, I have never used it in cooking. I would have no idea what to do with it.

Rita, that comes out to $.14 per seed for the corn. Even with only 50%germination, wich you woul likely have higher, that would be only $.28 per stalk. With two ears per stalk you're back down to $.14 per ear. A lot cheaper than buying and it's fresh!

I used to complain about the cost of some seeds and Jen would always tell me to break it down and then it doesn't seem so unreasonable.

Rosemary is good on chicken, roasted or cooked in a crock pot, dried or fresh. Other meats, too, but since chicken is about the closest thing to meat that I've tried, that's all I know to tell you about that. I do use it when I make my own pizza or pasta sauce and sometimes in dips. It has a very distinct flavor.

A good way of looking at it.

Mmmmm, rosemary! I have two huge plants. Sell some and use it on baked chicken, roasted veggies, lots of things! It is a perennial for me though but maybe not for you. But you could put in a pot and bring in for winter. I would have rosemary even if I never cooked with it because i love the smell and I think I just read somewhere that just smelling it is healthy!