Once the corn is eaten, use the cobs to make a tasty and versatile home-made vegetable stock. Put six cobs or more in a pot and cover with two inches or so of cold water. Bring the water to a boil and simmer uncovered for about half an hour. The liquid should then be strained through a sieve to make a vegetable stock that can be frozen or used immediately for soups or other dishes. Bean dishes are inexpensive, filling, and offer a dazzling array of flavors and textures.
Beans provide five times more fiber than whole wheat bread and more fat-free protein than lean meat.
They are high in potassium, iron, magnesium, the B vitamins, and folic acid, which protects against heart disease and neurological birth defects. Compared to other carbohydrates, beans are digested slowly, thus having a less dramatic effect on blood sugar levels. Chili, burritos, and tacos can also be made using no meat or only a small amount for flavor. Add your favorite vegetables if you like, but don't skimp on the chili pepper and beans. The rich, buttery flavor of the squash, blended with salsa, is a unique treat.