Hi Goozylucy, I will email you with what I have to give you. I see you and I have a lot of the same thing. But I do have some stuff that you do not have. Offer is still open to newbies. Barb

Both beans and corn require N for growth. The difference is that legumes end up putting about as much in the ground as they take (and so are sometimes known as N-neutral, when cropped - when the entire corpus is left, including seed, it can be a net gain). Of course most other crops will leave less N behind. To specifically answer your question, while actively growing legumes have to have some N in place to start with (an ample amount to make an abundant crop), to say nothing of supplying it for other crops.

Okay, good encouragement; I'll look into pole snap beans. I saw some cool christmas limas at a farm stand last week, but not knowing anything about them I didnt want to pick them up and strike out. I thought about morning glories, but the seed packet I received says that they are poisonous, so I'm not sure that I want them on the secret garden fort for my three year old. Bummer. They are supposed to be good for beneficial insects. Thanks for the advice all!

This is stupid, but are black bans and pinto beans legumes (all beans?) * Exported from MasterCook * Balsamic Portobello Burgers Recipe By : Prevention 7/02 p149 Serving Size : 4 Preparation Time :0:20 Categories : Meatless Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar 1 clove minced garlic 1 medium red onion -- cut into 4 rounds 1 medium yellow bell pepper -- cut into strips 4 medium portobello mushroom caps -- stems removed 8 slices sourdough bread 4 ounces fat-free mozzarella cheese Preheat grill to high and the oven to 450 degrees. In a 1-cup bowl, thoroughly mix the oil, vinegar, and garlic with a fork. Lightly mist the onion and pepper with cooking spray. Baste the mushrooms on both sides with the oil and vinegar mixture. Grill the mushrooms, onions slices, and peppers until tender. When the veggies are almost done, put the bread on a baking sheet and spread the cheese over 4 slices. Bake until the cheese just begins to melt, about 3-5 minutes. NOTES : 5 points, and you can eliminate the peppers. * Exported from MasterCook * Bean Burger Recipe By : Anita Cecena Serving Size : 6 Preparation Time :0:40 Categories : Meatless Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup minced green onion 1 1/2 tablespoons minced garlic 2 tablespoons white wine 29 ounces canned pinto beans -- drained 3/4 cup cracker meal 2 egg white 1/2 cup chopped fresh parsley 2 tablespoons rice vinegar 1/2 teaspoon Italian seasoning Preheat oven to 350 degrees, In a small nonstick pan, braise the onions and garlic in white wine until soft. In a medium bowl, combine the sauteed onions and garlic, beans, cracker meal, egg whites, parsley, vinegar, and seasoning. Mash well with a potato masher until blended, but not entirely smooth. On a parchment-lined nonstick baking sheet, drop the mixture by 1/2 cup amounts and flatten gently with a spoon to form 6 5-inch patties. Bake for 25 minutes, or until set and beginning to brown lightly. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Patties With Cilantro & Lime Recipe By : Cooking Light YEAR: 1996 ISSUE: Jan/Feb PAGE: 134 Serving Size : 5 Preparation Time :0:00 Categories : Bean Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 1 tablespoon minced jalapeno pepper 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/4 teaspoon salt 2 cloves garlic -- minced 7/8 pound canned black beans -- undrained 1 1/2 cups dry breadcrumbs 1/4 cup yellow cornmeal 2 tablespoons fresh cilantro -- minced 1 tablespoon fresh lime juice 1/4 cup Monterey Jack cheese -- shredded Vegetable cooking spray 2/3 cup salsa Heat oil in a large nonstick skillet over medium-high heat. Add onion nd next 8 ingredients (onion through garlic); saut3 minutes or until onion is tender. Add beans; sauté 1 minute. Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well. Divide mixture into 5 equal portions, shaping each into 6-inch patty. Wipe skillet clean with paper towels. Coat skillet with cooking spray, and place over medium-high heat until hot. Add patties, and cook 3 minutes or until browned, turning patties carefully after 1-1/2 minutes. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with salsa. NOTES : Canned beans simplify the preparation of this Southwestern-style recipe. Yield: 5 servings (serving size: 2 patties and 2 tablespoons salsa). 5 points