Worried about the cows that are fed corn, which makes them sick? Well, no need to worry any more; some farmers are now feeding their cows candy.

New research out of Purdue University and published in a recent issue of Proceedings of the National Academy of Sciences found what may be a money-saving discovery for the hybrid corn seed industry.

To add a smoky flavor to chicken and pork, he grills them over leftover corncobs, he recently told Everyday with Rachael Ray magazine. To use them:

• Soak cobs in water for at least 1 hour (overnight is fine).
• Charcoal grill: Place directly on coals.
• Gas grill: Wrap in perforated aluminum foil. Set on the grate, and close the grill’s lid.

Instead of composting cobs, you can store leftovers in the freezer so you’ll have them on hand when you’re ready to grill, advises Everyday writer Christine Richmond.

Photo: Luigi Chisea

But it's true. The Environmental Working Group claims non-organic celery - i.e. the stuff billions of people buy willy-nilly everyday - has 67 different kinds of pesticides.

Celery was fingered as containing the most pesticides because of its structure; soft skin makes it very prone to absorption of things it touches.

Have you ever stuck a stalk of celery in a glass of food coloring? Same idea.

The scary part is the testing of vegetables, like celery, takes place after the United States Food & Drug Administration uses high-power pressure water systems to wash the produce. Fail.

The Environmental Working Group released this information to help educate consumers about what they're eating. Good idea, I doubt most people putting peanut butter and ants - err, raisins - on a stalk of celery know about its pesticide content.

Other filthy dirty fruits and vegetables include cherries, nectarines, collard greens, and potatoes. On the other hand, corn, onions, avocados, and mangoes are among the cleanest produce. Hooray!

Image credit: webshots

If your mom loves to garden—or if you’d like to help her get started—pick up a container or two of Ecosource’s Organic Grow Your Own Seedling Starter Kits for Mother’s Day.

Nine USDA-certified organic varieties are available for last-minute shoppers (ground, 2-day or overnight shipping):

1. Bell Pepper
2. Carrot
3. Corn
4. Cucumber
5. Eggplant
6. Heirloom Tomato
7. Sunflower
8. Watermelon
9. Zucchini

A Strawberry Kit is also available, but the seedlings are not organic.

Each kit ($15.99) contains instructions, an eco-friendly tray, high-quality soil, a reusable “greenhouse bag” and biodegradable seedling starter shells, all housed in a decorative container.

Users can start up to 10 seedlings and then transplant them into their gardens.

Ecosource founders Chad Callihan and Chuck Rose quit the corporate world and started the Decatur, GA-based company in 2006 to develop stylish, affordable and eco-friendly products.

“We’re not trying to be perfect, but we’re learning every day about how to make better choices for ourselves and the future of our children’s planet,” they state. “We hope that by sharing our experience, you’ll want to do the same.”

The results follow:

Broccoli’s score is impressive. As for French fries? Well, at least they scored only 2% of the vote.

From Our Organic Blog

1. Sesame-Ginger Frittata with Broccoli and Shrimp
2. Spicy Nutmeg Carrots
3. Spinach and Baby Beet Salad with Balsamic Vinegar and Plum Vinaigrette, Hazelnuts and Goat Cheese
4. Creamy Curried Soup with Wilted Spinach
5. Corn, Tomato and Vidalia Onion Salad

As summer picnic and barbecue season winds down, make your next seasonal dish stress-free with a no-cook appetizer that’s perfect for potlucks or cookouts.

Our weekend recipe comes from Ingrid Hoffmann, host of Simply Delicioso on the Food Network and author of Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist.

"Entertaining doesn't have to be a time-consuming and tiresome process," she says. “With a few ingredients, you can create simple and tasty recipes.”

Best of all, this healthful recipe will appeal to both children and adults. All of the ingredients should be available at your local natural and organic food store.

Black Bean and Corn Scoops

1. Combine all ingredients, except chips, in a glass bowl and toss well. Refrigerate 30 minutes to an hour to meld flavors.
2. Spoon mixture onto chips, and place on a serving dish.

Recipe and photo courtesy of Tostitos

These days, Vidalias are often my top onion choice, adding a distinctive sweetness to any recipe. They’re rich in vitamin C and fat-, cholesterol- and sodium-free. Weight Watchers even chose Vidalia onions as its pick of the season in the spring.

This easy-to-prepare recipe, adapted from The Vidalia Sweet Onion Lovers Cookbook, combines some of summer’s favorite flavors. All of the ingredients should be available at your local natural and organic food store.

Corn, Tomato & Vidalia Onion Salad

Makes 4 servings

• 1½ cups diced ripe tomatoes
• 1/3 cup chopped Vidalia onion
• 2 medium ears fresh corn, cooked and cooled (or 1 cup cooked frozen kernels)
• 15 fresh basil leaves
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• Salt and pepper to taste

1. In a medium bowl, combine tomatoes and onion.
2. Scrape corn and juice off cobs to make about 1 cup; add to tomato mixture.
3. Shred basil leaves; add to tomato mixture.
4. In a small bowl or jar with a tight-fitting lid, combine vinegar, oil and 1/8 teaspoon salt. Mix well or shake to combine. Add to tomato mixture; toss to coat. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 1 hour or up to 2 days.

Photo by Lori Grice