Corn

IN WET WEATHER, plant corn only an inch deep, so the seeds won't rot. Otherwise, plant it at least two inches deep, especially for late plantings in warm or dry weather, when it is important to keep the seeds moist. The deeper the seeds are, the harder it is for crows to find them.

If you start corn seeds indoors, move them to the garden fairly quickly after germination. Don't keep seedlings in the house for more than 10 to 14 days from the day you plant them.

Plant sprouted corn in shallow furrows in the garden. Start a crop by wrapping an ounce of seeds in a moist paper towel and putting it in a plastic bag; move the kernels to the garden as soon as you can see the little white roots. Plant the sprouts in damp soil, fill the furrows part way, and stretch a covering of plastic wrap all the way down the furrow. As soon as you see the plants emerge from the soil, remove the plastic wrap.

Deter corn earworms by spraying mineral oil on the silks as soon as they form. Repeat after rainy spells.

When you can't cook corn as soon as you pick it (which is the best way to enjoy its sweet flavor), refrigerate it, unshucked, in a paper bag. Don't leave it sitting out on the counter. For long-term storage, try this method developed by researchers at the University of Pennsylvania: Strip off the husks and silk. Chill the ears in cold water (32° to 40° F) and drain. Soak them for up to 30 minutes in a preserving solution -- for each gallon of water, add 1 teaspoon of household bleach and 1 teaspoon of white vinegar. Drain quickly, seal loosely in airtight plastic bags, and refrigerate for up to three weeks.