Chef Poppy writes: “Because I’m taking a class about Native American agriculture, our last cooking class centered on native foods and what I have learned. Everyone loved these two dishes so I’m sharing the recipes.
The Three Sisters are represented by corn, beans, and squash and they’re an important facet of indigenous culture and foodways. They’re planted in a symbiotic triad where beans are planted at the base of the corn stalks. The stalks offer climbing bean vines for support as they reach for sunlight from the earth.
Sister Corn stands tall to guard and protect the crops. Sister Bean feeds the roots of Sister corn. Sister Squash, the oldest of the three sisters, stays close to earth and encircles the sisters in a protective fashion and uses her large leaves to protect and shade the soil. Planted together the sisters get their water supply from Father sky. I chose to combine them and added a couple of bell peppers for color.
Three Sisters Succotash
Yellow and green squash (zucchini)
Corn (fresh cut off the cobb or organic frozen works very well)
Red and yellow bell pepper
Salt and pepper
- Cut squash, beans, and peppers in sizes that would cook at similar times.
- Add olive oil to pan
- Add squash beans, peppers, and corn
- Saute for 10-15 minutes or until the desired softness of the veggies
- Add chopped tarragon and chopped chives.
- Add salt and pepper
Wild Rice Salad with Dried Cranberries, Parsley, Lemon Zest and Lemon Juice
Wild rice was a staple of Native Americans particuarly in the Great Lakes Regions. Much of the wild rice we purchase at the area stores comes from California.
1 Package of wild rice
2 lemons (zest and juice)
Chopped hazelnuts (optional)
- Cook rice in salted water according to directions (2 cups water, 1 cup rice)
- When done, let cool before adding other ingredients
- Add cranberries, chopped parsley, lemon juice and lemon zest
- Add a little olive oil, salt and pepper
- Blend ingredients and serve
Come to Poppy’s next cooking class to learn recipes and enjoy lunch at Grey Bears on Saturday, April 23, 11am-12pm.