Celebrate Indigenous Peoples' Day!
A hat trick, the primary colors, Destiny’s Child, Lord of the Rings Trilogy, sister crops.
Can you find a common theme here?
The saying “good things come in threes” holds true to each of the things on the list, including one you might not have heard of before. The 3 sister crops have been regarded as sacred in many indigenous cultures. Consisting of corn, beans, and squash, these crops were planted close together by Native Americans because each complemented the other to yield bountiful harvests of each. The corn stalks provided a structure for the beans to climb, the squash grew along the ground with spikey leaves to protect from weeds and predators, and the beans provided nitrogen to the soil to promote growth.
Also called “The Sustainers of Life”, the sister crops together provide complementary proteins, so when consumed together, can give us all the essential amino acids in one dish without the presence of meat. Believe me that good things come in threes yet?
Hopefully by now I’ve convinced you that enjoying a dish comprised of the 3 sister crops should be at the top of your list! There’s nothing more soul warming than enjoying a hot bowl of stew in your own acorn squash bowl either! Sounds pretty neat right? Try out the recipe below to taste the 3 sister crops in a unique way and invite some friends over for dinner to celebrate Indigenous Peoples’ Day!
Recipe:
Ingredients:
Acorn Squash Bowl:
- 1 acorn squash per guest
- Olive oil
Stew:
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 - 4 cloves garlic (minced)
- 1 medium red bell pepper (chopped)
- 14 - 16 oz. can fire roasted diced tomatoes (with liquid)
- 2 cups corn kernels (frozen works!)
- 2 - 3 cups canned low-sodium pinto beans (rinsed)
- 1 cup water
- 4 oz. can chopped mild green chiles
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- Parsley to garnish
Instructions:
Acorn Squash Bowl:
- Preheat oven to 375F
- Wash squash and even off the bottom by cutting just enough to allow the squash to stand upright
- Cut the top of the squash off (can be high or low, but remember this will determine how much stew your bowl holds)
- Remove seeds and strings from inside, creating enough space to hold your stew
- Brush with olive oil and place on baking sheet
- Bake for 30-45 minutes or until inside is fork tender
- You can use the squash of your choice for your bowl, like the butternut squash above, or cube up your favorite squash to roast and mix into stew once fork tender before simmering and serve in a regular soup bowl!
Stew:
- Heat oil in a soup pot, add onions, and sauté over medium-low heat until translucent
- Add garlic and sauté until onions are golden brown
- Add bell pepper, diced tomatoes, corn, beans, water, green chiles, cumin, chili powder, and oregano to pot
- Bring mixture to a gentle simmer. Simmer gently until vegetables are tender (about 20-25 minutes)
- Pour stew into acorn squash bowls, garnish with parsley, and enjoy!
Check out the links below for more information on why we celebrate Indigenous Peoples’ Day and culturally appropriate resources!
https://americanindian.si.edu/nk360/informational/columbus-day-myths
https://www.vegkitchen.com/three-sisters-stew/
PR
Humorous intro that led to an informative subject. As a gardener myself, I found the rationale behind growing the three crops together highly enlightening! It makes me want to grow these three crops together in my garden next year to celebrate the knowledge of the indigenous people. While I love each of the three categories of food, I have admittedly never mixed all of them into one dish. It is intriguing, not only growing them together, but to make different dishes combining all of them. I will have to make each of the recipes you shared, but am definitely more excited about the stew! Thank you for sharing this information and for shining the light on the harmony the indigenous people fostered and maintained with the land they cultivated.
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