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Indigenous Peoples’ Day

Skillet Cornbread

Our weekly sale from October 7th – 13th celebrates Indigenous Peoples’ Day, which falls on Monday, October 10th this year. You’ll find ingredients in the sale this week to help you pull together this simple Skillet Cornbread, which happens to pair beautifully with the Three Sisters Soup recipe also featured on our blog this week. The cast-iron skillet allows the cornbread to get extra crispy and golden on the outside, with a soft, smooth interior that’s irresistible! No skillet? No problem! Simply bake in an 8-9″ round or square baking pan. 

Abenaki Three Sisters Soup

Like many cultures around the world, the Abenaki celebrate a Fall harvest festival and the “Three Sisters” are often part of the celebratory feast.  Much has been documented about the significance of this famous companion planting of corn, beans, and squash and the importance of their cultivation.  This particular recipe comes to us from Shelburne Farms, who collaborated with Abenaki Scholar and Paleoethnobotanist Fred Wiseman and Anna Roy-Wiseman, to create a harvest dinner in celebration of the traditional Abenaki agricultural year. Three Sisters soup is almost a universal dish throughout Indigenous North America. To develop this particular recipe, Roy-Wiseman tasted several traditional recipes from various Native cooks in the region and experimented with adding various spices and Native American additions such as tomatoes, peppers, and onions, to fit a more modern palette. You can find many of the ingredients needed for this hearty soup in our weekly sale from October 6th – 12th in celebration of Indigenous Peoples’ Day. 

 

 

Abenaki Three Sisters Soup

Like many cultures around the world, the Abenaki celebrate a harvest festival in the fall and the “Three Sisters” are often part of the celebratory feast.  Much has been documented about the planting and importance of this famous companion planting of corn, beans, and squash and the importance of their cultivation.  This particular recipe comes to us from Shelburne Farms, who collaborated with Abenaki Scholar and Paleoethnobotanist Fred Wiseman and Anna Roy-Wiseman, to create a harvest dinner in celebration of the traditional Abenaki agricultural year. Three sisters soup is almost a universal dish throughout Indigenous North America. To develop this particular recipe, Roy-Wiseman tasted several traditional recipes from various Native cooks in the region and experimented with adding various spices and Native American additions such as tomatoes, peppers, and onions, to fit a more modern palette. You can find many of the ingredients needed for this hearty soup in our weekly sale from October 7th – 13th in celebration of Indigenous Peoples’ Day. 

 

 

Abenaki Three Sisters Soup

Like many cultures around the world, the Abenaki celebrated a harvest festival in the fall and the “Three Sisters” were often part of the celebratory feast.  Much has been documented about the planting and importance of this famous companion planting of corn, beans, and squash and the importance of their cultivation.  This particular recipe comes to us from Shelburne Farms, who collaborated with Abenaki Scholar and Paleoethnobotanist Fred Wiseman and Anna Roy-Wiseman, to create a harvest dinner in celebration of the traditional Abenaki agricultural year. Three sisters soup is almost a universal dish throughout Indigenous North America. To develop this particular recipe, Roy-Wiseman tasted several traditional recipes from various Native cooks in the region and experimented with adding various spices and Native American additions such as tomatoes, peppers, and onions, to fit a more modern palette. You can find many of the ingredients needed for this hearty soup in our weekly sale from October 8th – 14th in celebration of Indigenous Peoples’ Day.