This is a
lovely Native American legend for old and young alike, recorded from an
Iroquois storyteller by Lois Thomas of Cornwall
Island, Canada.
Telling the story this Thanksgiving may inspire even the youngest child to try
a few bites of Succotash, a traditional dish the settlers learned from the
Native Americans. It usually consists of the staples of maize (or corn, as we
call it) squash (whose family includes the pumpkin) and beans, which might be
lima beans or any other variety of green bean or pea. Try it with Edamame, or
green soybeans. Below this tale is a recipe for zingy SOUTHWESTERN SUCCOTASH.
THE THREE SISTERS*
LEGEND
"Three
sisters lived together in a field. One sister, dressed in green, was so young
she could only crawl. The second sister wore a bright yellow frock. The third
sister was the oldest. She wore a pale green shawl and had yellow hair that
blew in the wind. She stood straight and tall above the others and protected
them.
One day,
the sisters chanced upon a young Indian boy as fearless as the eagle that
circles the sky. Each of them was curious about his home and the way he lived.
They watched him fit his arrow into his bow; saw him carve a bowl with his
stone knife, and wondered where he went at night. First, the youngest sister
followed him home. Then the second sister dressed in yellow followed her
younger sister. The eldest sister grew sad because she could not live alone.
Finally, she too followed the boy. The three sisters were so happy to be
reunited and felt so welcome in the boy's home that they decided to stay.
Everyone
knows these three sisters and needs them just as much as the little boy did:
for the little sister in green is the BEAN; her older sister in yellow is the
SQUASH; and the eldest sister with the green shawl and yellow hair is the MAIZE
or CORN."
*The
CORN, which is planted first, gives the bean vines support as they begin to
grow; the SQUASH is planted next and helps to suffocate intruding weeds, thus protecting
the young beans as they grow; the BEANS are planted last, and as they mature,
produce nitrogen to feed the soil and fertilize the corn. Thus, the Three
Sisters live in a symbiotic relationship, helping each other to thrive.
SOUTHWESTERN SUCCOTASH
I found
this easy recipe in a magazine, created by Sam Arnold, owner of The Fort, a
restaurant near Denver, Colorado
that is a full-size adobe replica of the first permanent trading post in Colorado. I like to make
it with the superfood green soybean, also known as Edamame. It is a wonderfully
zingy new way to incorporate the "three sisters" of corn, beans and
squash into your Thanksgiving holiday.
INGREDIENTS:
2 packages frozen Edamame (shelled soy beans) OR baby Lima beans
1 package frozen corn
2 zucchini and 2 yellow squash*, steamed
1/2 c. roasted salted sunflower seeds
4 oz. pimento OR 1 red bell pepper, minced
1-2 fresh jalapeno peppers, minced**
2 T. olive oil
Cumin, chipotle powder and sea salt to taste
Cilantro for garnish
DIRECTIONS:
1. Steam
the corn and lima beans together just until tender.
2. Steam
the zucchini and yellow squash together just until tender.
3. Sauté
the jalapeno peppers and red bells together in olive oil for several
minutes.
4. Add to
the steamed veggies, along with the sunflower seeds and seasonings,
mixing
well and adjusting any seasonings.
5. Garnish
with the fresh cilantro and serve.
*You could also use pumpkin, acorn
squash or another type of winter squash.
**Wear latex gloves when handling
hot peppers.
