While the one group did that, the other group looked at the useful plants bed and learned how to identify broom corn, rice, edamame, pineapple, and papyrus. They also found butternut squash and pumpkin growing out of the compost and dinosaur gourds growing high in the tree branches. These gourds were used by Native Americans to carry water. The last thing they looked for in the grassy area around the garden was the common plantain weed. Reportedly brought to the Americas by Puritan colonizers, Native Americans called this plant by the common name "white man's footprint" as it spread where ever the settlers traveled. It was commonly used medicinally to soothe bee stings and minor skin irritations.
To complement these garden activities, Mrs. Windels and Mrs. Quick's classes had their Chef in the Classroom activity featuring corn and made Native American Corn Succotash. This Three Sisters dish included corn, zucchini and fresh cranberry beans – all procured from Madura Farms in Goshen, NY.
Chef Margot set up a mobile kitchen in their classrooms and showed the kids how to shuck the cranberry beans and corn, cut off the kernels from the cobs, cut up the zucchini, tomatoes and scallions, and sautée all the ingredients with fresh herbs from the school garden. This dish was served the following week on National Food Day as a school-wide taste test.
Please try the recipe at home:
Traditional Corn Succotash*
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, finely chopped
3 plum tomatoes, seeded, cut into 1/4-inch dice
1 medium zucchini, cut into 1/4-inch dice
1 ten-ounce package frozen lima beans, rinsed under warm running water and drained 2 cups fresh or frozen corn kernels (3-4 ears)
1 tablespoon coarsely chopped fresh sage
1 tablespoon fresh thyme leaves
Coarse salt and freshly ground pepper
2 scallions, finely chopped, for garnish
Heat oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.Add garlic; stir until fragrant, about 1 minute.Add corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender, about 10 minutes. Stir in zucchini, tomatoes and fresh herbs, and continue to cook for another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Garnish with scallions. Serves 6.
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, finely chopped
3 plum tomatoes, seeded, cut into 1/4-inch dice
1 medium zucchini, cut into 1/4-inch dice
1 ten-ounce package frozen lima beans, rinsed under warm running water and drained 2 cups fresh or frozen corn kernels (3-4 ears)
1 tablespoon coarsely chopped fresh sage
1 tablespoon fresh thyme leaves
Coarse salt and freshly ground pepper
2 scallions, finely chopped, for garnish
Heat oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.Add garlic; stir until fragrant, about 1 minute.Add corn, and lima beans. Reduce heat to medium-low, cover, and simmer until corn and lima beans are tender, about 10 minutes. Stir in zucchini, tomatoes and fresh herbs, and continue to cook for another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Garnish with scallions. Serves 6.
*Interesting to note:
“Succotash” comes from the Narragansett Indian word “msíckquatash,” meaning boiled corn kernels. The native Americans in the eastern woodlands were the first to prepare this dish and taught it to the early settlers.Today, succotash is a traditional dish in many New England Thanksgiving celebrations.
“Succotash” comes from the Narragansett Indian word “msíckquatash,” meaning boiled corn kernels. The native Americans in the eastern woodlands were the first to prepare this dish and taught it to the early settlers.Today, succotash is a traditional dish in many New England Thanksgiving celebrations.
