Our monthly meeting will be held next Sunday, November 14 at 1:30 via zoom, as follows:
Passcode: Earth Webinar ID: 929 0550 6684
Eat Plants Tip: Indigenous people planted and ate squash, corn, and beans together, known as the “three sisters.” The following recipe comes from the Smithsonian American Indian Museum cafe. It is very flexible as the dressing is about 2-3 times as much as needed for one salad recipe. Drained canned or cooked frozen cut green beans are good additions too.
Three Sisters Salad serves at least 6: (from Laurel)
Dressing: 6 T. apple cider vinegar, 1/4 c. honey, 3/4 c. canola oil, Salt & pepper to taste– whisk together in a small bowl, or mix well in a jar. I heat it in warm water to liquify the honey more. Refrigerate at least 1 hour, or up to 10 days.
Salad: 2 zucchini and 2 yellow summer squash, and 2 ears of corn, husked. Cut the squashes in half lengthwise and seed them. Brush these and the corn with canola oil and season on all sides with salt and pepper. Grill on high heat (I broil them in the oven) until crisp-tender and slightly browned- about 10 min. Transfer to a cutting board and dice into 1-inch pieces, or just cut off the cob. Put in a large bowl with 2 cups cranberry (or light red kidney) beans cooked or canned and drained, and 3/4 c., diced roma tomatoes and halved yellow cherry tomatoes.
Add 1/4 c. (or more) of the dressing and salt and pepper to taste. Serve at room temperature or chilled. Enjoy!”