By Donita Brannon
 In today’s gastronomic world of celebrity chefs and 5-star restaurants, corn, beans, and squash may seem like mundane fare. But to the American Indians these three foods were revered as the physical and spiritual sustainers of life. "The Three Sisters," as they were known, were the main agricultural crops of many American Indian tribes of North America and were considered to be precious gifts from the Great Creator. There were numerous legends and rituals surrounding the Three Sisters, varying from tribe to tribe. An Iroquois legend describes the oldest sister as standing tall, wearing a pale green dress with long, silky blonde hair. The middle sister liked to run free with her face to the wind. The youngest sister could only crawl along the ground and wore a soft yellow ribbon in her hair. The basis of all these legends however, was that these three "sisters," although very different from each other, loved each other dearly and depended on each other greatly. The planting season was celebrated with ceremonies and festivals to honor them. Through these rituals and stories the knowledge of growing, using and preserving, the Three Sisters were passed down through generations.
Corn, beans and squash were among the first crops domesticated by ancient Mesoamerican societies. Corn was the ideal crop, providing more caloric energy per acre than any other crop. But according to the Three Sisters legend, corn could not grow on its own; it needed the company of its companions. True to the legend, The Three Sisters were always planted together. These three crops complement each other both agriculturally and nutritionally. This ancient gardening technique is still in use today, referred to as "companion planting."
From an agricultural standpoint, the corn stalks provide a pole for the beans to climb on. The beans add nitrogen to the soil, improving soil fertility. The bean vines also help to stabilize the corn stalks, helping to keep them upright in high winds. The squash vines run along the ground creating a living mulch, which shades out weeds and reduces moisture loss from the soil. At the end of the growing season, the crop residues are incorporated back into the soil, helping to improve soil structure by adding organic matter.
Corn, beans and squash also complement each other nutritionally. Corn provides carbohydrates; the beans are rich in protein, providing two essential amino acids that corn lacks. The squash yields vitamins from the fruit and healthy oils from the seeds.
The American Indian people are revered for being resourceful, especially when it comes to their food. Corn was prepared in numerous forms. It could be boiled or roasted and ground into flour or meal. Corn could be stored for long periods of time, helping to sustain tribes over the long winter months. The corn stalks were even used as fuel. Fresh, young beans were used in soups and stews. The more mature beans were dried for use in the winter months, as well, providing an important source of protein when game was often scarce. The squash or pumpkins that the American Indians grew were not like our modern day Jack-o-lantern type but were more of a crookneck variety. These were used in stews and could also be dried for winter use.
If not for the American Indians sharing these crops and their knowledge of growing them, early European settlers would have surely perished from starvation. The Thanksgiving feast is our way to celebrate the importance of these gifts. In honor of American Indians, perhaps you’d like to try this recipe from the Three Sisters Cookbook at your own Thanksgiving meal.
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