How To Plant & Harvest A Three Sisters Garden
[Including Recipes]
A Three Sisters garden is a technique for growing vegetables that was taught to early settlers by Native Americans, who planted corn, beans and squash together - the Three Sisters, according to Mohawk legend.
From the Farmers Almanac:
Each of the sisters contributes something to the planting. Together, the sisters provide a balanced diet from a single planting.
- As older sisters often do, the corn offers the beans necessary support.
- The pole beans, the giving sister, pull nitrogen from the air and bring it to the soil for the benefit of all three.
- As the beans grow through the tangle of squash vines and wind their way up the cornstalks into the sunlight, they hold the sisters close together.
- The large leaves of the sprawling squash protect the threesome by creating living mulch that shades the soil, keeping it cool and moist and preventing weeds.
- The prickly squash leaves also keep away raccoons and other pests, which don’t like to step on them.
- Together, the three sisters provide both sustainable soil fertility as well as a heathy diet. Perfection!
In a 3 sisters garden, corn is planted not in orderly rows, but rather in round hills, about 3 feet apart with 10-12 kernels per a hill.
Tips:
- Start with a rich soil - corn is a heavy feeder, and two other plants need to thrive in the same dirt.
- Hills should be 3 or 4 feet apart. If planted too close, the beans and squash growing inside won't get enough sun. Each plant should have four to six ears of corn.
- Plant the corn first. Then, when it's 4 inches tall, plant the beans and squash.
- Weed early. Hoe between the corn when its 4 inches tall, and then one more time. Weed again when the other two plants really get going. Once the squash leafs out enough, it will act a s thick mulch, cooling the soil and stifling weeds.
- In the early summer, the squash vines may start to pull at the corn stalks, and beans can conflict with the squash. Trim and prune as needed.
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WHICH VARIETIES
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Which Seeds to Plant [From the Farmers Almanac]
In modern-day gardens, the Three Sisters consists of these three vegetables:
Pole beans (not bush beans). Common pole beans such as Scarlet Runner or Italian Snap should work. The ‘Ohio Pole Bean’ is our favorite. We’ve also heard that some very vigorous hybrid pole beans clambering up skinny hybrid corn stalks can pull them down. So if you want to be extra cautious, look for less vigorous climbers. If you’d like to try traditional varieties, look for Four Corners Gold Beans or Hopi Light Yellow.
Corn such as sweet corn, dent corn, popcorn, or a combination. Your favorite sweet corn variety will do, although Native American gardeners traditionally used a heartier corn with shorter stalks or many-stalked varieties so that the beans didn’t pull down the corn. Varieties include the pale yellow Tarahumara corn, Hopi White corn, or heritage Black Aztec
Small-leafed squash such as summer squash (zucchini) or winter squash (Hubbard). Note: Pumpkins are too vigorous and heavy; plant in a separate bed. Native American squash was different, but a yellow summer crookneck is similar enough.
If you do wish to investigate pure strains of native seeds, reach out to experts such as Native Seeds/SEARCH, a nonprofit headquartered in Tucson, Arizona, or Native American cultural museums.
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Three Sisters Planting Charts
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This wouldn't allow for a lot of corn, but it would be great for some of the varieties I like to grow for decoration. And it would look really interesting
RECIPES
There is no one authentic recipe for this Three Sisters Stew ~ it can be made, and is made, in a variety of ways, with different combinations of ‘sisters’. Recipes have been passed down through generations in tribes, and have become modernized in the process.
This version from The View From Great Island uses:
Ingredients
2 Tbsp olive oil
1 medium yellow onion, peeled and diced
2 cloves garlic, minced
1 lb red potatoes, diced (no need to peel)
1 tsp chipotle powder
1 tsp cumin
2 bay leaves
32 ounces chicken broth
28 ounce can diced fire roasted tomatoes
salt and fresh cracked black pepper
1 jalapeño pepper, minced (leave out for less heat)
1 zucchini, diced (do not peel)
1 summer squash, diced (do not peel)
3 ears corn, kernels removed
2 cups cooked black-eyed peas
garnish (optional)
fresh parsley
grated cheese such as Parmesan or Asiago
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2 cups onions, diced
6 cups water
2 cans diced tomatoes, no salt added (14.5-oz. can)
6 cups red skinned potatoes, cubed
1 can tomato sauce, no salt added (15-oz. can)
1 cup corn, frozen
1 cup yellow squash, diced
1 can light red kidney beans, drained and rinsed (15.5-oz. can)
1 can black-eyed peas, drained and rinsed (15.5-oz. can)
½ can quick cooking barley
4 garlic cloves, minced
1 ½ teaspoon black pepper
In a large stockpot, add all ingredients. Bring to a boil, then lower heat and simmer for 30-45 minutes until the potatoes are soft. Serve immediately.
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This recipe from the Chickasaw Nation includes a nice video about the growing, and cooking.
The Three Sisters Dish
1 large squash, such as butternut or acorn
2 tbsp. sunflower or extra-virgin olive oil, divided
1/4 c. pure maple syrup
2 bunches dandelion greens or kale
5 c. hominy (nixtamalized and cooked, or canned, drained, and rinsed)
4 c. black beans (soaked and cooked, or canned, drained, and rinsed)
Kosher salt
Garlic powder
2 green onions, thinly sliced
1 c. toasted sunflower seeds
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Three Sisters Harvest Bowls
Find more detailed instructions From Shawnee Rose
For the squash
2 cups Seminole pumpkin or kabocha squash, peeled and cubed
pinch of salt
1 tablespoon balsamic vinegar
1 tablespoon olive oil
For the beans and corn
1-2 tablespoons olive oil
1 Vidalia onion, diced
1-2 stalks celery, diced
1 red pepper, diced
2 tablespoons chopped parsley
1 tablespoon chopped sage
1 teaspoon minced rosemary leaves
1 teaspoon thyme leaves
2 ears corn
1 1/2 cups pre-cooked or canned beans
salt and pepper, to taste
Serve with: wild rice, quinoa, arugula, or kale
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