The three sisters – corn, beans and squash – have gathered together and invited their friends to join them this season at festivals and harvest gatherings. All the people of all nations are busy. Every occasion in which food is involved makes for a good time, but there is something special about fall. Maybe it’s the abundance, the aromas, the traditions which spark the genetic memory.
We are always here, but the only time people seem to want to know more about Indians is in the fall. Could it be that the mainstream media get some good mileage out of Thanksgiving cards and cut-out Pilgrims and Indians for table decorations? Could be, yeah, probably; but that has little to do with the reality of life. We have that corn, those beans and squash to deal with now.
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<b>Corn Relish with Red Pepper </b>
6 cups corn kernels, fresh or canned
2 cups roasted red peppers, diced
2 medium onions, diced
2 tablespoons garlic, finely chopped
2 stalks celery, finely chopped
2 tablespoons sweet butter
2 tablespoons dry mustard
1 teaspoon turmeric
1 teaspoon hot chili sauce
1 tablespoon celery seed
1 tablespoon Worcestershire sauce
2-1/2 cups cider vinegar
3/4 cup water
Saute the onion, celery, pepper, garlic and corn in the butter in a large, heavy pan for 7 or 8 minutes. Add the spices, mustard, turmeric, celery seed, chili sauce and Worcestershire sauce and cover, cooking 5 minutes more. Add the vinegar and water and bring to a boil over medium heat. Lower the heat and simmer for about 40 minutes or until slightly thickened. Either can it in jelly jars or store it in a nonreactive container in the refrigerator for up to 3 days.
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<b>Vegetarian Calabacitas</b>
5 cups summer squash, green and yellow, diced
2 cups corn kernels, fresh or frozen
4 tablespoons olive oil
1 cup onion, finely chopped
3 cloves garlic, minced
1 bunch scallions, chopped
1/2 cup hot green roasted chili, chopped
1/2 cup mild green roasted chili, chopped
1 cup plum tomatoes, diced
1/2 cup fresh cilantro, chopped
1/2 teaspoon salt
Heat the olive oil and saute the onion, then add garlic. Add the squash and saute all for about 5 minutes. Now add the corn, scallion and chilies and cook for another 3 minutes. Stir in the tomatoes and cilantro and heat for another few minutes. Salt and serve hot or warm.
This is a great way to use up summer squashes and corn as well. Summer squash, green and yellow, is low in calories and high in fiber, but not as nutritionally loaded as winter squashes.
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Winter squashes are another story. They are loaded with beta carotene, vitamin C and other nutrients. Beta carotene and vitamin C are both strong antioxidants that studies have shown help in preventing certain cancers, eye problems and heart disease.
<b>Steamed Winter Squash</b>
3 lbs. winter squash
2 apples
1 teaspoon cinnamon
2 tablespoons butter
2 tablespoons brown sugar
Peel, trim and cut squash into one-inch cubes or chunks. Put 1 inch of water in a steamer pan bottom. Peel apples and put peels into the water. Bring water to a boil, put squash in a steamer top, cover and steam for 15 minutes. Now put large apple chunks on top of squash and cook another 10 minutes. When squash and apples are tender, remove them and pour off the water and peels from the steamer bottom. Put squash and apples into the bottom pan and add cinnamon, sugar and butter. Mash to blend and a dash of salt if desired.
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<b>Squash Pudding</b>
2 cups winter squash, cooked and pureed
4 eggs, lightly beaten
1/2 cup sugar
2 tablespoons melted butter
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup heavy cream
Preheat oven to 325 degrees. Beat together eggs, sugar, squash and salt. Now add butter, vanilla, cinnamon and nutmeg. Whip the cream until it forms soft peaks and gently fold into squash mixture. Pour all into a buttered 2-quart baking dish and put this dish into a larger baking pan. Fill the larger pan with hot water about halfway up the inner baking dish and bake for 50 – 60 minutes or until a toothpick comes out clean.
You can serve this warm or cold, plain or with whipped cream or ice cream.
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<b>Corn Salsa</b>
3 ears corn, grilled (or 2 cups canned kernels)
2 tablespoons olive oil
2 tablespoons fresh lime juice
4 ripe tomatoes, chopped
1 yellow bell pepper, chopped
2 scallions, sliced thin (include greens)
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
1 small jalapeno, seeded and minced
Combine all ingredients in a large bowl, toss to blend flavors and refrigerate at least 2 hours. Serve chilled or at room temperature. This is great with steak or salmon.
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<b>Notes and Tips</b>
* Letting a cat out of the bag is easier than putting it back in.
* Good judgment comes from bad experience.
