This week we learned about a traditional companion planting method, the three sisters, that was developed by the Indigenous peoples of the Americas and has been practiced all over the North American continent for centuries.
In the classroom we watched a video from the USDA National Laboratory for Genetic Preservation explaining the three sisters planting: the corn provides structure and support, the beans fix nitrogen and feed the soil, and the squash ward off pests, prevent weeds, and help the soil retain moisture.
In the kitchen the fourth and fifth graders made a sumptuous three sisters stew featuring yellow sweet corn, cranberry beans, zucchini, and red kuri squash. Our recipe comes from the Chickasaw Nation and includes tomatoes, potatoes, and barley. Some of our students had five bowls of stew!
In our closing circle we went around and shared what we are grateful for. Some of our favorite appreciations were for “shelter and warmth,” “friends and family,” “getting to cook together at school,” and “cat memes.”
