Third grade cooks up Three Sisters Stew
On their most recent Forest Day, students in the Class of 2032 honored Tennessee's indigenous tribes with a recipe from the Chickasaw tribe. Read on for details from this Young Naturalist Program lesson and try your hand at making the recipe too.
By Lauren Hagan, LS Naturalist Teacher
In connection with their social studies unit about indigenous tribes of Tennessee, third grade naturalists worked together to make a hearty and delicious Three Sisters Stew during their most recent Forest Day.
Third Grade Teacher Sarah Wiley suggested the idea after reading an article about how to honor Native Americans during Thanksgiving celebrations. Using a Chickasaw recipe found online, each student got to work creating the stew. Whether it was chopping the squash or helping build the fire, each third grader had an important cooking job.
As students cooked, they learned about the Native American tradition behind the stew's name. According to the tradition, the three sisters are corn, beans, and squash. These crops were planted together because they support each other and protect the land for future generations. The corn was planted first in small mounds of dirt. Next, the beans were sown right next to the corn. The vines of the beans grew up the stalks of corn and produced nitrogen, which acted as fertilizer for the corn. The squash was planted last and spread out around the corn and beans to hold in moisture and prevent weeds from growing.
After the stew simmered for thirty minutes, students got to sample the fruits of their labor. Many students came back for seconds, while a few returned for up to five servings. One thing is for sure, we are excited to continue this new tradition.
See below for the Three Sisters Stew recipe:
Ingredients
- 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)
- 1/2 can quick cooking barley
- 4 garlic cloves, minced
- 1 1/2 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. We substituted black beans for the black-eyed peas and added three cups broth and three cups of water (instead of 6 cups water). Enjoy and if you try the recipe for your family, feel free to share your results with LS Naturalist Teacher Lauren Hagan.
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In connection with their social studies unit about indigenous tribes of Tennessee, third grade naturalists worked together to make a hearty and delicious Three Sisters Stew during their most recent Forest Day.
Third Grade Teacher Sarah Wiley suggested the idea after reading an article about how to honor Native Americans during Thanksgiving celebrations. Using a Chickasaw recipe found online, each student got to work creating the stew. Whether it was chopping the squash or helping build the fire, each third grader had an important cooking job.
As students cooked, they learned about the Native American tradition behind the stew's name. According to the tradition, the three sisters are corn, beans, and squash. These crops were planted together because they support each other and protect the land for future generations. The corn was planted first in small mounds of dirt. Next, the beans were sown right next to the corn. The vines of the beans grew up the stalks of corn and produced nitrogen, which acted as fertilizer for the corn. The squash was planted last and spread out around the corn and beans to hold in moisture and prevent weeds from growing.
After the stew simmered for thirty minutes, students got to sample the fruits of their labor. Many students came back for seconds, while a few returned for up to five servings. One thing is for sure, we are excited to continue this new tradition.
See below for the Three Sisters Stew recipe:
Ingredients
- 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)
- 1/2 can quick cooking barley
- 4 garlic cloves, minced
- 1 1/2 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. We substituted black beans for the black-eyed peas and added three cups broth and three cups of water (instead of 6 cups water). Enjoy and if you try the recipe for your family, feel free to share your results with LS Naturalist Teacher Lauren Hagan.
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Fax: 615-321-0889
Email: info@usn.org
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University School of Nashville models the best educational practices. In an environment that represents the cultural and ethnic composition of Metropolitan Nashville, USN fosters each student’s intellectual, artistic, and athletic potential, valuing and inspiring integrity, creative expression, a love of learning, and the pursuit of excellence.
University School of Nashville models the best educational practices. In an environment that represents the cultural and ethnic composition of Metropolitan Nashville, USN fosters each student’s intellectual, artistic, and athletic potential, valuing and inspiring integrity, creative expression, a love of learning, and the pursuit of excellence.