Tuesday, November 25

Prepare to be a-maized

Gardening with the Three Sisters

As we approach Thanksgiving, it seems appropriate to pay homage to our Native American ancestors and an ancient gardening technique commonly called the Three Sisters.

Meet the Three Sisters

The history behind interplanting corn, beans and squash has largely been lost, but modern science tells us that the premise is sound: Tall, sturdy corn stalks become the support for climbing pole beans and squash is planted at their base to fill in the bare ground and shade the roots of the corn and beans. Not only is this trio a nearly perfect garden complement, but it also belongs together nutritionally — corn (a grass) as grain and carbohydrate; protein-packed beans (a broadleaf legume able to ‘fix’ and provide nitrogen); and nutrient-dense squash, rich in vitamins and minerals.

Planting the seeds

You’ll want to plant your Three Sisters garden in the spring, once the danger of frost has passed — usually mid-May in our area. If using the moon signs as your guide, plant the sweet corn just after the new moon in early May.

Select a site that has direct sunshine for most of the day. Use a hoe to hill up some good garden soil, making the hill 8-10 inches tall and about 3-4 feet in diameter. If you have some compost ready from the previous year, mix a good amount of that into the mound (about 50 percent compost and 50 percent garden soil). Flatten the top of the mound and make a shallow depression to funnel water into the seed hole.

Soak four to seven corn seeds overnight and plant them about 1 to 1 1⁄2 inches deep and 6 inches apart in the center of each mound. In about two weeks remove the weakest seedlings, leaving three or four of the strongest plants. Many Native Americans honor the tradition of giving thanks to the “Four Directions” by orienting the corn seeds to the north, south, east, and west.

When the corn is at least 4 inches high (this usually takes three to four weeks depending upon May’s weather conditions and the soil temperature), plant six pole bean seeds in a circle about 6 inches away from the corn. At the same time, plant four squash or pumpkin seeds next to the mound, about a foot away from the beans. After a week or two, remove the weakest seedlings, leaving three or four of the strongest bean seedlings and one or two squash seedlings near each mound. The squash vines will cover the ground quickly during July, so gently direct their growth in the direction you’d like. It may become necessary to remove all or part of a plant if it gets too unmanageable.

Disease and insect control

Both squash and beans can be prone to damage by insects and disease. When the squash plants are young and most vulnerable, corn rootworm beetles may feed heavily on the tender leaves and kill the plant. They can easily be removed by hand and the plants shielded from further damage with a row cover until they are large and strong enough to sustain any future feedings. Gray squash beetles may also be on the attack. Removing them by hand is the safest choice, but if you choose to use chemical control, be sure to follow all label instructions. Squash borer can be a problem if you’ve planted any type of squash in the same area in the past. The best defense is to choose a spot with no squash history. If humid conditions support the growth of fungal mildews on the squash/ pumpkins or beans, there are products available to combat the disease(s). Just make certain you’ve properly identified the disease first. Mildews don’t generally kill a plant but they can reduce yields.

A great project for kids

Weaving food, fun and education together provides a wonderful opportunity for children to experience the natural world first-hand. Given opportunities to roast a just-picked ear of corn over a crackling fire or to pick a handful of crisp, delicious snap beans and a cornucopia of squash and pumpkins gives a young person a deeper appreciation of the foods we sometimes take for granted. Often, even the pickiest eaters will be inspired to try the foods of their labor.

During this holiday season, take a moment to consider the history and work that has gone into the foods for which we give thanks. And, if you have squash and pumpkins that are still in good shape, toast up some of the seeds and cook the flesh. Just scoop it from its colorful shell and flavor it with a bit of salt, pepper, butter and brown sugar for a simple dish worthy of any holiday table.

After completing culinary arts training at Joliet Junior College and working as executive chef at the Heartland Health Spa in Gilman, Alex Panozzo returned to his roots on the family vegetable farm in Limestone. He is active with the Kankakee Farmers’ Market, the local agri-tourism industry and the University of Illinois Extension Master Gardener Program.