Carp Harvest Celebration – Three Sister Soup
The Carp Harvest Festival is here again, The bounty of mother earth is peaking and those who work on the land are harvesting her gifts so that we may be fed with the life sustaining fare she so generously offers. My mind always turns at this time of year to the indigenous peoples and the foods which they shared with the new settlers; just as if we were all living on one island of giving and receiving – in a circular flow like life and death. Everything I do is permeated with this connection and as much as I can I try to operate in accordance with these laws of nature. But many humans seem to be resisting this, they seem to forget whose children we are. life gets complicated and the big picture is obscured in the anxiety-inducing details..and the mind-numbing instant gratifications. In order to survive as a species on this planet it is essential that we get back to basics and remember who we are, what we are. our bodies are literally built from the fruits of the earth and will return to the earth ….we are one. thus i feel strongly that the sooner we start living as if we were, the sooner we will feel better physically, mentally and emotionally….. we may not only survive then, but dance joyfully in the brilliance that is this song of life.
I feel lucky to be a part of and to have raised my kids in the farmers’ market community because this was my way of teaching them to be connected with the seasons, the weather and the food which keeps our bodies alive. My vision for this Harvest Festival started 2yrs ago, and last year was a resounding success so at the request of the customers we made another 3 Sister Soup to raise money for Minwaashin. This vision entered around bringing awareness of the indigenous foods and the Iroquois legend of the 3 sisters which illustrates the interdependency of life that so many have forgotten. And in my way, my wish is to give back a teeny tiny bit of what was taken from aboriginal people; and to pay homage and honour their place in this place which they shared and we greedily gobbled as if we were toddlers with no awareness. Remember our mother, and enjoy her gifts in good conscience….with respect and gratitude.
The recipe I have given you here is adapted from my very large 3 Sisters soup (which is simmering as I type here) for THIS Carp Harvest Celebration 2018. It is based on the vegetables that grew well this year and which were donated by a number of generous Carp Farmers at our market last week. But really to make a SACRED Three Sister Soup, the most important ingredients are variable. Mother Earth, the weather, the farmers, the soil, and of course the CHEF! When you, the Chef, is preparing this meal you should remember to thank the farmer and the community and the natural factors that allowed you those ingredients to create with, Remember to think about the love you have for your family and the other people you are preparing this nourishing meal for. With every stir of your spoon.
The attached recipe can be used as a good guideline for how to make a wonderful soup but please don’t feel like if you are missing one ingredient you can’t make it anyways…..or if you had an abundance of something (zucchini?) you could add more, if you love it. Every year the Three Sisters Soup is different. The only thing that will stay the same is the prominence of the CORN BEANS and SQUASH. These are the ingredients that sustained the First Peoples and can sustain us without depleting the earth. And remember, being a vegetarian soup broth (you can use a meat broth if you choose), the ROASTING and the FRYING of the onions and other vegetables are the secret to the rich dark sweet flavour. Don’t be afraid to make it brown….if you don’t really brown the onions and the veggies the broth may taste watery. ENJOY!
- glug Kricklewood sunflower oil
- 4 large Onions
- 1 small acorn squash
- 1 small butternut squash
- 4 small delica, or fancy squash
- 2 med zucchinis
- 3 heads Garlic
- 2 lbs carrots chopped in disks
- 1 cup celery chopped, including leaves
- 3 cups corn kernels
- 1 cup white kidney beans (soaked overnight and boiled for 10 minutes)
- 2 cups green/yellow beans chopped
- 1 med pumpkin
- 1 tsp cumin seeds
- 2 teaspoons sea salt
- 1 tsp freshly cracked black pepper
- 1 bunch fresh sage
- 3 sprigs fresh thyme
- 1 cup Rainbow Swiss Chards chopped
- 1 cup arugula chopped
- 1 bunch baby onions whole
The soup tastes better if it cooks longer, i will often cook it overnight. it makes your house smell WONDERFUL