How to Cook with Corn, Beans, and Squash—the Three Sisters
Reach back in your grade-school memory. Like, way back. There, you may find a vague memory of a history lesson that touched on the Iroquois custom of planting the "three sisters"—corn, beans, and squash—close together. This agricultural method is one steeped in smart tradition: Each crop works to enhance the growing success of the other, while increasing the soil's fertility. The tall corn stalks offer support for the snaking growth of the beans, while the beans return the favor by adding nitrogen, a necessary nutrient, to the soil. The squash, which grows closest to the ground, covers the soil with a canopy of expansive leaves, keeping it damp, cool, and moist—and keeping unwanted critters and pests to a minimum.
It'll serve you well to plant the three sisters, but even if you don't have a garden at home, you can celebrate another great quality that corn, beans, and squash have in common: They're in season now and really tasty. From pickled corn to garlicky runner beans to cheesy pumpkin soup, here are our favorite ways to cook with the three sisters.
