Barrie Kavasch in her book Native Harvests: Recipes and Botanicals of the American Indian stated “The most important and widely used foods we know today are of native American origin. Almost 75 percent of our present food plants were new to Europeans five hundred years ago. Captain John Smith, writing in 1607, noted that the settlers of Jamestown, Virginia, would have starved if the Indians of that region had not brought corn, squash, and beans to them. This famous Indian triad, the ‘three sisters,’ soon became the most important foods in pioneer America.”

Artist Carolyn Lygo researched nursery rhyme histories for our Teaching with Heart book and found that “Rock-a-bye Baby” was one of the very first American nursery rhymes. Created when pilgrims saw Native American mothers from the Wampanoag tribe place their babies in birch bark cradles in tree branches while they tended the fields of maize (corn) to protect them from wild animals. The pilgrims were always afraid that the branches would break and the babies would fall, but Native Americans had been doing it for hundreds of years and knew which branches were safe. The Thanksgiving holidays encourages the Native American belief and understanding of being thankful for all that nature provides. The following are some Native American recipes.

Infant: Jerusalem Artichoke Soup– This plant has been a popular vegetable among Native Americans for many centuries. Because of its hardiness and tastiness it was also cultivated extensively by the colonists. The tubers are so digestible they were considered excellent food for babies and invalids. Simmer covered 1 lb. of scrubbed Jerusalem artichokes in 4 cups of water for 25 minutes or until tender. Drain, reserving the cooking liquid, and slice the artichokes in half. Scoop the insides out of the skins and mash until it makes a smooth puree. Combine the puree, 3 sliced scallions including the tops, the reserved cooking liquid, 1 tablespoon chopped parsley, season with a dash of nutmeg, and salt to taste. Simmer 15 minutes more and serve.

Toddler: Baked Stuffed Apples – Core 4 whole apples and arrange in a greased baking dish. Heat together 1/2 cup blueberries, 1/2 cup honey and 1/4 teaspoon clove. Stuff each apple with the hot mixture and drizzle some hot honey over the skins. Bake in a 300 degree oven for 30 minutes, basting with honey once. Serve hot or cold.

Preschool: Indian Pudding – Toss 2 cups of raisins and 2 cups of cornmeal together. Bring 4 cups of water with 1/2 cup of walnut butter to a boil in a large saucepan. Add 1/2 cup honey, 1/4 cup currants 1/4 teaspoon ground ginger and 1/2 teaspoon nutmeg. Gradually add the cornmeal/raisin mixture blending thoroughly and simmer 10-15 minutes until it thickens. Pour into a greased casserole and place in a pan of water which has been preheated in a 325 degree oven. Bake for 2 hours. Cool before serving.

Let it not be said that modern man, in his rush to meet the stars, had neither the time or the inclination to learn his own history lying buried beneath his feet.
- (Edmund K. Swigart)