Three Sisters Garden - Recipes & News

Simple Butternut Squash Breakfast Cake

Posted by Tracey Vowell on

Simple Butternut Squash Breakfast Cake
Over the years, a big Sunday breakfast favorite, is this very simple butternut cake.  Not much to it, and I have always liked the fact that I could start the cake, get it into the oven, and then proceed with the rest of breakfast, while the cake cooked in the oven. 

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The Almighty Gumbo

Posted by Tracey Vowell on

The Almighty Gumbo

Andouille Sausage - My suggestion would normally be that you order it in, if you want a really authentic gumbo, and I would, under normal circumstances, suggest that you get a few pounds of smoked pork Tasso, as well. Roux is the thickener of choice in the making of a great many Creole dishes, and although the process is familiar, the color, can be a bit daunting the first few times out. I like a heavy medium sauce pan, and a wooden spatula for making Creole roux, and I make sure I am of a singular mind, when making it....

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Ayamole de Calabaza (Butternut & White Bean Soup)

Posted by Tracey Vowell on

Ayamole de Calabaza (Butternut & White Bean Soup)

1 cup White Navy Beans 1 medium Butternut Squash, 3-5# 1 Head Garlic 2-3 Hungarian Wax, or Jalapeño Peppers 1/2 cup Frozen Tomato Puré Stock of your choice, or water Put the cup of navy beans on to cook, with about 5 cups of water. Bring to a boil, then reduce the heat to a gently simmer. I find that navy beans cook in about an hour and a half, and may need a bit more liquid about half way through. Because we want the beans relatively whole, and the water is part of your liquid for the soup, don’t be...

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Pork in Roasted Tomato Sauce with Verdolagas (purslane)

Posted by Tracey Vowell on

Pork in Roasted Tomato Sauce with Verdolagas (purslane)

Technically a succulent, native to Australia, Purslane is one of the most nutritious plants around, grows very readily in almost any temperate climate, and is a truly unique and tasty vegetable, also one of the most invasive weeds we battle.

My chef life primarily centered around Mexican food, and purslane is a big deal in Mexico, even if we don’t yet have a full appreciation for it here in the states.  This would be a very typical home style dish.

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Braised Lambs Quarter

Posted by Tracey Vowell on

Braised Lambs Quarter

For what is considered one of the most noxious weeds in America, Lambs Quarters have a fair amount of nutrition to offer. I have included a recipe for braised Lambs Quarter below that contains the full nutrition facts, as they are pretty remarkable for a food we primarily ignore Ingredients: 1 teaspoon fat or oil (I like pastured pork lard) 1-2 knob onions, white bulb chopped, greens sliced and separated 2 stalks green garlic, sliced 1 small to medium turnip, peeled and diced 1 small to medium carrot, peeled and sliced 1/2 lb Lamb's Quarter 1 cup (at most) stock of...

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