Three Sisters Garden - Recipes & News

Really Good Granola

Posted by admin admin on

Really Good Granola
A number of years ago, I was at my booth at Green City Market, and Jill Von Cleeve, who I knew mostly as Bill Rice (the food critic’s) wife and a massive supporter of GCM and its farmers, walked up and handed me a recipe for her Really Good Granola.  And truthfully, it is REALLY GOOD GRANOLA!  

Jill isn’t with us anymore, but she told me to feel free to share, and all these years later, I think this is a good place to do it.

Read more →

Baked Pinto Beans

Posted by Tracey Vowell on

Baked Pinto Beans
The quintessential bean of Northern Mexico and the southwestern United States. Pintos are a very versatile, creamy textured bean, that lend themselves well to many applications

Read more →

Mixed Petit Green Spring Rolls

Posted by Tracey Vowell on

Mixed Petit Green Spring Rolls

Our Petite Greens are simply a mix of everything we produce in our greenhouse, year round. The mix evolves somewhat seasonally, with edible flowers joining in as possible in the warmer months of the year. We also add Wood Sorrel to that mix, which are the deep burgundy, clover shaped leaves that have that wonderfully sour flavor.   This mix really is intended to be eaten raw, and like our Micro Greens kind of fits into the "edible jewelry" category.   The Petit Greens are a beautiful, intensely flavored salad mix on their own, but works so very well tossed with a mix of larger salad greens. One thing...

Read more →

Aunt Lenore’s Louisiana Cookies

Posted by Tracey Vowell on

Aunt Lenore’s Louisiana Cookies
These Louisiana cookies, as she called them, are crazy good, and not difficult to make at all.  A holiday gathering always included a big tin of these highly anticipated culinary jewels

Read more →

Roadhouse Chili

Posted by admin admin on

Roadhouse Chili

Roadhouse Chili 2 lbs. chuck roast, trimmed of fat, and cut into bite size pieces 10 dried ancho peppers 1 lb. tomatoes, roasted under the broiler, and peeled 1 medium onion 6 cloves garlic. 1 lb. Three Sisters Pinto Beans 1 tbs Three Sisters Fine Cornmeal 6-8 cups of stock (beef/chicken/vegetable) or water depending on desires thickness Pull the stems and seeds from the dried ancho peppers. With boiler on high, and oven rack moved to the highest position place the peppers on a sheet pan and toast under the broiler until the first wisps of smoke are visible.  Place the peppers in a large bowl, and cover with...

Read more →