Three Sisters Garden - Recipes & News

Spring Green Garlic Confit

Posted by Tracey Vowell on

Spring Green Garlic Confit
It is so worth making this simple recipe, as having this stable jar of garlic oil and bits of tender green garlic in the fridge to near effortlessly add flavor to a wide range of dishes, is so convenient and delicious

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Hearty Potato Spinach Mushroom Soup

Posted by Tracey Vowell on

Hearty Potato Spinach Mushroom Soup
Although Spinach is delicious both cooked and raw, my preference is to walk the line in-between those two. I line a plate or bowl with a good handful, and then serve whatever I have cooked right on top of the leaves, causing them to wilt. This is especially pleasing for me with a ladleful of beef stew, or seared tuna with a simple pan sauce

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Vegan Cheese Popcorn

Posted by Tracey Vowell on

Vegan Cheese Popcorn
A few years ago, I developed a recipe for a vegan friend that was missing cheese popcorn.  Is it cheese popcorn? Not at all... but it is delicious and does come very close.

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How To Make Hominy: Nixtamalization

Posted by Tracey Vowell on

How To Make Hominy: Nixtamalization
We added whole kernel white corn to the list a month or so ago. Since then a few people have asked about hominy, so, let’s take an adventure into nixtamalization (making hominy).  

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Delicious Creamy Polenta

Posted by Tracey Vowell on

Delicious Creamy Polenta

Ok, I am just going to admit that my method for polenta probably sends many dead Italians spinning in their graves, but it works for me, and frees me up from all that stirring. Ingredients: 1 cup Three Sisters Garden Fine Corn Meal (maybe with a tablespoon or two of the coarse thrown in, if you have it on hand) 6 cups liquid (see recipe) 2 Tbs butter salt to taste Optional: white pepper miso Oyster or Crimini Mushrooms Your favorite chopped greens Three Sisters Micro Greens parmesan rind, garlic, leek trimmings shitake stems to make cooking liquid Preheat oven to...

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