The Iroquois Legend of the Three Sisters
The term “Three Sisters” emerged from the Iroquois creation myth. It was said that the earth began when “Sky Woman” who lived in the upper world peered through a hole in the sky and fell through to an endless sea. The animals saw her coming, so they took the soil from the bottom of the sea and spread it onto the back of a giant turtle to provide a safe place for her to land. This “Turtle Island” is now what we call North America.
Sky woman had become pregnant before she fell. When she landed, she gave birth to a daughter. When the daughter grew into a young woman, she also became pregnant (by the West wind). She died while giving birth to twin boys. Sky Woman buried her daughter in the “new earth.” From her grave grew three sacred plants—corn, beans, and squash. These plants provided food for her sons, and later, for all of humanity. These special gifts ensured the survival of the Iroquois people. Source: Erney, Diana. 1996. Long live the Three Sisters. Organic Gardening. November.p.37-40
Sister Corn, the older sister, offers the beans needed support. She provides a natural pole for bean vines to climb. Varieties Include: Golden Bantam, Reids Yellow Dent
Sister Bean, the giving sister, fix nitrogen into the soil for the benefit of all three plants. As she climbs the corn she also helps stabilize the stalks to prevent them from blowing over in the wind. Varieties Include: Pinto, Kentucky Wonder Pole
Sister Squash, the protective sister, with her large leaves acting like a living mulch to protect the soil and help retain moisture. Spiny varieties also help deter predators from the Corn and Beans. Varieties Include: Sugar Pie Pumpkin, Waltham Butternut
Traditionally drying varieties were chosen to sustain the native people through the winter. Together the three sisters provide sustainable soil fertility and a healthy diet!
Beefsteak tomatoes are the largest type of tomatoes, often weighing one pound or more. At maturity, they have a ribbed outer texture and show a pink to red coloring. Beefsteaks are indeterminate growers, and typically require 80-100 days after transplanting to reach maturity.
Green Zebra tomato plants produce relatively small (1/2 pound) green and yellow striped tomatoes. They are indeterminate growers and require around 80 days to mature after transplanting.
Tomatillos have a slightly tangy or citrus taste and are a key ingredient in many traditional Mexican dishes. The enclosed fruit is housed in a delicate husk that resembles a green lantern. Tomatillos will not cross with tomatoes, though both are members of the Nightshade (or Tomato) family Solanaceae. Tomatillo varieties include De Milpa, Purple and Verde.
Yellow Plum tomatoes are flavorful and make a great slicer. Healthy plants will produce good quantities of the small, plum-shaped fruits. Indeterminate growers typically require 75-80 days to reach maturity after transplanting.
Called poblanos when fresh and anchos when dried, these glossy, flattened chiles are dark, shiny green, ripening to brilliant red, and are usable at either stage. They are 4-5 in. long, distinctively heart shaped, and generally mild.
The 6x3/4-inch red wrinkled fruits are very hot. Dried and crushed they are sprinkled on noodles and pizza and used to make fiery hot sauces.
Pods are 3.5 inches long by 1.5 inches wide at shoulder, tapering to a blunt tip, cylindrical, thick walls, smooth, with well filled seed cavity. Dark olive green fruit turning red at maturity. Plants are upright, 26-36 inches tall, with pendant fruit. Produces continuous yields of peppers.
Said to be one of the hottest peppers available. Abundant small fruits ripen from dark green to deep crimson. Excellent for making pepper sauce and hot chili sauce.
The Tabasco pepper is a variety of chile pepper best known through its use in Tabasco sauce. The tapered fruits, around 4 cm long, are initially pale yellowish-green and turn yellow and orange before ripening to bright red.
Yellow wax peppers are technically a hot pepper, though they contain so little capsaicin that they can be eaten the same way as one would an apple. They are delicious raw and work very well in light salsas.
Versatile spice indeed! Use leaves or seeds. Popular, easy to grow annual. Has a pleasantly aromatic and flavorful seed for use in potpourris and to flavor pastry, beans, stew, sausage, and fish. Distinctively flavored leaves are used in Latin and Southeast Asian dishes. Best with fowl, meats, and spicy dishes.
White Sweet Spanish produces a large, globed shaped white onion. A medium to fair storage onion. Onions are mild, sweet and have a white skin. A good winter keeper.
Due to ongoing seed shortages, seed varieties subject to change without notice. Replacements will be as close as possible and will be included in your order documentation.