Three Sisters Garden and Fall Recipes Joy Close, Staff Writer Across from the junior and senior dorms and behind the Math and Science Building on Meredith’s campus is a greenhouse garden known as the Three Sisters Garden. Accord ing to Associate Professor of Human Environmental Sciences, Bill Landis, who is in charge of the project, this year has not been an easy one for raising vegetables due to the excessive heat during September and October. However, there has been some success and several assortments of varieties of carrots have been planted along with a couple varieties of beats, some kale, Swiss Chard, radish, fall squash, and com. Professor Bill Landis explains that his idea for the Three Sisters Garden was something he had been thinking about for years and he got the name for the garden from a plant relationship used by Native Ameri cans as a farming practice. According to Professor Landis, he got the idea from John Kincheloe who explained how Native Americans grew three plants together to help them grow; these three plants were in themselves a complete nutritious meal. The three plants are: com, beans, and squash. The com was the pole that the beans could climb on and the squash kept the weeds down and gave shade. The three of these plants grown together are known by tbe Native Americans as The Three Sisters. Professor Landis states that, considering Meredith is a women’s college, the name also influ enced his decision to name the garden the Three Sisters Garden. If anyone is interested in helping out in the garden, spring is only a few months away, and that is. when they will need the most help. Right now mostly Health and Nutri tion students help with the garden, but anyone is allowed to help or even just visit: to walk through and ap preciate the work being done. Please contact Professor Bill Landis if you are interested in helping in the garden: landisb@meredith.edu. Oven Roasted Squash with Garlic and Parsley 10 servings, about 3/4 cup each | Ac tive Time: 30 minutes | Total Time: 1 hour Ingredients • 5 pounds winter squash (such as butternut, buttercup, kabocha or bubbard), peeled,seeded and cut into i-inch chunks (see Tip) •2 tablespoons extra-virgin olive oil, divided •11/2 teaspoons salt •1/4 teaspoon freshly ground pepper S o o cn D Oh ■3 0) u C C3 .0 3 o >> O u O D, •3 cloves garlic, minced •2 tablespoons chopped Italian parsley Preparation 1. Preheat oven to 375°F. 2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). 3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve. Roasted Acorn Squash with Cider Drizzle 4 servings | Active Time: 15 minutes | Total Time: 45 minutes Ingredients •1 medium acorn squash (about 13/4 pounds) •1 teaspoon extra-virgin olive oil •1/4 teaspoon salt •1/4 teaspoon freshly ground pepper •2 cups apple cider •1 tablespoon packed brown sugar •113-incb cinnamon stick •3-5 whole cloves •2 teaspoons butter Preparation 1. Preheat oven to 400°F. Coat a baking sheet with cooking spray. 2. Cut squash in half lengthwise and scoop out seeds. Cut each half in half again lengthwise. Brush the cut sides of the squash with oil and season with salt and pepper. Place the squash, cut-side down, on the prepared baking sheet. Roast for 20 minutes, turn the squash over so the opposite cut side is down. and continue roasting until tender, 15 to 20 minutes more. 3. Meanwhile, combine cider, brown sugar, cinnamon stick and cloves to taste in a small saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced to a thin, syrupy glaze, 20 to 25 minutes. (Watch carefully toward the end to prevent burning.) Remove from tbe heat and discard the cinnamon stick and cloves. Stir in butter until melted. Serve the roasted squash with the cider drizzle. Mashed Sweet Potatoes with Coconut Milk 4 servings, 1/2 cup each | Active Time: 10 minutes | Total Time: 35 min Ingredients •11/2 pounds sweet potatoes, (about 3 medium) •3/4 cup “lite” coconut milk •1 tablespoon minced fresh ginger •1/2 teaspoon salt Preparation 1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alterna tively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.) 2. When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and masb thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or Upcoming Events gathered by Amy Hruby Dec 2 - Reading Day Dec 2 - Spanish Exam Review hosted by Learning Center, io:ooAM-i:ooPM, Martin 100 Dec 2 - Math Exam Review hosted by Learning Center, 4:00- 6:00PM, SMB 162 Dec 3 - 9 - Final Exams Dec 5 - Winterfest, 3 pm and 8 pm, Jones Auditorium Dec 6 - Math Exam Review hosted by Learning Center, 4:10- 6:10PM, SMB 162 Dec 6 - Speaker: Michele Norris of NPR, Jones Chapel Dec 6 - RHA Pancakes at 11, BDH, 11 pm Dec 10 - Residence Halls Close Dec 11 - Jan 9 - Semester Break Dec 16 - Basketball vs LaGrange^ Weatherspoon Gym, 2 pm Email us your event so we can feature it here! herald@email. ineredith.edu ' mb; in the oven for 8 to 10 minutes. Serve warm. Recipes courtesy of Bill Landis, utliz- ing vegetables that can be found in the Three Sisters Garden.

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