Inspired by this gorgeous book by Robin Wall Kimmerer, our family has been talking this week about the Indigenous practice of planting corn, beans, and squash together in a Three Sisters garden as a way of learning about interdependence, reciprocity, and taking care of each other and the land. These three plants nourish each other and the people who plant them. This Three Sisters griddle cake, adapted from this recipe, brings the three together—gifts from the land—and asks what we will give in return. This is easiest to make if you can cook something with kabocha squash and/or adzuki beans earlier in the week, and just save a bit of the leftovers, rather than having to cook each one from scratch. Ingredients½ cup coarse ground cornmeal2 tbsp all-purpose flour2 tbsp whole wheat flour1 tsp chili powder¼ tsp cuminPinch dried thyme½ tsp baking powder½ tsp salt1 large egg½ cup milk1 tbsp butter, melted1 tbsp honey1 cup frozen corn kernels, thawed½ cup cooked adzuki beans½ cup diced roasted kabocha squash (or substitute roasted butternut)1 green onion, finely choppedOlive oil, for frying Combine the dry ingredients (cornmeal, flours, spices and herbs, baking powder and salt) together in a medium bowl.  In a separate smaller bowl, beat the egg and then whisk in the milk, butter, and honey. Stir in the corn, beans, squash, and green onions. Then, pour the wet ingredients into the dry and stir to combine. Heat a pan over medium heat. When hot, drizzle with olive oil. Drop the batter by the tablespoonful into the pan, using about 2 tbsp per cake. If it stays very high. use the spoon to flatten it a bit so that it will cook through. Cook about 2-3 minutes per side or until golden brown and cooked through (you may need to turn the heat down a bit after the first side—the batter is thick and these will take awhile to cook all the way through). Remove from pan onto a paper towel to soak up any excess oil. Serve hot. Makes 9 cakes.

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