Have you ever wondered why corn, beans, and squash are often grown – and cooked – together?In late summer and early fall, sweet corn, tender squash, and every kind of bean offer a special kind of abundance at our gardens and local farmers’ markets. But with all that bounty, what do you actually cook?We’re sharing our top 10 Three Sisters-inspired recipes, and by the end of this episode, you’ll:Learn why these crops are called the “Three Sisters,” and get reliable recipes to combine all three... because “what grows together, goes together”Discover quick and easy ways to maximize all that remaining zucchini piling up, from a simple Korean side dish to a rich and nutritious bruschetta toppingFind out trusted recipes to make the most of corn while it’s still here, like an irresistible soup and a weeknight chicken dinner Tune in now for peak summer flavors, comforting meals, and exciting ways to cook with beans, corn, and squash!***This week’s episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A high-quality sea salt can transform just about any dish, and finishing sea salt is one of those small touches that makes a big difference in home cooking. We love their Le Saunier de Camargue Fleur de Sel. It’s harvested by hand during a few weeks each year, when the sea, air, and wind align to create the delicate “salt flower” that rises to the surface. Grab a jar of their flaky fleur de sel here, or at your local Whole Foods Market, and add a little French sparkle to your next dish. Use code LESAUNIER15 for $2 off your order!***Links:Our three sisters’ episode from Season 2 with Javier Lara: The three sisters: Indigenous wisdom for growing, sharing, and home cooking squash, beans, and cornAlso from season 2, you can listen to an entire episode about Summer Corn To learn more about the three sisters, we highly recommend Robin Wall Kimmerer’s Braiding SweetgrassCornSonya’s corn soup
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