Potatoes, peppers, chilies, tomatoes, corn, beans, squash, pumpkins, peanuts, wild rice, pineapple, avocado, papaya, pecans, strawberries, cranberries, sunflowers and chocolate. What do these foods all have in common? These are foods that European explorers brought back from the New World, the Americas. Can you imagine how dull our tables would be without them? Italian food without tomatoes? Southern desserts without pecans, pineapple, pumpkin and strawberries? And Valentines Day without Chocolate? No corn on the cob? The European table was rather dull pre1492. In fact, 60% of food today came from the Americas.
The most important of these to the Native Americans were the “Three Sisters:” corns, beans and squash, and formed the core of their diet. These plants grow well together, beans can climb the corn stalks, and squash grows well in the corn field as well and the plants actually nourish each other. Interestingly, the first European explores thought the Native Americans did not farm, because they did not make gardens with long and well organized rows.
I love all of these veggies, but I have a special affinity for corn. There is a Mexican place around the corner from me (La Norteña) that makes killer good Mexican street corn (elote). Its corn on the cob, grilled with Mexican crema, cotija cheese, chili powder and smoked paprika, lime and cilantro. It is one of my favorite things to eat and seems particularly good on a hot summer’s day. Husk on corn is also very good on the grill (especially if you make your fire with hardwood). Last night a made stuffed potatoes (from a few leftover boiled potatoes I had in the fridge) and topped it with smoked bacon, corn and sour cream. It’s a great combination. I even add whole corn to my cornbread batter. Corn kernels add a nice texture and I like to actually have corn in my cornbread.
Beans of course make up an important part of the Southern diet. In the old days, everyone had a garden and a substantial part of it was in peas and beans. They are so good when fresh, cooked in a ham stock and served over well buttered cornbread, but they dry and freeze well.
And what Southerner does not dream of the first summer tomatoes, still warm from the vine, when sliced thick, added to white bread with lots of mayo, salt and pepper, for the first tomato sandwich of the year?
Perhaps the three sisters to Southern tables are corn, beans and tomatoes.