The Sisters Sisghetti invest in the history and various uses of the fall harvest. Pumpkin, corn and winter squashes are discussed in detail, and many world fall harvest traditions are brought to light. Did you know that corn plays a role in the growth of penicillin? Have you ever seen a corn husk doll dressed to impress? Join us to learn about this and so much more fall harvest.
- Sarah talked about the many ways we use corn these days, and this article is where all that information came from.
- This article explains the Three Sisters way of growing food used by East Coast Native Americans. It was used by other Native Americans, we just specifically talked about those on the East Coast and the traditions they used.
- Here’s some nice info on the pagan god Lugh. WARNING: Hottie alert!
- Check out this sweet Facebook group (with photos!) for a Lammas festival in England.
- Looking for an article about Tailteann games history? Look no longer!
- We all know what Neil Young thinks about the Harvest Moon, but what does NASA think?
- For a fascinating read on this subject, Rachel recommended The Dancing Goddess by Elizabeth Wayland Barber. You can learn all about the importance of women in the agricultural culture of ancient Europe. It was all about fertility, baby.
- And what would this list be without a list of harvest festivals?
Sarah’s recipe recommendation:
Pesto, Beans and Pasta
- 2 19 ounce cans cannellini beans, rinsed and drained
- 14.5 ounce can Italian-style stewed tomatoes, undrained
- 3/4 cup chopped green peppers
- 3/4 cup chopped red sweet peppers
- 1 medium onion, cut into thin wedges
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
- 1/2 cup vegetable broth (or chicken broth)
- 1/2 cup dry white wine (or more broth)
- 7 ounce container basil pesto
- 12 ounce dried penne pasta
- 1/2 cup finely shredded Parmesan cheese or Romano cheese
- Combine beans, tomatoes, peppers, onion, Italian seasonings, pepper, garlic, broth and white wine in a slow cooker *(or in a 5 qt pot on the stove).
- Cover and cook on low-heat for about 8 hours or high heat on setting for about 4 hours (or simmer ingredients together until some of the liquid has evaporated and the mixture is thickened to desired consistency).
- Using a slotted spoon, transfer the bean mixture into a large serving bowl, reserving the cooking liquid, and add the basil pesto.
- Cook the pasta according to package directions, drain and add to bean mixture. Stir in pasta and add cooking liquid to bring the desired consistency. Serve in bowls and top with parmesan cheese.
*I made this recipe on the stove so that it wouldn’t take 8 hours. The changes I made are in parenthesis for cooking on the stove top.