Planting Tomorrows

"diggin' up the good dirt" to raise healthy, happy families!

Big Green Thumbs Up Awards for featured Toys, Books & Products

BOOKS

People of Corn
by Mary-Joan Gerson

Corn is Maize
by Aliki

Popcorn Book
by Tomi de Paola

TOYS

Corncob Shuttlecock

Corncob Dart Game

Cornhusk Dolls from Iroquois Museum

Made by Cindy Skye, a Mohawk woman from the Six Nations Reserve in Ontario

PRODUCTS

Three Sister Sculpture

Three Sisters Print

By Marnie Tarbell, Mohawk from the Syracuse, NY area.

Corn Keyrings


Corn key chains and corn necklaces are made in Six Nations

Corncob Squirrel Feeders

Harvest Candy Corn sweetened with honey


Indian Corn Popcorn

The perfect autumn gift. Indian Corn design tins with 3-way combo of rich butter, robust cheese and sweet, secret recipe caramel corn.

Marie Osmond's Doll Collection
Our friend, Marie Osmond is sharing her special doll collection with us for the holidays!


GARDEN
THEMES

Apples

Pumpkins

Corn

Berries Month

CORN PROJECTS & LINKS

Planting a Three Sisters Garden

Courtesy of Native TechThe Three Sisters all work together.  Critters will find it harder to invade your garden by interplanting your corn, beans and squash.  The corn stalk serves as a support pole for the beans, the beans help to add the nitrogen to the soil that the corn needs, and the squash provides a ground cover of shade that helps the soil retain moisture.  The Three Sisters are nature's way of sharing the life lesson of diversity and teamwork in action!

For other Native American versions of the "Three Sisters" legend, go to:
www.birdclan.org/threesisters.html

For the text version of the "Sharing Good Corn" story featured on the air, go to: www.wisdomkeepers.org

Kids, make your own Corn Cob Toys
www.agclassroom.org/ok 
Learn to make toys from corn cobs and the many uses of corn,
both historically and today.
Fun Family Crafts:
(A great craft to share with children for home or a classroom theme of maize/corn)

Cornhusk dolls are one of the oldest forms of dolls known in the Americas.  The Iroquois have a legend about the "faceless doll."  The first cornhusk doll was made to be the companion for a little Indian girl.  The doll was so beautiful; it spent all of its days gazing at itself in the clear pond in the woods.  The Creator punished the doll for her vanity and removed her face forever.

To see other Native American versions of the
story of the Cornhusk doll, go to:
 
To purchase beautiful, authentic handcrafted cornhusk dolls made by the Iroquois, go to:
  For delicious corn, beans and squash recipes,
 along with the history and lore of corn/maize, go to:
www.Gourmetsleuth.com

Some of Mother Nature's Other Three Sisters Artwork

Buy at Art.com
Three Sisters
Buy From Art.com
Buy at Art.com
The Three Sisters
Buy From Art.com
Buy at Art.com
Three Sisters in Monument Valley
Buy From Art.com
Buy at Art.com
Three Sisters of Monument Valley
Buy From Art.com
Buy at Art.com
Three Sisters, Near Banff, Alberta
Buy From Art.com
Buy at Art.com
Three Sisters, Scotts Lake, Oregon
Buy From Art.com
"Courtesy of JOLLY TIME POP CORN"
 

"Let's face it...most kids aren't exactly thrilled about trading lazy summer afternoons for early mornings in the classroom.  There are, however, many ways for parents to liven up the routine, add some fun to the mundane and make back to school "cool" for kids.


Go to  www.jollytime.com/newsroom/ and click on this article to learn more: "Popcorn Brings Kids Back to "Cool" With Fresh Ideas For Breakfast, Lunch, Treats" 

What Makes Popcorn Pop?  (The Science of Pop Corn)
A kernel of pop corn is made up of carbohydrate (mostly starch), protein, fat and water.  Water is stored in a small circle of hard starch in each kernel.  As the kernel is heated, the water gets hotter, turns to steam, builds up pressure and takes up any available room.  The harder surface surrounding the starch resists the steam pressure for as long as it can.  When the outer surface gives way, the steam further expands, causing the kernel to explode.  The starch pops out, the kernel turns inside out, steam inside the kernel is released and you have a popped kernel.
Some Corny Jokes:
 
The baby corn ask mama corn: "Where do baby corns come from?"  Mama says, "I told you before, the "stalk" brought ya!"
 
With what vegetable do you throw away the outside, cook the inside, then eat the outside and throw away the inside?
CORN!
 
Why can't you tell secrets in a cornfield?
Because there's too many EARS!
 
Two corn cobs were walking down the street.  One cob noticed that they were being followed everywhere they went.  he turned to the other cob and said, "Don't look now, but I think we have a stalker!"
 
How is an ear of corn like an army?
It has lots of kernels!

CORN RECIPES

TORTILLA PIES
By Michelle Erbs, Amy's Kitchen
  • 6 corn tortillas, wrapped in damp towel and heated in microwave
  • 1 can Amy’s Refried Beans (or Refried beans with Green chiles if you prefer a spicier dish), heated
  • 1.5 cups Sharp Cheddar Cheese, grated
  • 1 Can Amy’s Corn Chowder
  • cooking spray

optional:

  • 1 onion, diced
  • 1 zucchini, diced
  • 3 tablespoons canola or peanut oil

Cooking directions:
Preheat oven to 350 degrees

1. Coat 8x8 glass baking dish with cooking spray.
2. Place first two warmed tortillas on the bottom of the dish. It helps to split one tortilla in half to cover the dish.
3. Spread ½ can of heated beans on top of tortillas. Spread 1/2 cup of grated cheese on top of beans. (Add veggies, if you are using them…see directions below).
4. Place next two tortillas on top of cheese, splitting one tortilla in half to cover the cheese.
5. Repeat step 3.
6. Place next two tortillas on top of cheese, splitting one tortilla in half to cover the cheese.
7. Pour the casserole with the can of corn chowder.
8. Top with remaining cheese.
9. Bake 15 minutes until cheese melts on top and casserole is heated through.

If you prefer to add the onions and zucchini. Heat skillet on med heat. Add oil. Once oil is hot, add the chopped onions and cook until golden brown (about 7 minutes). Add zucchini and continue to cook until zucchini has browned (about 2 minutes). Add half of the veggie mixture on top of each bean layer.

Serves 4

To get more delicious recipes using Amy's Kitchen natural/organic foods, visit their website.

Download Amy's Kitchen Tortilla Pies Recipe

CONNIE'S CARAMEL CORN APPLES
Courtesy
Jolly Time Pop Corn

Autumn just wouldn't be the same without Caramel Apples - unless you make Caramel Corn Apples. No seeds, no core - eat right down to the stick! Gooey, sweet - a yummy treat!

You'll need:

  • 6 cups of popped JOLLY TIME Microwave Pop Corn
  • 2 cups of apple cinnamon flavored rice cereal
  • 1/2 cup shopped dried apples
  • 1 pkg. (14 oz) caramels, about 48, unwrapped
  • 2 tbs. water
  • 2 tbs. butter
  • Wooden sticks (craft sticks or dull skewer sticks)
Here's How:

Place popped popcorn, cereal and apples in a large bowl. In medium saucepan over low heat, caramels, water and butter until caramels are melted, stirring frequently. Pour caramel mixture over popcorn and toss to coat well. Let cool about 5 minutes. With slightly dampened hands,shape into 8 balls around wooden sticks. Place on lightly buttered wax paper. Makes 8 popcorn balls.


Download Carmel Corn Apples Recipe

CORNY CORN CAKES RECIPE

Mollie Katzen's "Salad People" CookbookFrom Mollie Katzen's"Salad People" Cookbook

To the Grown-ups: Pancake batter is very inviting to small children - soft and easily mixed, yet sturdy enough to withstand enthusiasm.  And it's so much fun to watch the change that takes place in the pan!  To simplify this recipe, make a dry pancake mix first.  Then your child can finish the batter an cook the pancakes (Seemingly mundane tasks like breaking eggs and beating with a whisk are especially interesting to young children.)  Older children might want to help prepare the dry mix.

Tip: If you have an electric skillet, by all means, use it.  This makes the cooking safer because you can put it on a table at a child-accessible level.
 
Pancake Mix:
  • 1/2 cup cornmeal
  • 1/2 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbs sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbs butter, melted
  • 1/2 cup corn, fresh or frozen
  • A little batter for the plan
  • Syrup, fresh fruit, or powdered sugar for serving
1) To make the Pancake Mix, combine the dry ingredients in a large bowl.
2) Beta the eggs in a separate large bowl, then whisk in the buttermilk, melted butter, and corn.
3) Pour the buttermilk mixture into the dry ingredients.  Stir form the bottom of the bowl until the dry ingredients are all moistened.
4) Place a skillet over medium heat, and melt in a little butter.  Use a 1/2 cup measure with a handle to scoop batter into the hot skillet
5) Cook the pancake for about 5 minutes on the first side, or until really golden on the bottom.  Then flip and cook on the second side, which will go a little faster; usually 2-3 minutes will do it, depending on the heat.
6) Serve right away, and eat with syrup, fresh fruit or powdered sugar.
Yield: Ten 4-inch pancakes

Download Corny Corn Cakes Recipe

CORN CASSEROLE

By Sharon Broer, author of
"Healthy Country Cooking" and
 "Training Up Your Child In The Way They Should Eat"

 

 

  • 1/4 cup chopped green pepper
  • 2 tbs. butter
  • 1 can cream style corn (organic preferably)
  • 1 can whole kernel corn (organic preferably)
  • Dash of pepper
  • 1/4 cup onion
  • 1 beaten egg
  • 1/2 cup milk
  • 1/2 cup crushed crackers

Cook onion and pepper in 1 tbs. of the butter until tender.  Combine egg, milk, 1/3 cup crackers and pepper.  Stir in onion mixture and corn.  Pour into buttered 1 quart casserole dish.  Melt remaining butter, toss with remaining crumbs.  Sprinkle crumb mixture on top of corn mixture.  Bake at 350 degrees for 35 minutes or until a knife inserted in the center comes out clean. Serves 6-8

Download recipe for Corn Casserole

CORN CHOWDER
 
4 med. fresh ears of corn
1/2 cup cubed, peeled potato
2 tsp. chicken bouillon granules
1 3/4 cup milk
2 tbs. unbleached flour
1/3 cup water
1/2 cup chopped onion
1/3 tsp. pepper
1 tbs. butter
 
Use a sharp knife to cut off just the kernel tips from the ears of corn, then scrape the cobs with the dull edge of the knife.  In a large saucepan combine corn, potato, onion, water, bouillon granules and pepper.  Bring to boiling; reduce heat.  Cover an simmer for about 10 minutes or until corn and potatoes are tender, stirring occasionally.  Stir in 1 1/2 cups of the milk and the butter.  Combine the remaining milk and flour.  Stir milk-flour mixture into corn mixture.  Cook and stir until thickened and bubbly.  Cook and stir 1 minute more.   if desired, garnish with snipped chives or parsley.

Download recipe for Corn Chowder

SQUASH CASSEROLE

From "Healthy Country Cooking"

1 stick butter
3 tbs. unbleached flour
2 cups cooked squash
Buttered breadcrumbs
2 cups milk
3 eggs, beaten
2 cups grated cheese
Sea salt & pepper to taste

Make white sauce with butter, flour and milk.  Cook slowly until thick, add eggs.  Add cheese; stir well until melted.  Add squash.  Pour into casserole dish and top with breadcrumbs.  Cook uncovered at 350 degrees for 45 minutes or until golden brown.

Download recipe for Squash Casserole

MEXICAN CORNBREAD
by Judy Smith
  • 1 cup self-rising corn meal
  • 1/2 cup cream style corn
  • 1/2 cup chopped onion
  • 1/2 cup olive oil
  • 1 small green pepper, chopped
  • 1 cup sweet milk
  • 1 cup self-rising unbleached flour
  • 1/3 cup raw sugar
  • 1 cup grated longhorn cheese
  • 1 tsp. red cayenne pepper

Mix all ingredients together.  Bake at 425 deg in greased iron skillet for 30 minutes.

Download recipe for Mexican Cornbread

BAKED SQUASH
by Dorothy Jones
  • 2 lb. yellow squash
  • 1 1/2 cup water
  • 1 tsp. salt
  • 2 eggs
  • 1/2 tsp. pepper
  • 1 cup cracker crumbs
  • 1/4 lb. butter, melted

Slice squash 1/4 inch thick.  Cook in water until just tender (about 10 minutes).  Drain well.  Beat the eggs with salt and pepper, blending well.  Add one-half of the butter.  Pour into a greased or sprayed baking dish, approximately 6x9 inches.  Place the squash over the butter crumb  mixture.  Cover with the remaining crumbs.  Pour the remaining butter over the top.  Before baking sprinkle generously with Mozzarella or Parmesan cheese.  Bake in 45 deg. oven for 20 minutes.  Serves 6-8

Download Baked Squash Recipe

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