From seed to soup

We are testing one of the more common rezipes/recipes found in Native communities, created through the commodity box, along with testing a recipe created for children to help them build a relationship with traditional ingredients in a way that tastes sweet but is healthy. We are documenting the recipes and the progress that we have made through this process.

Here we are testing the freeze dry process of the squash to see how slices of squash hold texture after the freeze dry process to determine if we continue forward or used a different method.

Here are are cooking a three sisters soup with locally adapted squash. Locally adapted squash preserves traditional genetics and is grown for eating quality rather than industrial convenience