This recipe is a reflection of our 3 sisters garden of beans, squash and corn. Harvested and stored for the fall and winter. Follow the process of how our 3 sisters garden was planted,  how it grew and how it was harvested in our Seed to Plate video.

We will prepare a Halibut dish. Each piece of fish should be 4-5 ounces.

For the corn meal crust on Halibut:

Combine 1 cup of the cornmeal with 1/2 cup of room temperature butter & 1/2 teaspoon of salt in a mixing bowl until smooth. Spread a spoonful of the mixture on the skin side of each piece of fish.

To cook:

Pre-heat the oven to 400° and place the corneal side of the fish in a hot skillet. Bake in oven for 10 minutes.

Hopi Indian corn meal from the 3 Sisters bed in our Little Kitchen Garden

Roasting squash:

Peel skin off the squash then slice in half. Remove the seeds and slice into moon shaped pieces about 1/2 inch thick. Place the slices on a sheet pan and add 1/2 cup of butter  and 1 cup of water. Roast at 350° for 20 minutes. Remove and allow to cool.

Red Kuri Squash from the 3 Sisters bed in our Little Kitchen Garden

Pole Bean Puree:

Add 3 cups of dried pole beans to a pan of hot water, boil for 30 minutes and strain. Pureé with 2 cups of chopped leeks that have been softened in a sauté pan with 1/2 cup of olive oil for 15 minutes over low heat. Season with salt and pepper. Run in the  food processor until smooth.

Pole Beans from the 3 Sisters bed in our Little Kitchen Garden

Arugula puree:

3 cups cleaned arugula
1 small jalapeno, seeded & chopped
2 limes, juiced
1/2 cup olive oil
pinch of salt

Puree until smooth in a blender, store in a squeeze bottle