Three Sisters Soup

Three Sisters Soup 

Three Sisters Soup is so named because of the combination of corn, beans, and pumpkin.  Native Americans planted these three crops together.  Corn drains nutrients from the soil, legumes (the beans) put nutrients back into the soil and grow up the corn stalks, and the pumpkin vines create a ground cover, reducing the need for water and weeding.

Corn on the Cob

 

When you have fresh corn, dehydrating it is super easy. First, simply cook it just as you would for corn on the cob. Simmer as desired for however long or how little you like. Some people prefer it just slightly blanched.  Do not cook it with butter or any form of fat or oil. 

I found it’s really helpful to cut the ears in half.  That way you have more control and a stable base to cut those kernels off the cob. 

Take a sharp paring knife and snug it as close to the cob as you can get without cutting into the cob and slice the kernels off the cob.

Take those kernels and place them on a screen or your fruit leather tray.

Dehydrate at 115º until dry.  In my area, they are usually dry in about a day and a half.  This may vary depending on where you live and how much moisture is in this particular batch of corn.

Corn will be hard and crunchy when it’s dried.

Linda’s Note: you can also take frozen corn and dehydrate it.  When you find a fantastic buy on corn in the freezer section, buy as much as you can. This has already been blanched, so it isn’t necessary to do anything except crumble it up and spread it out on your fruit leather trays to dry.  Same temps and time.

What to do with dehydrated corn:

·         Add it to soups, stews, and casseroles

·         Rehydrate it, heat, and season with butter or whatever you like for a delicious side dish.

·         Works well to add some to your favorite cornbread mixture. You may also want to add dehydrated diced peppers and onions, too!

·         Try mixing it in with your dehydrated Cream of Soup. See my post on Cream of Soup Mix for directions.

 

Dehydrating Frozen Veggies

Dehydrated frozen green peas

An excellent way to save money is to buy plain frozen veggies on sale. Sometimes you can find them as Loss Leaders to get you into the store.  Take advantage of these.

This is super-easy! 

• No need to thaw them.
• Simply open your bag of veggies and crumble them so there are no clumps.
• Spread them out and turn dehydrator on low heat  105° to 110°.
• Let them dry overnight. They should be crisp and hard.

Dehydrated whole kernel corn

 What to do with your dehydrated frozen veggies:

• Toss ¼ cup in soups and stews
• Use in moist casseroles
• Add a teaspoon to instant cup-o-soup
• You are limited only by your imagination!