Tag: Ganondagan State Historic Site


Iroquois White Corn Project: Husking Bee

Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn, an heirloom corn variety, as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers. The very FIRST Husking Bee for Ganondagan’s Iroquois White Corn Project took place on Saturday, Oct. 26. Friends and community members gathered to help harvest, husk and braid the Iroquois White Corn.

Iroquois White Corn is available through Heritage Foods USA in three varieties – hulled white corn, roasted corn flour and white corn flour.

Enjoy some photos from the event!

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Iriquois Corn

Iroquois White Corn

Iriquois Corn
Iriquois Corn

Brooklyn, NY (November 1, 2013) Heritage Foods USA is proud to be the sole national distributor of Iroquois White Corn, an heirloom corn variety that has been a traditional staple of the Haudenosaunee (Iroquois) diet for 2,000 years. Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers.

 

All Iroquois White Corn Products originate from corn seeds that descended from seeds planted in the 1600s. The seed has been carefully managed and protected by Haudenosaunee farmers for 2,000 years to keep the genetics pure. Iroquois White Corn has not been genetically modified. The Iroquois White Corn is hand harvested, dried, and roasted. Each bag is ground to order to retain its natural freshness.

 

Iroquois White Corn is available through Heritage Foods USA in three varieties – hulled white corn, roasted corn flour and white corn flour. The whole kernel hulled and roasted corn flour are aromatic with a slightly nutty flavor, adding a depth of flavor to your tortillas, corn bread, posole, vegetable soup, muffins or cookies. The fresh white corn flour has an earthy taste, providing a mild alternative for baking. All of the Iroquois White Corn products deliver a whole grain, gluten free alternative to traditional flour.

 

The Iroquois White Corn Project is located at the Ganondagan State Historic Site, the location of a major 17th-century New York State Seneca town and granary. Purchase of this Iroquois White Corn product will support the Friends of Ganondagan, who in turn support Ganondagan State Historic Site.The not-for-profit educational organization educates visitors about the cultural, nutritional, and spiritual importance of white corn to the Haudenosaunee people. Hundreds of years ago, this town was a vibrant center for the Seneca nation and the Iroquois White Corn Project allows for white corn to grow again in those same fields. Experience this Native American traditional food today and support the New York State Iroquois nation.

For more information about Heritage Foods USA and the Iroquois White Corn Project, visit www.HeritageFoodsUSA.com.

Iriquois Corn

Iroquois White Corn: Three Sisters Posole Recipe

iwc_field_tassle-landscape_300dpiHeritage Foods USA is proud to be the sole national distributor of Iroquois White Corn, an heirloom corn variety that has been a traditional staple of the Haudenosaunee (Iroquois) diet for 2,000 years. Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers.

Iroquois White Corn is available in three varieties – hulled white corn, roasted corn flour and white corn flour. The whole kernel hulled and roasted corn flour are aromatic with a slightly nutty flavor, adding a depth of flavor to your tortillas, corn bread, posole, vegetable soup, muffins or cookies. The fresh white corn flour has an earthy taste, providing a mild alternative for baking.

Recipe from the Angelica Home Kitchen

by Leslie McEachern

Ingredients

1 cup hominy (hulled white corn)
1/2 cup pinto beans
1/2 cup anasazi beans
1/2 cup kidney beans
1/4 cup olive oil
3 chopped onions
1 tablespoon chopped garlic
1 cinnamon stick
2 whole bay leaves
1 jalpeno pepper, seeded and chopped (rubber gloves advised)
1 1/2 tablespoons ground cumin
3 leaves fresh sage chopped
1/2 cup medium diced celery
3 cups medium diced carrots
3 cups medium diced turnips
3 cups winter squash such as kuri, hubbard, or kabocha, peeled, seeded,
and cubed
1 (32 ounce) can peeled organic tomatoes and their juice
salt and freshly ground pepper to taste
chopped cilantro for garnish

Directions

  1. Sort through beans and hominy to discard any broken ones or stones. Place beans and hominy in a 3 to 4 quart saucepan and cover with two quarts of water.
  2. Bring to a boil over a high heat. Reduce the heat to low and simmer 2 minutes.
  3. Remove the pan from the heat and allow it to sit for one hour so the beans and hominy can swell.
  4. Meanwhile prep the other vegetables.
  5. When the beans and hominy have soaked, drain and rinse them in a strainer. Place them in a 3 to 4 quart pressure cooker with 5 cups of water, bring to pressure, lower heat to simmer and cook for thirty minutes
  6. Place the 1/4 cup olive oil in a stove top casserole over medium heat and sauté the onions, garlic, cinnamon, bay leaves, jalapeno pepper, cumin, and sage, for ten minutes, stirring frequently, then add the remaining vegetables and tomatoes. Reduce heat to low.
  7. Quick release the pressure cooker by running cool water over the top, then add the beans with their cooking liquid to the casserole.
  8. Simmer over low heat, covered for one hour or until everything is tender.
  9. Add salt and pepper to taste and continue to cook another 15-20 minutes or until thickened.
  10. Serve with chopped cilantro.

Cooking time 2 hours, plus one hour for bean soaking.
Yields 6-8 servings

Iroquois White Corn: Hulled White Corn Soup Recipe

IWCP-WholeCorn

Heritage Foods USA is proud to be the sole national distributor of Iroquois White Corn, an heirloom corn variety that has been a traditional staple of the Haudenosaunee (Iroquois) diet for 2,000 years. Heritage Foods USA is working with the Iroquois White Corn Project in the Finger Lake Region to revive Iroquois White Corn as part of a traditional Native American diet and provide a sustainable market for Haudenosaunee farmers.

Iroquois White Corn is available in three varieties – hulled white corn, roasted corn flour and white corn flour. The whole kernel hulled and roasted corn flour are aromatic with a slightly nutty flavor, adding a depth of flavor to your tortillas, corn bread, posole, vegetable soup, muffins or cookies. Corn soup is one of the most traditional meals you can make with Iroquois hulled white corn.

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Ingredients

2 cups Iroquois White Corn whole hulled white corn
3 cups Anasazi beans
1/2 cup onions
1/2 cup green peppers
1/2 cup mushrooms
1/2 cup tomato sauce
chili powder and other spices to taste

Directions

  1. In a 5-quart slow cooker, cover corn with water. Cook on low for 14 hours. You can also soak overnight, and cook for 2 to 2 1/2 hours.
  2. Cook three cups Anasazi beans according to directions. Add beans to soup after corn is cooked.
  3. Sauté onions, green peppers, and mushrooms. Add to soup.
  4. Add tomato sauce, chili powder, and spices to taste.

For more recipes, please visit: http://iroquoiswhitecorn.org/recipes/

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