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LOVE LOVE LOVE the Lemon Tea. Can't wait to see you guys at the markets this year. Looking forward to your awesome leafy green veggies and fresh herbs. So excited!

Your urban garden is both beautiful and impressive!

April 2019, not 2018

Looks tasty sir!

Woohooo - love it! My kinda food. Thank you. :-)

Excellent video! Thanks so much for this great entry. We've also subscribed to your channel! R&P

Traditionally the “three sisters” is a Native American gardening technique that incorporates a tall structure (corn) that supports the vines (beans) and a ground cover (squash, or in this case sweet potatoes). There is also a symbiotic beneficial relationship between the three plants. The corn is a heavy feeder which leaches nutrients from the soil so the beans fix nitrogen back into the soil to counteract. The ground cover protects the soil from erosion and also keeps the soil cooler and moister. From a nutritional perspective, this group of plant foods in combination makes a complete protein. The three sisters is a colorful dish. Phytonutrients are associated with the color of a food, so eating a variety of colors (eating the rainbow) supplies all the nutrients you need. This dish incorporates purple onion (purple and blue for the brain); orange from the sweet potato is high in vitamin A and your black beans that are high in protein. The yellow corn (yellow foods aid in digestion), and finally the red pepper (red foods are high in lycopene that prevents heart disease and estrogen related concerns). Three Sisters One large red onion diced 1 large sweet potato (or yam) peeled and cubed 2 (14 ounce) cans of black beans (drained and rinsed) 12 ounces yellow corn (from the cob or frozen) 1 small red pepper chopped Seasoning: two teaspoons made up of minced garlic, kosher salt, black pepper, chili powder, and thyme Sautee the onions until they just start to sweat, then add sweet potatoes and cook for about 4-5 minutes covered until soft (add a bit of broth to help soften the vegetables). Add the red pepper for a couple of minutes since they are the quickest to cook. Add your seasoning mix, then add the beans and corn. Cook for a few minutes to warm the last two ingredients and allow all the moisture to cook off the bottom of the pan. This mixture can be used as a chip dip or a filling for a burrito. If you choose to make it into a burrito, place a flour tortilla on a plate, add a few spoonful’s of your mix, add grated cheese if you would like, then either microwave for a minute to melt the cheese or place in a warm oven. Add lettuce, more salsa if you like, fold in thirds and garnish with sour cream or your favorite toppings (guacamole, queso, etc.) and serve. Make sure you compost your scraps to go back to the garden! This recipe is a quick, inexpensive and healthy dinner that can serve 6 people for dinner and can be made in 30 minutes or less and there will be leftovers!