Native American Heritage Celebration

Master Naturalists had 2 tables at the Native American Heritage Celebration that took place on the Wonders of Wildlife parking lot recently. This was my second year to volunteer at the event and much easier than last year since I was only volunteering one shift on each of 2 days (rather than most of the 3 days last year). Some of the core training students got some early volunteer hours at the event as well.

One table was dedicated to bison – with a full table of things made from bison parts. The other table was caterpillars of native moths/butterflies: luna moth, black swallowtail butterfly, and monarch butterfly.

On the first morning of the celebration, I walked around and enjoyed the displays of pumpkins and gourds.

One of the other educational tables was showing the ‘three sisters’ – beans, corn, and squash. They also had some wonderful large sunflower seed heads.

Probably the most dramatic event at our table was the emergence of a monarch butterfly from a chrysalis that had been on the plant with the caterpillars on the last day – and before I arrived. It had flown to a nearby gourd so I still go to see it and take a portrait!

Red Soup

I have become a fan of beets. I love the color and flavor they add to soups and salads. Beets were a major ingredient in a soup I made on one of the first cool mornings of our fall.

The ingredients were:

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Bullion

Beet

Tomato

Rosemary, thyme, parsley…whatever seasons you like

Mushrooms

Sunflower seeds

I started by letting the fresh beet cook in the bullion while I got all the other ingredients ready. I added the tomato and seasonings after the beet began to soften then used the masher while the soup continued to bubble. I added the mushrooms and continued cooking until the mushrooms reduced in size.

The sunflower seeds were sprinkled on top after it was in the bowl.

Yummy!