As spring quickly passes us by this year, we can see throughout Baldwin County the small family gardens and the large commercial farms that are so much a part of our lives and have been for as long as most people can remember.

As a historian, spring planting leads me to think about this same time of year in the lives of the Native Americans that occupied the Old Southwest during the Mississippian Period, 1000–1500 AD.

The Mississippian was dominated by indigenous people that were the last to live a life free of influence by Europeans. These were the people who lived in our region prior to the European designation of the Creek, Choctaw and Chickasaw, among others.

During that early time period, the Indians in our region had already perfected the crops that constituted the majority of their diet. And while they met their nutritional needs primarily from agriculture, the Native Americans continued to supplement their regimen with wild fruits, vegetables, and game.

Old Southwest Native American diet in the Mississippian Period

Core foods- Corn, beans, squash

Wild game- White-tailed deer, rabbit, raccoon, turkey, turtles, fish

Wild Plants- Plums, grapes, blackberries, pecans, acorns

Of the three core foods, corn was primary. It was found in a variety of forms, with white corn being the most dominant in this area. While it was originally a tropical plant, corn most likely traveled along the trade routes into North America from Mexico, where it quickly became a staple food.

Numerous varieties of squash were utilized by the Indians, but the most popular seems to have been yellow squash, winter squash, and pumpkins.

Beans added to the protein intake for Indians, and while not as rich as deer meat, they were often more predictable and available. Indians consumed varieties such as green, speckled, kidney, and white beans. Along with corn, beans were an ideal food that could be grown in surplus amounts, dried, and used during the lean winter months.

Many of the foods the Mississippian Period Native Americans enjoyed became the staples of the Europeans as they occupied more and more of the North American continent, and those same foods remain staples today in the southern United States.

Corn, beans and squash were the staples in the Native American diet during the Mississippian Period. Grab a taste of Baldwin County history with this hearty stew.

Squash, Bean and Corn Stew

Ingredients

• 1/4 cup olive oil
• 2 onions, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1 teaspoon dried oregano
• 1 4-ounce jar chopped pimientos (optional)
• 1 15-ounce can crushed tomatoes in thick puree
• 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch dice
• 1 1/2 cups water
• 2 teaspoons salt
• 1 19-ounce can kidney beans, drained and rinsed
• 4 ears fresh or 2 cups frozen corn kernels
• 1/2 cups chopped fresh basil (optional)

Preparation

In a Dutch oven, heat the oil over moderately low heat. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic, paprika, cayenne and oregano, and cook, stirring, until fragrant, about 1 minute.

Stir in pimientos, tomatoes, squash, water and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes.

Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add beans and corn and cook until corn is just tender, about 5 minutes. Stir in the basil just before serving.

Variations: Add one cup of diced ham along with beans and corn. Use peeled, cubed pumpkin or acorn squash instead of butternut squash.