Algonquin/Gullah Indigo Dye Process | Native American Heritage
“Today I Begin Anew! You never know what events are going to transpire to get you home.”Og Mandino | The Greatest Salesman In The World
In honor of Native American Heritage Month, I start this daily blog in honor of my ancestral ways of knowing and creating. I’ll share stories of my precious memories dancing on the Pau Wau Trail in Eastern North and South Carolinas, Virginia, and Connecticut. I’ll cook and share “Tusky” family recipes while I participate in the process of creating “Indigo Cloth 2 Dye 4.” I’m preparing for holiday sales and January art shows at the Hammond Gallery in the Edna Boykin Cultural Center and The Wilson Arts Center. Not everything will be indigo dyed. Some items will be dyed using marigold flowers, madder roots, and black walnuts. Stay Tuned! Share the Journey!
Step #1: Organize and Prepare Food for Several Days While Dyeing Cloth
My solution week #1: Tusky Succotash
Recipe: Tusky Succotash (In Crock Pot)
>>>Carton Swanson’s Vegetable Broth
>>>7 Ears of White Corn Cut Off Cobs (approx. ½ lb.)
>>>1/2 lb. of Baby Lima Beans
>>>Quart Jar of canned diced tomatoes with no salt
In a crock pot place vegetable broth, corn & lima beans on low overnight. Next morning add a quart jar of diced tomatoes & an optional ½ teaspoon of white pepper. (Added to the recipe by Minnie Haskins) Optional ½ stick butter. (Added to the recipe by Doris Jones) Turn up the crockpot too high for approximately 1 hour or until everything is tender. Enjoy! *NOTE: I divide the succotash into individual containers, and place it in the freezer. A bowl is great with ½ a grilled cheese sandwich and apple wedges.