Turtle Island Tales, Keshena Falls, WI (2026)

09/17/2026

Igmu is posted near the skillet today, watching zucchini and yellow squash turn golden around the edges. Skillet Zucchini & Yellow Squash 🌿

This quick vegetable side uses a hot pan first, then a simple balsamic-garlic dressing at the end. Cooking the squash before adding oil helps it get those little char marks without becoming too soggy.

Servings: 4

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

• 2 small zucchini, about 1 lb.
• 2 small yellow squash, about 1 lb.
• 2 tbsp. balsamic vinegar
• 2 tbsp. extra virgin olive oil
• 1 small garlic clove, minced
• ½ tsp. sea salt, or to taste
• ¼ tsp. pepper, or to taste

Instructions:

1. Trim the ends from the zucchini and squash and cut the veggies into ½-inch cubes.
2. Heat up a large non-stick skillet on medium-high heat and add the cubed vegetables to the pan, no oil needed. Cook, stirring occasionally, for about 7–8 minutes, until nice char marks appear and the veggies become tender.
3. In the meantime, shake the olive oil with balsamic vinegar and garlic in a small jar or whisk these ingredients in a small bowl.
4. Turn off the heat, and season zucchini and squash with salt and pepper. Pour the balsamic mixture on top, toss gently, and serve.

Recipe source: Cooktoria — Sautéed Zucchini and Yellow Squash

09/11/2026

Let's cook Spiced Potato Salad 🥔

Potato salad, but with a little extra warmth.

Makes: 10–12 servings
Prep: 15 minutes
Cook: Up to 1 hour, depending on potato cook method
Total: Up to 1 hour + 15 minutes

Ingredients:

• 3 pounds potatoes, 3 large russet or the equivalent smaller, boiled or pressure-cooked, and roughly chopped
• ½ cup frozen peas
• ½ cup minced red onion
• 3 stalks celery, diced
• ½ cup diced pickles, any kind
• 2 tablespoons apple c***r vinegar
• 2 teaspoons coconut oil
• ¼ teaspoon black mustard seeds
• 1 cup Vegenaise or regular mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons coriander powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• ¼ teaspoon turmeric powder

Instructions:

1. Place the still-warm potatoes, peas, onion, celery, pickles, and apple c***r vinegar in a large bowl.
2. Separately, heat a shallow pan over medium-high heat. Add the oil. Once hot, add the mustard seeds. Stir and cook until they sizzle and pop. Transfer the mixture, including the oil, to the bowl.
3. In a small bowl, add the mayo, Dijon mustard, coriander powder, salt, pepper, paprika, and turmeric. Stir until combined, and then pour this mixture over the potato mixture. Stir gently until evenly combined.
4. Serve warm or refrigerate until chilled.

A small kitchen moment for kids: notice how the mustard seeds pop in the warm oil, how turmeric changes the color, and how the potatoes hold everything together.

What is one spice your family likes adding to familiar foods?

09/09/2026

Igmu is lingering by the skillet today for Squash, Zucchini & Corn Skillet!

This recipe comes from Life Engineered My Way, where the author shares that it came from her great-grandmother’s cookbook and remembers family versions made with homegrown squash and zucchini. It is simple, warm, and full of late-summer vegetables.

Serves: 4
Best served with: homemade tortillas

Ingredients
• 3–4 yellow squash, medium-sized, if smaller use 4–5 pieces
• 3–4 zucchini, medium-sized, if smaller use 4–5 pieces
• 2–3 sweet corn on the cob, or frozen sweet corn
• 1 lb. 93% lean to 7% fat ground beef, thawed; could substitute bison ground beef or roasted mutton
• Green chili, optional

Instructions

1. Prepare and cut all veggies. Slice the squash and zucchini into about 1/8 inch thick coins.
2. Cut the corn from the cob by standing the cob vertically and cutting away the kernels from top to bottom. Repeat on all sides until the cob is left.
3. Heat a large skillet, 12–14 inches wide and 3–5 inches deep. Add 1 lb ground meat over medium-high heat. Break meat apart into crumbles as it cooks.
4. Cook until meat is browned. Reduce heat to medium and drain excess oil.
5. Add squash, zucchini, and corn to the browned meat.
6. Add 1/2 teaspoon black pepper, 2 dashes of salt if using, and 1 cup water. Stir mixture.
7. Place lid on top to allow for a steaming effect. Check and stir every 5 minutes for 25 minutes. Squash and zucchini should start to wilt when the dish is near complete.

Recipe source: Life Engineered My Way — Navajo Squash Zucchini Stir-fry

09/04/2026

Straw Drop Play with Igmu 🥤

Today’s activity starts with something simple from the recycling bin: an empty oatmeal container or formula tin.

Cut a few holes in the lid, just a little bigger than the straws you plan to use. Trim off any sharp straw ends, then cut the straws in half. Children can practice dropping, poking, and fitting the straws through the holes while Igmu watches each one disappear inside.

This activity helps children work on fine motor skills, hand-eye coordination, focus, and problem-solving. It also gives them a chance to practice words like in, out, through, full, empty, long, and short.

Safety note: Adult setup and supervision are important. Make sure all edges are smooth, avoid sharp or cracked plastic, and use materials that are too large to be choking hazards for younger children.

What would your child put in the container next?

09/02/2026

Igmu is watching the dough puff and turn golden while baking Navajo Fry Bread!

Small Batch: 3–4 servings

Ingredients

• About 1 cup oil for frying, or enough for your pan
• 7/8 cup all-purpose flour
• 2 teaspoons baking powder
• Scant 1/2 teaspoon salt
• 1/2 cup + 1 tablespoon warm milk

Instructions

1. Heat oil in a deep fryer or large saucepan to 375°F.
2. In a medium bowl, combine flour, baking powder, and salt. Mix in warm milk to form a soft dough.
3. Divide dough into 4 small balls. Flatten or roll each ball into 1/2-inch-thick rounds. Make a small hole in the center of each round to help keep them flat while frying.
4. Carefully lower dough rounds into hot oil, 1 or 2 at a time.
5. Fry until bubbles form on the surface and each side is golden brown, about 2 to 3 minutes per side.
6. Transfer to a paper towel-lined plate to drain. Repeat with remaining dough.

Enjoy!

08/28/2026

Let's cook Coal-Roasted Stuffed Squash 🍂

Igmu is staying close while this squash is filled with beans, wild rice, hominy, wild onions, and sumac, then cooked using a technique inspired by vegetables roasted in coals.

This recipe comes from Cherokee chef and caterer Nico Albert, founder of Burning Cedar Sovereign Wellness in Tulsa, Oklahoma, whose work centers Indigenous foodways, food revitalization, and food sovereignty.

Stuffed Squash
Serves: 2 as a main course or 4 as a side
Total Time: 1 hour

Ingredients
• 1 medium-sized, uncooked acorn squash
• 2 cloves roasted garlic
• 2 tablespoons extra virgin olive oil
• 1/2 cup cooked pinto or black beans
• 1/2 cup cooked wild rice
• 1/2 cup cooked hominy
• 1 rib celery, diced
• 1/2 cup wild onions, finely chopped, can substitute scallions
• 2 teaspoons sumac
• Salt and pepper
• Dandelion petals or other edible flowers

Instructions

1. Dig a hole in the ground roughly a foot wide and 8 inches deep. Build a fire with hardwood logs and let the wood burn into coals while the rest of the dish is prepared. Alternately, light a chimney of charcoal and let it ash over. The dish could also be prepared over coals in a grill.
2. Cut the squash in half lengthwise. Scoop out the seeds from the middle of the squash. Season the inside of the squash with salt and pepper to taste.
3. For the stuffing, in a large bowl mash the roasted garlic with the olive oil into a paste. Add the beans, wild rice, hominy, celery, wild onions and sumac. Season with salt and pepper to taste. Mix the stuffing together.
4. Pack the stuffing into one half of the squash, rounding it on top so it will fill the other half. Put the other half of the squash on top of the first, and wrap both in heavy-duty aluminum foil, use two layers of foil if it is not heavy-duty.
5. Place the foil-wrapped squash directly into coals and pile coals on top to bury the squash. If the squash cannot be buried and must rest on top of the coals, turn it once during cooking.
6. Let the squash cook for 40 minutes. Gently squeeze the squash with tongs. If it gives, then the squash is ready. Remove the squash from the foil and garnish with dandelion petals.

This is more than a stuffed squash recipe. It is a reminder that cooking can carry memory, place, technique, and care.

Recipe source: Southern Kitchen — Stuffed Squash by Cherokee chef Nico Albert

08/26/2026

Igmu wants to cook: Chicken Enchilada Tostadas 🌽🍗!

This original Turtle Island Tales recipe is simple enough for a weeknight and easy to set up family-style so everyone can build their own.

Servings: 6 tostadas
Prep Time: 10 minutes
Cook Time: 10–12 minutes

Ingredients

• 6 corn tostada shells
• 2 cups cooked shredded chicken
• 1 cup enchilada sauce
• 1 can black beans, drained and rinsed
• 1 cup shredded lettuce
• 1/2 cup shredded cheese
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1 avocado, sliced
• 1 Tbsp chopped cilantro, optional
• Lime wedges, optional

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, warm shredded chicken with enchilada sauce for 4–5 minutes.
3. Place tostada shells on a baking sheet.
4. Spoon black beans onto each tostada shell.
5. Add the warm enchilada chicken mixture.
6. Sprinkle with shredded cheese.
7. Bake for 6–8 minutes, until cheese is melted and tostadas are warm.
8. Top with lettuce, tomatoes, red onion, avocado, cilantro, and lime, if using.

Serve right away so the tostadas stay crisp.

08/21/2026

Happy Friday Turtle Island Friends!

Let's cook: Sweet Potato & Wild Rice Pilaf 🍠🌾

This original Turtle Island Tales recipe is simple, colorful, and hearty enough to serve as a side dish or a light meal.

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 20–25 minutes

Ingredients

• 2 cups cooked wild rice
• 1 large sweet potato, peeled and diced
• 1 small onion, diced
• 1 celery stalk, diced
• 1 Tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup dried cranberries
• 1/4 cup sunflower seeds or pumpkin seeds
• 1 Tbsp maple syrup, optional

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced sweet potato and cook for 8–10 minutes, stirring occasionally, until it begins to soften.
3. Add onion and celery. Cook for 4–5 minutes, until tender.
4. Stir in garlic powder, dried thyme, salt, and black pepper.
5. Add cooked wild rice and dried cranberries. Stir until warmed through.
6. Add maple syrup, if using, and mix gently.
7. Sprinkle sunflower seeds or pumpkin seeds on top before serving.

Kitchen learning moment: Children can help count ingredients, notice the colors, or compare textures, soft sweet potato, chewy wild rice, and crunchy seeds.

08/20/2026

Golden, skillet-cooked corn fritters are the kind of recipe that makes Igmu stay close to the kitchen. Corn Fritters by Bradley James Dry 🌽

Ingredients

• 2 cups self-rising flour
• 2 cups yellow cornmeal
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• Salt and pepper to taste
• 2 teaspoon sugar
• 2 teaspoon smoked paprika
• 2 eggs
• 2 1/2 cups milk
• 1 stick butter, melted
• 2 cups fresh corn
• 1 tablespoon oil
• 1 white onion, diced

Preparation

1. Mix dry ingredients together in a medium bowl.
2. In a separate bowl, beat eggs and add milk and butter. Mix until combined, and then fold in dry ingredients and corn to create batter.
3. In a cast-iron pan, heat oil and sauté the onion until translucent. Let cool and add to batter.
4. Once all combined, add spoonful of the batter to a greased skillet. Cook until golden brown.

A little kitchen learning moment: kids can help count the cups of cornmeal, notice the smell of smoked paprika, or watch how the batter changes as it cooks.

Recipe by Bradley James Dry

08/14/2026

National Park Visits with Igmu 🏞️

Igmu is ready for a day outside: comfy shoes, water bottle, snacks, and plenty of curiosity.

A national park visit can be more than a walk. Kids can look for animal tracks, listen for birds, notice plant shapes, compare rocks, or draw something they see along the trail.

Before you go, check whether the park has a Junior Ranger activity. Many parks offer kid-friendly ways to learn about nature, history, and how to care for special places.

A few gentle reminders for little explorers:

• Stay on marked paths
• Give wildlife lots of space
• Pack out trash
• Bring water and sun protection
• Pause often and ask, “What do you notice?”

A good park day does not have to be rushed. Sometimes the best memory is one quiet moment together: a view, a breeze, a bird call, or a child’s favorite rock.

Where would Igmu explore first?

Turtle Island Tales

09/17/2026

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09/04/2026

09/02/2026

08/28/2026

08/26/2026

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08/20/2026

08/14/2026

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