A Eucharistic “First Thanksgiving”
Celebrated with colorful corn
Celebrated with colorful corn
Much ink has been spilled about the date and whereabouts of the first Thanksgiving celebration on U.S. soil. Obviously the pilgrims in Plymouth in 1621, right? Well, maybe not so fast. As Catholics, we enthusiastically chime in that the word “Eucharist” comes from the Greek word eucharistia, which denotes gratitude and thanksgiving. So when was the "First Thanksgiving" in what would later become the United States? It took place in 1565 in Florida when Spanish settlers held a Mass of Thanksgiving upon their arrival, followed by a meal with the native Timucua people (Seloy tribe).
Much ink has been spilled about the date and whereabouts of the first Thanksgiving celebration on U.S. soil. Obviously the pilgrims in Plymouth in 1621, right? Well, maybe not so fast. As Catholics, we enthusiastically chime in that the word “Eucharist” comes from the Greek word eucharistia, which denotes gratitude and thanksgiving. So when was the "First Thanksgiving" in what would later become the United States? It took place in 1565 in Florida when Spanish settlers held a Mass of Thanksgiving upon their arrival, followed by a meal with the native Timucua people (Seloy tribe).
In July 1565, Conquistador Don Pedro Menéndez de Avilés departed from Cádiz, Spain with a small fleet of ships and approximately 800 colonists. The travelers arrived on the eastern coast of Florida on Sept. 8, the feast of the Nativity of the Blessed Virgin Mary, and celebrated a Mass to thank God for their safe travel. The settlers named the new settlement “St. Augustine” after the saint whose feast day had fallen a few days earlier, on Aug. 28, because that is the day they first sighted land.
After the liturgy, the Spaniards and members of the Seloy tribe gathered for a celebratory meal. According to Father López de Mendoza’s memoirs, Menéndez “had the Indians fed and dined himself.” There was certainly no pumpkin pie at this gathering, but the Timucua people may have contributed turkey, maize (corn) and squash to accompany the provisions the settlers brought from Spain.
Although corn may have been a staple in St. Augustine and in Plymouth, native corn would have tasted very different from the sweet yellow kernels to which we are accustomed. Nevertheless, this colorful succotash is one way we can incorporate this versatile grain into our Thanksgiving meal.
More important, however, is to embrace the spirit of the holiday which remains unchanged even as old traditions fade and new ones develop: honor the example of the Spanish settlers who offered a Mass of Thanksgiving by cultivating our own sense of gratitude to God.
Succotash
Ingredients
- 2 TBSP. extra-virgin olive oil
- 4 ears fresh corn, shucked (or 3 cups frozen, thawed/drained)
- 1 tsp. salt, divided
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 2 cloves garlic, minced
- 2 cups frozen lima beans (thawed/drained)
- 2 TBSP. butter
- ½ tsp. smoked paprika
- ½ tsp. cumin
- Black pepper, cayenne to taste
- Handful fresh parsley, chopped
- 2 green onions, finely sliced
Directions
In large skillet over medium-high heat, warm olive oil until it starts to shimmer. Carefully, add the corn and ½ tsp. salt. Sauté, stirring often, until corn edges turn golden (5-7 min).
Reduce heat to medium-low. Add onion, bell and poblano peppers, and remaining ½ t. salt. Combine well. Cook, stirring often, until onion turns translucent (5-8 min).
Stir garlic completely into mixture, and cook until fragrant (1 min). Add lima beans, cook until warmed through (2-3 min).
Add butter to skillet, stir to melt. Remove skillet from heat, cool a few minutes. Transfer to serving dish, top with chopped parsley and green onion. Serve warm, though this dish keeps well in the refrigerator, covered, for up to 4 days.
