Pumpkin Pieīoth the Pilgrims and members of the Wampanoag tribe ate pumpkins and other squashes indigenous to New England-possibly even during the harvest festival-but the fledgling colony lacked the butter and wheat flour necessary for making pie crust.
New England’s native inhabitants are known to have eaten other plant roots such as Indian turnips and groundnuts, which they may or may not have brought to the party. But by the time the Pilgrims boarded the Mayflower, the tuber had neither doubled back to North America nor become popular enough with the English to hitch a ride. After encountering it in its native South America, the Spanish began introducing the potato to Europeans around 1570. Whether mashed or roasted, white or sweet, potatoes had no place at the first Thanksgiving. Oysters we have none near, but we can have them brought by the Indians when we will.”
“Our bay is full of lobsters all the summer and affordeth variety of other fish in September we can take a hogshead of eels in a night with small labor, and can dig them out of their beds all the winter. Colonist Edward Winslow describes the bounty of seafood near Plymouth: Lobster, bass, clams and oysters might also have been part of the feast. The colonists occasionally served mussels with curds, a dairy product with a similar consistency to cottage cheese. Mussels in particular were abundant in New England and could be easily harvested because they clung to rocks along the shoreline. Fish and ShellfishĬulinary historians believe that much of the Thanksgiving meal consisted of seafood, which is often absent from today’s menus. Cooks didn’t begin boiling cranberries with sugar and using the mixture as an accompaniment for meats until about 50 years later. That’s because the sacks of sugar that traveled across the Atlantic on the Mayflower were nearly or fully depleted by November 1621. The Pilgrims might have been familiar with cranberries by the first Thanksgiving, but they wouldn’t have made sauces and relishes with the tart orbs. Fruits indigenous to the region included blueberries, plums, grapes, gooseberries, raspberries and, of course cranberries, which Native Americans ate and used as a natural dye.
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