Turtle Island Tales, Keshena Falls, WI (2026)

10/21/2026

Wrap & Run with Igmu! 🧻🏃

A roll of toilet paper, a little teamwork, and lots of giggles! Igmu is ready to watch this silly wrapping challenge unfold.

Here's how to play:

1. Pair up children and give each team one roll of toilet paper.
2. One player gently wraps their partner like a mummy, keeping their face, neck, hands, and feet uncovered.
3. Once wrapped, the mummy takes slow, careful steps toward a designated finish line.
4. Switch roles so everyone gets a turn!

Why it's fun: This playful activity encourages teamwork, coordination, communication, and creative problem-solving.

Safety tip: Keep wrapping loose, avoid restricting movement, and have an adult supervise. Walking is safer than running while wrapped.

Sometimes all it takes is a little imagination to turn an ordinary household item into an afternoon of laughter! 💛

Who would be the silliest mummy in your family?

10/16/2026

Igmu has claimed a sunny spot nearby while these little golden bites get ready,: Golden Roasted Sweet Potatoes!!

Sweet potatoes are a source of fiber and beta-carotene, which the body can convert into vitamin A.

Servings: 4–6
Total Time: 50 minutes

Ingredients:

• 3 lb. sweet potatoes (about 5 medium), peeled and cut into 1½-inch pieces
• ¼ cup extra-virgin olive oil
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• ½ tsp. freshly ground black pepper

Instructions:

1. Place a rack in the middle of the oven and preheat to 450°F.
2. Toss sweet potatoes, olive oil, salt, and pepper together on a rimmed baking sheet.
3. Roast for 35–45 minutes, tossing occasionally, until the sweet potatoes are tender and browned.

Sometimes the simplest ingredients make the most comforting meals. What's your family's favorite way to enjoy sweet potatoes?

Roasted Sweet Potatoes by Rick Martinez

10/14/2026

Something warm is coming out of the oven, and Igmu has found a cozy spot nearby!

This beautiful Mesquite Blue Cornbread recipe comes from our friends at Indigikitchen, contributed by Teresa Romero on Chumash territory.

Servings: 9
Bake Time: 20–25 minutes

Ingredients
• 2 eggs
• 4 Tbsp avocado oil (can substitute coconut oil)
• 1 1/2 cups coconut milk (can substitute other milk)
• 1 1/2 cups blue cornmeal (any cornmeal will work)
• 1 cup mesquite flour
• 2 tsp baking powder
• 1 tsp salt

Instructions

1. Preheat oven to 375°F.
2. In one bowl, stir together eggs, milk, and oil.
3. In a separate bowl, mix blue cornmeal, mesquite flour, salt, and baking powder.
4. Combine the wet and dry ingredients thoroughly and pour into a parchment paper-lined baking pan. (You can use a cast-iron or glass pan.)
5. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
6. Allow to cool for about 5 minutes before cutting. Serve warm and enjoy!

Recipe source: Indigikitchen — Mesquite Blue Cornbread by Teresa Romero

10/09/2026

Igmu is preparing for a moon mission… from the living room!

For this playful movement activity, tie clean sponges to the bottom of your child’s shoes and let them take slow “moon steps” across a safe open space. Their feet will feel bouncy and different, just like they’re exploring a new planet.

Try this:

• Tie one sponge under each shoe
• Clear the floor of anything slippery or sharp
• Invite your child to walk slowly, stomp gently, or pretend to collect moon rocks
• Add counting: “Can you take 10 astronaut steps?”

This activity encourages balance, coordination, imagination, and body awareness.

Safety note: Adult setup and supervision are important. Keep the activity on a flat, dry surface and avoid running or jumping while wearing sponge “space boots.”

Where would your little astronaut explore first?

10/07/2026

Grape Dumplings with Igmu!

Grape Dumplings are a beloved Cherokee dessert made with sweet dough cooked in grape juice until the dumplings puff up and the juice thickens into a sauce.

Grape Dumplings
By Nico Albert Williams
Serves: 6

Ingredients
• 1 cup all-purpose flour, plus extra for rolling
• 1 tablespoon sugar
• 1 1/2 teaspoon baking powder
• Pinch salt
• 2 tablespoon unsalted butter, cubed
• 32 ounces Concord grape juice

Preparation:

1. Combine the flour, sugar, baking powder, and salt in a large mixing bowl with a whisk. Add the butter, and use your fingertips to work the butter into the flour until the mixture resembles a coarse meal.

2. Add 1/2 cup of grape juice and use your hand to stir the mixture until it comes together into a ball of dough, then let it rest for at least 10 minutes.

3. Sprinkle a thin layer of flour onto a clean work surface, and turn the dumpling dough out onto the table. Gently pat the dough out into a rectangle about a half-inch thick. Use a knife or pizza cutter to cut the dough into 1-inch squares.

4. Pour the remaining grape juice in a wide saucepan or skillet, and bring to a gentle simmer. Gently add the dumplings into the pot, piece by piece, to prevent them from sticking together.

5. Allow the dumplings to simmer until they have puffed up and cooked through, about 10 minutes. The juice will thicken into a thick sauce to coat the dumplings.

10/02/2026

October is here... and Igmu is ready for Stuffed Pumpkin 🎃

This Hidatsa Stuffed Sugar Pumpkin feels like a recipe for the season: a whole sugar pumpkin filled with ground venison, buffalo or beef, wild rice, onion, eggs, sage, and pepper.

Hidatsa Stuffed Sugar Pumpkin
Serves: 6

Ingredients
• 1, 4 to 5 pound sugar pumpkin
• 2 tsp salt
• ½ tsp dry mustard
• 1 to 2 tbsp vegetable oil or rendered fat
• 1 pound ground venison, buffalo or beef
• 1 medium onion or 4 green onions, chopped
• 1 cup wild rice, cooked
• 3 eggs, beaten
• 1 tsp crushed dried sage
• ¼ tsp pepper

Instructions

1. Preheat oven to 350 degrees F.

2. Cut the top from pumpkin and remove seeds and strings.

3. Prick cavity with a fork and rub with 1 teaspoon of salt and the mustard.

4. Heat oil in a large skillet. Add meat and onion and sauté over medium-high heat until browned.

5. Off the heat, and stir in wild rice, eggs, remaining salt, sage, and pepper. Stuff pumpkin with this mixture.

6. Place ½ inch of water in the bottom of a shallow baking pan. Put the pumpkin in the pan and bake for 1 ½ hour, or until tender. Add more water to the pan as necessary to avoid sticking.

7. Cut pumpkin into wedges, giving each person both pumpkin and stuffing. Or scoop out the stuffing with a bit of pumpkin.

8. Kitchen learning moment: Children can help notice the pumpkin’s shape, count the seeds, or smell the sage before it goes into the filling.

Recipe source: Fake Food Free — Hidatsa Stuffed Sugar Pumpkin, reprinted from Spirit of the Harvest.

09/30/2026

September ends with something warm from the griddle… 🌽

Igmu is watching these corn cakes turn golden, one little round at a time. Griddle Corn Cakes!

Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

• 1 cup cornmeal, whole grain
• 1 cup whole wheat flour
• 2 Tbsp sugar
• ¾ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tsp rosemary, ground
• 1 tsp sage, ground
• ¼ tsp garlic powder
• 5 oz low-fat buttermilk
• ¼ cup vegetable oil
• 1 large egg
• 1 oz water

Directions:

1. Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, rosemary, sage, and garlic powder together in a large mixing bowl.
2. Whisk buttermilk, oil, egg, and water together in a separate bowl.
3. Add the buttermilk mixture to the dry ingredients and mix until smooth. The mixture will be thick; do not add more buttermilk.
4. Heat a 12-inch nonstick griddle over medium heat, and spray with pan release spray.
5. Using a 1/3 cup dry measuring cup or 3 oz ladle, portion 3 oz of batter onto the hot griddle, making 4 ½ inch corn cakes.
6. Cook until edges are set, and bubbles develop on the surface, about 2 to 3 minutes.
7. Using a spatula, flip corn cakes. Continue to cook second side for 1 to 2 minutes, until golden brown.
8. Serve immediately. Serve 1 corn cake.

Enjoy!

09/25/2026

Let's play Hula Hoop with Igmu!

One hula hoop can turn into a whole morning of movement.

Spin it, roll it, jump through it, toss into it, or make a mini obstacle course. Igmu may not be jumping in, but he is supervising from a sunny spot.

Hula hoop play helps children practice coordination, balance, jumping, aiming, and creative problem-solving.

Try this:

Place a few hoops on the ground and invite children to:

• Step in and out
• Hop with two feet
• Toss a beanbag into the hoop
• Pretend each hoop is an island

Let kids help make the rules. What would your child turn a hula hoop into?

09/23/2026

Let's cook Grilled Peach & Corn Succotash!

Igmu would probably notice the peaches first: sweet, grilled, and mixed with corn, cherry tomatoes, cucumber, black beans, basil, and a bright apple c***r vinegar dressing. It can be served as a light main dish or as a side with grilled pork, chicken, or fish.

Serves: 4 to 6

Ingredients:

• 4 ears sweet corn, husks and silks removed
• 2 peaches or nectarines, pitted and halved
• ¼ cup olive oil, plus more for grilling
• 1 cup halved cherry tomatoes
• 1 cup cucumber, diced small
• ¼ cup minced shallots
• ½ cup cooked black beans
• 1 cup loosely packed basil leaves, roughly chopped
• 2 Tbsp apple c***r vinegar
• 1 Tbsp fresh lemon juice
• 1 tsp honey
• Sea salt and freshly ground black pepper, to taste

Preparation:

1. Brush corn and peaches lightly with olive oil.
2. Heat outdoor grill or grill pan over stovetop to medium-high heat. Grill corn and peaches until tender and browned, about 7 to 10 minutes. Slice corn off cobs and dice peaches into bite-sized pieces. Reserve in a bowl until ready to finish succotash.
3. In a medium bowl, combine cherry tomatoes, cucumber, shallots, cooked black beans and basil leaves.
4. In a small bowl, whisk together olive oil, apple c***r vinegar, lemon juice and honey. Season with salt and pepper.
5. In a large bowl, combine corn and peaches with cherry tomato mixture and toss to combine. Slowly pour dressing into succotash, tossing as you go to evenly coat all ingredients. Season with more salt and pepper to taste. Chill succotash for 30 minutes to 1 hour before serving.

Recipe source: Feast Magazine — Grilled Peach and Corn Succotash

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

Turtle Island Tales

10/21/2026

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10/14/2026

10/09/2026

10/07/2026

10/02/2026

09/30/2026

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09/23/2026

09/17/2026

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