Top row: Garlic, beans, turnip; Middle row: Pumpkin, Indian corn, onion; Bottom row: Squash, chestnuts, sweet potato. Read more: smithsonianmag.com/history/what-was-on-the-menu-at-the-first-thanksgiving.comContrary to popular lore, turkey was not the hallmark of the harvest meal shared by the Pilgrims and Wampanoag at Plymouth Colony in 1621. Rather, wildfowl, deer, eel, and shellfish were the likely proteins. Native crops including pumpkins, turnips, garlic, onion, and several types of squash rounded out the meal. Those staples –along with flint (Indian) corn, chestnuts, walnuts, and beechnuts foraged from the forest – provided a varied diet to the Native Americans who shared planting knowledge with Europeans. Photographer Miller Taylor helped highlight what may have appeared at the 17th-century feast (excluding the sweet potato – bottom row, far right – which would have appeared a few years later).