MAY

Ana-Sku’tee

Planting Month

We, the old settlers here in council with the late emigrants, they
are perfectly friendly toward us…..we have full confidence they will
receive you with all friendship.

SEQUOYAH

May 1 - Daily Feast

A country road in May hums with activity. Bees comb the clover
fields for nectar. Buttercups and dayflowers open to the sun and a
mockingbird sets out to mimic every sound it has ever heard - even the
baby chick. Wild onions and pink verbena share the space and the
buttery blooms of buffalo peas nod in spring breezes. Only now the air
has warmed to the sun and the plants and leaves of oaks grow so much
overnight that the sky closes in like a cocoon. Now is the time to slow
down and enjoy the minute changes as they come hourly, the scents, the
roadsides filled with new plants, and the green hills and valleys. They
come quickly, the di ga ne tli yv sdi, changes, that sometimes mature
before we see the difference. If we are not careful, our clouded
thought and vision shut it out until we have missed the best part.

~ This brings rest to me heart. I feel like a leaf after a storm, when the wind is still. ~

Legends and Folklore of the Northern Lights

The aurora borealis has intrigued people from ancient times, and still
does today. The Eskimos and Indians of North America have many stories
to explain these northern lights.

One story is reported by the explorer Ernest W. Hawkes in his book, The Labrador Eskimo:

Evil Thing

The Point Barrow Eskimos were the only Eskimo group who considered the
aurora an evil thing. In the past they carried knives to keep it away
from them.

Omen of War

The Fox Indians, who lived in Wisconsin, regarded the light as an omen
of war and pestilence. To them the lights were the ghosts of their
slain enemies who, restless for revenge, tried to rise up again.

Dancing Spirits

The Salteaus Indians of eastern Canada and the Kwakiutl and Tlingit of
Southeastern Alaska interpreted the northern lights as the dancing of
human spirits. The Eskimos who lived on the lower Yukon River believed
that the aurora was the dance of animal spirits, especially those of
deer, seals, salmon and beluga.

Game of Ball

Most Eskimo groups have a myth of the northern lights as the spirits of
the dead playing ball with a walrus head or skull. The Eskimos of
Nunivak Island had the opposite idea, of walrus spirits playing with a
human skull.

Spirits of Children

The east Greenland Eskimos thought that the northern lights were the
spirits of children who died at birth. The dancing of the children
round and round caused the continually moving streamers and draperies
of the aurora.

Fires in the North

The Makah Indians of Washington State thought the lights were
fires in the Far North, over which a tribe of dwarfs, half the length
of a canoe paddle and so strong they caught whales with their hands,
boiled blubber.

Stew Pots

The Mandan of North Dakota explained the northern lights as fires over
which the great medicine men and warriors of northern nations simmered
their dead enemies in enormous pots. The Menominee Indians of Wisconsin
regarded the lights as torches used by great, friendly giants in the
north, to spear fish at night.

Creator Reminder

An Algonquin myth tells of when Nanahbozho, creator of the Earth, had
finished his task of the creation, he traveled to the north, where he
remained. He built large fires, of which the northern lights are the
reflections, to remind his people that he still thinks of them.

* Pictured here is Rapure Pie and Baked Apple.

The first Acadians to settle in Canada were mostly farmers, soldiers and craftspeople. Many came from rural areas of mid-west France and brought with them the agrarian and culinary traditions of their native France. Their diet resolved around the agricultural products that they brought with them from France and those introduced to them by the Amerindians such as, seasonal fruits of nature, fishing and hunting. During the Spring and Summer months, wild game and fish provided settlers with a steady source of protein, while the family gardens provided peas and a large variety of other vegetables.

Among the agricultural products that the Acadians adopted from the Amerindians were corn, beans, and squash, known to the Amerindians as “The Three Sisters”. These products were the result of the companion-planting of corn, beans and squash each beneficial to the other. The sturdy corn stalk gave the beans vine support; the beans produced nitrogen for the corn and the squash nines; shaded the grounds, keeping down weeds and conserving moisture in the soil. Not only did the Amerindians plant the Three Sisters crop together, but they believed that these vegetables were supposed to be eaten together. One dish that resulted in this concept was SUCCOTASH.

The Acadian farmers found the land in Acadia, protected by mountain ridges and suitable for growing wheat, buckwheat, corn, turnips, cabbage, potatoes and beans. They grew fruit such as pears, apples, plums, and cherries. They supplemented their diet with wild game such as moose, bear, rabbit, partridge, geese, ducks, teal, plover, pigeons and marsh birds and they fished for cod, salmon, shad, bass, eel, smelt and a variety of shell fish. Staples of the Acadian diet included herring, cod, potatoes, pork (mostly in the form of salt pork) and local grains made into pancakes (plogues), biscuits and bread.

During the months of August, the Acadians harvested wheat, barley and rye… and transported their grain to local mills for grinding. Although the Acadians raised a lot of cattle, sheep and pigs, they did not eat a lot of meat, especially veal or any other young animal. In Autumn, the most surplus livestock were allocated for trade, or sold outright. They slaughtered their animals only when they were no longer fit to use as work animals or able to provide them with milk, eggs, wool etc.. When they did, the choicer cuts of meat were sold, Some beef and pork was consumed immediately, but most of the meat salted for use during the approaching Winter

The Acadians had an affinity for salt pork. Turnips and cabbages were staple of their Winter diet. The cabbages were allowed to remain in the snow-covered field until they were gathered in small amounts for immediate consumption. The turnips were harvested and stored in cellars.

A portion of the apple crop was made into cider. Alcohol was available (both imported and smuggled rum) and home-made wine and cider however, the beverage preferred by the Acadians, was spruce-sprout beer.

Like in other areas of French Canada, some of the recipes brought to Acadia from France generations ago, are still made exactly as they were in Europe. Others were adapted to the foods and the way of life in Acadia, resulting in a combination of true French cuisine, Acadian-French alterations and many dishes that were born in Acadia and had never been served in any other country.

Traditional recipes evolved mainly from the use of foods that could be stored for the long cold Winters and every home maintained a supply of dried salt codfish, potatoes and salted pork fat and, a favourite dish was a combination of these ingredients. Some other favourites were GROSSE SOUPE (a hearty soup of beef shank, onions, herbs, beans, peas, green beans, cabbage, turnips, corn, carrots and potatoes; RAPURE (a baked casserole of a mixture of salt pork, pork fat, onions, grated and mashed potatoes); and MIOCHE AU NAVEAU (mashed potatoes and turnips). Buttered bread spread with molasses often served as dessert. Pastries and cakes were reserved for Sundays, but dishes such as pancakes (plogues) and poutines (dumplings) would be considered ’special’ desserts today. Potatoes provided the staple of the Acadian diet and, boiled in meat or fish stock, made a wholesome and satisfying dish called FRICOT.

They supplemented their diets with wild game such as black bear, moose, snowshoe hare (rabbits) and partridges, Canada goose, ducks, plover marsh birds and the now extinct passenger pigeon. They also fished for salt water cod, salmon, shad, stripped bass, eel, smelt and a variety of shell fish.

Following the expulsion of the Acadians, those who escaped the deportation and those who returned and resettled mostly along the coastal areas, found themselves in a completely different environment that they had been accustomed… isolated culturally, the Acadians had to respond to new and different circumstances, forcing them to make the most of what they had. Unlike their forebears who had continued agrarian traditions brought from France, the resettled Acadians living by the sea, lost their agricultural and culinary traditions and put new ones in their place. By necessity, they learned to tap the rich resources of the sea. Over time, the struggle to put food on the table developed into a unique culinary tradition and imaginative response to the land and the sea.

Unlike the staples of the Acadian diet, the gaspereau and shad which served as important secondary sources of protein, required less cooking but higher temperatures. Hence, fish were usually fried in oil… probably bear oil (much to the chagrin of French travelers) because butter was practically unknown in Acadia.

On the whole, Acadian cooking was uncomplicated, keeping the number of ingredients to a minimum and the method of preparation simple. In fact, many dishes were a one-pot meal, such as FRICOTS and CHOWDERS. If there is one dish that could be called “typically Acadian”, it would be FRICOT, which is a soup containing potatoes and meat (usually chicken), fish and/or seafood. Although a fricot may vary from one region to another, to this day the dish will always have the same basic ingredients… meat and potatoes in a hearty broth, with dumplings called poutines or grand-pères. Fricots are rich in calories and, with fresh bread… “a meal in themselves”! Fricots and poutine rapées continue to be a central part of today’s Acadian cuisine, together with meat pies and paté à la rapures… followed by poutines a trous.

Ordinary meals did not usually include a dessert and the main meal was often followed by bread and molasses, or included pancakes and dumplings (called POUTINES).

The morning meal (breakfast) was usually the heartiest and was served after they had worked-up an appetite from the morning chores and would BOUDIN (blood pudding), CRETONS, GRILLADES and TOURTIERES (meat pies) as well as leftovers from the previous day’s meals. The three meals of the day were called déjeuner (breakfast), dîner (dinner) and souper (supper).

Age-old Acadian cooking techniques remained fundamentally unaltered throughout the late eighteenth century, despite radical changes in their diet. The Acadians utilized two main cooking techniques; boiling or frying in chaudrons (black cast-iron pots). Turnips and cabbages were cooked by boiling together into a “soupe de la Toussaint”, an extremely popular pre-expulsion delicacy during Winter months.

In general, cooking techniques for fish were quite simple… salted herbs, a combination of onions, chives and green onions cut into 1/2 inch cubes and layered with coarse sea salt and pepper in a glass crock, and boiled until a brine formed. The fresh fish (caught daily) were then simmered in this seasoned water and then fried.

Except for a few dishes, frying was restricted to fish and baking was restricted to bread. Whole wheat or mixed grain bread was served at major meals, according to eighteenth century observers, and loaves were inevitably consumed with molasses and locally produced maple syrup.

On Thursday August, 21st, talented area chefs will celebrate locally grown foods during the 5th annual Local Hero Restaurant Celebration organized by CISA.

Participating restaurants will showcase dishes featuring locally grown fruits, vegetables, meats and cheeses. Show your support for local agriculture and good food by dining out at one of the 34 Local Hero restaurants on August 21st. A sampling of the restaurant specials include:

• Steamed Australis barramundi with black bean sauce and local bok choy at The Great Wall in Florence.
• Local corn chowder with Pekarski Sausage smoked bacon at Sienna.
• Local Hero pizza topped with basil pesto, Hillside Gardens organic basil, walla walla onions, and tomatoes at Hillside Pizza.
• Scallops con pesca-pan-seared sea scallops with grilled fresh peaches and a peach, cognac cream sauce served over roasted fresh Hadley corn risotto with fresh basil and parmigiano at Carmelina’s.
• Steamed Black Sheep Farm haricot verts with olive oil and parmesan cheese to go from The Black Sheep Deli or eat the Black Sheep Farm ratatouille with farm fresh tomatoes, eggplant, peppers and onions from The Black Sheep Deli.
• Roasted beet and arugula salad with Sangha Farm goat cheese, spiced pecans, and sherry vinaigrette followed by your choice of roasted duck breast with fresh local peach chutney or sautéed ahi tuna nicoise with farm fresh haricot verts, roasted fresh red peppers and baby fingerlings at Butternuts Eatery.
• Roasted Veggie Platter - vegetables from Riverland Farm including roasted zucchini, summer squash, beets and onions, seasoned with a balsamic dressing and a little goat cheese from Goats Rising Farm served with a baked ricotta cheese spread and grilled foccaccia bread at Bridgeside Grille.
• Maple Glazed Outlook Farm Pork Chops stuffed with smoked cheddar and apple stuffing, with a side of freestone peach salsa and sides of Hatfield country style mashed potatoes, Native sweet corn, and seasonal vegetables from Union Station Restaurant.

“Our Local Hero restaurants serve the best tasting, freshest foods around. And at the same time, they support the local economy and help our farmers build stronger businesses,” says Local Hero Membership Coordinator Devon Whitney- Deal. “Everyone dining at a Local Hero restaurant will eat well and feel good about supporting one of our area’s most precious resources: our farms.”

Starting August 15th, Northampton’s River Valley Market will be hosting a month-long “Eat Local America” challenge, along with seventy other co-ops across the country, to encourage community members to utilize more local foods in their diet. The local food celebration will feature sales on local products, recipe cards, and cooking demos throughout the challenge. The Co-op will be featuring local foods beyond the produce department including milk, fresh meat, fish, cheese, wine, and even prepared foods in the Quarry Cafe.

Community members are welcome to sign-up for the challenge at the customer service desk at the Co-op. Participants can choose their level of involvement and the duration of their commitment-from local produce for a particular meal to 100% of their diet for a month. Each day, local prizes will be awarded to challenge participants by raffle, including one final grand prize. The sooner you sign up, the more chances you have to win prizes. So, if you want to challenge your regular purchasing patterns, consider taking this opportunity to test out your local food savy with the Co-op’s support.