XKCD knows this
It must be noted that the Algonquin month names aren’t entirely accurate. First, the word “Algonquin” was the word people downriver used to describe the folks in question, who refer to themselves as Anishnaabeg. There are a number of different names for the months depending on local traditions. The farmer almanac has been publishing these month names for some time, so they have gained in popularity.
There are plenty of other calendar systems used throughout Canada, however, I have found it difficult to find any reliable source of names and traditions. There is quite a bit written about the Mesoamerican calendars, but little about the native calendars of the northern parts of turtle island.
More delicious than I even anticipated.
1 lb carrots, peeled, sliced thickly
1 lb parsnips, peeled, sliced thickly
2 medium onions, sliced thickly
1 clove garlic, minced
4 cups vegetable broth
oil for roasting and frying
2 TB vinegar (rice vinegar in this case)
1 TB coriander seeds
1/2 tsp dill seeds
1/2 tsp fennel seeds
1 tsp black pepper seeds
1. toss the carrots and parsnips in oil, and place in a 425F oven for about 1/2 hour (my oven’s dial isn’t representative of the actual heat, so I’m guessing it’s closer to 400). Turn about halfway through. Reserve any leftover oil.
2. heat a little oil over medium heat. brown onions.
3. toast seeds over medium heat, grind in a spice mill.
4. add garlic, and fry for a minute.
5. add vinegar to deglaze (my pan needed it, yours might not).
6. add spice mix and stir to mix.
7. add roasted carrots and parsnips and stir to mix everything.
8. add broth and simmer to heat throughout and combine flavours. Blend with an immersion blender or by whatever means you have available to you.
9. . serve the soup with some of the dill pesto drizzled, dripped, drabbed on top. Make patterns. Amuse your friends.
But there’s also a fair bit of arugula in it.
1 C fresh dill
5 cloves roasted garlic
3 C arugula
4 TB pine nuts
juice of 2 lemons
1. place all the ingredients in a food processor/blender and blend it to a fine paste. Start with a little bit of olive oil (a couple of tablespoons) and drizzle more in as needed until you have a nice, thick, green paste. For added flavour, toast your pine nuts first (but be careful because they can burn really easily). Salt to your liking.
NOTE: this makes for a nice pasta sauce, or addition to salads, soups, and other things you eat – topping cherry tomatoes for example. Although there is a lot of arugula in it, the dill comes across very well.
Cycle 3 lasts 369 days.