Our Maine Street's Aroostook Issue 1 : Summer 2009 - Page 28

the products can be purchased online. Ployes are made from a mixture of Acadian buckwheat flour, wheat flour, aluminum-free baking powder, salt and water. They are considered by historians and others interested in the old foodways to be more of a flatbread than a pancake. Ployes are a multi-generational staple in the upper St. John Valley of Aroostook County and the Madawaska region of New Brunswick. They were served in 19th century logging camps with most meals. Ployes were also rolled and dunked in maple syrup and molasses for dessert. Today they are still served as part of a traditional Acadian breakfast with cretons, a spicy pork spread. The Acadians, descendants of 17th century French colonists who settled in the maritime provinces of New Brunswick, Nova Scotia, and Prince Edward Island, were forced to leave their lands in 1755-1763, during the Anglo-French struggle for control in North America known as “the great upheaval”. They became reestablished in several different locations, with some settlements in New Brunswick moving more than once. The Acadians who came to Maine and southern New Brunswick in the 1780’s brought the hardy buckwheat with them. “Silver-skinned” or common buckwheat, the same Top L to R : Jane Crawford her Rebeckha Bosse and Rita Middle L to R : Joseph, Janice, Rita and Alban Bouchard Far Right: Janice and Rita Bouchard 26 Bouchard Family SUMMER & FALL 09