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AT S A LT W AT E R FA R M
annemarie ahearn
Photographs by Kristin Teig
ROOST BOOKS
Boulder 2017
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Introduction 9
the menus
january j u ly
The Full Wolf Moon The Full Hay Moon
27 131
february august
The Full Hunger Moon The Full Corn Moon
45 149
march september
The Full Crow Moon The Full Harvest Moon
63 163
april october
The Full Egg Moon The Full Hunter’s Moon
79 181
m ay november
The Full Flower Moon The Full Beaver Moon
97 199
june december
The Full Strawberry Moon The Full Cold Moon
115 215
Acknowledgments 231
Index 232
As a child, I dreaded our summer visits to Maine. The beaches were rocky,
the water was too cold for swimming, and every morning the fog lay so thick
across the harbor we were sure we would have to spend yet another day at the
bowling alley. Our family (going back five generations) owned a blueberry farm
in Dresden, but when I was eighteen years old, my parents decided to buy
their own land on the Maine coast. My father was fulfilling a lifelong dream;
I was, in a word, disappointed.
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Portion Control
For multicourse meals, the portions of each dish must be relatively small, or your
guests will not be able to get out of their chairs after dessert. No matter how won-
derful the meal, discomfort trumps a tasty and memorable dish, so make sure to
serve responsible portions.
s e rv e lot s o f v e g e ta b l e s , f e w e r g r a i n s , a n d e v e n l e s s m e at Preparing a
meal for more people than we are used to feeding can put us on edge, and we often
compensate by purchasing too much food. Here are some general guidelines.
Meat and Fish For a feast that is two, three, or four courses, the proportion of meat
in an entrée can be a fraction of what it would be in a one-course meal. The rule of
thumb in a multicourse meal is ⅓ pound of protein per person; the only exception is
meat or fish on the bone, for which ½ pound is plenty.
Grains A pound of pasta should feed eight people as part of a multicourse menu.
Cooked rice and simple grains need not be more than ⅓ cup per person. When
serving complex grains such as farro, wheat berries, or barley, serve only ¼ cup per
person. Serve no more than a whole medium potato per person.
Vegetables You can never have too many vegetables in preparing for a feast. Many
of our Full Moon Supper dishes depend solely on vegetables, and their simple prepa-
ration makes for a quick and healthy course that often helps to pace a meal. In the
summer and fall, when vegetables are abundant, they find their way into just about
every dish at Salt Water Farm.
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m i d day To shift my focus, I usually set the table around noon. When an entire day is
devoted to the same objective, it’s important to keep a schedule that is both fluid and
fluctuating. This keeps the mind interested, making each task enjoyable rather than
laborious. Count your guests once, twice, and three times. Make sure the seats are
dusted, the silverware is polished, and the glassware is sparkling. Set the center of the
table with a bit of woven seasonal brush, flowers, vines, or branches. Place a hand-
made candle between every four guests.
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a s g u e s t s a r r i v e When the guests arrive, they almost always ask if there is any-
thing for them to do. They want to contribute in some way, despite the fact that it’s
not their kitchen. And so I always leave a couple of tasks for them. Something clean
and easy, like picking parsley or putting ice in glasses. Assigning tasks also acts as an
icebreaker. It prevents guests from just sitting around and gets them moving about
the room, which is a more comfortable dynamic for most people.
You now have the tools necessary to get started. Pick a date for your Full Moon
Supper, invite your friends, and commit to the itinerary. Most important, relax.
Forgive yourself for mistakes you make along the way—they are inevitable—and
remember never to take this whole entertaining thing too seriously. If you’re not
having fun, what’s the point?
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