Full Moon Suppers at Salt Water Farm  invites you to a series of magical, seasonal suppers where dear friends gather around a farm table to celebrate the bounty that the land and sea provide. This menu-driven cookbook offers twelve beautifully crafted meals derived from more than one hundred sold-out evening events at Salt Water Farm, the author’s cooking school in Maine. Even if you can’t make it to one of Annemarie’s monthly Full Moon Suppers, you can re-create them at home, beneath a full moon—or any night—for family and friends. Each supper includes a portrait of the month: its climate, its rewards, and its ritual kitchen tasks—and a menu inspired by those characteristics. A Full Moon Supper is not only a celebration of the earth and its bounty but a reward for the hard work that goes into food production. These meals pay respect to the elements, the conditions of the earth, soil, and sea, and seasonal traditions as we round the lunar cycle. “Just stunning. Maine is always a place that makes me feel right at home, and the dinners that Annemarie creates are truly beautiful. This book showcases her ease of planning a dinner for loved ones, and her creative menus will keep you cooking throughout the year.”—Renee Erickson, author of A Boat, a Whale, and a Walrus   “A beautiful tribute to seasonal cooking, eating, and gathering around the table.”—Melissa Hamilton and Christopher Hirsheimer, authors of  Canal House Cooks Every Day ANNEMARIE AHEARN founded Salt Water Farm in 2009, a cooking school for home cooks on Maine's Penobscot Bay. She began her studies at Colorado College, during which time her interest in food developed while living in Aix-en-Provence, where she studied Provincial cuisine and visited the open-air markets. Later, she apprenticed in the kitchen at Le Jardin Notre Dame in Paris. While in New York, Annemarie worked in the editorial department at  Saveur Magazine  and wrote a biweekly food column for  The L Magazine , entitled the "Downtown Chef." After attending the Institute of Culinary Education with a degree in both Culinary Arts and Culinary Management she worked for Dan Barber at Blue Hill Restaurant as personal assistant to Tom Colicchio of Craft Restaurants, and as a personal chef in New York. She also worked at the Slow Food Headquarters and before opening Salt Water Farm, she taught classes at Cook and Taste, a small, recreational cooking school in Barcelona. Before turning 30, Ahearn was named "Top 30 Under 30" in  Food & Wine Magazine , "changing the way America eats."     In 2013, Ahearn opened Salt Water Farm Cafe & Market in Rockport Harbor, Maine, offering locally sourced fare for breakfast, lunch, and dinner and garnered acclaim in the  Wall Street Journal ,  The New York Times , and  The Boston Globe  as well as  Bon Appetit , Downeast Magazine , and  Maine Magazine . Ahearn is also a contributing writer for Downeast Magazine , sharing recipes from her school and regularly teaches high school students in her community cooking skills through a program she calls "Back to Basics." Full Moon Suppers At Salt Water Farm Recipes From Land and Sea By Annmarie Ahearn, Kristin Teig Shambhala Publications, Inc. Copyright © 2017 Annemarie Ahearn All rights reserved. ISBN: 978-1-61180-332-7 Contents Introduction, 7, How to Be a Graceful Host, 10, THE MENUS, JANUARY The Full Wolf Moon, FEBRUARY The Full Hunger Moon, MARCH The Full Crow Moon, APRIL The Full Egg Moon, MAY The Full Flower Moon, JUNE The Full Strawberry Moon, JULY The Full Hay Moon, AUGUST The Full Corn Moon, SEPTEMBER Full Harvest Moon, OCTOBER The Full Hunter's Moon, NOVEMBER The Full Beaver Moon, DECEMBER The Full Cold Moon, Acknowledgments, Index, About the Author, About the Photographer, CHAPTER 1 JANUARY THE FULL WOLF MOON In the month of January, deep snow covers the ground, the wild winds building drifts so high that fences become obscured. Under layers of ice, lake fish swim freely and catch the fishermen's lines. At night, the scent of food, alive or dead, can carry for miles, drawing scavengers across town borders. It is a desolate time in the wild, but a peaceful time for more domesticated creatures. January is a month for rest and relaxation in the purest of forms. Those of us who make a living on the coast of Maine work tirelessly from May to October so that, come January, we can put our feet up by the fire with a glass of cider or bourbon and flip through a 600-page novel at leisure, guilt free. Such seasonal cycles take some getting used to, but once your body and mind adapt, it's a wonderful life. Like the waning and waxing moon, we gather energy and strength in the winter for the summer's frenzied exertion. But unlike the scavenging wild animals of the night, all winter long, we humans feast! January's Full Wolf Moon honors the hungry wolves that howl for sustenance outside of villages, their bellies empty. From inside our heated homes, their sou