Full Crow Moon Supper

On March 15th, 2010, Salt Water Farm held the “Full Crow Moon Supper” in honor of St. Patrick. It is said that the crow’s caw in April to announce the end of winter and the beginning of spring. Chresten Soronson, a artisan baker and home brewer from Portland brewed an Irish Red and an Oatmeal Stout for the occasion, the later of which was used to braise beef and in a molasses chocolate cake with whiskey cream. The potatoes we used were “wintered over,” a common treatment to parsnips, where the root vegetables are left in the ground as the outdoor temperature fluctuates above and below freezing. This process converts the starches to sugar, sweetening the product. Ladleah Dunn, was officially introduced as the farm manager and kitchen assistant at Salt Water Farm. She will be teaching a cheese making class on March 28th and there is only one spot left for anyone interested. The Moon Suppers have been such a tremendous success that from now on they will be held twice a month, instead of once a month. That about sums it up. Here are some shots from the supper taken by my dear friend, Elizabeth Noble.