Happy Harvest Moon!

     For us in the northern hemisphere, the Harvest Moon shines all night on September 29-30 this year. It’s the full moon closest to the autumn equinox. (the three days proceeding and after are still under its influences).
    
There’s also a name for the next full moon after the Harvest Moon. It’s called the Hunter’s Moon, and it’ll come this year on October 29.

So don’t just look for the Harvest Moon on the night of September 29 or 30. Look for the moon to be bright and full-looking for several nights at the end of September, 2012. If you live far enough north – for example, in the northern states, Canada or Alaska – the Harvest Moon will continue to shine from dusk until dawn into early October. This procession of moonlit nights is what characterizes the Harvest Moon.

Is the Harvest Moon special? 
 
   Harvest Moon is just a name. It’s the name for the full moon nearest the autumnal equinox. In the Northern Hemisphere, you’ll always see the Harvest Moon in either September or October. In the Southern Hemisphere, a moon with these same characteristics always comes in March or April.

    But the Harvest Moon is more. Nature is particularly cooperative around the time of the autumn equinox to make the full moonrises unique around this time.

   Here’s what happens. On average, the moon rises about 50 minutes later each day. But when a full moon happens close to the autumnal equinox, the moon (at mid-temperate latitudes) rises only about 30 minutes later daily for several days before and after the full Harvest moon. Why? The reason is that the ecliptic – or the moon’s orbital path – makes a narrow angle with the evening horizon around the time of the autumn equinox. The narrow angle of the ecliptic results in a shorter-than-usual rising time between successive moonrises around the full Harvest Moon.

   These early evening moonrises are what make every Harvest Moon special. Every full moon rises around sunset. After the full Harvest Moon, you’ll see the moon ascending in the east relatively soon after sunset for several days in a row at northerly latitudes. The lag time between successive moonrises shrinks to a yearly minimum, as described in the paragraph above. Because of this, it seems as if there are several full moons – for several nights in a row – around the time of the Harvest Moon.

How the Harvest Moon got its name

    So why is this moon – the moon closest to the autumnal equinox – called the Harvest Moon?
    The shorter-than-usual time between moonrises around the full Harvest Moon means no long period of darkness between sunset and moonrise for days in succession. In the days before tractor lights, the lamp of the Harvest Moon helped farmers to gather their crops, despite the diminishing daylight hours. As the sun’s light faded in the west, the moon would soon rise in the east to illuminate the fields throughout the night.
Who named the Harvest Moon? That name probably sprang to the lips of farmers throughout the Northern Hemisphere, on autumn evenings, as the Harvest Moon aided in bringing in the crops. The name was popularized in the early 20th century by the song below.


   
Shine On Harvest Moon

By Nora Bayes and Jack Norworth (1903)

Shine on, shine on harvest moon
Up in the sky,
I ain’t had no lovin’
Since January, February, June or July
Snow time ain’t no time to stay
Outdoors and spoon,
So shine on, shine on harvest moon,
For me and my gal.

My particular favorite Harvest Moon song is by Neil Young...
(sigh, it's wonderful to be in love)

"Harvest Moon"

Come a little bit closer
Hear what I have to say
Just like children sleepin'
We could dream this night away.

But there's a full moon risin'
Let's go dancin' in the light
We know where the music's playin'
Let's go out and feel the night.

Because I'm still in love with you
I want to see you dance again
Because I'm still in love with you
On this harvest moon.

When we were strangers
I watched you from afar
When we were lovers
I loved you with all my heart.

But now it's gettin' late
And the moon is climbin' high
I want to celebrate
See it shinin' in your eye.

Because I'm still in love with you
I want to see you dance again
Because I'm still in love with you
On this harvest moon.

Bottom line: The Harvest Moon in 2012 comes on the night of September 29-30 for us in the U.S. The Harvest Moon is the full moon closest to the autumnal equinox, which in 2012 came on September 22. The exact time of fullest full moon for this month is September 30 at 3:19 UTC, or September 29 at 10:19 CDT in the U.S. October 1 will have a beautiful bright full-looking moon, too. The Harvest Moon is not really bigger, brighter or more pumpkin-colored than other full moons, but it’s special because, at this time of year in the Northern Hemisphere, the time between successive moonrises – from one night to the next – is shorter than usual. Enjoy!

I wish I could take credit for these amazing photos, but I can't. I found them on the Internet.


Harvest Soup Recipes


There's nothing more satisfying than curling up on a chilly fall day with a bowl of your favorite soul-warming soup. 'Tis the season for rich, hearty stews and soups featuring pumpkin, potatoes, sausage, and any other deliciously comforting ingredient.

Cheddar Beer Soup


The problem with most cheese soups is they seem more like a cheese dip than something you're supposed to eat with a spoon. I'm not sure if the issue is too much cheese or cream, but I wanted that had the flavors of some spectacular real English cheddar, without feeling like I was snarfing down a pot of fondue. This recipe from Gourmet manages to balance the funky kick of a great cheese with a truly flavorful broth.

Though there are a few more ingredients than is normal for me, the soup actually comes together remarkably fast. That's astonishing considering how layered and complex each bite is. The leeks, carrots, and celery form a slightly sweet base for the beer, Worcestershire sauce, and mustard, which really steal the show. They help give each sip a certain tang and attack, which only the cheese can help balance.

2 medium leeks, hard green parts and stems discarded, diced (about 2 cups)

2 medium carrots, peeled and diced (about 1 cup)

2 celery ribs, diced (about 1 cup)

1 large garlic clove, minced

1 Turkish bay leaf

1/2 stick unsalted butter

1/3 cup all-purpose flour

2 cups whole milk

1 3/4 cups chicken broth

1 (12-ounce) bottle English ale

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon ground black pepper

4 cups extra-sharp cheddar, grated

6 bacon slices, cooked and crumbled

crusty bread, sliced

1. Add butter to 4-quart heavy saucepan set over medium heat. When melted, add leeks, carrots, celery, garlic, and bay leaf. Cook for five minutes, or until vegetables are tender.

 

2. Turn heat to medium-low, and sprinkle in flour. Stir well with wooden spoon, and cook for three minutes. Whisk in the milk, broth, and beer in a slow stream. Turn heat to medium and bring to simmer, then reduce to medium-low. Simmer for 5 minutes. Add Worcestershire sauce, mustard, salt, and ground pepper. Stir well.

3/ Add handful of cheese and stir until it melts. Continue adding cheese and stirring, until all cheese is incorporated. Make sure soup doesn’t come to a boil by turning down heat if necessary.

4. Discard the bay leaf. Serve soup in bowls with bread and crumbled bacon.

 

 

 

 

 

 

 

Gingered Butternut Soup

 

It's vegan. As your mom would say, it has a lot going for it. I just wasn't sure it was exciting enough.

 

I'll be honest. I was a little hesitant to post a butternut squash soup recipe this week. You all are pretty sophisticated eaters, and there's a fair amount of puréed butternut sloshing around in the world every fall already. It's not like I'm going to convince anyone I invented butternut soup.

 

Don't get me wrong. This is a really tasty soup, and it's unimpeachably nutritious. It boasts subtle, balanced flavors that are a refreshing alternative to the usual pumpkin pie spice.

 

2 tablespoons olive oil

1 large onion, large dice

2 large stalks celery, large dice

2 large carrots, large dice

2 large boiling potatoes, peeled, large dice

1 medium butternut squash, peeled and seeded, large dice

2 medium apples, peeled and cored, large dice

1 two-inch piece ginger, peeled and grated with a rasp over a bowl to catch any juice

2 garlic cloves, roughly chopped

A few slices red chili

6 cups veggie stock, chicken stock or water*

Salt and pepper to taste

Lime wedges for serving

*If using water or unsalted stock, add one teaspoon of salt

 

 

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, celery and carrots along with a good pinch of salt and cook, stirring occasionally, until beginning to soften. Add the potatoes, squash, apples, ginger, garlic and chili and cook, stirring occasionally, for five minutes more.

 

 

2. Add the stock or water along with a few good grinds of black pepper. Bring to a boil over high heat, then cover and reduce the heat to maintain a simmer. Cook, stirring occasionally, until all the vegetables are very tender, 20 minutes or more depending on the size of your dice.

 

3. Remove from the heat and carefully purée with an immersion blender, or in batches in a regular blender, until very smooth. If you want a completely smooth soup, pass it through a fine-mesh strainer. Serve hot, garnished with lime wedges.

 

 

 

 

 

 

 

Curly Kale and Potato Soup with Sausage

 

 

 

I found this recipe in Alice Waters' The Art of Simple Food. Waters layers big flavors like caramelized onion, browned crumbled sausage, and kale on top of the homemade chicken broth. It's deeply satisfying. The sausage gives it a richer, meatier taste and the kale is earthy and sweet. Covered with a cloud of Parmesan and a hit of black pepper, it's just sharp enough to wake up the palate of even the most clogged-up diners.

 

1/4 cup extra virgin olive oil

1/2 pound pork sausage, casings removed

2 medium onions, sliced thin

4 cloves garlic, chopped

1 large bunch kale, stems removed and cut into 1/2-inch ribbons

1 pound waxy potatoes, such as Yukon Gold, peeled and sliced thin

Salt and freshly ground black pepper

6 cups low-sodium chicken broth

Parmesan cheese

1. Heat olive oil in Dutch oven over medium heat until shimmering. Add sausage and cook, breaking up with a wooden spoon, until crumbled and beginning to brown, about 4 minutes. Remove with a slotted spoon and reserve.

 

2. Add onion and cook until soft and beginning to brown, 10-12 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Add kale, potatoes, and reserved sausage, along with a couple pinches of salt. Cook about three minutes longer, then add chicken stock and bring to a boil. Simmer until the kale and potatoes are tender, about 30 minutes.

3. Season to taste with salt and pepper. Divide into bowls and top with fresh black pepper and grated Parmesan. Serve immediately.

 

 

 

 

Short Rib and Barley Stew

 

 

Short rib and barley stew is fantastic because it:a) is dumb easy to do
b) is made with pantry and fridge staples (aside from the short rib)
c) lasts for days and gets better with time
d) soothes the soul or warms the cockles of your heart, or if you're really lucky, both at the same time, and
e) tastes really, really good.
The method is pretty straightforward: sear the meat to add a bit of flavor, sauté the vegetables, then simmer the whole thing down with a bit of marmite, soy sauce and tomato paste added for that umami kick.
Throughout the winter months, there's usually a few leaves of kale kicking around my fridge, since they make such a great salad (just marinate with olive oil and vinegar for a couple of hours—it stays crisp for days even after dressing!), and they go a long way in making this stew even tastier and heartier. If you prefer a beef and barley soup, just add some more stock at the end to thin it out to the desired consistency.

2 pounds boneless beef short ribs, cut into 1-inch chunks

Kosher salt and freshly ground black pepper

2 tablespoons canola oil

2 medium carrots, split in half and sliced into 1/2-inch chunks (about 1 cup)

2 medium ribs celery, split in half and sliced into 1/2-inch chunks (about 1 cup)

1 large onion, finely diced (about 1 1/2 cups total)

1 teaspoon soy sauce

2 medium cloves garlic, crushed (about 2 teaspoons)

1 tablespoon tomato paste

1 quart low-sodium beef or chicken broth (preferably homemade)

1 (14.4) ounce can whole peeled tomatoes, drained and roughly chopped

1 cup pearl barley

2 bay leaves

4 cups loosely packed kale leaves, roughly torn

1. Season short ribs with salt and pepper and toss in a large bowl to coat. Heat the oil in a Dutch oven or large saucepan over high heat until smoking. Add the beef and cook without moving until well-browned on first side, about 5 minutes. Stir beef and continue cooking, stirring occasionally until browned all over, about 10 minutes total, reducing heat if bottom of pan begins to burn. Return meat to bowl and set aside.

 

2. Return pan to medium-high heat and add carrots, celery, and onion. Cook, stirring frequently until vegetables begin to brown, about 4 minutes total. Add soy sace, garlic, and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.

3. Add broth and scrape up browned bits from bottom of pan with wooden spoon. Add tomatoes, barley, and bay leaves. Return beef to pot. Increase heat to high and bring to a boil. Reduce to lowest possible heat and place cover on pot, leaving lid slightly ajar. Cook, stirring occasionally until beef is completely tender and barley is cooked through, about 2 hours. Stir in kale leaves and cook, stirring constantly until wilted, about 2 minutes. Season to taste with salt and pepper. Serve immediately, or for best flavor, chill and refrigerate in a sealed container for up to 5 days.

 

(You can omit kale if you hate it)