Monday, November 14, 2016

Enjoy a Fall Treat by the Light of the Full Moon

November is Native American Heritage Month  
Established by former President George Bush Sr. in 1990, Native American Heritage Month, also referred to as “American Indian and Alaska Native Heritage Month,” was created to raise awareness and pay tribute to the rich ancestry and traditions of Native Americans by providing a platform for Native people in the United States of America to share their culture, traditions, music, crafts, dance, and ways and concepts through special events, ceremonies and festivals. 

Federal Agencies are encouraged to provide educational programs for their employees regarding Native American history, rights, culture and contemporary issues, to better assist them in their jobs and for overall awareness.

With the focus on the supermoon the past few nights it made me think of how Native Americans have created Full Moon names to help different tribes track the seasons. Think of it as a “nickname” for the Moon! 
The Full Moon Names used in the Farmers Almanac come from the Algonquin tribes who lived in regions from New England to Lake Superior. They are the names the Colonial Americans adapted most. Note that each full Moon name was applied to the entire lunar month in which it occurred.

January- Full Wolf Man This full Moon appeared when wolves howled in hunger outside the villages. It is also known as the Old Moon. To some Native American tribes, this was the Snow Moon, but most applied that name to the next full Moon, in February.

February- Full Snow Man Usually the heaviest snows fall in February. Hunting becomes very difficult, and hence to some Native American tribes this was the Hunger Moon.
March- Full Worm Moon  At the time of this spring Moon, the ground begins to soften and earthworm casts reappear, inviting the return of robins. This is also known as the Sap Moon, as it marks the time when maple sap begins to flow and the annual tapping of maple trees begins.
April- Full Pink Moon This full Moon heralded the appearance of the moss pink, or wild ground phlox—one of the first spring flowers. It is also known as the Sprouting Grass Moon, the Egg Moon, and the Fish Moon.
May- Full Flower Moon Flowers spring forth in abundance this month. Some Algonquin tribes knew this full Moon as the Corn Planting Moon or the Milk Moon.
June-Full Strawberry Moon The Algonquin tribes knew this Moon as a time to gather ripening strawberries. It is also known as the Rose Moon and the Hot Moon.
July- Full Buck Moon Bucks begin to grow new antlers at this time. This full Moon was also known as the Thunder Moon, because thunderstorms are so frequent during this month.
August- Full Sturgeon Moon Some Native American tribes knew that the sturgeon of the Great Lakes and Lake Champlain were most readily caught during this full Moon. Others called it the Green Corn Moon.
September- Full Corn Moon This full Moon corresponds with the time of harvesting corn. It is also called the Barley Moon, because it is the time to harvest and thresh the ripened barley. The Harvest Moon is the full Moon nearest the autumnal equinox, which can occur in September or October and is bright enough to allow finishing all the harvest chores.
October- Full Hunter's Moon  This is the month when the leaves are falling and the game is fattened. Now is the time for hunting and laying in a store of provisions for the long winter ahead. October’s Moon is also known as the Travel Moon and the Dying Moon.
November- Full Beaver Moon For both the colonists and the Algonquin tribes, this was the time to set beaver traps before the swamps froze, to ensure a supply of warm winter furs. This full Moon was also called the Frost Moon.
December- Full Cold Moon This is the month when the winter cold fastens its grip and the nights become long and dark. This full Moon is also called the Long Nights Moon by some Native American tribes.

Note: The Harvest Moon is the full Moon that occurs closest to the autumnal equinox. It can occur in either September or October. At this time, crops such as corn, pumpkins, squash, and wild rice are ready for gathering.

Information comes from Old Farmer's Almanac 
Cranberry-Pear Galette
Cook's notes: A showstopper dessert that melds fall flavors. The recipe was adapted from Food Network November 2016.  
  • 1 single prepared pie crust
For the filling:
  • 3 ripe pears (such as Bosc or Anjou), peeled and cut into small chunks
  • 1-1/2 cups cranberries (fresh or frozen)
  • 3/4 cup sugar+1 TB. sugar
  • 2 tsp. all-purpose flour
  • 1 tsp. grated orange zest 
  • 1-1/2 tsp. Saigon cinnamon, divided
  • 1/8 tsp. ground allspice
  • 1/8 teaspoon freshly grated nutmeg
  • Pinch of kosher salt
  • 1 tsp. cold unsalted butter, cut into small pieces
  • Line a pizza pan with parchment paper. Preheat oven to 425 degrees. 
  • Place a large piece of wax paper on the counter and lightly dust with flour.
  • Roll out pie crust to a 12-14-inch round on a lightly floured surface. Transfer to the baking sheet. (It's OK if the dough is larger than the baking sheet-you'll fold in the edges.) Pinch together any cracks in the dough.
  • Make the filling: Toss the pears, cranberries, 3/4 cup sugar, flour, orange zest, 3/4 tsp. Saigon cinnamon, allspice, nutmeg, salt and butter in a large bowl. Spread the filling over the dough, mounding it slightly in the center and leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. 

  • Brush the edges with milk. Mix 1 TB. sugar and 3/4 tsp. cinnamon. Sprinkle the crust with sugar.
  • Bake for 10 minutes at 425 degrees and then reduce heat to 400 degrees. Bake until the filling is soft and bubbling and the crust is golden brown, about 25 minutes. 
  • Transfer galette to a rack and let cool completely, about 2 hours before serving.

1 comment:

  1. I love that Apache blessing. So beautiful the words that bless.