By the Light of the Silvery Moon

SOUTH POND FARMS OWNER DANIELLE FRENCH OPENED HER DOORS TO HARROWSMITH AND SHARED A FARM TRADITION—DINING UNDER THE GLOW OF THE FULL FLOWER MOON OF MAY. FROM THE SCENERY TO THE FOOD TO THE COMPANY KEPT, IT WAS MAGICAL. WE HOPE YOU’LL BE INSPIRED TO GATHER YOUR LOVED ONES TOGETHER AND MAKE MERRY AU CLAIRE DE LA LUNE. MOON DANCE, ANYONE?

Every month throughout the summer, we host a full-moon supper outside, under the full-moon sky. It’s one of my favourite dining experiences offered here at South Pond Farms. There’s something magical about this celebration—food is prepared over an open fire, with guests sitting at a long table in the field, almost part of the earth. I feel deeply connected to my community, as we all sit together, strangers at the table, breaking bread, and eating the ingredients grown at that time of year. For me, the full moon sets the tone of the month and inspires me in both planting and harvesting, as well as in creating delicious menus to serve our guests.

First Nations and pioneers gave names to the moons to help track the seasons. The moon in May is often called the flower moon because flowers and greens begin to appear in gardens and in the forests in May. So many flowers are edible, and we incorporate them into each of the courses served at our dinners: chèvre truffles festooned with Johnny-jump-ups; a salad perked up with the bite of chive blossoms; and early sweet woodruff-infused white wine. There are wild leeks in the forest, and edible leaves and flowers are in abundance—such possibilities! I use seasonal flowers to decorate the tables, too, such as ferns