Strawberry moons and summer dreams

and a recipe for Bonnie Stern’s beautiful strawberry upside down cake

Did you see the moon on Friday night?

The first full day of summer ended with a special treat from Mother Nature: the Strawberry Moon. June's full moon was particularly unique this year as it coincided with the summer solstice and the ripening and harvesting of strawberries. You might say it was a Strawberry Solstice Moon.

The Old Farmer's Almanac began publishing names for full moons in the 1930s, using as its source tradional names from the Algonquin Indigenous people and other Native American groups. Various Indigenous groups have also referred to the June full moon as the birth moon, egg-laying moon, and hatching moon, to signify the beginning of new life.

Sign of the times

Many ancient cultures and religions have long celebrated celestial cycles, finding ways to honour and harness the power of the full moon. Astrologers believe that the energy of a full moon is an opportune time to manifest dreams. The zodiac sign for each full moon is determined by the moon's position in the night sky relative to the astrological signs. This positioning shifts each year, bringing different characteristics to each full moon.

This year, the strawberry moon is in Capricorn, an Earth sign, and the 10th sign on the astrological wheel, which aligns with Cancer, a water sign. These two zodiac signs are significant for their ties to the legacies we build and inherit.

Mark your calendars

While all that may be a bit too “woo woo” for you, might I suggest that taking in the beauty of every full moon and its light, absorbing its energy, is a good thing?

The practice of moon bathing has roots in various ancient cultures, including Ancient Greece and Rome, where moonlight was linked to goddesses like Selene and Luna, believed to possess healing properties. In India, Ayurveda recommends moon bathing for its cooling and calming effects, especially during the full moon. Traditional Chinese medicine associates moonlight with yin energy, promoting balance and harmony. Modern adaptations of moon bathing draw from these ancient traditions, incorporating them into contemporary wellness practices for relaxation and spiritual connection​.

So the next time there is a full moon, get out there and absorb that moonlight magic. Mark your calendars for the upcoming celestial moondance:

• July 21 - Buck Moon

• August 19 - Sturgeon Moon (also a supermoon and a blue moon)

• September 18 - Harvest Moon (also a supermoon and a partial lunar eclipse)

• October 17 - Hunter's Moon (also a supermoon)

• November 15 - Beaver Moon (also a supermoon)

• December 15 - Cold Moon

As we witness these beautiful celestial events, full moons serves as a reminder of the interconnectedness of nature, culture, and personal aspirations. Whether through rituals or simply by appreciating the moon's glow, this is a time to reflect on our goals and the legacies we aim to build.

Strawberry upside down cake

Bonnie Stern

makes 10-12 servings

Bonnie Stern’s Shabbat table was full of delicious baking this past Friday night. The traditional challah and the amazing still-warm foccaccia were convival and satsifying starters, but the piece de resistance was Bonnie’s spectacular strawberry upside down cake.

Bonnie says she was inspired by her Upside Down Rhubarb Cake, a recipe that can be found in her fantastic cookbook Don’t Worry Just Cook, co-authored with her daughter Anna. As she notes in the original recipe, this is easily adapted to whatever is fresh, local or at the farmers’ market. Using in-season-now Ontario strawberries makes this cake an instant June classic; don’t forget to bookmark it for still-to-come blueberries, peaches, plum and pears.

Ingredients

¾ cup butter at room temperature

½ cup brown sugar

3 to 4 cups strawberries, hulled and halved

¾ cup granulated sugar

2 eggs

1½ teaspoons vanilla

1½ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoonsp baking soda

¼ teaspoon kosher salt

¾ cup buttermilk or yogurt or sour cream

1. Heat oven to 350°F. Butter or spray the sides of a 9” square cake pan. Melt ¼ cup of the butter and swish it evenly around the bottom of the cake pan. Sprinkle the butter with the brown sugar and pat it in gently. Arrange the strawberries, cut side down (in a pattern or not), until the bottom is fully covered. Set aside.

2. Using a stand mixer fitted with the paddle or a hand mixer, beat the remaining ½ cup butter and sugar until light, 2 to 3 minutes. Beat in each egg, one at a time, incorporating well after each addition. Mix in the vanilla. In a separate bowl, whisk the flour with baking powder, baking soda and salt.

3. Add flour and buttermilk in three or four alternating additions to the mixer, beginning and ending with flour and mixing just until blended.

4. Spoon batter evenly over berries, smooth gently, and bake 30 to 35 minutes until the centre feels firm to the touch or an instant read thermometer registers 185 to 195 F.

5. Allow the cake to cool in the pan for 15 minutes. Run a knife around the edges of the pan to loosen the cake, then carefully invert it onto a serving plate and remove the pan. To quote Bonnie: “Be brave - it can always be a trifle!”

6. Serve the cake warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.