For those looking for a culinary diversion off the well-beaten path of lobster rolls and fried seafood, Harvest Moon Pizza in Damariscotta may have just the thing this summer.
The strictly seasonal company uses a custom built, wood fired “black oven” that cooks an entire 16-inch artisanal pizza at a toasty 850 degrees in less than three minutes. The ingredients are locally sourced and primarily organic with an emphasis on small area farms. Harvest Moon owner Bennett Collins, 34 of Bremen, said his hyper local approach is by design.
“I thought it was a good opportunity to harmonize a business with my interest in farming,” Collins said. “It’s really a catalyst more than anything.”
Collins acquired the oven from the owners of Mother Oven Bakery in Bowdoinham two years ago and started small with only occasional appearances at the Rising Tide Coop and the Common Ground Fair. This year, through the cooperation of the Damariscotta River Association, Harvest Moon has a semi-permanent location in the parking lot of Round Top Farm in Damariscotta on Wednesdays.
“It’s an example of community involvement and support,’ Collins said of the DRA. “The rent we pay them helps for the upkeep and maintenance of this historic building.”
The operation is completely portable with the oven fixed to a trailer and pulled by a three-quarter-ton pickup. Collins and co-worker Jeff Knox plan on taking the business on the road to various gatherings including both the Rockland and Damariscotta Blues Festivals. Despite the girth, the unit is surprisingly nimble, said Collins.
“It can be a little stubborn at first,” said Collins. “But once it gets going it’s pretty smooth.”
Harvest Moon uses primarily ash, oak, or maple for heating. The oven takes roughly five hours to heat to an optimum temperature, somewhere between 750 and 850 degrees. The high heat translates into extremely quick cooking times.
Harvest Moon can produce a pizza in under three minutes, less time than it takes to boil water; an important component when dealing with festival crowds with ample food choices.
Collins said his interest in cooking was purely recreational but he has since discovered an aptitude and appreciation for what is considered artisanal pizza.
“I’d enjoyed cooking pizza but had never been responsible for say 75 pizza doughs,” Collins said. “It’s different but definitely rewarding.”
His business philosophy mirrors a national movement toward locally sourced food. The concept is rooted in buying locally produced goods and services as part of a broader sustainability movement. Proponents of the system say it significantly reduces the carbon footprint of food production, supports local agriculture, and creates a sense of responsibility with food choices.
“I think it’s important to know where your food comes from,” said Collins. “We’re applying a fresh approach to an old product. It’s trying to generate economic activity that will stay here.”
Seasonal vendors like Collins have come under criticism from a few residents for taking business away from year round establishments. It’s criticism Collins said is unnecessary and antithetical in a free market economy.
“The idea that we’re taking business from anyone flies in the face of free enterprise,” said Collins. “If people want to evolve in a capital system then they have to accept competition. If anything, we’re bringing different types of people here.”
Early returns from customers have been overwhelmingly positive with many saying it was the freshest pizza available anywhere.
“This is excellent pizza,” Collins said. “I wouldn’t bother if I didn’t have confidence in the product, I’m just trying to do it in a more responsible way.”
Harvest Moon Pizza is open Wednesdays from 11 a.m to 7 p.m. in the parking lot of the Round Top Farm on business Rt. 1 in Damariscotta. At this time, Harvest Moon is walk up only and does not accept phone orders.
