Pronunciation: MAY-bun, MAH-bun, MAY-vhon, or MAH-bawn
Themes: harvest, gratitude, abundance, balance, welcoming the dark
Other Names: Autumnal Equinox, Fall Equinox, September Equinox, Harvest Tide, Harvest Festival, Wine Harvest, Feast of Avalon
Mabon at the Autumn Equinox and just like Ostara on the opposite side of the Wheel of the Year, at Mabon the days and nights are of equal length. And is typically celebrated on Sept 22, but since it changes depending what calendar you go buy, the 21st – 24th is acceptable as well. The Equinox occurs at different local times, so that depending on where you live, so it may fall the day before or after the date listed on any given calendar. The autumnl equinox occurs when the sun crosses the equator on its apparent journey southward, and we experience a day and a night that are of equal duration.
Depending where you live, you are beginning to feel it in the air, the end of summer. Temperatures may still be warm during the day, but in the evening there is a coolness beginning to creep in. Leaves are beginning to fall and you may be starting to see some color on the trees. For me, I can even smell it in the air, that earthy smell of leaves beginning to decay and their sugars and organic compounds leave a scent in the air as the leaves break down, creating the classic musky-sweet smell. Mabon is a celebration of life and death, and giving of life again, the cycle of the seasons. As with Ostara, the theme of balance is highlighted here, reminding us that everything is temporary, seasons will change, and that neither dark nor light ever overpowers the other for long.
This as always a time to express gratitude to our higher power for the blessings in our lives, but harvest festivals especially so because we are receiving the earths bounty with the harvest. This holiday now a days take a moment to rest from our labor and relax, Labor Day.
Mabon was a Welsh mythological figure whose origins are connected to a divine “mother and son” pair, echoing the dual nature of the relationship between the Goddess and the God, Jesus and Mary. Whichever name you choose, enjoy your celebration and give thanks for the bounty of the Earth. Mabon denotes all of nature is in balance. It is a time to reap what you have sown. And giving thanks for the harvest the earth provides.
The colors of the autumn equinox are the colors that represent the autumn season, reds, golds, cream, hunter green, browns, buttery yellows and rich shades of purple! Typical decorations are, acorns, gourds, pinecones, leaves and the cornucopia filled with autumn fruits, winter squashes, late summer/early autumn flowers and nuts.
- An unscented candle in a harvest color— yellow, orange, brown, or in green to symbolize cash in hand
- essential oil of cinnamon, orange, or ginger
- Something to inscribe the candle with—a pencil, stylus, etc.
If you normally cast a circle or invoke a diety, directional elements, higher power, etc… before a working, do so now. Using a stylus or pencil, inscribe your Mabon intent on the candle. For example, if you need money to pay the bills, carve that on there in whatever way you feel called to; ie: symbols, words, etc.. it’s the intention that matters.
Once you’ve completed your inscription, anoint the candle with essential oil. Focus your intent into the candle, drawing the abundance of it to you. Clearly visualize your intent and what it will mean to you. How will it change your life? How will it affect those around you? What does it look like?
Light the candle, and meditate on the flame. Continue focusing on your intent, and imagine it building, first as a small spark, and then growing into a large ball of light. Maintain this image as long as you can, and then release it into the candle flame. Make sure the candle is in a safe place so as not to be a fire hazard (a bowl of sand is perfect for this) and allow the candle to burn out on its own.
Autumn Leaves Don’t Fall,
They Fly They Take Their Time
And Wander On
This Their Only Chance
Mabon Intention Setting Ceremony
A simple Mabon celebration you can do at bedtime is light a candle, close your eyes and breathe deeply for five minutes, giving thanks for all your blessings.
Fall Equinox (Mabon) Ritual
For good harvests and rewards ahead:
For this Mabon, or second harvest, ritual, we are going to balance the scales and mirror nature’s own division of light and shadow, which strike perfect balance on the two equinoxes each year.
- One white or cream candle to represent your light harvest
- A gemstone to represent your light (e.g., selenite, scolecite, clear calcite, quartz, or petalite)
- Palo santo, copal, or white sage for smudging
- One burgundy or black candle to represent your dark harvest
- A gemstone to represent your shadow (e.g., black tourmaline, jet, golden sheen obsidian, or aegirine)
- A perfume or essential oil blend to integrate your light and shadow aspects
As you gather your Mabon tools, divide them into two sides: light tools and shadow tools. For the first part of this ritual, you will want to keep them separate; later in the ritual, you will be guided to mingle them, acknowledging the intimate dance of light and shadow.
Smudge the items you have gathered, and on the left, or yin, side of your altar, place your burgundy or black candle, your perfume or essential oils, and your gems that represent shadow. On the right (masculine), or yang, side, place your white or cream candle, your gems that represent light, and your smudging herbs. Take a deep cleansing breath and acknowledge on an energetic level that all these tools represent parts of you that need to be integrated into one dynamic whole expression. When you are ready, call upon your spirit guides to help you discern which items on the light side of your altar are ready to be moved to the shadow side, and vice versa. Is your light candle ready to glow upon your shadow stones, or vice versa? As you step forward in wisdom to move items on your altar as called by Spirit, enjoy the liberation that comes from blurring boundaries. You are not just light or just shadow.
Those are easy answers. You are all of it, and more. You are the slippage between the categories we believe are fixed. You are the exception to all the rules. And that is why your magic is undeniable and indefinable.
Once you begin to mix the sides, keep going. In the amalgam, your peace and your deeper purpose reside. Move the stones, the candles, the offerings. When a new balance has been struck, step back and take a closer look at the alchemy of light and shadow, the balance between the hemispheres of awareness. What lessons have been unearthed here for yourself? Take a moment here to breathe, connect, center, and receive messages from your guides. Finally, bring your hands to prayer position over your heart and give thanks for what you have learned. This is the hour of balance, and here you are, in the center of All, right where you need to be. Welcome this moment. Cheers to your balance, your integration, and your health.
Amen, A’ho, So it is.
Excerpt from The Book of Blessings and Rituals by Athena Perrakis, PhD © 2019
“Equal dark, equal light
Flow in Circle, deep insight
Blessed Be, Blessed Be
The transformation of energy!
So it flows, out it goes
Three-fold back it shall be
Blessed Be, Blessed Be
The transformation of energy!”
– Night An’Fey, Transformation of Energy
- Get in a comfortable position. Close your eyes and open your heart. Place your hands directly on your heart and take a deep breath in through your nose. Allow the air to flow naturally through the mouth releasing all that no longer serves you. Continue focusing on your breath until your mind has settled.
- Reflect on how you can bring in more balance and harmony into your life. Observe your thoughts and listen to the answers. Once the answer is received envision yourself throwing these thoughts into a river and watch them float away.
- Bring awareness to your breath coming in and out. With every breath, you begin to feel more balanced.
- Allow your mind to settle and say out loud, ”Balance and harmony is my birthright and I deserve it. I seek balance and harmony as it is found in the universe. I release what is old and no longer needed. I release what is blocking me from living a balanced life.” Repeat until you truly feel you’ve connected with these words.
- Sit in stillness for as long as you can, allowing some time for these words to seep into your mind, body, and spirit.
- Bring your awareness back to your body and your breath. Allowing yourself to be completely grounded and breathe in the balancing energy of the universe and the equinox.
- End your meditation sending gratitude to the universe and radiate this harmonious balancing energy all over the world.
Source: The Hoodwitch
Autumn Incense & Oils
Think scents of pine, sage, cinnamon, frankincense, sweetgrass, and myrrh!
Mabon Ceremony Oil
- 1 oz. grapeseed oil for base
- 5 drops cedar oil
- 6 drops rosemary oil
- 1/2 tsp dried marigold
- 1 apple seed
Crimson Leaves Incense
- 1 part Red Sandalwood
- 1 part Dragon’s Blood
- 1 part Storax Bark
Autumn Equinox Intentions/Activities
- Do a gratitude practice.
- Celebrate! This is a time of rest and merriment.
- Autumn crafts.
- This is the time to look back not just on the past year, but also your life, and to plan for the future.
- Find balance, literally, do some yoga and honor balance and movement.
- Tend your autumn garden bounty. No garden> Visit your local farmers market or roadside fruit and vegetable stand.
- Bake with fruits from the harvest (aka early autumn fruits).
- Take a hike.
- Complete old projects.
- Tell stories around a bonfire, drink hot apple cider.
- Write down all your blessings from the past year in a journal.
- Decorate your altar, table or fireplace hearth with acorns, pine cones, seasonal fruits and nuts, and/or a few of the first colored leaves that drop from the trees.
- Light candles in autumn colors like deep red, orange, brown, and golds.
- If you are one who struggles with seasonal depression during the fall and winter months, use this time to set an intention for inner peace and strength.
- Plant the seeds for new undertakings or even a change in lifestyle.
- Go apple picking. Or visit a pumpkin patch if they are open yet.
- Clean your house and get rid of stagnant or negative energy.
- Host a potluck Mabon dinner with your favorite people.
- Create a gratitude garland
- In a journal or notepad, answer these questions to the best of your ability: ”How am I calling in balance into my life? How can I be more balanced? What needs to be released in order to cultivate balance? What have I been growing in my garden of thoughts? How does this serve me?”
- Make apples into bowls! Carve out an apple so that the filling is gone and all that is left is a thick bowl-shaped apple shell. You can put small plants in these, offerings to spirits or deities, or you can place a candle inside. Put it on an altar or windowsill and it’s complete!
- If you have food to spare, donate some to a local food pantry. Also, if you have pet food or toys to spare, donate to those to a local animal shelter! Mabon is a great holiday to give back and donating what you can is a wonderful way to celebrate the equinox!
Mabon/Autumn Equinox Crafts
Foods Of Mabon
Vegan Mabon Raspberry Nut Spice Cake with Caramel Frosting
Bake in a rectangle glass pan on 350 for 45-48 minutes
- 4 C all-purpose flour
- 1/4 C Turbinado sugar
- 1 C brown sugar
- 4 tsp. baking powder
- 4 very heaping tbsp peanut butter powder
- 4 tbsp walnuts
- 1 tsp. Himalayan pink salt
- 2 tsp. vanilla extract
- 1 1/2 Tbsp cinnamon
- 1 Tbsp Caramel agave sauce
- 1 banana, mashed
- 2 1/2 C almond milk
- 3/4 C vegetable oil
- 3/4 small pack raspberries, whole or sliced
Cool the cake thoroughly (about an hour) before putting in the refrigerator (or glass may crack) to chill for an additional hour or two, or overnight, before icing with chilled frosting.
Frosting: Mix with an electric mixer :
- a stick and a half of vegan butter, then gradually mix in
- Erythritol Monkfruit Powder until desired creamy texture and flavor are reached.
- Mix in a little caramel agave syrup at a time, until desired flavor is reached.
- Frost cake, then decorate with apples, strawberries and caramel agave sauce.
Vegetable Pot Pie
Makes two pies, 12 or more servings
- 8 medium potatoes
- 2 tablespoons extra-virgin olive oil
- 1 large onion, quartered and finely chopped
- 3 cups diced vegetables of your choice
(choose 3 or 4 from among cauliflower, broccoli, carrots, leeks, peas, corn kernels, zucchini, yellow summer squash, mushrooms, kale, etc.)
- 2 tablespoons unbleached white flour
- 1 cup vegetable stock (homemade or store bought)
- ¼ cup nutritional yeast (optional but highly recommended)
- 1 1/2 tablespoons all-purpose seasoning blend (such as Spike or Mrs. Dash)
- 1 teaspoon dried thyme
- ¼ cup minced fresh parsley
- Salt and freshly ground pepper to taste
- Two 9-inch prepared good-quality pie crust, preferably whole grain
- 1 cup fine whole grain bread crumbs
- Paprika for topping
Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel them. Dice four of them and mash the other four coarsely. Set aside until needed.
Preheat the oven to 350º F.
Heat the oil in a large skillet. Add the onion and sauté over medium heat until golden. Add the vegetables of your choice, layering quicker-cooking vegetables like peas, corn, and zucchini over longer cooking ones like cauliflower, broccoli, and leeks (though none of these are terribly long-cooking). Add a bit of water; cover and cook until the vegetables are tender but not overdone, about 5 minutes.
Sprinkle the flour into the skillet, then pour in the stock. Add the optional nutritional yeast. Cook for a minute or two, stirring constantly. until the liquid thickens. Stir in both the diced and mashed potatoes. Heat through gently. Stir in the seasoning blend, thyme, and parsley. Season with salt and pepper. Pour the mixture into the pie crust and pat in.
Sprinkle the bread crumbs evenly over each pie, then top with a sprinkling of paprika. Bake for 35 to 40 minutes, or until the crust is golden. Let the pies stand at room temperature for 10 minutes or so, then cut into wedges and serve.
Three Squash Soup
- 4-5 cups of squash (I used acorn, butternut & half a green pumpkin – I don’t recommend green pumpkin lol).
- 1 cup of milk substitute (I used rice milk, you can use almond or soy)
- 1 large carrot
- 1 med-large parsnip
- 1 medium onion
- 2 celery stalks
- 2 TBSP olive oil
- A pinch of cayenne pepper (optional)
- Salt & pepper to taste
- Herb for garnish – I used parsley
- Maple syrup or agave to taste for sweetness
Instructions: Preheat the oven to 375°. Cut the squash in half, remove seeds and compost them. Also, roughly chop up the carrot, parsnip, onion & celery (feel free to prepare the root veggies from our next recipe at this time to save on energy!).
Fill a 9X13 glass cake pan with approximately 1 inch water and place the squash face-down in the water. Take the chopped veggies, toss with the olive oil and place on a flat cookie sheet in a single layer. Put both squash and veggies in the oven to bake. This could take 45 minutes to an hour and 15 minutes depending on your oven, the size of the veggies, yada yada.
Keep an eye on the veggies to make sure they don’t burn – but you want the squash skin to brown. Once the squash is soft, remove from the oven and let cool just enough so that you can handle them and scoop the flesh out of the shells (but not cold!) & put them into a food processor. I prefer to process the squash first until very pureed, and then add veggies and do the same thing. Add the milk, salt, pepper, cayenne at this time. If you did like I did and let the squash & veggies get TOO cold you can reheat this on the stove or in the microwave. Serve warm with herb garnish.
The Best Pumpkin Muffins – Taken from Vegan with a Vengeance by Isa Chandra Moskowitz(I highly recommend this book!!).
- 1 ¾ cups all purpose flour
- 1 ¼ cups sugar (raw sugar)
- 1 Tbsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground allspice
- 1/8 tsp ground cloves
- 1 cup pureed pumpkin (Do NOT use pumpkin pie mix!)
- ½ cup milk alternative (I used rice milk)
- ½ cup vegetable oil
- 2 Tbsp molasses
Instructions: Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
Sift together flour, sugar, baking powder, salt and spices. In separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups two thirds of the way full. Bake 18-20 minutes, until a toothpick or knife inserted in the center comes out clean.
- 8 – 10 tablespoons olive oil
- 2 yellow onions, chopped
- 3 large or 4 small zucchini, sliced into 1/4-inch thick slices
- 1 large eggplant, sliced into chunks the same size as the zucchini slices
- 5 large tomatoes, chopped
- 1 green bell pepper, seeded and coarsely chopped
- 1 red bell pepper, seeded and coarsely chopped
- 2 garlic cloves, minced
- Salt and freshly-ground black pepper, to taste
- Tomato paste, to taste (optional)
1. Heat 5 or 6 tablespoons of the olive oil in a large heavy-bottomed skillet over medium heat, add the onions, and saute about 1 minute, until fragrant and softened. Add zucchini and eggplant and saute about 2 minutes, until lightly browned. Add more olive oil as needed if the pan looks dry. Add tomatoes, peppers, and garlic, stirring to combine. Cover, reduce heat to low, and simmer about 20 minutes, until veggies are cooked through.
2. Take off the lid, add other add-ins, if you like, increase heat to high, and cook for 2 or 3 minutes to evaporate excess liquid, stirring constantly. Season to taste with salt and pepper, add a little tomato paste if using, and stir well.
3. Serve hot, or allow to cool and add a little olive oil before serving. Serves 6.
- 4 quarts Apple
- 2 quarts Water
- 1 1/2 quarts Cider
- 1 1/2 pounds Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Allspice
- 1 teaspoon Cloves
Wash and slice the apples into small bits. Cover with the water and boil until soft. Press through a sieve to remove skins and seeds. Bring cider to a boil and then add apple pulp and sugar and cook until it thickens, constantly stirring to prevent scorching. Add spices and cook until it is thick enough for spreading. Pour into sterilized jars and seal.
Mulled Mabon Wine (alcoholic)
- 1 bottle of Honey Wine (Mead)
- 1/4 cup honey
- 1 cinnamon stick
- 5 cloves
- 3 strips of orange zest (or lemon)
- 3 oz of Brandy (optional)
On the stove or in a Crock Pot on low, combine ingredients. Warm to just below boiling (if you boil it, you’ll lose the alcohol) Serve warm in mugs, have alongside pumpkin pie or your favorite fresh-baked gingerbread cookies! For a holiday look, garnish with a cinnamon stick and curl of your choice of orange or lemon zest!
Mabon Mulled Wine (alcoholic)
This makes enough wine for a small gathering or small servings, for more just double the recipe
- 750 mL of your favorite red wine
- 4 cups of apple cider
- 3 anise stars
- 1 orange, juiced and zested
- 6 whole cloves
- 2 cinnamon sticks
- 1 shot of Drambuie or Grand Marnier
Comine all ingredients in a saucepan. Bring the mixture to a boil. Simmer for 10 minutes. Serve warm or let cool.
Combine all ingredients in crock pot. Heat on high for ten minutes. Heat on low for half hour. Serve warm or cold.
Mabon/Autumn Equinox Links
Pronounced: English – LAH-mahhs
Lughnasadh Pronunciation – LOO-nah-sa
Themes: first fruits of harvest, gratitude, benevolent sacrifice, utilizing skills and talents
Other Names: Lughnasadh, Lughnasa, August Eve, Feast of Bread, Frey Fest, First Harvest
The feast of Lughnasadh commemorates the funeral games of Lugh, Celtic god of light, and son of the Sun. In the mythological story of the Wheel of the Year, the Sun God transfers his power into the grain (harvest), and is sacrificed when the grain is harvested. This grain is then used to bake the first bread from the year’s crop, which in earlier times would then be taken to a church and laid on the altar to be blessed. The name “Lammas” actually comes from this tradition, taken from an old Anglo-Saxon phrase meaning “loaf mass.”
Irish legend has it that the festival originated with Lugh himself, when he held a funeral feast and sporting competition to honor his foster mother, Tailtiu. She had died from exhaustion after clearing the plains of Ireland so the people could grow crops.
It is the cross-quarter day between the Summer Solstice and the Autumn Equinox, and it marks the beginning of the harvest season. The first hints of Autumn are appearing even through the heat of summer. Grains are ready to be harvested, fruit is starting to fall from the fruit trees and daylight is now becoming shorter. In some places you may start to feel cooler evenings and begin to see a leaf or two tumble to the ground as the trees prepare for their autumn colors to appear!
Lammas rituals usually revolve around; harvesting, gratitude, and recognizing the manifestations of our intentions that have unfolded so far during the course of the year. Many a loaf of bread are made traditionally as way to mark the holiday, as it represents bringing the seeds of intention into full fruition. Corn dollies are a traditional craft made from straw. Decorate with the colors of Summer and Autumn; yellows, oranges, reds, greens and browns. Use harvest imagery like weaved baskets and, Summer corn, late blooming flowers of Summer (daisies, goldenrod, helenium, chrysanthemum, aster, black eyed susan, gaillardia, sunflowers, and zenia), stalks of wheat and of course loaves of bread. Spellwork related to securing abundance and a happy home is particularly powerful at this time.
- 3 Orange candles
- Frankincense incense
- 3 Pieces of orange construction paper
- Make 1 bouquets of wheat stems. Tie with string or thin cord.
Take 3 orange candles & pass them through the smoke of frankincense. As you light each candle say; “May this candle bring warmth to my home, light to my heart & prosperity to my spirit”.
On the 3 pieces of orange paper, on one each, write down 3 blessings. Pass each paper through the smoke of Frankincense to bless it. As you pass each through the smoke, say; “Thank you for these blessings.
Fold each piece of paper individually. With a bundle of wheat stems as an offering, tuck each blessing inside the bouquet of wheat. Then pass the entire wheat bouquet bundle once more over the Frankincense smoke and say; “Harvest time comes yet again to bring us food in abundance before the cold of Winter. To keep us happy and healthy, for this I (we) give thanks. May prosperity and peace always find a way to our hearts.”
Let the candles burn down & blessings prosper. Amen, aho, and so it is. (Additionally you can burn the wheat bundle in a bonfire.)
Lammas Ritual For Courage
- 6 inch square of orange cloth
- Red thread or ribbon
- Pinch of dried thyme
- pinch of dried basil
- a few black peppercorns
- a few drops of orange essential oil
Lay out the cloth and sprinkle the herbs and oil onto it, saying; “The strength of the bull, the daring of the boar. Grant me courage , now and ever more. Grant me bravery in my life each day to follow my own path and have my own say”.
Tie the sachet with the red thread or ribbon and keep it near you, in your bag, in your pocket, or car. *Place it beneath your pillow when you sleep (be careful oil doesn’t seep to your sheets). Every full moon replace the herbs and oil.
When the sachet has served its purpose, untie the knot and bury it.
*Note: keep away from pets
Salt Dough Ornaments
- 2 cups all-purpose flour*
- 1 cup salt
- 1 cup water
- In a large mixing bowl, stir together the flour and salt.
- Gradually add water while stirring and mixing to form a dough with a Play-Doh like consistency.
- Form the dough into a ball and knead for approximately 5 minutes, adding a bit more flour if the dough is too sticky or a bit more water if it’s too dry.
- Place them on a baking sheet in a 150-degree oven. Gently turn them frequently so that they dry out evenly. Baking time will vary depending on the size and thickness of your crafts, so just keep a close eye on them.
The meditation can be done in a group setting, if you wish. You can record the instructions if you like, or memorize them or listen to my audio. This meditation is to help you find out how you can be more productive and creative, so be sure to affirm this to yourself before you start. Find a quiet, undisturbed place.
Sit in a comfortable and supported position.
Relax and begin…
You’re walking down a country lane, towards the setting sun. You feel its lingering warmth and see the remaining glow.
It is warm, the insects are buzzing and the air is thick with the scents of summer; the trees, the flowers and grass. Take the time to see what’s around you, hear the sounds of the birds, feel the grass between your toes, smell the flowers in full bloom and sense everything around you. What animals cross your path? What else comes into your view?
As you move forward relish the solid contact your feet are making now with each step, as you move onto the dry earth of the path…
You are approaching a field of golden corn. The sun is a huge golden ball, setting over the field. Ahead of you, to one side, there rises a hill, a green hump rising above and just beyond the gold of the corn. Standing near the edge of the mound is a glorious tall, lush oak tree, its branches spread in welcome… When you’re ready, enter the field.
The corn swishes and sways as you walk through it. Approach the tree. The corn doesn’t grow right up to the tree, so there is soft grass at the base of the trunk, you feel it beneath your feet and toes. Now sit with your back to the tree, facing the setting sun with the hill to one side and the whispering, golden corn stretching ahead of you ….
Ask now for your creative gift. Wait patiently and notice everything you see, feel, hear and sense, however small. When you feel you have received a sign, or feel you need to move on, proceed in your own way with the journey, moving onward over the hill for perhaps more information. Whenever you feel ready turn back along the path through the corn as you walk back into conscious awareness.
Make a note of all you experienced. You can do this visualization as often as you want – your message may clarify over time.
- Gather wheat, gem stones in harvest colors and create a segmented wheel on a round plate or on a table. As you place each item, give thanks for what lies ahead. Include one offering to represent what you need to leave behind.
- Bake bread.
- Lammas is a festival of light celebrating the last long days of the year. So, light some candles! Light one in yellow and one white. Let the candles burn until sun down.
- Gather dandelion blooms and make dandelion wine or jelly.
- Make preserved or jam from summer fruits.
- Have a bonfire.
- Bless and thank your garden. And spend some time caring for it and begin plans to protect it as the cold months are around the corner!
- Brew beer or ginger beer.
- Take full advantage of the bounty at the farmers markets.
- Go apple or berry picking.
- Pick wildflowers.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Spend time reflecting on this year so far.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Make a list of what you intend to harvest this year.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Make Corn dollies from grasses or grain stalks.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Create a gratitude list.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Cleanse your space to welcome the new.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Nourish yourself, in whatever form you choose. Good food, good company, a massage, a bath, crafting; whatever nourishes you as a whole.⠀⠀⠀⠀⠀
At first harvest we gather to give thanks for the abundance we are about to enjoy. These crops, these gifts from Gaia our Mother come to us after seasons of sacred Intention. Our efforts now rewarded, honor earth. As the great wheel turns to brings summers end, I prepare my spirit for harvest and feast.
~ Sage Goddess
Corn Husk Dollies
- Square-cut dried corn husks ($7.43 for 6 oz., amazon.com)
- Wool felt in assorted colors ($3 per sheet, achildsdream.com)
- Yarn or raffia
- Paper towel
- Scissors ($20.99, michaels.com)
Putting It Together
- Start by soaking the husks in water for 10 minutes, and then blot excess water with a paper towel.
- Lay four or six husks (always an even number) in a stack.
- Using thin twine, tie husks together, about 1 inch from the top.
- Separate husks into equal portions (2 and 2, or 3 and 3), and fold halves down, covering twine.
- Using thin twine, tie husks about 1 inch down, creating the head.
- Roll a single husk and tie at the ends to make arms.
- Position arms below the knot at neck, between equal portions of husks.
- Tie waist. For a female doll, trim husks to an even length. For a male doll, separate legs into equal portions. Tie at knees and ankles. Trim evenly.
- *For non-binary, let your imagination flow!
- To make the hair, glue the yarn or raffia to the heads. Fashion clothes from pieces of felt: Cut rectangles, and snip slits or X’s in the center; then slide over the doll’s head, and secure around the waist with a strip of felt or yarn. (Glue on buttons, and use scissors to make fringe as desired.) Create hats and bonnets by cutting felt to fit, and then gluing in place.
Craft By: Martha Stewart *Added by me.
Foods Of Lammas
A Lammas feast should definitely involve bread, as well as late-summer fruits and vegetables, corn, and other grain dishes. apple and pear trees
- 1 c whole wheat flour or rye flour…or do all regular flour
- 3 c bread flour plus more as needed
- 1/4 c toasted sesame seeds, poppy seeds, or caraway seeds
- 2-1/2 tsp active dry yeast (1 packet)
- 1-1/2 tsp salt
- 1 c scalded milk (optional on the scald…it brings out the milk’s natural sugars, but the recipe works fine with warmed milk)
- 1/2 c water
- 3 Tbsp honey
Mix all the dry ingredients in a large bowl. Add the honey to the hot milk and stir to combine. Cool milk mix until it reaches 115ºF. Stir milk mix into flour mix. Knead for 15 minutes, adding more flour if necessary to make a smooth, elastic dough. Oil the dough’s surface, then cover with plastic or a damp towel. Let it rise in a warm spot until double. Punch down, then shape into 2 rectangle loaves or one large wreath. Let rise again until doubled. Bake at 375ºF until golden; it should make a hollow sound when tapped. About 30 – 40 minutes, depending on shape you choose. If you’ve got a bread machine, add wet ingredients first, dry second, yeast last. Let it do the work on the European setting, and pull at 1 hour, 55 min, immediately after the last knead. Shape by hand, do the final rise, and bake. 200 degrees internal temperature is ‘done’ for bread. Let cool before slicing.
Yield: 1 large braid or 2 regular-sized loaves
To do a braid, divide dough into three sections and roll them into long ropes. Match at the top and braid downward, tucking ends under when placing it on parchment lined baking sheet.
Roasted Garlic Corn
- Unshucked corn cobs
- A pot of water
- Minced garlic
- Salt, pepper, and paprika
Soak the corn cobs in the pot of water—leave the husk on—and let them sit for an hour or two. This will make the corn cobs nice and moist.
Put the wet corn cobs, still in their husks, on a grill. If you’re lucky enough to be using a campfire, drop them into the white coals on the edge of the fire ring. Turn the corn cobs once in a while, and let them cook for about half an hour. You’ll know they’re done when the husk is dry and slightly burnt.
Remove the corn cobs from the grill and let them sit for a few minutes to cool a little. Don’t let them get cold. Peel the husk all the way back and use it for a handle, or use wooden skewer sticks. Brush the cob with butter, and sprinkle with garlic, salt, pepper and paprika.
Barley Mushroom Soup
- 1 cup barley
- 1 1/2 tablespoons olive oil
- 2 medium yellow onions chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large carrot chopped
- 2 celery stalks chopped
- 20 ounces button mushrooms stems trimmed and caps thinly sliced
- 3 14.5-ounce cans low-sodium chicken or vegetable broth
- 2 bay leaves
- 8 sprigs fresh thyme
- Sourdough or some other bread toasted (optional)
- Bring the barley and 4 cups of water to a boil in a medium saucepan. Reduce heat, cover, and simmer until tender, 30 to 40 minutes. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper and cook for 7 minutes. Add the carrot and celery and cook, stirring occasionally, for 6 minutes more. Add the mushrooms, increase heat to medium-high, and cook until they release their juices, about 3 minutes. Add the broth, bay leaves, and thyme and simmer for 10 minutes. Stir in the cooked barley and cook for 5 minutes more. Remove and discard the bay leaves and thyme sprigs. Ladle the soup into individual bowls and serve with the toasted bread, if desired.
- To freeze: Let the soup cool, then ladle it into resealable freezer bags. Store for up to 3 months.
- To reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Serve with the toasted bread, if desired.
Blend together the following herbs:
- 5 parts Rooibos (Aspalathus linearis)
- 1/2 part Fennel Seeds (Foeniculum vulgare)
- 1/2 part Cinnamon Chips (Cinnamomum spp.)
- 1/4 – 1/8 part Freshly ground Black Pepper (Piper nigrum)
Add 1 teaspoon to 1 cup of hot water. Then add 2 – 3 Blackberries to each cup of tea and allow to steep for 5 – 7 minutes. You can adjust the level of spiciness by adding or reducing the amount of Black Pepper (Piper nigrum) or omitting it all together. Want it more sweet? Add more Fennel (Foeniculum vulgare). No fresh berries available? (That’s a shame.) The tea is still good without them (but really find some berries if you can).
Lammas Corn Custard
- 2 c fresh kernel corn
- 1/4 c flour
- 1 tsp each sugar and salt
- 1/2 tsp pepper
- 3 eggs
- 2 c milk
- 2 Tbsp melted butter
Mix corn with dry ingredients. Add eggs, milk, and butter. Place in a buttered baking dish, individual dishes, or casserole set in a shallow pan of hot water. Bake at 350 degrees F for 50 to 60 minutes, or until a knife inserted into the center comes out clean.