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Subscribe to this list via RSS Blog posts tagged in harvest

Posted by on in Culture Blogs
Dionysus and the Fermented Grape

Ah the fermented grape. How many ways may I sing your praises? You age to sometimes sweet or paper dry perfection. So many different varietals, so little time. Since the days of ancient Greece, wine has been a heartily enjoyed fruit beverage of choice. Here's a little suggestion for the autumnal equinox: hold an old-fashioned Greek symposium. Invite a round table of your nearest and dearest and pick a good juicy topic of discussion. If you really want to get authentic, take a nod from Plato and get a spirited debate going about the different kinds of love.

Have everyone bring a different bottle of wine. Stick with the Greek theme. An excellent choice is always a fresh and sassy Roditis. Serve feta, Kalamata olives, grapes, pita bread, hummus and a couscous salad with fresh sliced cucumbers and tomatoes. Shake up a dipping dressing of yogurt and honey on the side. When the discussion has waned and perhaps people are slurring their words a bit too much to continue to debate intelligently, make a toast to Dionysus, lusty god of wine and the dance.

"Dionysus, 

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Posted by on in SageWoman Blogs
Looking Back, Dreaming Forward

       Lughnasad has come and gone. The altar was decorated with blackberry vines and wildflowers; fruits (apple, pear and avocado) were placed in a bowl of beans and grain to acknowledge the early harvest. My family gathered at table to celebrate the yield of local farms and fields. A vegetarian feast was prepared: light vegetable soup, zucchini and tomato tart, salad, and for dessert, blackberry buckle, made from berries my youngest son and I picked by the side of the bike path that runs along the river. There is bliss to be found in the smallest acts. I hope your Lughnasad was blessed with abundance and such quiet happinesses as you enjoy.

            Today there is a stillness in the air, a certain sense of waiting, as though nature has taken a rest, leaving everything to watch over itself, if just for this short while. The breeze that is tugging at my kitchen curtains carries within it the fresh breath of fall before it is seasoned with bonfires and mulled cider, candle wax and long-simmered stews.

            Against the overcast sky the green of the trees glows in shades of jade and emerald. They have no thought of changing color, not yet. But they know, oh, they do, that soon nature will be inviting them to drape themselves in ball gowns of exquisite shades: crimson, gold, russet. They will toss auburn and brunette heads as they sway to the wind's music. It is on days like today, the trees green, the breeze cool, that we truly realize summer has had its turning.

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Posted by on in Culture Blogs
Home is Where the Harvest is

As you know, I have been travelling. I was in Britain for three weeks, returned home for five days and then set off for New York for almost a week.

All of this at harvest time. Sadness. The grapes were neglected and went to feed the possums and raccoons. There was a huge elderberry harvest but I did very little of it. Because we have two apple trees that bear fruit at different times, the apple harvest has been prolonged.  We filled our little freezer with apples destined for the cider fermenter and there are more in the refrigerator in the vegetable drawers.

Green beans have been plentiful and tomatoes trickle in--perfect, warm globes of brightness. 

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Posted by on in SageWoman Blogs
The Harvest of the Mother

The blade is sharp
Scythe swings in
Flashing arc as
Sheaf of wheat
And apples fall
The Harvest now begun.

Gather the grain
Leave what you must
Fill carefully woven baskets
With the overflowing bounty.

Consume the energy
Swallow the light
Feel the great
Blessing of living grain’s
Sustaining of all life.

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Posted by on in SageWoman Blogs
Lammas Mysteries

Taking a walk this morning, out in the sunshine, my soul expanding as I free it into the blue skies studding with soft clouds, I hear the sounds of the combine harvesters working in the fields, taking in the wheat.  I breathe deeply, and give thanks to the Goddess for what she provides, and also think of ways in which I too can give back.

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Recent Comments - Show all comments
  • Joanna van der Hoeven
    Joanna van der Hoeven says #
    Hi Anne - you're most welcome, and blessings of Lammastide. x
  • Anne Newkirk Niven
    Anne Newkirk Niven says #
    Joanna -- when I moved to western Oregon, I encountered wheat fields for the first time. (They surround our town, Forest Grove, al

Posted by on in SageWoman Blogs

Yggdrasil

Huginn and Muninn, the ravens return,

thought and memory

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  • Amoret BriarRose
    Amoret BriarRose says #
    Thank you! I thought it might be appropriate for Lammas/Lughnasadh.
  • Laurie Novotny
    Laurie Novotny says #
    I love this!

Posted by on in Culture Blogs
Harvest Some Fun For Lammas

Lammas, or Lughnassadh can easily be a forgotten Wiccan/Pagan holiday. It is not as showy as Samhain, or as lusty and festive as Beltane. But it remains one of the major sabbats, and should be recognized as such. The harvest is a time to gather: thoughts and blessings. It is about taking stock. We are getting ready for the next big seasonal shift. It is actually quite a powerful time, if you stop to ponder it. What better way to celebrate than to host an intimate gathering, simply to bake and break bread together; to just be? 

I would keep this one at four to five guests, tops. You know the old saying about too many cooks in the kitchen! Assign one person on each bread recipe– I have three that you could try. Have a fourth person on oven-tending and clean-up duty. If you have a fifth, let them set up serving plates and make sure everyone's glass stays filled with one of the following: sparkling apple juice, a hearty locally made craft ale, or a nice fruity barley wine. 

These recipes should provide variety for everyone, but please feel free to play with the flours or ingredients to make one vegan. Note that the Bacon Buttermilk Corn Bread should keep the gluten-free folks happy.

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Posted by on in SageWoman Blogs

In your standard Pagan wheel of the year arrangement, harvest happens in the autumn. We tend to celebrate it at the autumn equinox, when many regular Pagan teachings encourage you to reflect on wider ideas of harvest in your own life. However, if you grow soft fruit or salad vegetables, the odds are that you’ve been harvesting since some time in June.

 

The exact timing of harvests varies according to the weather. There needs to have been enough rain to fatten things up, and enough sun to bring about the necessary chemical changes. The shift of colour in berries and grains that shows ripening, is a chemical shift of sugars, hence the radical difference in taste between an apple in early summer and late autumn. Some fruits and roots do not ripen until frosts have acted on them to make changes in the chemistry.

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  • Lizann Bassham
    Lizann Bassham says #
    Thank you for your words on harvest and harvesting - it is indeed a lovely thought to think of the mini cycles of planting and har

Posted by on in Paths Blogs

Today is Lammas-tide, Lughnasadh, the festival of the grain harvest. Across the land, fields full of golden wheat, barley and numerous others have been growing tall, a feast for the eyes as they bend in the breeze, a feast for the birds, bees, mice and other creatures that run between the rows.

In centuries past, it would be entire communities who came out to help with the harvest, threshing, binding and preparing the crop to last them the winter. Fuel is needed for heat, nourishment and sustenance for livestock - without a successful harvest, a lean winter means walking the path between life and death.

These days, it's more the rumble of heavy-duty farming machinery at work that is heard as the harvest is gathered in - but it's no less valuable for that. Despite the knowledge that we can import food, fuel and whatever we need from other places, there's still the essential connection between us and the land as personified in the life of our fuel-stuffs. We celebrate it, we recognise and remember it. Children make corn-dollies, singers remember John Barleycorn.

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  • Hunter Liguore
    Hunter Liguore says #
    I ventured to make "corn" dollies from corn husks, only to realize that they are made from the wheat or barley. Amazing what can b

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