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Subscribe to this list via RSS Blog posts tagged in Lammas

Posted by on in SageWoman Blogs
Bad harvests

From Lammas (loaf mass) through the autumn, we tend to think about harvests and to reflect that in rituals. The normal procedure is to focus on the things we have grown and harvested in our lives because most of us aren’t intimately involved with growing and harvesting food.

However, bad harvests are very much part of nature. Too much or too little water, too much or too little sun, and your crops can fail. Insects, disease, people too ill to work the land, and other random natural acts can mean there is no harvest. This is a good time of year to look at the harvests you didn’t get to make because circumstances thwarted you. It can be oppressive having to be all joy and gratitude about life when life is not full of delight. If you are suffering, if you are restricted, if your scope to harvest has been denied you, it’s important to have space to acknowledge that. Gratitude is good, but not when it makes us ignore genuine injustice or go into denial about what isn’t working for us.

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(YOU'RE GOING TO) REAP JUST WHAT YOU SOW

With Lammas now underway, harvest season is here in abundance. If you haven't been visiting them this summer already, now is the perfect time to take advantage of fresh ripe produce and more from your local and regional vendors. Since I myself reside in the Midwest, I thought I'd point out some area highlights.

WEST ALLIS FARMERS MARKET
Milwaukee, WI
https://www.westalliswi.gov/index.aspx?nid=201
If you prefer a leisurely start to your harvester perusing, this is the one for you! West Allis, otherwise affectionately known to Milwaukeeans as "Stallis," "Mustalliche," and "Stallica," prides itself on providing the freshest produce possible. A later start allows farmers to pick right from their fields that same morning and do just that. This is primo time for herbs, squash, and of course, sweet corn. Tomatoes will be coming to fruition (sorry I had to go there), and soon after apples and cider will be on the way. There are also a variety of shopping vendors offering oddities ranging from records to hats. The West Allis Farmers Farmers Market is open from noon to 6:00 p.m. on Tuesdays and Thursdays, and 1-6 p.m. on Saturdays.

DANE COUNTY FARMERS' MARKET
Madison, WI
https://www.dcfm.org/

A decades-old tradition going strong since 1972, the Dane County Farmers' Market on the Capitol Square of Madtown is the perfect marriage of country mouse and city mouse. EatingWell Magazine even voted this one as a favorite of theirs. Fashioned after the European-style open markets, this cherished state event is now one of the biggest produce-only farmers' markets in the country. A Wednesday morning market has been added to compliment the ever-popular Saturday showcase, and it runs all the way into November. Early birds flock to Saturdays as it runs from 6:15 a.m. - 1:45 p.m. Wednesday times are 8:30 a.m.-1:45 p.m. For an intriguing read on this popular forum's history, fresh recipes and more info, visit their website.

KENOSHA HARBORMARKET
Kenosha, WI
http://kenoshaharbormarket.com/

Referred to one TripAdvisor traveller as “Farmer Market Heaven not far from Chicago into Wisconsin,” this happy medium between Chi-town and Cream City fits the bill. There is ethnic fare to be enjoyed, particularly at a seat by the lake, while watching the boats drift in the harbor. Also a happy medium with the time frame, this rialto is available to you on Saturdays from 9 a.m.-2 p.m. Located in downtown Kenosha behind the Civil War Museum, and Kenosha Public Museum, this mixed marketplace provides performance art, crafts, and cooking demos. They also operate in conjunction with special events such as the HarborPark Jazz & Blues Festival and the Kenosha Classic Cruise-In.

This is but an appetizer of all of the farmers markets to partake in. Make a point to get out there and have fun supporting your resident agriculturalists today.

References



http://www.eatingwell.com/article/10372/americas-top-farmers-markets-dane-county-farmers-market/

https://www.tripadvisor.com/ShowUserReviews-g60003-d6867210-r290234815-Kenosha_HarborMarket-Kenosha_Wisconsin.html

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Posted by on in Signs & Portents
The Day of Bread and Light

Merry meet! August 1 is widely known throughout the English-speaking world as either Lammas (Anglo-Saxon) or Lughnasadh (Gaelic) and is regarded as either the first harvest day of the season or the beginning of autumn.

We’ve gathered our posts here at PaganSquare for both holidays as well as related content from across the web. We hope you have a wonderful feast with your friends and family!

-Aryós Héngwis

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Posted by on in Culture Blogs
Sacrifice means to Make Sacred

To get what you never had, you have to do what you have never done.

                The Harvest sabbats—Lammas, Mabon and Samhain—bring us deep understanding of balance and reciprocity. These are the moments of greatest abundance coming in, therefore they are the moments when we are called upon most, to be grateful, to give back, and to sacrifice.

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Posted by on in SageWoman Blogs

Shhhh,
be still and watch
where Luna rises
like golden wheat
in the dark oven
of the sky

excerpt ¤ Claire Blotter 2016

 

Lammas

The moon rose, found herself
in the green arms of an apple tree

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Posted by on in SageWoman Blogs

I touch the earth and offer gratitude
 for this land I call home.
I reach towards the sky and offer gratitude
for sun, moon, and stars.

I place my hand on my heart
and breathe deep, offering gratitude

for all that I am and all that I have
and for the many blessings of my life…

As we reach the celebration of First Fruits, Lammas, on August 1 (or August 7), it is a beautiful time to reflect on the abundance in your life, the bounty around you, and that which you are harvesting or savoring.

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Posted by on in Culture Blogs
Sabbat Incense: Lammas

Most people I meet who are interested in making or using incense want to make sticks and cones.  That’s understandable since these are the most familiar commercial forms.  Many of us have a variety of nifty incense burners for these types of incense and they are simple to use.  Probably the next largest group of incense makers/users I encounter are, by many measurements, the exact opposite.  They prefer to mix aromatics in a “raw” form and use incense charcoal to heat whatever blend they mix.  There is a wonderful style of incense that fits right in the middle of these two extremes.  It’s easy to make and many people have everything needed in their cupboards right now.

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