ThriftCrafting: Witching on a Budget

September 1st, 2016

 

Mabon Kitchen Magic

Merry meet.

You have to eat something, so why not make it magical to celebrate the second harvest? It could be a dessert, something for cakes and ale, dinner or a feast. Making it yourself makes it thrifty, and allows you to infuse it with your intentions.

Whatever the food is for, apples are a Mabon staple in any form: applesauce, apple butter, baked apple chips, baked apples with caramel sauce, apple cake, apple and acorn or butternut squash soup, apple muffins, apple pie, apple pound cake, apple fritters, applesauce cake, apple crisp, apple cider doughnuts, apple cobbler or Waldorf salad.

Where I live, the last of the summer squash, peppers, eggplant and tomatoes are harvested, making ratatouille another good Mabon food.

Wild mushrooms are generally plentiful in September. Beans, beets and corn are also in season in many places. Pomegranates – which are part of the Persephone story – make for another Mabon food.

The winter squashes such as butternut and acorn are traditional this time of year, and lend themselves to roasting, stuffing, mashing and baking. They are good for making soups and casseroles, too. Pie pumpkins can be used in the same recipes, in addition to making pies, of course.

I found a paleo pumpkin pancake recipe by Paleo Grubs that I’m going to try at our Mabon retreat this year.

It calls for combining 1/2 cup well-drained pureed pumpkin, 1 egg, 2 tablespoons almond flour and 1/4 teaspoon ground cinnamon. The caramel sauce that goes with it is made by boiling 1/8 cup coconut milk, 1 1/2 tablespoon honey and 1 teaspoon coconut oil until it thickens, then adding 1/2 tablespoon chopped walnuts and mixing well.

I found another recipe I plan to make at  wickedspatula.com. Its DIY Autumn herbal Tea Blend could just be the best of the season in a mug. The recipe calls for 1 part each of chicory, cardamom, cloves, pink peppercorns and star anise; 2 parts ginger and 3 parts crushed cinnamon. Store in an airtight glass container. Use 2 teaspoons per cup of water. Steep for 5 minutes.

Although Mabon is considered the witch’s Thanksgiving, the one food that is difficult to secure – at least in my neck of the woods – is cranberries. The fresh ones don’t start showing up in grocery stores until sometime toward the end of October. I learned to buy two bags at the end of the holiday season in January and freeze them in case I want them.

To bless your Mabon food, “A Pagan Ritual Prayer Book,” by Ceisiwr Serith offers this simple sentence, “I offer to the gods [or goddess] of the dark season this fruit of the light.”

Merry part.

And merry meet again.

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