Seasonal Recipe

Lammas 2017 — Loaf Mass Day, Feast of First Fruits, Nos Gwyl Awst Gratitude and Harvest are the themes of Lammas, the first of three harvest festivals on the Wheel of the year. The fruits of our planning, planting and labors are coming forth to nourish our bodies and . spirits. The Lord and Lady, through their union, are providing for our wellbeing and health. Grains ripen in the warm sun, fruits sweeten on the branch and vegetables lay heavy on the vine. With thanks, we gather together to celebrate our good fortunes and our kinship to the abundant earth.

Lammas Menu

Watermelon Gazpacho
Marinated Chicken skewers
Zoodle Salad
Roasted Corn salad
Sliced tomatoes and cucumbers with red onion
Oat and Honey Quick Bread
English Summer Pudding

Watermelon Gazpacho
6 to 8 cups finely diced watermelon
1 cucumber finely diced (peel and seed if desired)
1 small red pepper finely chopped
1/4 cup chopped parsley
1/4 cup chopped basil
2 Tbsp. chopped fresh chives
1 Tbsp. finely chopped red onion
3 Tbsp. red-wine vinegar
2 Tbsp. olive oil
Salt to taste

Combine all ingredients in large bowl. Puree all or a portion of the soup if desired or serve chunky. Chill for up to 24 hours before serving.

Zoodle Salad
3 medium zucchini
1/2 tsp. salt
2 Tbsp. olive oil
2 Tbsp. lemon juice
1/4 cup basil cut into ribbons
1/4 cup shaved parmesan cheese
1/4 cup toasted pine nuts
garbanzo beans - optional

Spiralize zucchini into "noodles". Toss with 1/2 tsp. salt and place in a colander to drain for 20-30 minutes. Pat zucchini dry, place in large bowl and toss with remaining ingredients. Top with garbanzo beans to make a vegan main dish.

English Summer Pudding
16 oz. Strawberries, hulled and quartered
12 oz. raspberries
6 oz. blackberries
6 oz. blueberries
1/4 cup honey
1 loaf, sliced, white sandwich bread - stale is best fresh, sweetened, whipped cream

Combine all the berries and honey in saucepan and bring to boil. Simmer about 10 minutes, stirring often to prevent scorching. Fruit should be soft and juicy. Let cool slightly. Pour off as much of the juice as possible into a separate bowl. Remove crust from stale bread. Dip each slice of bread in the reserved berry juice and line a 2 quart bowl with bread laying the slices overlap- ping slightly. Reserve enough bread to cover the top. Pour berries into the bread lined bowl, cover completely with bread and pour remaining juiced over the bread. Cover the pudding with waxed paper or plastic wrap and a plate. Place a weight, such as a can, on the plate and refrigerate overnight. To serve, turn out onto a serving platter, slice and top with whipped cream.

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