Seasonal Recipe

Fall Equinox 2017 — Loaf Mass Day, Feast of First Fruits, Nos Gwyl Awst

Autumn Equinox — Harvest Home, Wine Harvest, Gwyl Canol Hydref The days are noticeably shorter as Autumn Equinox approaches. Later summer rains dampen the earth with a dusky scent that foretells the change of season. The garden vines and stalks are no longer growing but still yield bounty to be gathered, stored and preserved. We sense the change and soak up as much sun as we can as if we can store it for a later time. As the corn stalks rustle, dry and brittle we give thanks to the Lord and Lady for all the bounty their union bears for our sustenance.

Autumn Menu

Apple wedges and sharp cheddar slices
Stoneground wheat crackers
Apple cider
Harvest Stew
Zucchini bread
Pear Tart

Harvest Stew
1 Onion, rough chopped
2 Carrots, peeled and sliced
3 Stalks celery, chopped
2 Tbsp. Olive Oil
2 Tbsp. all purpose flour
1 cup water or chicken or vegetable stock
3 tomatoes, quartered
3 potatoes, peeled and cubed
1/2 lb. green beans, trimmed and cut into 1 inch pieces
4 cloves garlic, chopped
1 zucchini (or any other summer squash), cubed
2 or 3 cups greens (kale, chard or late spinach)
oregano, thyme, parsley
cooked chicken and or canned beans

Sauté onion, carrots and celery in heated oil until slightly brown. Sprinkle flour over vegetables stirring well. Add liquid, stirring constantly, bringing it to a boil. Reduce heat. Cook for 1-2 minutes before adding tomatoes, potatoes and green beans. Cook until potatoes are almost done then add zucchini, greens and herbs. Cook until squash is tender but not overdone. Stir in chicken and or beans, warming through. Can be served over cooked pasta or slabs of garlic parmesan toast.