Seasonal Recipe

Lammas 2019
Loaf Mass Day, Feast of First Fruits, Nos Gwyl Awst

WThe colors of Lammas evoke feelings of abundance, nourishment, satisfaction. Golden corn and grains, luscious red tomatoes, brilliant green squash, ruby berries, peachy peaches, a rainbow of peppers, eggplant, beans and melons. Mother Earth has brought forth all that we need to sustain us, enough to share and put by for the winter months. The mysteries of union and fertility, the Lord and the Lady, the sun, rain and earth are clearly visible in the bounty before us. Our hearts are filled with gratitude, our bodies satiated and our souls detect the subtle energy that defines the relationship with earth, our deities and ourselves. We are blessed.

Lammas Menu
White grape juice infused with lemons and cucumbers
Tomato Gazpacho
Grilled Flat Bread
Farro, Salmon and Grilled Corn salad
Grilled Zucchini, peppers and eggplant
Peach cake

Tomato Gazpacho
3 lb. tomatoes (heirloom if available), chopped
1 chopped red bell pepper
1 chopped cucumber (remove seeds if large and tough)
1/2 red onion, chopped
1 small jalapeno, seeded and finely chopped (optional)
2 cloves garlic, chopped
1 lime, juiced
1/4 cup olive oil
2 Tbsp. vinegar of choice (sherry, apple cider, balsamic)
salt and pepper to taste
basil leaves cut into ribbons
thin cucumber slices
seasoned bread crumbs

Combine tomatoes, red pepper, cucumber, garlic, Jalapeno (if using), red pepper, lime juice, olive oil and vinegar in a large bowl. Let stand at room temperature for at least an hour. Transfer in batches to a food processor and process until chunky or smooth to your preference. Combine and add salt, pepper and additional vinegar to taste. Serve with basil ribbons, thin slices of cucumber and seasoned bread crumbs.

Farro, Salmon and Grilled Corn salad
1 cup Farro
1 lb. salmon
2 ears corn
1 lemon, juiced
3 Tbs. each, chives and dill
6 each, red and yellow cherry or grape tomatoes, cut in half
1/4 - 1/2 cup olive oil
1 garlic clove, minced
salt and pepper to taste

Cook farro per package direction and allow to cool. Sprinkle salmon with 2 tsp. lemon juice. Place on foil sheet to place on hot grill until cooked through. Place corn on grill until slightly tender, cool and cut from the cob. Combine farro, corn, remaining lemon juice, olive oil, herbs, salt and pepper. Top with chucks of salmon and tomatoes.

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