Wicca, Witchcraft and Paganism, for the Novice to the Crone

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Midsummer Foods

It is the custom to share food at the festivals and other ritual occasions

Copyright © 2002 Anna Franklin


Food has always been an intrinsic part of seasonal celebrations. Food also plays a part in Craft ritual, and its production is one of the central themes of nature religions. Mysteriously, the small seed planted beneath the dark earth shoots and grows into something that will provide a sustaining meal. When it is placed in the womb of Mother Earth, she nourishes and sustains it, magically transforming a tiny seed into a nourishing plant.


It is the custom to share food at the festivals and other ritual occasions of the Craft year. In the past, people were acutely aware of the passing of the seasons and of what each season had to offer in terms of food, herbs, and animal behavior. They were closely bound to the Wheel of the Year, its turning determining their activities-times for planting, times for weeding, times for gathering seeds, and times for harvest. During the summer and autumn a variety of plentiful food would be available, but during the winter there would only be stored produce and the few vegetable foods that survive the frosts. In a time when food is always available at the local store, we tend to forget the importance of the agricultural and pastoral year, which was everything to our ancestors. The festivals of the Craft attempt to make us more aware of the natural cycles and our part in them. In our seasonal celebrations, and in our feasts, we try to honor and reflect these magical connections of herbs and plants with the seasons.

2002 Anna Franklin


Seasonal Recipes


By this time of year food is plentiful with salad vegetables, soft fruits, and herbs in peak condition. The quantities of ingredients for these recipes are listed in three types of measurement:


In some cases they have been rounded up or down, so make sure you stick with one set of measurements for each recipe.


                                          

Comhain Soup


Cucumber                ½ \ ½  \ 1/2

Tomatoes                  7 cups \ 2 lbs. \ 900 g

Green bell pepper      1 \  1  \1

Onion                        1 \   1 \ 1

Garlic cloves             2 \ 2 \2

Bread slices               2 \ 2 \ 2

Olive oil                    2-3 tbsp. \ 2-3 tbsp. \ 25-40 ml

Water                       5 cups \ 2 pints \ 1 liter

Chili powder            1/2 tsp. \ 1/2 tsp. \ 2g

Black pepper            Pinch \ Pinch \ Pinch




Blanch and skin the tomatoes. Put everything into a blender and blend. Heat through.


Comfrey Fritters


Egg white                 1 \ 1 \ 1

Cornstarch/cornflour      1/2 cup \ 2 oz. \ 50 g

Water                                 2 tbsps. \ 2 tbsps. \ 25ml

Young comfrey leaves





Beat the egg white until it forms stiff peaks. Blend the cornstarch with the water until it forms a smooth cream and fold it into the egg white. Dip the leaves in this batter and deep-fry until golden.


Comfrey is an herb of protection and healing, and is particularly potent at Midsummer.


Elderflower Fritters


Heads of elderflowers         6 \ 6 \ 6

Egg whites                           2 \ 2 \ 2

Cornstarch/cornflour          1 cup \ 4 oz.  \100 g

Water   (see below)

Sugar to sweeten




Mix the cornstarch with enough cold water to form a thin paste. In a separate bowl, whisk the egg whites until fairly stiff. Add a little sugar and continue to whisk for another minute. Carefully fold the egg whites into the cornstarch paste to make a light, frothy batter. Dip the elderflower heads into this batter and deep-fry them until golden brown. While still hot, roll the fritters in sugar and serve immediately.


Gooseberry Fool


Gooseberries                 3 1/2 cups \ 14 oz.  \ 400 g

Butter   gOOS                            4 tbsps. \ 2 oz. \ 50 g

Sugar to sweeten

Light/single cream          1 1/2 cups \ 1/2 pint \ 285 ml

Egg yolks                             3  \ 3  \ 3



Wash the gooseberries and stem them. Put them in a pan with the butter and gently heat. Cook on a low heat until soft. Crush the gooseberries with a wooden spoon and sweeten with sugar to taste. In another pan bring the cream to a boil. Remove the pan from the heat and whisk in the egg yolks. Set the pan over a larger one of hot water and stir briskly until the mixture thickens. Cool. Add the gooseberries. Spoon into individual serving glasses and chill to set.


In the south of England, Midsummer Day is the time when gooseberries are officially ripe.


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This Informative “Wicca How-To,” plus much more, can be found in:


Midsummer: Magical Celebrations of the Summer Solstice (Holiday Series)

by Anna Franklin

This book will help you explore Midsummer customs and witness their power today. Learn the ancient methods of divination; try out traditional recipes for food, mead, and wine; and empower your magical tools with the energy of the solstice sun. Full of practical ideas on how to celebrate Midsummer, this guide also compares similar festivals around the world, including Celtic, Norse, Saxon, Egyptian, Russian, and Native American.

INGREDIENT

U.S.

IMPERIAL

METRIC

Cucumber

1/2

1/2

1/2

Tomatoes

7 Cups

2 Pounds

900 g.

Bell Pepper

1

1

1

Onion

1

1

1

Garlic Cloves

2

2

2

Bread Slices

2

2

2

Olive Oil

2-3 Tbsp

2-3 Tbsp

25-40 ml.

Water

5 Cups

2 Pints

1 Liter

Chili Powder

½ tsp

½ tsp

2 g

Black Pepper

pinch

pinch

pinch

INGREDIENT

U.S.

IMPERIAL

METRIC

Egg White

1

1

1

Corn Starch

½ Cup

2 oz.

50 g.

Water

2 Tbsp.

2 Tbsp.

25 ml.

Young Comfrey Leaves

As Needed

As Needed

As Needed

INGREDIENT

U.S.

IMPERIAL

METRIC

Heads of Elderflowers

6

6

6

Egg Whites

2½ Cup

22 oz.

250 g.

Constarch

1 Cup

4 oz.

100 g.

Water

See below

See below

See below

Sugar

To sweeten

To sweeten

To sweeten

INGREDIENT

U.S.

IMPERIAL

METRIC

Gooseberries

3 ½ Cups

14 oz.

400 g.

Butter

4 Tbsps.

2 oz.

50 g.

Sugar

To sweeten

To sweeten

To sweeten

Light Cream

1 ½ Cups

1 Pint

285 ml.

Egg Yolks

3

3

3