Joyous Lammas, everyone! We've made it through July, the "hungry month". The  crops are coming in, the livestock are fat and sassy, and now comes one of the busiest, most important time of the year - putting by the harvest for the winter to come and seeds for the following spring.

Lammas Ritual

Decorate your altar with garden tools, bits of goodies from your garden (grapes, grains, flowers, apples , etc.). Light an orange, red, or yellow candle.

Gather a few stalks of some kind of grain, an uncut loaf of bread (store bought is fine if you don't wish to make your own), and a goblet of wine. Set on the altar and cast a circle to sanctify the space.

Rub the grain stalks to release some of the seeds. Chant:

The power of the Harvest is within me.
As the seed falls to the earth and is reborn each year,
I too grow as the seasons change.
As the grain takes root in the fertile soil,
I too will find my roots and develop.
As the smallest seed blooms into a mighty stalk,
I too will bloom where I landed.
As the wheat is harvested and saved for winter,
I too will set aside that which I can use later.

 Tear off a hunk of bread and chant:

As the grain dies, it transforms to bread,
and brings us life through the winter.
We bless this bread, and it blesses us in return,
and we are thankful for the gift of the harvest.

Eat the bread and wash it down with some wine. Take a moment to meditate on what this time of year means to you. Close the ritual in whatever way is comfortable to you.

Apple Candle Holder

Select a pretty red apple (other fruits or veggies are suitable for this craft, too!), one that will stand up on its own. Rinse, dry, and polish with a soft cloth.

Partially core with a sharp knife or apple corer, going about halfway through the apple. (Get a few apples - this may take some practice!) Widen the hole to fit your candle.

Fill the hole with lemon juice and let stand for 10 minutes. Pour out the juice, dry with a paper towel, and insert a sprig of whatever fresh herb you have in your garden right now. You can also use a tree leaf or two that has fallen to the ground.

Insert the candle, securing with a bit of dripped wax.  

Plant a Second-Season Garden

Now is a good time to plant a late summer garden so you can keep harvesting fresh goodies right up to the first frost. Depending on where you live, you might have fresh produce into the Thanksgiving season!

Herbs: Dill, garlic chives, chervil, cilantro, arugula, parsley.

Greens: Kale, chard, bok choi.

Veggies: Carrots, beets, leeks, peas, green onion, spinach, radishes, fennel, asparagus.

Keep your current veggie plants picked so they'll produce for you longer. Don't forget to start buying flower bulbs, and plant trees and shrubs for next spring blooming.

Carolan's Cauldron

August heat is a great time to cook outdoors. The following recipe is my Mother's for Low Country Shrimp Boil, perfect to adjust for an intimate dinner for two, or to feed an army! Recipe is for approximately 8; for more people, adjust seasonings and amount of water accordingly.

Ann's Low Country Shrimp Boil

1 can beer

1 packet Old Bay Shrimp Boil seasoning (or 1/2 cup loose)

2 Tb. salt

1/4 lb. smoked sausage per person

3-5 small red potatoes per person (or 1 large)

1 fresh or two small frozen ears corn per person

1/2 lb. shell-on large or jumbo shrimp per person

If using frozen shrimp, thaw in cold water.

Place beer, seasoning packet and salt in pot large enough to hold your ingredients without boiling over. You'll need at least a gallon of water. (A propane turkey fryer unit works well, because you can easily lift out the inner basket and drain ingredients.) Bring to full rolling boil.

While you're waiting for the water to boil, cut the sausage into 1-2 inch pieces. Tiny potatoes can be left whole; larger ones can be cut in half or quartered. If using fresh corn, cut ears in half.

Once the water is boiling, add ingredients in this order:

Sausage. Cook 7 minutes to infuse water with flavor.

2. Potatoes. Cook 5-7 minutes.

3. Corn. Cook another 5-7 minutes.

Turn off heat. Add shrimp, cover pot with lid, and let stand 5-7 minutes until shrimp are pink and curled, but not overcooked.

Now the fun part! Cover table with several layers of clean newspaper, or a plastic disposable cover. Lift inner basket out of pot, let drain, and dump contents out onto middle of table.

Serve with hush puppies, cole slaw, shrimp sauce and lots of napkins!

Variation: Add clams and/or crawfish along with the shrimp for an even richer taste!