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Posts Tagged ‘homemade jam’

SLPS met under cool sky, warm earth, and to the sounds of crickets in the late July evening to celebrate Lughnasadh, the first harvest, and honor the Celtic God Lugh on Saturday, July 30, 2016. The altar was set, adorned with seasonal items, cock candles, corn, nude Lugh painting, and flowers. The fruits of the first harvest, the Society garden, were presented before the Gods. The harvest included: baquieu and romaine lettuce; onions; shallots;  shishito, serrano, and anaheim peppers; okra, yellow squash; parsley, oregano, and dill herbs. Four types of jam from the fruit trees that have produced from the garden: apricot mango, apricot oregon grape, apricot plum, and plum (plums from the red plum trees on the curb). The Society is greatly blessed to have such harvests from the Good Earth Mother, Gaia. All the hard work of the garden has paid off!

Homemade cornmeal buttercream cupcakes were made by member Stesah Bowden. Wyld Extra Pale Ale and Moab Brewery Dead Horse Amber were the drinks of choice for John Barleycorn, who is burned as an offering from the wheat/corn to the gods at this time. Without the god Lugh, Lughnasadh is celebrated at Lammas, as a holiday of thanksgiving surrounding the first of three harvests that happen in August, September, and October.

The members meditated to the song “Lammas” on the album Circle of the Seasons by Lisa Thiel. The members went around afterwards in a circle and offered up thanks for all the things the were grateful for in life, lending that energy to the overall gratitude of the harvests.

The feasts including sauteed yellow squash with bacon, onions, and shallots (a traditional Gullah/Charleston, SC recipe by Muad’Dib who hails from that part of the world), BBQ-ed ribs, and chicken mole enchiladas.

Lughnasadh 2016, altar, Saturday, July 30, 2016, Salt Lake City, UT

Lughnasadh 2016, harvests of the Society garden l to r- baquieu and romaine lettuce; yellow squash; Anaheim, Serrano, and shishito peppers; okra; shallots; onions; parsley, dill, and oregano herbs. Saturday, July 30, 2016, Salt Lake City, UT

Lughnasadh 2016, altar with harvests l to r-romaine lettuce, yellow squash, Anaheim, Serrano, and shishito peppers; okra; tomatoes; shallots; onions; parsley. Saturday, July 30, 2016, Salt Lake City, UT

Lughnasadh 2016, cornmeal and buttercream muffins, Saturday, July 30, 2016, Salt Lake City, UT

Lughnasadh 2016, fruit jam from fruit tree harvests l to r- apricot mango, apricot Oregon grape, plum, and plum apricot, Saturday, July 30, 2016, Salt Lake City, UT

Lughnasadh 2016, Woman Between the Wolves lighting south candle, Saturday, July 30, 2016, Salt Lake City, UT

Lughnasadh 2016, l to r- Shy Fox, Muad’Dib, and Woman Between the Wolves, Saturday, July 30, 2016, Salt Lake City, UT

Lughnasadh 2016, preparing sauteed squash with bacon, onion and shallot (from garden), Saturday, July 30, 2016, Salt Lake City, UT

Lughnasadh 2016, feast: chicken mole enchiladas with guacamole, ribs with mustard bbq sauce, and sauteed squash, Saturday, July 30, 2016, Salt Lake City, UT

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A little summer kitchen magic! Jam Making… that’s what the members of SLPS did for their July full moon, known as the Buck moon when young buck’s antlers grow and come in, on Saturday, July 17, 2016.

The apricots and Oregon grapes used for the jam mix had come from the Society’s own back yard. The apricots and grapes were processed and heated with lemon juice and pectin. Sugar was added and a roiling boil achieved. The jars and lids were heated in a water bath to prevent bursting from the heat differential. The jars were filled and set upside to seal the lids while they cooled. After 5 hours, the society output 23 mason jars of apricot Oregon grape jam! The taste is sweet yet wild. Delicious!

July 2016 Full Buck Moon Ritual, jam making-Stesha Bowden (l) and Shy Fox cutting apricots, Saturday, July 17, 2016, Salt Lake City, UT

July 2016 Full Buk Moon Ritual, jam making-Oregon grapes, Saturday, July 17, 2016, Salt Lake City, UT

July 2016 Full Buck Moon Ritual, jam making-apricots and Oregon grapes processed, Saturday, July 17, 2016, Salt Lake City, UT

July 2016 Full Buck Moon Ritual, jam making-cooking apricot and Oregon grape jam mix and bathing jars, Saturday, July 17, 2016, Salt Lake City, UT

July 2016 Full Buck Moon Ritual, jam making-Muad’Dib stirring jam mix, Saturday, July 17, 2016, Salt Lake City, UT

July 2016 Full Buck Moon Ritual, jam making-set up, Saturday, July 17, 2016, Salt Lake City, UT

July 2016 Full Buck Moon Ritual, jam making-filling jam jar, Saturday, July 17, 2016, Salt Lake City, UT

July 2016 Full Buck Moon Ritual, jam making-jam jars sealing and cooling, Saturday, July 17, 2016, Salt Lake City, UT

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SLPS has 20 fruit and nuts trees, with lots of variety. Apple, plum, peach, pears, nectarine, apple, almond, and apricot! Blueberry bushes, Oregon grape, and concord grape as well as strawberries abound.  The apricots and Oregon grape came in and have been pick off one tree, ready to be made into homemade jam. SLPS has a long tradition of jamming it’s fruits, but sometimes so many come in that the trees have to be propped for support!

Fruit gathering for homemade jam making, apricot tree supported with boards due to so much fruit, Sunday, July 10, 2016, Salt Lake City, UT

Fruit gathering for homemade jam making, Muad’Dib getting apricots, Sunday, July 10, 2016, Salt Lake City, UT

Fruit gathering for homemade jam making, gathering Oregon grapes, Sunday, July 10, 2016, Salt Lake City, UT

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