Mabon, Fall Equinox-Second Harvest

Pagan Festival: Celebrants Give Thanks in Autumn Colored Haven

Sep 15, 2007

This Sabbat is also known as Feast of Avalon, Wine Harvest, Cornucopia, Alben Elfred, Winter Finding and Equinozio de Autunno. Enjoy sample feast recipes!

Mabon

The celebration is on the date of the Autumn Equinox, September 23rd this year. It’s an extension of the harvest celebration begun on Lughnasadh and also a festival to celebrate balance and equality, with the amount of light and darkness being the same.

The altar cloth and candles are red. Fall flowers, a basket of fruit, a decanter of wine and/or cider, gourds, vines, acorns, pine cones and cornucopias adorn the altar. Crystals of the Sabbat, yellow agate, lapis lazuli and sapphire may also be placed there. Sage or myrrh incense is burned. Napkins of orange, brown, russet, maroon and gold, autumn’s colors, are set upon the table for the feast following the celebration.

The Celebration

The basket of fruit is passed. Each person takes a piece and bites into it, savoring its sweetness while giving thanks for the bountiful harvest.

Old business is meditated upon and finished, preparing the way for a period of reflection and relaxation as the old year gives way to the new on Samhain.

Feast and Recipes

Traditional foods are apples, pomegranates, vegetables, nuts, grains and breads.

Gazpacho: Put ½ cucumber and/or zucchini, ¼ bell pepper, ½ onion, ½ large tomato, 3 garlic cloves, 3 sprigs parsley and ¼ lemon with peel through food processor. Add ½ tsp celery seed and mix well. Pour 2 quarts vegetable or tomato juice over mixture and blend well. Chill at least one hour.

Pork Pot Roast with Cider and Mustard: Brown a three-pound boneless pork loin on all sides in 1 Tbs olive oil in Dutch oven. Remove from pot. Cook 1 medium chopped onion and 4 cloves minced garlic until onion is glossy. Blend together 1 cup cider, 2 Tbs honey, 1 tsp crumbled dried sage, 2 Tbs Dijon mustard, 1 tsp lemon juice and 1Tbs Worcestershire sauce. Pour over onions and garlic. Return pork to pot and spoon liquid over it. Bring to boil. Simmer over low heat for about two hours or until meat is done.

Braised carrots: Shred six medium carrots. Add 1 – 2 Tbs chopped parsley and toss well. Braise in 2 Tbs melted margarine in covered pan until carrots are done to taste.

Rice/Pasta Pilaf: Melt 4 Tbs margarine in large pan. Add 1 ½ c long grain rice, 1 c spaghetti broken into ¼ inch pieces, three sprigs chopped parsley and 1 small diced onion. Cook over medium high heat until pasta is golden. Pour in 5 cups hot chicken broth or 5 c hot water and 5 bouillon cubes. The mixture will sizzle when the liquid is added. Boil. Cover and simmer about 20 minutes or until rice is fluffy and liquid is absorbed. Check rice from time to time and add water as needed. Stir pilaf. Let stand for about 10 minutes before serving.

Corn Bread with Marigold: Follow directions on one package corn muffin mix. Stir into batter 2 tsp chopped marigold petals and bake as directed.

Apple Peach Pomegranate Compote: Mix one 1 lb, 6 oz can of apple pie filling, 1 16-oz can sliced peaches, ¼ cup blanched almonds or walnuts, seeds from two small pomegranates and 1 tsp lemon extract together in sauce pan. Boil. Simmer for 7 minutes. Serve warm or cold.