Pagan Rites of Spring
Ostara - Spring Equinox when Light and Dark are Equal
The vernal equinox ushers the time of rebirth, time for joy, merriment and the celebratory repast.
Pagan Spring Celebration
The altar for this Sabbat is covered with a cloth made of paisley pastel colors. Bluebells, crocuses, daisies, daffodils, forsythia, heather, hollyhocks, hyacinths, jonquils, larkspur, lilacs, peonies poppies, pussy willows, sweet peas, tulips, violets and zinnias, the flowers of spring, adorn the altar among pink, lavender and other pastel colored candles.
There’s chanting, dancing and meditation. All think about what they desire, then pass a paper to write their aspirations on it. After this is done, the paper is lit and the ashes fall into a bowl of earth and mixed into the soil.
After the rite, the feast welcoming spring is enjoyed.
Ostara Menu and Recipes
Traditional foods for this Fire/Solar Festival include eggs, cured meats, greens, early ripening vegetables and fruits. The menu features emerald spring cocktail, egg drop parmesan soup, corned beef with horseradish sauce, asparagus and bacon quiche, potato, tomato and Kalamata casserole, oven roasted Brussels sprouts and carrots, springtime salad and strawberry-melon dessert.
- Emerald Spring Cocktail: Blend equal amounts of crème de menthe, peppermint schnapps and crème de chocolat together and serve over crushed ice.
- Spring Surprise Mocktail: Mix equal amounts orange juice and tonic water and a dash of grenadine.
- Egg Drop Parmesan Soup: Make one package dehydrated chicken noodle soup according to directions. Add 4 Tbs Parmesan cheese and 1 tsp crumbled dried parsley. Stir in 2 beaten eggs. Cook until eggs are done.
- Horseradish sauce: Thoroughly blend together ½ prepared horseradish ½ cup salad dressing and 1 cup sour cream. Refrigerate overnight.
- Asparagus and Bacon Quiche: Mix together eight slices cooked diced bacon, 1 lb sliced cooked asparagus, 1 c grated Swiss cheese, ½ tsp powdered mustard and 1 Tbs flour. Beat together 3 eggs and ½ c half-and-half cream and pour over asparagus mixture. Put into 1 (9 inch) unbaked pie shell. Bake at 400 degrees for about 30 minutes or until a knife inserted in the center comes out clean and crust is golden brown. Cool for 10 minutes before cutting.
- Oven Roasted Vegetables: Mix halvedBrussels sprouts, diagonally sliced carrots and finely chopped walnuts together. Coat with olive oil. Bake at 400 degrees for 20-30 minutes, stirring once, until browned.
- Potato, Tomato and Kalamata Casserole: Cut three medium potatoes into eighths. Mix 1 ½ Tbs olive oil, ½ tsp rosemary and 1 tsp ground pepper. Bake at 450º for 20 minutes, stirring once. Cut one medium tomato into sixteen slices. Mix in 3 minced garlic cloves, 1/3 c sliced Kalamata olives and Parmesan cheese to taste. Bake 5 – 10 minutes or until potatoes are browned.
- Springtime Salad: Toss 4 c salad greens, 1 thinly sliced Bermuda onion, two sliced peeled oranges and dressing to coat greens mixture together. Dressing: Blend together ¼ c catsup, ¼ c salad dressing, 1/3 c vegetable oil, 3 Tbs cider vinegar, 1 tsp sugar and ½ tsp paprika.
- Strawberry and Melon Dessert: Mix together 1 pint each cantaloupe and honeydew melon chunks and halved strawberries. Add ¼ c lemon juice and ¼ c sugar and stir to coat fruits. Chill overnight.
Related articles:
Pagan Fire Festivals: Shamanic People’s Lives Are ...
Sources:
Buckland’s Complete Book of Witchcraft, Raymond Buckland, (Llewellyn Publications, 1990)
Wicca: A Guide for the Solitary Practitioner, ScottCunningham, (Llewellyn Publications, 1992)
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