Midsummer Recipes

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.

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.

Comhain Soup

Comhain Soup

1/2 Cucumber
7 cups Tomatoes
1 Bell Pepper
2 Garlic Cloves
2 Bread Slices
2-3 Tbsp Olive oil
5 cups Water
1/2 tsp Chili Powder
Pinch Black Pepper

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

Comfrey fritters.

Comfrey fritters

Comfrey Fritters

1 egg white
1-2 Tbsp corn starch
2 Tbsp Water
Young comphrey leaves, as needed

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.

Elderflower Fritters

Elderflower Fritters

6 Heads of Elderflower
2 1/2 cups egg whites
2 Tbsp corn starch
Water (see below)
Sugar (see below)

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.

Candied Violets

Gooseberry Fool

3 1/2ups Gooseberries
4 Tbsps Butter
Sugar (to taste)
Light Cream 1 1/2 Cups
3 Egg Yolks

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.

This and More Can be Found Here:

Midsummer.





Midsummer is one of the most ancient, widespread, and joyful Pagan festivals. The sun rises to the height of its power on the summer solstice, and Midsummer Eve is filled with fairy mischief and magic. Anna Franklin reveals the origins and customs of this enchanting holiday with:

   ·Myths and lore: The gods and goddesses of Midsummer, rolling wheels, the Midsummer tree, circle dancing, and torchlight processions
   ·Midsummer magic and divination: Fairy contact, spells, empowering magical tools with solstice sun energy, Midsummer Eve pillow divination
   ·Traditional summertime treats: Elderflower Fritters, Gooseberry Fool, Coamhain Soup, Strawberry Wine, Heather Ale, Clary Sage Tea
   ·Seasonal rituals: Rite of the Oak King and the Holly King, Cornish Flower Ritual, Witch Rite for Midsummer Day, Drawing Down the Sun
   ·Midsummer herb craft: Gathering and drying herbs for magical oils, incenses, inks, and teas; herb recipes, from Amun Ra to Sun Goddess Oil 

Midsummer: Magical Celebrations of the Summer Solstice (Holiday Series) by Anna Franklin.