Autumn Equinox - Mabon

 

The second harvest is celebrated and seeds are saved and set aside for the spring planting. It’s a time of reaping what you’ve sown, both literally and figuratively, of seeing what your goals were and what you’ve manifested. When fields rest and we reflect on what did and did not work for us, releasing that which hasn’t served us, and plan new strategies to implement in the spring.

Mabon takes place at the time of the Autumn Equinox which falls around 22 March each year in the Southern hemisphere and 22 September in the Northern hemisphere. Symbolically it’s about balance, night and day (light and dark) are of equal length, about masculine (day or sun) and feminine  (night or moon), the transition of the dark slowly conquering the light. Stories about the Earth Mother and Sun God as well as others relate to Mabon depending on your outlook, and who you ask.

It’s often associated with apples as cider is prepared along with bread, berries or squash. For your feast think of apple cider, warm crusty bread and butternut soup. South Africa tends to have a moderate climate during autumn so perhaps an apple and berry pie with a dollop of whipped cream, or scones and strawberry jam.

In parts of Europe and America it is still practised in farming communities to a certain extent. Everyone gets up early, a portion of grain harvested at Lammas is traditionally used to bake for the day. Fruit and vegetables are harvested from gardens and fields. Pickles and preserves are made for the winter months, and everyone brings baskets full of goodies to share at a picnic-style community feast in gratitude and celebration of a successful crop. Building strong bonds with your neighbours was important. In the event of a disaster, they would be the ones who assisted you during rough times.

Harvest festivals go way back: 

In ancient Greece, the harvesting of wine festival held in autumn was called Oschophoria, celebrating Dionysus, the god of the vine.  

The Chinese celebrate the Harvest Moon, or Moon Festival which is the second-most important celebration after the Lunar New Year. 

Thanksgiving was originally celebrated on the third of October in line with the last days of harvest. 

The Oktoberfest is a more modern celebration that actually starts towards the end of September.  

Whichever way you choose to celebrate, it’s about giving thanks and feeling gratitude. If you’re so inclined, it’s a great time to start a gratitude journal. Let people who have blessed you during the past year know you appreciate them, and pay it forward. Clean out your closets and donate to charity. Mabon is the transition of moving from autumn into winter, in addition to your annual spring clean, do an autumn clean. It helps to clear the mind and the clutter and allows new energy to flow.

Here are two recipes perfect for Mabon. 

Apple cider recipe

12 red or pink apples

2 granny smiths

One or a combination of spices i.e. cinnamon, clove, allspice, star anise, ginger, nutmeg etc. whichever you prefer.

300ml brown sugar

2 litres water

Pinch of salt

Place all ingredients into a pot (except the sugar)

Using a slow cooker on high for 8 hours, or on medium for about 12 hours is ideal.

Press out all the liquid using a strainer or muslin cloth.

Stir in the sugar till dissolved.

Serve hot or cold as you prefer, add a dash of rum for an alcohol version.

Store in the refrigerator.

Decadent apple dessert (an old family favourite)

60g butter

200g sugar 

3 eggs

125g flour

5ml baking powder

Pinch salt

125ml milk

825g cooked apples – you can use half the amount, it still works well

Syrup

200g sugar

250ml cream

Cream butter and sugar together until light and creamy.

Add eggs one at a time.

Alternate dry sifted ingredients with mil

Pour into a lightly oiled dish.

Spoon apples over.

Bake at 180 degrees Celsius for 25 – 30 mins

In the meantime prepare the syrup.

Bring sugar and cream to the boil stirring continuously.

Boil for approx. 15mins until slightly thick and syrupy

Pour over pudding and return to the oven for a further 10 minutes.

It should form a lovely caramel sauce on top.

This is a very rich dessert and can be enjoyed with custard, cream, or ice cream.

Enjoy and let me know how they turned out.

Picture courtesy of pexels-mălina-sîrbu-9929754