berry picking

berry picking

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We are very lucky to live in a part of the country where a wide variety of summer fruits grow in abundance. A couple of years ago we planted some raspberry bushes in our yard, which we hope will someday be good producers. In the meantime, we have lots of local farms where berries are the main event, and some even let customers pick their own. Our little guy is very fond of berries so we thought it might be fun for him to have the experience of going berry-picking. We chose Monadnock Berries for its spectacular view of Mt. Monadnock, and we were not disappointed (with the view or the berries!). Picking berries with family and friends is a quintessential summer activity that should not be missed. Note: there was quite a bit of “sampling” of berries happening, as well—nothing compares to the flavor of blueberries right from the bush!

I picked over three pounds of blueberries in just under an hour, most of which I put in the freezer for later in the year when I want a taste of summer. Freezing berries is easy! Simply rinse berries in a collander, dry them lightly, and then spread them out in a single layer on a cookie sheet. Freeze berries for a couple of hours, and then transfer them to quart-size ziplock bags and put them back in the freezer to store. If you want to use your berries right away, I highly recommend making blueberry crisp and then topping it with vanilla ice cream or whipped cream—truly a summer treat that can’t be rivaled! Here’s a recipe I like to use (can be adapted to use with any type of berries, frozen or fresh):

Blueberry Crisp, adapted from a recipe by Williams-Sonoma

Ingredients:
4 cups berries
1 tbsp fresh lemon juice
3/4 cup light brown sugar
1/2 cup flour
1/2 tsp. ground cinnamon
1/2 stick butter
3/4 cup rolled oats

Directions:
Preheat an oven to 375°F. Grease a shallow 1 1/2-quart baking dish with butter, or spray with vegetable cooking spray. Spread the berries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice. In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the berries. Bake until the top is golden and the berries are bubbling, about 30 minutes. Transfer to a wire rack and let cool. Serve hot or warm, with ice cream or whipped cream!

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st. george’s day

st. george’s day

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So on this day let’s celebrate
England’s valleys full of light,
The green fire of the landscape
Lakes shivering with delight


— from “The True Dragon” by Brian Patten

The Feast of Saint George is celebrated in Western countries on April 23rd each year. As the patron saint of their country, George is particularly popular with the English (and those anglophiles among us who love their culture, history, and “valleys full of light”). Though nothing certain is known about George’s life, there are some “facts” that are generally accepted. St. George was born in the third century A.D. in Cappodocia (modern-day Turkey). Raised in a Christian home, George joined the Roman army and served in the guard of the Emperor Diocletian. When confronted by the emperor and asked to renounce his faith, he refused. He was subsequently imprisoned, tortured, and executed in Lydda, Palestine on 23 April 303 A.D.

The most popular legend connected to the life of St. George is his defeat of an evil dragon that was terrorizing the countryside. This story became wildly popular in England, mostly due to the publication in the fifteenth century of a book called The Golden Legend. George’s signature look—a suit of armor and white shield emblazoned with a red cross—grew out of this legend. The romantic image of St. George rescuing a fair maiden from a terrifying monster is in line with the medieval masculine ideal, the miles Christi or “knight of Christ.” Though obviously not an entirely factual account of a true historic event, the legend of St. George and the dragon has deep roots in Christian theology: The Church (the knight victorious) triumphs over the horrors of evil.

At our house, we celebrate St. George’s Day with an English-style tea party and a reading of St. George and the Dragon, written by Margaret Hodges and beautifully illustrated by Tina Schart Hyman. This year we made Cream Tea scones (see recipe below) and sipped Twinings’ Prince of Wales tea. We served everything on some beautiful English china I got at a second-hand store. As always, I’d like to stress that celebrating the Christian year should be fun, meaningful, and strengthen our connection to God—no need to get stressed or break the budget. The beauty is in the mess.

Happy St. George’s Day to you and yours!

Cream Tea Scones adapted from King Arthur Flour
Makes 12 scones

Ingredients
3 c all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/4 c granulated sugar
1 tsp vanilla extract
1 1/2 cups heavy or whipping cream
additional heavy cream, for brushing on scones
additional sugar, for topping

Directions
1. Preheat the oven to 425°F. Whisk together the flour, baking powder, salt, and sugar.
2. Sprinkle the vanilla over the dry ingredients, then drizzle in the cream, tossing and stirring gently all the while and adding just enough to make a cohesive dough. There shouldn’t be any dry flour in the bottom of the bowl, but the dough shouldn’t be particularly sticky, either.
3. Divide the dough in half, and gently pat each half into a 5 1/2″ circle about 3/4″ thick.
4. Brush each circle with heavy cream, and sprinkle with sugar, if desired.
5. Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1″ space between each wedge.
6. Bake scones for about 15 minutes, until starting to brown and baked all the way through.

Serve warm, split and spread with a bit of sweet butter and jam or preserves.

SOURCES:
“Saint George,” BBC Religions, www.bbc.co.uk/religion
“Who is St. George,” St. George’s Basilica, www.StGeorge.org.mt

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epiphany

epiphany

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The 6th of January is the Feast of the Epiphany of our Lord, also called Three Kings Day or Twelfth Night in some places. The word “epiphany” is derived from the Greek word Ἐπιφάνεια, (Epiphaneia), which means “manifestation.” The etymology of the word points to its origins in the Eastern Church, and it was historically a celebration of the manifestation of the Incarnation of Jesus Christ, varying locally in its observance of different events from Jesus’s childhood. The first mention of a celebration called Epiphany comes from the writing of the historian Ammianus Marcellinus, who noted in 361 A.D. that it was considered Christ’s Birthday. In the Western Church a particular focus on the visitation of the Magi, also known as the Three Kings or Wise Men, has developed over the years.

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My mother-in-law is a retired high school French teacher, and has introduced many French traditions to our family. The French celebrated Epiphany with great fervor until the French Revolution, when anything religious or related to the monarchy fell out of favor or was outright banned. Despite no longer being a public holiday, many in France still celebrate Epiphany with the Gallete des Rois or Kings’ Cake.

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We always celebrate Epiphany with my in-laws. My mother-in-law cooks several dishes inspired by the flavors of the Middle East. We also have gingerbread cupcakes instead of a cake. For fun, my mother-in-law bakes a bean into one of them. Whoever finds the bean is crowned king or queen, and gets to wear the special tinfoil crown. It’s always a joy to be the one to discover the bean. The Kings also bring little gifts wrapped up in brown paper–often books–that are hidden throughout the house for the children to find.

VIVE LE ROI – the true king, Jesus Christ!

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SELECTED SOURCES: “The Catholic Encyclopedia,” NewAdvent.org; “Origins of the Epiphany,” TravelFranceOnline.com.

Menu suggestions for Three Kings’ Day–recipes courtesy of my mother-in-law, Sharon Wilson.

Tabouli

1 c bulgur
1 1/2 tsp salt
1 1/2 c boiling water

1/3 c lemon juice
1/3 c olive oil

3/4 red onion, diced
5 plum tomatoes, diced
1 European cucumber, diced
3 cups fresh parsley, chopped

Pour boiling water over bulgur and salt. Cover and let sit for thirty minutes. Add olive oil and lemon juice, and refrigerate until chilled. Finally, add the onion, tomatoes, cucumber, and parsley just before serving.

Chickpea and Spinach Curry

Sauté in 8 quart pot for three minutes:
2 onions, chopped
2 tsp oil
2 Tbsp bottled ginger
1 Tbsp sugar
1 Tbsp curry powder

Add to pot and simmer for two minutes:
2 cans chickpeas
2 cans diced tomatoes, undrained

Add to pot, and cook for one minute or until wilted:
8 c fresh spinach
1/2 tsp salt

Serve over basmati rice and pita bread.

Gingerbread Cupcakes des Rois
Adapted from Family Circle Light & Easy Meals, 1996

1 1/2 c all-purpose flour
1/3 c granulated sugar
1/3 c packed light-brown sugar
1 1/2 tsp ginger
1 1/2 tsp ground cinnamon
1 1/4 tsp baking powder
1/2 tsp ground cloves
1/2 tsp salt
1/4 c light molasses
1/4 c applesauce
1/4 c milk
3 Tbsp vegetable oil
2 egg whites
1 whole egg

Heat oven to 350 degrees. Line twelve 3.5-inch muffin pan cups with cupcake liners. Stir together flour, sugar, brown sugar, ginger, cinnamon, baking powder, cloves, and salt in a bowl. Whisk together molasses, applesauce, milk, oil, egg whites, and egg in another bowl. Fold in flour mixture until just moistened and spoon batter into muffin cups–don’t forget to put a bean into one of them! Bake for 20-25 minutes until a toothpick comes out clean. Cool completely.

apple picking

apple picking

Apple picking in early autumn is a quintessential New England activity. I love to take my children out in the early morning, when the air still has a bit of a chill, and wander through the orchard. While the little ones tend to go for quantity, I like to take my time and select the most delicious-looking specimens. The ride home is silent but for the crunching of little teeth on ripe, juicy fruits. And, of course, there will be lots of homemade treats to bake — apple crisp, applesauce, and pie to name a few — and don’t forget the cider! (Our favorite apple crisp recipe is at the end of this post.)

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11And God said, “Let the earth put forth vegetation, plants yielding seed, and fruit trees bearing fruit in which is their seed, each according to its kind, upon the earth.” And it was so. 12 The earth brought forth vegetation, plants yielding seed according to their own kinds, and trees bearing fruit in which is their seed, each according to its kind. And God saw that it was good. — Genesis 1:12

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Our Favorite Apple Crisp Recipe (adapted from Betty Crocker)

Ingredients:
4 medium apples, sliced about 4 cups total
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
[whipped ream or ice cream, if desired]

Directions:
Heat oven to 375ºF. Grease the bottom and sides of 8-inch square pan with butter. Spread the apples in the pan. In a medium bowl, stir the remaining ingredients until well mixed, and then sprinkle the mixture over the apples. Bake for about 30 minutes, or until the topping is golden brown and the apples are tender. Top with whipped cream or ice cream!

st. brigid’s day

st. brigid’s day

Faoi bhrat bhríde sinn
(we are under the cloak of Brigid)

Saint Brigid’s Day takes place each year on February 1st. St. Brigid was born in Ireland about 450 A.D. She and her parents were baptized by St. Patrick, with whom Brigid maintained a close friendship. In her adult life she started many convents and became the first Abbess of Ireland. She also founded a school of art at which many famous illuminated manuscripts were created, including the Book of Kildare. Many miracles are attributed to St. Brigid.

For our celebration we made St. Brigid’s Sweet Bannock (see recipe below), and we also made some St. Brigid’s Crosses out of pipe cleaners. This is such an easy craft—even a three year old can do it! I used this tutorial. We also read a lovely book called Brigid’s Cloak , written by Bryce Milligan with watercolor pictures by Helen Cann. This beautifully illustrated book tells the story of Brigid’s overwhelming generosity toward those in need, and the origins of her miraculous cloak. The bannock took virtually no time to prepare, and the crosses were a nice afternoon craft for the kids. Feasts and festivals don’t have to involve an overwhelming amount of work—little celebrations can be just as meaningful as big ones.

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St. Brigid’s Sweet Bannock, adapted from a recipe by Tressabelle

Ingredients:
½ cup salted butter (1 stick)
¼ cup honey
2 cups white or wheat flour (I used whole wheat which made a very dense bannock)
½ teaspoon baking soda
1 cup rolled oats
¼ – ½ cup buttermilk (you can make this using regular milk with a bit of vinegar)

*to make vegan: use vegan butter in place of dairy butter; use agave nectar or maple syrup in place of honey; and use any type of non-dairy milk mixed with about a tablespoon of lime juice, lemon juice, or vinegar in place of buttermilk (add juice or vinegar first, and then fill to the desired measuring line).

Directions:
Preheat oven to 350°F. Cream butter and honey together. Mix the dry ingredients together and stir into the butter-honey mixture. Add buttermilk until a dough forms (I need a little over ¼ cup). Roll into a ball and flatten onto a greased cookie sheet. Cut a cross into the top with a knife. Bake 15-20 minutes, until golden brown.

For more ideas and inspiration for celebrating St. Brigid’s Day, visit my Pinterest board!

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st. nicholas day

st. nicholas day

The Feast of St. Nicholas, or St. Nicholas Day as it is commonly called, takes place each year on December 6th. In the United States we don’t really celebrate St. Nicholas Day, but in some European countries it is just as big a deal as Christmas is here. St. Nicholas was a Bishop in Lycia (modern-day Turkey) during the 4th Century A.D. One legend regarding his works and character is as follows: St. Nicholas heard that children in a neighboring village were impoverished and starving because of a famine. So, he instructed his own servants to harvest everything on his estate and they all traveled to the village and distributed the food to the starving children. No matter how much he gave away, there always seemed to be more in his sack. There are other versions of this story, but the common theme is that they all involve miraculous quantities of food provided by St. Nicholas. Because he was willing to give it away, God helped him to provide it. The St. Nicholas Center has an enormous amount of information about St. Nicholas’s life, his works, and ways that his feast day can be celebrated — it is worth a visit. You might be surprised by how much our modern-day Christmas resembles this ancient feast day! And, beyond the fun, St. Nicholas is a wonderful model for how to be a good human being; the embodiment of love, kindness, and generosity.

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For our little celebration at home we had each of the kids fill a bag for each other and hang it on the doorknob to be opened in the morning. Europeans typically use shoes but I made bags because they are cleaner, and can be reused year after year. In this year’s bag each of my children received candycanes, a chocolate orange, two gold dollar coins, a St. Nicholas peg doll, and a book. We also read The Baker’s Dozen: A St. Nicholas Tale , written by Aaron Shepherd with pictures by Wendy Edelson. This beautifully illustrated children’s book tells the story of a baker, Van Amsterdam, who always gives his customers exactly what they pay for; no more, no less. That is, until he receives a special visitor who teaches him that sometimes by giving more, we get more in return. This afternoon we’ll be baking and decorating Speculatius, or German spice cookies, for ourselves and for others. You can find the recipe below. Happy St. Nicholas Day!

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Speculatius (German Spice Cookies), from St. Nicholas Center

Mix in order:

1 cup shortening
2 cups white sugar
4 eggs whole (or 3 tbsp egg replacer mixed with half cup water)
¾ teaspoon salt
2 teaspoons baking powder
4 cups flour
4 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons ginger
2 teaspoons cloves

Turn out onto a floured board. Knead in about one cup additional flour or as much as you need until dough is no longer sticky and is easy to handle.

Put into a plastic bag and refrigerate until chilled and stiff. Then you are ready to roll out and cut the cookies. Cut off a manageable piece and keep the rest cool until you are ready for more.

For many little cut-out shapes, roll out the dough thinly. Thin cookies are tastiest.

For the larger, decorated St. Nicholas cookies, roll the dough to about ¼ inch thickness. Cut out cookie around paper pattern. Place on greased baking sheet.Then get inspired. Use scrappy bits of dough to decorate your Nicholas. For a beard press a little dough through a sieve or a garlic press. Use little balls of dough for eyes or buttons.

Bake at 350º F. until golden-brown. These keep forever in tins in the freezer or for two–three weeks on the shelf.

For more ideas and inspiration for celebrating St. Nicholas Day, visit my Pinterest board!

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martinmas

martinmas

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“The nights will be long, dark, and cold.
Jack Frost will freeze the ground.
How shall I find the light
With so much darkness all around?”

Said Father Sun, “I’ll give you from my
Last autumn rays, a spark,
If you will make a little house
To hold it in the dark.”

from “George’s Lantern” by Anonymous

Martinmas, or the Feast of St. Martin of Tours takes place each year on November 11th. The story of St. Martin (b. 316 A.D.) begins with his decision as a young man to become a Catechumen (a convert to Christianity who has not yet been baptized), against the wishes of his parents. Although conscripted into the Roman army, he found his duties as a soldier to be at odds with his new Christian faith. After a series of trials and tribulations (including being jailed for refusing to fight) he was baptized and embraced monastic life; he was made Bishop of Tours in 371 A.D. He is, however, most famous for an event which occurred during his time as a Roman soldier. Legend tells us that upon entering the gates of Amiens, France on a cold, snowy evening Martin happened upon a beggar clothed in nothing but rags. Without a second thought, Martin took his sword and cut his red military cloak in half and gave part of it to the beggar. That night Martin dreamt that he saw Christ wrapped in the piece of cloak, which solidified his faith and was perhaps the catalyst for the rest of his life’s work. You can read more about St. Martin in the November 2015 issue of the around the year newsletter.

For special days such as this I always like to spend a little time creating festive decorations, like the glittery stars on our branch mobile, and also I like to venture into the woods to find some natural elements to decorate the table. In the evening we eat a delicious feast in honor of St. Martin (recipes below) and read The Star Child, written by Jacob and Wilhelm Grimm & illustrated by Bernadette Watts (purchased here). This beautiful picture book tells the story of a little orphan girl who gives away everything she has, even the clothing on her back, and is handsomely rewarded with star money falling from heaven — a perfect complement to the legend of St. Martin. In much of Europe the Feast of St. Martin is celebrated with a lantern walk in the evening, and so we do the same. We make beautiful lanterns with glass jars and tissue paper, and process with them around our neighborhood. There is something so wonderful about watching the light reach out into the darkness; to know that each of us carry a “light” just like this inside of us and that we can use it as a force for good in the world, as St. Martin did so long ago.

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The Menu

Martinmas, like many feast days, usually involves a lot of meat—traditionally roasted goose or sausages. I’m a vegetarian, so I created my own menu based on some of the traditions associated with Martinmas, especially in Europe. We have wine because St. Martin of Tours is the patron saint of vintners. I adapted a recipe for Sausages & Apples using my favorite brand of vegetarian sausages, and threw in a side of roasted carrots and parsnips because they’re quintessential late autumn vegetables. Wine poached pears are a phenomenally delicious nod to medieval cookery, and surprisingly easy to prepare. And, of course, a Martinmas meal would not be complete without Vanilla Horseshoe Cookies, which are traditionally made for St. Martin’s beautiful white horse—they’re quite tasty for humans, too!


Sausages with Apples & Onions

adapted from Food&Wine

Ingredients:
1 Tbsp olive oil
1/2 sweet onion, thinly sliced
2 tsp minced garlic
1 (8-ounce) box of MorningStar Farms® Veggie Sausage Links
1/4 c water
1/4 c apple cider
2 apples, peeled and thinly sliced
1/2 tsp marjoram
salt and freshly ground pepper, to taste

Directions:
1. In a large skillet, heat olive oil over medium heat. Add onions and cook until slightly softened. Add garlic and marjoram and sauté for an additional 30 seconds.
2. Add sausages, water and cider to skillet. Cook until water is mostly evaporated.
3. Add apples, cover, and cook until soft and lightly browned, about 10 minutes.


Roasted Carrots and Parsnips

adapted from Martha Stewart

Ingredients:
1 lb carrots, cut into thick strips (about 2″ long)
1 lb parsnips, peeled, cut into thick strips (about 2″ long)
1 Tbsp olive oil
1/2 tsp dried thyme
1/2 tsp salt
pepper, to taste

Directions:
1. Preheat oven to 350 degrees.
2. In a large baking pan, toss carrots, parsnips, oil, thyme, salt, and pepper. Spread evenly throughout pan.
3. Roast vegetables until tender, stirring occasionally, for about an hour and fifteen minutes. Serve immediately.


Red Wine Poached Pears

adapted from The Spruce

Ingredients:
2 large pears, peeled, halved, and cored
1 1/2 c red wine
3/4 c sugar
2 Tbsp apple cider
2 tsp vanilla
2 tsp cinnamon

Directions:
1. Combine wine, sugar, apple cider, vanilla, and cinnamon in a large skillet, and bring to a boil over medium heat.
2. Add pears, flat side down, and simmer for about 10 minutes; flip pears over and simmer an additional 10 minutes.
3. Remove pears to cool a bit. Continue simmering wine sauce until it has reduced by about half (a spoon dragged through the sauce should leave a trail).
4. Remove sauce from heat and pour over pears. Serve warm, but not hot.


Vanilla Horseshoe Cookies

adapted from Catholic Culture

Ingredients:
1 c salted butter, softened
1/2 c confectioners’ sugar
2 tsp vanilla
2 c flour
1 c rolled oats, uncooked

Directions:
1. Preheat oven to 325 degrees.
2. Cream butter. Add sugar gradually while continuing to cream; beat until fluffy.
3. Stir in vanilla, flour, and salt. Add rolled oats and blend by hand, kneading the oats into the dough while still in the bowl.
4. Take a bit of dough, roll into a short “snake” shape, and then bend into a horseshoe on the cookie sheet. Repeat until cookie sheet is filled. These cookies don’t rise much, so they can be placed pretty close together. Bake until lightly browned, about 15 minutes. Remove carefully from cookie sheet, as cookies are very rich and break easily—place on rack, and enjoy at room temperature.

For more ideas and inspiration for celebrating Martinmas, visit my Pinterest board!

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michaelmas

michaelmas

Friend butterfly, friend butterfly, go fetch them one and all!
I’m waiting here to welcome every guest;
And tell them it is Michaelmas, and soon the leaves will fall,
But I think Autumn sunshine is the best!

— Cicely Mary Barker

And there was war in heaven: Michael and his angels fought against the dragon; and the dragon fought and his angels, And prevailed not…
— Revelation 12:7-8

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Michaelmas, or the Feast of Saint Michael and All Angels, takes place each year on September 29th. Its close proximity to the equinox makes it an ideal time to celebrate the change of the seasons, and to prepare for the waning of daylight that happens as we turn away from the sun (at least here in the Northern Hemisphere). A celebration for the Archangel Michael, who symbolizes light and protection against evil, helps to prepare one to face not only the physical darkness of the fall and winter months, but also the metaphoric darkness that we face both in the world and in ourselves. With a young child involved it seemed best to keep the mood cheerful and light, and to keep the focus on the preparation of food and assembling of supplies. Zane and I spent our day gathering wild asters and getting ready to prepare our Michaelmas feast (see recipes below).

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Traditionally a goose is eaten on Michaelmas, but I’m a vegetarian so I chose a slightly different menu and took a picture of some geese instead 🙂

Carrot Bisque from Vegan with a Vengeance by Isa Chandra Moskowitz

Ingredients:
3 lbs. carrots, peeled and diced into small pieces (1/2″ or less)
1 large onion, chopped
2 tablespoons vegetable oil of some sort
2 cloves garlic, minced
1 tbsp curry powder
1/2 tsp salt
Black pepper to taste
3 cups vegetable broth, of vegetable bouillon cube in 3 cups water
1 can coconut milk (13 oz)
1 tbsp maple syrup

Directions:
Cook carrots and onions in the oil, covered, until mostly softened. Add the spices and garlic and cook for another minute or so. Add broth and bring to a boil, then reduce heat and simmer for about 10 minutes. Add coconut milk and bring to a low boil. Next, you will puree the soup. She says do 1/2, I do the whole thing and I do it with an immersion blender. You can do whatever you like. Add the maple syrup.


Saint Michael’s Bannock, adapted from several recipes
(this is not a traditional bannock, but more of a very hearty tea bread)

Ingredients:
1/2 cup rye flour
1/2 cup whole wheat flour
1 & 1/2 cup white flour
1/2 cup rolled oats
1/2 cup white sugar
1/2 cup brown sugar
1 cup white raisins
1 1/2 cup buttermilk*
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves
1 tsp nutmeg

*Buttermilk can be made using any milk of your choice (dairy or non-dairy) and a tablespoon of lime juice, lemon juice, or vinegar per cup of buttermilk required. Add the juice or vinegar first, and then fill to the desired measuring line.

Directions:
Preheat oven to 375º F. In a large bowl, sift both flours together. Add salt, baking powder and soda to sifted flours. Add the spices and stir until mixed. Add oats, sugar, and raisins to flour mixture. Slowly add the buttermilk and mix by hand until thoroughly combined. Pour into a greased bread pan and bake for 35-45 minutes.


Mixed Berry Crisp, adapted from a recipe by Williams-Sonoma

Ingredients:
4 cups frozen mixed berries (including blackberries, which are a traditional Michaelmas food)
1 tbsp fresh lemon juice
3/4 cup light brown sugar
1/2 cup flour
1/2 tsp. ground cinnamon
1/2 stick butter or margarine, softened, cut into pieces
3/4 cup rolled oats

Directions:
Preheat an oven to 375°F. Grease a shallow 1 1/2-quart baking dish with butter or margarine, or spray with vegetable cooking spray. Spread the berries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice. In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the berries. Bake until the top is golden and the berries are bubbling, about 30 minutes. Transfer to a wire rack and let cool. Serve hot or warm, with ice cream or whipped cream!

For more ideas and inspiration for celebrating Michaelmas, visit my Pinterest board!

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Copyright © 2015 Kelli Ann Wilson & aroundtheyear.org. No part of this website or any of its contents may be reproduced, copied, modified or adapted, without the prior written consent of the author, unless otherwise indicated for stand-alone materials; backlinks allowed. Questions? Email kelli@aroundtheyear.org.