13 Ideas for a Family Mabon

by Heather Evenstar Osterman

This is a gorgeous season. Nature is a blaze of colour and everything seems to come into balance. Night and day are again equal. There is a bountiful harvest to be thankful for, yet we must plan for the sparse times ahead. This is a time of generosity and conservation. So, how do you share these values with your children? You can plan Mabon activities for the whole family to enjoy.

Mabon (also Harvest Home, Alban Elfed or Winter Finding) is celebrated at the Autumnal Equinox. This is the second harvest festival of the year, that of fruits and vegetables. Mabon is the Welsh God of all things wild and free. He is also associated with the Sun God whose power dies on this day.We also give thanks to the spirit of vegetation for the sacrifice made so that we can live through the winter. The Goddess at this Sabbat is the grandmotherly crone, warm and wise. Here are some ideas to get your familystarted in celebrating this season:

Have a potluck feast with a group of friends and loved ones to celebrate the abundance of the season. Feel the warmth of being part of a community.

Adopt someone in a nursing home. As a family, take your special person baked goodies and colored pictures. Read them books or tell them stories.

Walk around your neighborhood picking up garbage. Do what you can to improve your home and prepare for winter.

Pick a subject that interests the whole family. Go to the library or find other resources and study that subject. Together, share what you've learned.

Look at old family photo albums or scrapbooks. Try to tell stories about each person in the pictures.

Leave an apple on the grave of an ancestor. Cut an apple in half to showyour children the star inside. This is a reminder that all life is renewed in some way.

Bake cored apples filled with butter and cinnamon as a special treat.

Create decorations for your front door out of coloured leaves, pinecones,nuts, acorns and Indian Corn bundles.

Take a walk in a wild place. Gather seedpods and dried plants. 

Sing songs and talk about all the things you've done over the summer. Make plans for the winter.

Honour the birds and small animals in the wilderness or by your home by making a birdfeeder or mandala filled with seeds and  grain.

Make rattles out of empty gourds and sunflower seeds or seeds collected from nature walks. Use the rattles to make music or scare away bad dreams.

Look at your family habits and figure out what you can do to improve your conservation habits. Can you use less water or recycle more of your garbage?

Make a Vine God (stick-type male figure with a hollow body) filled with foil-wrapped cornbread and sacrifice him on  thecampfire (or barbeque!). Give thanks to the god for his sacrifice and enjoy the cornbread!

Fall Leaves Towel

 

Finished size: 14 x 26 

What a great way to add a touch of autumn to your kitchen décor. This Accent towel is very simple to make, great for a beginner. It requires a few fabric scraps in green and shades of brown, 2 wide pre-gathered lace for trim, black embroidery floss, iron on fusible web and a tea towel. Two basic stitches are used; blanket stitch to outline leaves and stem stitch for stems. Trim can be sewed on by machine or hand. Project can be completed in less than 2 hours and 

cost is under $5.00 

Materials 

White and beige tea towel 

Fabric scraps: dark brown 4 square; light brown, 4 square; beige 4 

square; green 2 square 

Fusible web 

1 ½ beige pre-gathered lace, 28 length 

Black embroidery thread 

Supplies: embroidery needle, scissors, iron, beige thread, pins, 

sewing needle or sewing machine. 

1. Attach fusible web to back of fabric pieces. Trace patterns on paper backing, large leaf to dark and light brown, three small leaves to beige and one small leave to green fabric. Cut out leaves. 

2. Remove backing from leaves. Using picture as placement guide arrange leaves on towel. Fuse into place with iron. 

3. Embroidery. Use three strands of thread throughout. Stitch blanket stitch around leaf edges and stem stitch for stems. 

4. Pin lace to bottom edge of towel folding edges over 1 and sew into place. 

Mabon Celebration Small Childrens Activity Planner

Mabon is the Sabbat that celebrates the second harvest. Along with the grains, fruits and vegetables are harvested and stored for the oncoming winter,(or dark half of the year). This is a good time for parents to start planning inside activities for their small children.

BeanBag Dolls

Materials:

That one glove in the bottom of the closet or drawer that lost its mate over the summer. A small ball, some dried grain,yarn, and a needle and thread, and 2 buttons.

Tuck the ring finger up inside the palm of the glove and stitch the hole closed. Fill the glove up to the stretch cuff with rice, beans,popcorn, etc, and tie it off with a piece of yarn. For the doll's head, place a small ball (ping-pong) in the cuff and sew the glove closed. For hair, wrap the yarn around your hand several times, tie the loops together at one end with a strand of yarn, and cut the otherend. Stitch the tied end to the top of the doll's head. Finish the doll by stitching on some button eyes.(Explain to children that although we all look different on the outside, we are all the same inside. Tell how the God/dess made each of us with love and care.)

Animal Brethren

Materials:

An apple, paring knife, lemon juice, whole cloves, pencil, jar, glove,felt scraps, glue.

Peel the apple and remove some of the core fromthe bottom. (Parents)

To carve the animal's face, cut two holes for theeyes, slice two triangleflaps for the ears, cut a deep "X" for the nose andmouth, and some shallow slits for whiskers. Soak the apple in the lemon juicefor about 15 minutes,then remove to a paper towel to dry. Insert cloves into the eye holes. Push the pencil into the bottom of the apple, and set it in a jar to dry. To hasten drying process, a food dehydrator works great!

As the apple dries, lift the ears so they dry upright. When the head has dried, use the glove and felt scraps to make the body. Glue on markings and paws. Cut off the middle finger of the glove, and drop the pencil through it, with the head attached. Have the child grab the pencil with their 3 middle fingers, while using the thumb and pinkie for the animal's forelegs.

( Discuss the habits of different animals during the winter months. Explain why we leave bird food and other tidbits out for our winged and furry brothers.)

Edible Autumn Leaves

Materials:

1 bag each of semisweet chocolate and white

chocolate morsels (chips),

broad leafed herbs such as mint, basil, celery, etc.

Select your sprigs of leaves in the produce section of your grocery store or from your garden. Wash leaves thoroughly and pat dry. Melt chocolate with 2 tsp. of butter, stirring until smooth. Pour chocolate into small bowls and give each child a clean small paintbrush. Paint the underside of the leaves with the chocolate and place on a wax paper covered cookie sheet. Refrigerate until firm. Slowly pull real leaves away from chocolate leaves. (Explain to children how art is a reflection of the true beauty of Nature.)

Woodsy Flower Vase

Materials:

¼ inch diameter sticks, scissors, an empty

plastic (p-butter) jar, 2

thick rubber bands, ribbon, glue, and pinecones.

Break or snip sticks to about 1in. longer than jar. Place rubber bands around jar, 1in. from top and 1in. from bottom. Tuck the sticks under the rubber bands, placing them together as close as possible. Once the jar is surrounded by sticks, push the rubberbands to the center of the jar and cover with autumn colored ribbon. Ribbon can be tied into a bow. Glue on a few pinecones and fill the vase with flowers. (While hiking and looking for sticks, explain why fallen sticks are more Earth friendly, but if live branches are needed, to take only what is needed and thank tree for gift.)

Harm None Paper Bouquets

Materials:

Autumn colored tissue paper, scissors, crayons, and pipe cleaners.

For each flower cut eight 3-1/2 in.squares. With side of crayon colour down 2 opposite sides on each square. Lay on flat surface with coloured sides at top and bottom. Start folding from the top, like a paper fan. Each pleat should be approx 1/2in wide. For the stems, bend a pipe cleaner 1-1/2in. from one end to form a hook. Place the pleated squares in a stack, and place the stack in the hook. Twist the hook around the stem.

To open flower to full bloom, twist the petals a half-turn near the stem. (Thank children for beautiful vase of flowers that can be used on your altar for the Mabon ritual, and later a table center piece.)

Begin Again Eggheads

Materials:

A couple of eggs per child, felt-tip markers or

crayons, grass seed or

bird seed, some soil, a nail, and some plastic wrap.

Have children draw funny faces on their eggs with the markers or crayons. Take the nail and make a hole at the top of the egg, keep working on hole until about the size of a quarter. Drain and rinse inside of egg and spoon some soil into it. Put in some grass/bird seed, moisten soil, and wrap in plastic wrap. Set in a sunny spot to sprout. Once grass starts sprouting, remove the wrap and water daily. (Explain to children that although the egg is no longer what it was originally, it has gone through a death and a rebirth as something else living and part of Nature.)

Animal Guide Totems

Materials:

A sheet of construction paper, plastic spoon,

small water-based paint

set, markers, paper towel tube, and glue.

Fold the sheet of paper in half, and have the child drop spots of paint along the fold. Fold the paper, lay it flat, and gentely rub it. Re-open the paper and have the child tell you all about the animals, fish, and birds that they see in the paint blots. When the paint dries, help the child outline these creatures with the markers. Cut out and around the blot characters and glue to the paper towel tube to make the totem stand upright.

(Discuss the different AnimalGuides, and the qualities we learn from them.)

Backyard Chant -- Mabon Prayer

Autumn colors of red and gold

As I close my eyes tonight

Such a wonder to behold

I feel the God/dess hold me tight

Watch leaves turning one by one

Though it grows dark, I shall not fear

Captured bits of Autumn Sun

For Divine Love protects all here

Soon they'll fall and blow away

Through the night, until the morn

The golden treasures of today

When the shining Sun's reborn

When the trees are bare

Time to sleep, time to dream

And the ground grows cold

Till warm gold rays upon me stream

These warm memories

I'll still hold.

The Story of Mabon 

~Author Unknown

From the moment of the September Equinox, the Sun's strength diminishes, until the moment of the Winter Solstice in December, when the Sun grows stronger and the days once again become longer than the nights... 

During this time Mabon, Young Son, Divine Youth, Son of Light also disappears. He is taken at birth when only three nights old.

His Mother Modron laments... 

With the help of the wisdom and the memory of the most ancient of living animals - (the Blackbird , the Stag, the Eagle, the Salmon, and the Owl), Mabon is eventually found. His seeker asks the ritual question of each totem animal: "Tell me if thou knowest aught of Mabon, the son of Modron, who was taken when three nights old from between his mother and the wall?" 

All along, Mabon has been dwelling, a happy captive, in his mother Modron's magical Otherworld / her womb. Modron is Gaurdian of the Otherworld, Protector, Healer, the Earth herself. Her womb is nurturing and enchanted, but also filled with challenges. Only in so powerful a place of renewable strength can Mabon be reborn as his Mother's champion, the source of joy and Son of Light. 

Once reborn Mabon's light is drawn into the Earth, gathering strength and wisdom enough to become a new seed. 

During this time we celebrate Mabon's death and his return to Modron's womb, where he will soon be reborn. 

The Faeries roam this land and mournfulmusic fills the air this day, at this hour. Modron, O! great Queen and Earth Mother,we call you here to share your sorrow. 

O! shadowed God, great son of Modron,we plead your return from the mysterious world that keeps you. The power of your brilliance is the joy of your mother. 

Modron is Earth and the Mother we all attend. 

Her bittersweet lament nurtures your return to be born again and again. 

Harvest Morning Muffins 

3 eggs

1/2 cup sugar 

1/2 cup vegetable oil

1 cup grated apples 

1 cup grated carrots

1 cup whole-wheat flour 

1 cup all-purpose flour

1 tbs. baking powder 

1/4 tsp. salt

1/2 tsp. cinnamon 

Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes. 

Makes 12 muffins. 

Mabon Activities and Correspondences

Symbolism of Mabon: The completion of the Harvest begun. Day and night are equal and the God prepares to leave His physical body and begin the great adventure into the unseen. 

Symbols of Mabon: all harvest symbols, corn, autumn flowers, red poppies,nuts, grains, leaves, acorns, pine and cypress cones, oak sprigs, wreaths, vine, grapes, cornucopia, horns of plenty, burial cairns, apples, marigolds, harvested crops. wine, gourds 

Colors : Orange, Dark Red, Yellow, Indigo, Maroon and Brown. 

Goddesses: Modron(Welsh) , Bona Dea, Harvest Dieties, Persephone, Demeter/Ceres, Morgan(Welsh- Cornish), Snake Woman(Aboriginal) , Epona (Celtic-Gaulish) , Pamona(Roman) , the Muses(Greek) . 

Gods: Mabon, Modron(Welsh) , Sky Father, John Barleycorn , the Wicker-Man, the Corn Man, Thoth(Egyptian) , Hermes, Hotei(Japanese) , Thor, Dionysus(Roman) , Bacchus(Greek) and all wine Deities. 

Tarot Cards: Judgment and The World 

Altar Decorations: acorns, pinecones, autumn leaves, pomegranate, statue of the Triple Goddess in her Mother phase. 

Mabon Herbs: Rue, yarrow, rosemary, marigold, sage, walnut leaves and husks, mistletoe, saffron, chamomile, almond leaves, passionflower, frankincense, rose hips, bittersweet, sunflower, wheat, oak leaves, dried apple or apple seeds. 

Foods of Mabon: cornbread, wheat products, bread, grains, berries, nuts, grapes, acorns, seeds, dried fruits, corn, beans, squash, roots (ie onions, carrots, potatoes, etc), hops, apples, pomegranates, carrots, onions, potatoes, roast goose or mutton, wine, ale and ciders, breads, apples, pomegranates 

Animals: dogs, wolves, stag, blackbird, owl, eagle, birds of prey, salmon & goat, Gnomes, Sphinx, Minotaur, Cyclops, Andamans and Gulons. 

Element: water. 

Incense : pine, sweetgrass, apple blossom, benzoin, myrrh, frankincense, jasmine, sage wood aloes, black pepper, patchouly, cinnamon, clove, oak moss 

Mabon Stones : During Mabon, stones ruled by the Sun will help bring the Sun's energy to you.clear quartz, amber, peridot, diamond, gold, citrine, yellow topaz, cat's-eye, adventurine. 

Customs: offerings to land, preparing for cold weather by bringing in harvest, cutting willow wands( Druidic), leaving apples upon burial cairns & graves as a token of honor, walks in forests, gather seed pods & dried plants, fermenting grapes to make wine,picking ripe produce, stalk bundling 

Spellworkings of Mabon: Protection, prosperity, security, and self- confidence. Also those of harmony and balance. Taboos:It was considered unlucky to cut down the very last of the Harvest, and so was also left to stand in the field by some traditions. 

Activities of Mabon: Select the best of each vegetable, herb, fruit, nut, and other food you have harvested or purchased and give it back to Mother Earth with prayers of thanksgiving. Hang dried ears of corn around your home in appreciation of the harvest season. Do meditations and chanting as you store away food for the Winter. Do a thanksgiving circle, offering thanks as you face each direction - - for home, finances, and physical health (North); for gifts of knowledge (East); for accomplishments in career and hobbies (South); for relationships (West); and for spiritual insights and messages (Center). Decorate the table with colourful autumn leaves in a basket. Display the fruits of the harvest - corn, gourds, nuts, grapes, apples - preferably in a cornucopia. Or decorate with wildflowers, acorns, nuts, berries, cocoons, anything that represents the harvest to you. Like its sister equinox, halfway across the Wheel of the Year, the Autumn Equinox is a good occasion for a ritual feast. Plan a meal that uses seasonal and symbolic fruits and vegetables. You can serve bread, squash, corn, apples, cider and wine. Make some homemade wine or cordial gather and dry herbs, plants, seeds and seed pods. Make grapevine wreaths using dried bitter-sweet herb for protection. Use ribbons of gold and yellow to bring in the energy of the Sun, and decorate with sprigs of dried yarrowor cinnamon sticks. Make a protection charm of hazelnuts (filberts) strung on red thread. Make a witch's broom. Tie dried corn husks or herbs (broom, cedar, fennel, lavender, peppermint, rosemary) around a strong, relatively straight branch of your choice. Make magic Apple Dolls Gifts of the Harvest can be used to make tools and emblems that will remind us of their bounty all year round. Look for colored leaves. Collect fallen leaves and make a centerpiece or bouquet for your home. Save the leaves to burn in your Yule fire. Vist an apple orchard and, if possible, pick your own apples. Hang apples on a tree near your home. Watch the birds and other small animals who will enjoy your gift. This is also the time for replacing your old broom with a new one. As the broom corn is ripe now, besom making is traditional and magickal this time of year. Begin the festival with a vineyard or orchard harvest. You might check the farm lands in your area to see if there's an orchard or pumpkin patch that allows customers to harvest produce for themselves. Traditionally Sabbat festivals begin at sun set on the eve of the Holiday. You can use the daytime hours of this holiday eve to prepare baskets for harvesting the next day. Baking a pumpkin pie (from scratch if possible) is a wonderful way to bring in the fragrance of the holiday season.

 

 

Corn Bread Ear Sticks 

Recipe by StormWing

Purchase an iron mold shaped like little ears of corn in flea markets or kitchen supply shops, or look in grandma's kitchen wherever she keeps her bakeware - there just might be one there already! Grease lightly and preheat in a 425 degree oven. You will need:

3/4 cup Flour

3/4 cup Yellow Corn Meal

1/4 cup Sugar

3/4 teaspoon Salt

2 teaspoons Baking Powder

2 Eggs

1 cup Milk (or Buttermilk if you prefer)

1/4 cup Shortening

Sift dry ingredients together. Add milk, eggs, shortening, and beat until smooth. Pour into preheated and greased molds and bake 20-25 minutes or until golden brown. 

 

 

Mabon Oil 

 

Put in soap or annoint candles

3 drops frankincense

3 drops pine

3 drops juniper

3 drops rosemary

2 drops sandalwood 

Add a piece of dried oak leaf or small acorn with amber, aventurine, and clear quartz crystals. A warm, calming oil that reminds me of cool, crisp days raking leaves and walking through forests in the fall. 

 

Do you enjoy using herbs in your magical crafts and spells? Do you love to feel the wind wipping through the trees, or watch the moon glowing from the sky? Do you feel in touch with nature and connect with the elements of earth, air, fire and water? Then perhaps natural magic is for you. The path of the natural witch is certainly a beautiful and rewarding path to follow. It is one of simplicity, but just because its methods are simple doesn't mean that it is a simple path to walk. One must tune into the natural rhythms of life and be aware of all that nature provides for us. We look to the earth and the elements for explanations to the questions we ask of life. 

To be a natural witch is to love nature and all it provides for us. We work with the natural elements of earth, air, fire and water and integrate natural items such as herbs, trees, acorns, stones, pinecones, plants and other objects found in nature, when we work magic. Natural Witchcraft isn't about complicated rituals with long invocations and complicated techniques. Its about celebrating the beauty and bounty of nature while working with the natural rhythms of the earth. Great emphasis is placed on celebrating the seasons and working with nature. We work with herbs a great deal in our magic and rituals, as well as other items found in nature. We like to make our own tools from natural items because they get infused with our own personal energy. We also honor dieties that are close to the earth, like Gaia and Pan, or Bacchus and Flora (just a few examples) or just call them Mother Earth and Father Sky, etc. Connecting with diety is very important as well. We are also go-getters. We are quick to solve our own problems, both magically and mundanly. We work for bettering ourselves and helping both family and friends. 

 

Natural Witchcraft isn't for everyone. Some like to integrate ceremonial magic into their pagan practice, while others like a more formal feel to their practice. Some people who do not live close to nature feel that they cannot practice natural witchcraft. This is untrue, however, it may take a bit more work and persistance to do so. Even if your in a city you can still see the sky. You can still feel the wind and sit under trees. If there is a park or other natural source nearby you can visit that place and feel connected to the earth. Of course, if one lives very near nature it may be easier for them to connect, but anyone, no matter where they live can do so. 

So, if you feel that this is your path is for you the go out and experience nature. Nature is the greatest teacher there is, so go connect with it!

 

 

Mabon Foliage Mask 

 

You Will Need:

Felt in various fall colors

Silk or real leaves (optional)

A plastic or fabric half-mask

Scissors

Glue

Yarn or Thread (to keep it on)

Pen

Using felt of various fall foliage colors, cut out a variety of leaf shapes. Oak, Maple, and Laurel are three distinct choices. You don't need to worry about the leaves looking perfect, as they will be layered for the overall effect. You can trace a pattern onto the felt lightly with marker as it will not bleed through to the other side. (It will, however, rub off on your hands!)

Before gluing, arrange the leaves on your mask to determine placement. The leaves can and should hang slightly off of the mask base. Felt is generally sturdy enough for this. For the eyes, hold the leaf you want in that area where it will be placed, turn the mask over, and lightly trace the eye opening from the back of the mask. You can then cut the opening out of the felt piece.

When you are ready, glue the pieces onto the mask, starting with the bottom-most layer. Allow the glue to dry, and then use the yarn to wear your mask.

 

 

**-** 

 

Besom 

Materials:

4ft dowel- 1" in diameter or a tree branch of the same approximate size

ball of twine

scissors

straw, thin willow twigs, broom corn or pliable herb stock

Take the straw or other herb stalk that you have chosen and soak overnight in luke warm salted water. The water swells the stalk slightly for bending without breakage, and the salt dispels former energies.

When ready, remove stalks from the water and dry for just a bit. Not too much or the stalk will stiffen up, again. Place the dowel on a table where you have room to work. Start lining the stalks along the dowel , about 3 inches from the bottom, moving backwards.

Begin binding the stalks to the dowel with the twine. Tie very securely. You may add as many layers as you like, depending on how full you want the Besom to be.

When stalks are secure, gently bend the top stalks down over the binding. When all have been bent over, secure the stalks again with more twine a couple of inches under the first binding.

Allow to air dry for a day or two. The dowel can then be stained, painted, or carved into to make personal.

Remember to concentrate and charge at the next full moon! 

 

 

Mabon Crafts

Drying Apples

There are many sights and smells associated with fall. But one of Pooka's favorites is the tantalizing, homey fragrance of spices and apples hung to dry along the fireplace mantle in Elsie's cozy little parlor.

Elsie starts by squeezing a bunch of lemon juice into a bowl. (you can use bottled lemon juice from the store) She squeezes til she has about 2 cups of juice and then stirs in a teaspoon of salt.

In another bowl, she mixes various ground spices: mostly cinnamon but she also adds a bit of clove, nutmeg, allspice, mace, cardamom... She mixes, sniffs and adds spices until she has about a half a cup in all. (start with about 6 tsp cinnamon and then add whatever other spices you want a teaspoon or two at a time til it smells good to you.)

Then slice about 10 apples (smaller apples actually work best for this) horizontally so the seed pentagram in the middle shows. You want the slices about 1/4 inch thick or even a little less. (a parent can help you with this part) 

Soak the apple slices in the lemon juice for about 5 minutes. You want them to be completely covered with the juice as they sit. If they aren't, then flip them over to soak both sides. You may have to work in batches. After they are soaked, take them out and pat them dry with a clean dish towel or paper towel.

Sprinkle the apple slices all over (both sides) with the spice mixture. Besides smelling wonderful, the spices will help to preserve the apples for a long time.

Once this is done, Elsie sits down with a long piece of twine (you can also use yarn) threaded onto a large needle and strings the apples through their centers until she has a garland. She ties a loop in each end of the twine and hooks them over nails in her mantle. Then she goes through and makes sure there's a little space between each apple slice so it will dry properly.

Sometimes she makes shorter garlands (about 12 inches) with knots tied between the apple slices so they don't bunch together. These she hangs from the rafters in her herb room along with the other bundles of herbs drying there.

Apples take about a week or two to dry this way - but Elsie's in no rush. They look pretty and the cottage smells delightful the whole time!

You can dry them faster though, if you want to, by spreading the apple slices out on a cookie sheet and setting them in a low oven (150 to 250 degrees) for about 6 hours. If you do it this way, you'll want to go in and flip the slices over a few times so they dry evenly.

The apples will be leathery and pliable when they are dried and will last for several years.

You can chop them up to use in potpourris or you can make wonderful, fragrant apple wreaths to hang on your door, above your hearth or in your kitchen.

 

 

Apple Wreaths

You can use a heart shaped wire frame from the craft store or you can ask a parent to cut an old wire coat hanger for you. Here's what they do:

Cut the hooked "hanger" part off with wire cutters. Then straighten out the long wire that's left. Using hands and, maybe a pair of pliers, bend the wire into a heart shape that overlaps at the ends. (you will hook these ends together when you're apple wreath is finished.)

Then, you thread the dried apple slices onto the wire until it's all full. Some folks like to fold the apple slices in quarters and then thread them onto the wire. You use less apples this way, but it's a little harder and you might poke yourself.

When the heart shape is full, use needle nose pliers to make little hooks in the end that you can hook together so the apple slices don't fall off. Then, add a bow at the top with a piece of ribbon or lace or raffia and use more of the same to tie a loop for hanging your wreath.

 

 

Happy Home Simmer Pot Spell

Apples are used magically for love and friendship. In this potion, you add spices for a warm, cuddly feeling and vanilla for a sense of peace and security. When your family is having a "grouchy day", try putting some of this on the stove to simmer - then just watch as the enchantment wafts through the house and everyone starts to relax and smile....

Combine a handful of chopped dried spiced apples with a handful of broken cinnamon sticks, half a handful of whole cloves and a piece of ginger root. (okay, you can use a few pinches of dried ginger if you want) Then stir in a teaspoon of pure vanilla extract if your hands are small, or a tablespoon if you're older and your handfuls are larger. Be sure to stir in a clockwise motion, saying:

Happy Home, Happy Hearth

Bless us all with loving hearts.

Blessed Be.

You can store this mixture in a jar until you need it. Then, dump it in a pot on the stove (repeat the chant as you do so) and add enough apple juice or apple cider to cover it by about an inch and put it on a back burner to simmer. Just add more juice or cider (or even a little water) as the liquid starts to go away. Then take a deep breath and let the Magick happen!

 

********* 

 

 

Easy Fall Wreath

This Autumn wreath project is so quick and simple, yet it looks really great! This project is ideal for a scout troop project, classroom, or other group. It's so easy that even little kids can do it!

You'll Need:

Fall colored artificial leaves

Paper Plate (a stiffer one)

Raffia

Glue

Scissors

What to Do:

1. Cut the center out of a paper plate to make a wreath shape. Punch a hole in one side and thread a piece of raffia through it. Tie the raffia into a loop to make the hanger.

2. Peel silk leaves off of their plastic stems. The cloth of the leaves should easily peel off.

3. Glue the leaves onto your wreath shape. Cover the paper wreath completely.

4. Gather up several pieces of raffia and tie them into a bow. Glue the bow onto your wreath.

NOTE: You may want to cut a wreath shape out of cardboard instead of using a paper plate to make it more stable.

Variations:

Glue in some small flowers.

Use a fabric bow or ribbon instead of raffia for the bow and hanger.

Go on a nature walk and collect real leaves to make your leaf instead of artificial one.

Use a gold pen to add some shiny details to the leaves.

Spray with glitter spray when complete.

MAKE A VINE GOD

Take two large paper cups and tape the open ends together. After asking nicely and saying thanks, cut some long strands of vine and start winding around the cups. Make a loop for the head, you can even add horns (although you sometimes have to take it on faith that they are horns). Make loops for arms and legs. Let the Vine God dry out. After He is dry, remove the cups and replace with foil-wrapped cornbread. Put the Vine God in your bonfire (Weber ortraditional) and 

watch him go up in the proverbial blaze of glory. When He is gone, like grain from the fields and fruit from the branches, unwrap the cornbread, bless it, and share it. After dinner, have a family discussion about the harvest and how it works in the Worlds and your lives.

 

 

Mabon Recipes

 

Share the Wealth Applesauce 

24 tart apples 

Juice of a lemon 

2 cups water

1 cup sugar 

4 tsp. cinnamon 

1 cup raisins (optional) 

Peel and core the apples, then cut them into chunks. Place the apples in a large nonreactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork. 

Makes 2 1/2 cups.

( Pour into resealable jars, decorate to give as Harvest gifts to relatives, friends, and neighbours.) 

 

 

Cinnamon Cornbread 

¼ cup canola oil 

1 ¼ cups stone-ground cornmeal 

¾ cup all-purpose flour 

1-teaspoon baking soda 

1 ½ teaspoons baking powder 

¼ teaspoon sea salt 

3 tablespoons sugar 

2 eggs, beaten 

1-cup milk 

1-teaspoon cinnamon 

½ teaspoon allspice 

1/8-teaspoon ground cloves 

 

Preheat your oven to 400 degrees. Oil a 9 by 9 inch baking pan. Combine all of the ingredients in a mixing bowl and blend, keeping a lumpy texture. Pour the batter into the baking pan and sprinkle extra cinnamon over the top. Bake for 20-25 minutes, until done. The center should spring back when touched. Let it sit 5-10 minutes before cutting. 

 

 

Corn and Tomato Chowder 

 

2 tablespoons extra-virgin olive oil 

1 medium Spanish onion, diced 

1 celery stalk, chopped 

1-teaspoon cumin 

2 teaspoons curry powder 

½-1 teaspoon of chili powder 

2 cups vegetable broth 

1 can (28 ounces) cut plum tomatoes 

2 tablespoons chopped fresh cilantro 

2-3 cups sweet corn kernels 

Ground chipolte 

Sea salt 

Freshly ground pepper 

3 cups milk 

Fresh cilantro for garnish 

 

In a heavy soup pot, heat the olive oil over medium heat and sauté the onion and celery for 5 minutes. Stir in the spices and cook for 3 minutes. Add the broth, tomatoes, and cilantro and bring to a boil. Reduce heat and simmer 10 minutes. 

Add the corn and season with a pinch of chipolte, sea salt, and pepper to taste. Bring to a simmer over low heat, gently cooking until the corn is tender, about 10-15 minutes. Add in the milk and warm through gently. Serve with chopped cilantro as garnish. 

 

 

Tri-Colored Stuffed Peppers 

 

2 tablespoons extra-virgin olive oil 

1 Spanish onion, diced 

5 garlic cloves, minced 

1 cup chopped mushrooms 

4 roma tomatoes, chopped 

½ teaspoon curry powder 

½ cup pine nuts 

2 ½ -3 cups prepared rice 

2 tablespoons fresh chopped cilantro or parsley 

3 large bell peppers (red, green, yellow), halved, seeded 

1 cup Marinara sauce (homemade or store bought) 

½ cup salsa 

6 slices cheddar cheese 

 

Preheat your oven to 350 degrees. Heat the olive oil in a large skillet over medium heat and sauté the onion for 5 minutes. Add in the garlic, mushrooms, tomatoes, and curry powder. Stir and cook until the mushrooms are done, about 7 minutes. Add the pine nuts, stir and lightly mix. Remove from heat. Add the cooked rice and chopped cilantro then toss to mix. 

Oil a large, shallow baking dish and place the halved peppers, cut side up in alternating colors. Stuff the peppers with the rice mixture, pressing in firmly. 

Combine the marinara sauce with ½ cup salsa and mix well. Top each pepper with a spoonful of marinara and top with a slice of cheddar cheese. Pour an inch of water into the bottom of the baking pan and loosely cover with foil. Bake for 35-45 minutes, until the peppers are fork tender. 

 

 

Harvest Sangria 

 

2 bottles full-bodied red wine 

1 can frozen cranberry juice concentrate 

2 tablespoons lemon juice 

¾ cup Triple Sec 

¼ cup sugar 

1 orange, sliced 

1 lime, sliced 

1 lemon, sliced 

1 pear, sliced 

1 apple, sliced 

1 bottle chilled lemon-lime seltzer 

Ice 

 

Combine everything but the flavored seltzer and ice in a large container. Stir, cover, and chill for a few hours. 

In a large pitcher or punch bowl, combine the wine mixture with the seltzer and ice. 

 

Bread Pudding

 

4 eggs 

2 teaspoons vanilla extract 

½ cup of honey 

4 cups cubed stale egg or oatmeal bread, crusts removed 

½ cup currants or raisins 

½ teaspoon nutmeg 

1-teaspoon cinnamon 

½ cup almond slivers, toasted 

 

Preheat oven to 350 degrees. Lightly oil a 2-quart baking dish. Combine the milk, eggs, vanilla, and honey in a large mixing bowl. Beat together well. Add in the bread cubes and let them soak for 10 minutes. Add in the raisins and spices, mix well, and pour into the baking dish. 

Bake for 1 hour until the pudding is set and lightly browned on top. Remove from the oven and sprinkle with the toasted almonds. Serve slightly warm. 

 

 

Salad Greens and Oranges with Raspberry Vinaigrette

 

Mix of salad greens

1 chilled orange, peeled, sectioned, pith removed 

½ red onion diced fine 

½ cup chopped black olives 

Raspberry Vinaigrette 

2 tablespoons light sesame oil 

2 tablespoons raspberry vinegar 

1-teaspoon sugar 

½ teaspoon lemon zest 

Fill bowl with salad greens and toss in orange slices, chopped onions, and olives. Make the Raspberry Vinaigrette dressings and drizzle over salad and serves. 

 

 

 

All Things Harvested Pot Roast 

 

4-5lb pot roast

1 stick butter

1 large onion sliced

3 celery stalks, chopped

1 garlic clove, chopped

¼ tsp. dried thyme

¼ tsp. dried parsley

1 bay leaf

1/8 tsp. black pepper

¼ tsp. salt

2-10oz cans French onion soup

4 large potatoes, quartered

1-8oz package raw baby carrots 

1-16oz pkg. frozen broccoli/cauliflower mix 

 

In dutch oven or oven safe pot w/lid brown both side of the roast, using half the butter. Set the roast aside. With remaining butter, saute' the onion, garlic, and celery until onions are tender and beginning to brown. Add the the thyme, parsley, bay leaf, and pepper. Mix well and then return the pot roast to the pan. Sprinkle salt over the roast and add the french onion soup. Cook at 325 degrees for 4 hours. Baste meat as needed. Add potatoes and carrots and salt to taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20 more minutes. Serve with hot bread. 

Makes 8 servings  

 

 

Autumn Cinnamon and Spice Ornaments

Makes 32 two-inch wonderful smelling ornaments.

Do not eat! Not for internal use.

1 cup ground cinnamon

1 Tablespoon ground cloves

1 Tablespoon ground nutmeg

1 Tablespoon ground ginger

¼ teaspoon ground coriander (if available)

¼ teaspoon ground anise (if available)

3/4 cup applesauce, drained

2 Tablespoons white (Elmer's-type) glue

rolling pin

flour

In a medium bowl, combine spices. Add the applesauce and the glue. Stir to combine. Work the mixture with your hands for 2-3 minutes,  or until dough is smooth and ingredients are thoroughly mixed.  Divide into 4 equal portions.

On lightly floured board, roll each portion to 1/4 inch thickness. Cut dough with floured cookie cutters.(Make holes in the top to  thread ribbon or raffia, if you want to use them as hanging  ornaments.)

Place cut outs on wire racks and allow to dry at room temperature for several days.(For a more uniform drying process, turn ornaments over once a day.)

For even more cinnamon and spice scents, make a spray with water and essential oils and lightly mist the ornaments throughout the holiday to refresh.

 

Autumn Equinox Stew

1 tbsp. olive oil

1 onion, diced

3 cloves garlic, minced

1 large eggplant, cubed

1 small acorn squash, peeled, cubed

1 large zucchini, peeled and cubed

1 tsp. salt

black pepper to taste

1 sprig fresh thyme

3 large tomatoes, diced

1 1/2 cups of water

1 cup dried lentils

Give thanks for the earth's bounty with this luscious stew made from fresh seasonal vegetables. This stew cooks quickly and can be easily prepared over a festive fire or on the stove.

Put olive oil in a large pot on medium heat. Saute onion and garlic until highly aromatic. Add eggplant and squash and zucchini. Saute until edges show signs of cooking. Add remaining ingredients and simmer on medium heat for 10 to 15 minutes. Serve with fresh-baked bread.

 

 

Celtic Mabon Soda Bread

Ingredients:

2 Cups Plain (Unbleached Flour)

1 Cup Coarse Wholemeal Flour

1 Teaspoon Baking Powder

1 Teaspoon Bread Soda

2 Cups Buttermilk

Directions:

In a medium bowl, combine ingredients until well blended non-sticky dough forms (being careful not to over knead). Place ball of dough (slightly flattened) on a lightly greated/floured cookie sheet and carefully cut a five pointed star on the top of the bread. Bake in an oven preheated to 430 degrees F, for about 30 to 45 minutes. Check to see if bread is done by "knocking" on the bottom of the loaf. If the sound is somewhat hollow, then the bread is finished baking.

 

 

FALL MOON CAKES

Traditional Chinese moon cakes are round like their namesake and are usually filled with red bean paste, lotus seed paste or coconut. This nonfilled version is crunchy and sweet, and a little more familiar to American kids' palates. 

1 cup butter

2/3 cup sugar

1 egg

2 1/2 cups all-purpose flour

1/2 tsp. salt

1 tsp. vanilla extract

Vanilla frosting

Grated coconut (optional) 

Cream the butter and sugar. Stir in the egg, add the flour, salt and vanilla extract, then let chill for a few hours. Preheat oven to 350 degrees. Roll out the dough to 1/4-inch thickness and cut out circles with a 3-inch cookie cutter. Bake 8 to 10 minutes or until just brown. Frost when cooled and sprinkle grated coconut on top, if desired. Makes 4 to 5 dozen cookies. 

 

 

Fall Pumpkin Treats!

 

 

By Brenda Hyde 

Pumpkin Cookie Pops

Ingredients:

1/2 cup butter or margarine

3/4 cup maple syrup

1/2 cup granulated sugar

1 egg

1 tsp. vanilla extract

1 cup solid pack pumpkin

2 1/2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

lollipop or popsicle sticks

candied green cherries, sliced

Pumpkin Icing

Chocolate Glaze

 

Preheat oven to 350 degrees. In large bowl cream the butter, syrup and sugar until light. Add egg, vanilla and pumpkin; mix well. Combine the dry ingredients; sift together and add to pumpkin mixture, mixing well. Drop rounded tablespoons of batter onto greased cookie sheets. Insert sticks into the side of the unbaked cookies. At the opposite side, insert a green cherry slice for stem. Bake for 15-20 minutes. Remove from sheets and cool on rack. Frost with the icing and glaze-below. 

Pumpkin Icing: Combine 1 3/4 cups confectioners' sugar with 2 tablespoons water, two drops of yellow food coloring and one drop red coloring; mix until smooth. Frost the cookies and allow to dry. 

Chocolate Glaze: Melt 1/4 cup semi-sweet chocolate chips with 1 tablespoon butter, mixing well. Using a small clean paint brush or toothpick, dipped in the glaze, paint on faces to each pumpkin cookie. 

 

 

 

Great Pumpkin Cookies

 

Ingredients:

4 cups unsifted all-purpose flour

2 cups quick or old fashioned oats, uncooked

2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. salt

1 1/2 cups butter or margarine, softened

2 cups firmly packed brown sugar

1 cup granulated sugar

1 egg

1 tsp. vanilla extract

1 can, 16 ounce, solid pack pumpkin

1 cup semi-sweet chocolate chips

icing

sprinkles or other cookie decorations

 

 

Preheat oven to 350 degrees. Combine flour, oats, cinnamon, and salt; set aside. Cream butter, add sugars gradually, beating until light and fluffy. Add the egg and vanilla; mix well. Alternate after each addition. Stir in chocolate chips. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet. Spread into a pumpkin shape using a thin metal spatula or the back of a large metal spoon. Add a bit more dough to form a stem. Bake at 350 degrees for 20-25 minutes, until cookies are firm and browned. Remove and cool on racks. Decorate using your favorite icing and assorted candies. Makes about 32 large cookies. NOTES: I thought butterscotch chips, white chocolate morsels or toffee bits worked better in these. For icing you can use a plain white icing and add yellow and red food coloring to create orange or caramel frosting is nice too. You can make faces with another color of icing, or sprinkle with cookie decorations. 

 

 

 

Pumpkin Chocolate Chip Cookies

 

Ingredients:

1 1/2 cups canned solid pack pumpkin

2 tbsp. milk

2 eggs, beaten

2 cups granulated sugar

1 cup vegetable oil

4 cups flour

2 tsp. baking soda

4 tsp. baking powder

1 tsp. salt

1 tsp. vanilla extract

2 tsp. ground cinnamon

6 oz. chocolate chips

1 cup chopped walnuts (optional)

 

Mix all dry ingredients together and add to the remaining ingredients and mix well. Drop by teaspoonfuls onto cookie sheet. Bake at 350 degrees for 10-12 minutes. 

 

 

 

Pumpkin Ginger Muffins

 

Ingredients: 

1 1/2 cups canned pumpkin

5 tbsp. applesauce, at room temperature

2 egg whites, whipped

1/2 cup apple juice, at room temperature

2 cups packed brown sugar

1 1/2 cup all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

4 1/2 tsp. ground ginger

1 tsp. ground nutmeg

 

Preheat oven to 350. Prepare muffin tins with cooking spray and flour. In a mixing bowl, combine pumpkin, applesauce, whipped egg whites, and juice. In another bowl, combine sugar, flour, baking soda, baking powder, salt, ginger, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Fill muffin tins 2/3 full. Bake for 25 minutes. Sprinkle with cinnamon sugar as soon as taking out of the oven if you wish. 

 

 

 

Pumpkin Orange Cookies

 

Ingredients:

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1/2 cup packed brown sugar

1 cup granulated sugar

1 egg

1 3/4 cups (15-oz can) pumpkin

2 tablespoons orange juice

1 teaspoon grated orange peel

1/2 cup chopped nuts (optional)

Orange glaze 

 

Combine flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 Degree oven for 12-14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon orange glaze. 

For orange glaze:

Combine 1 1/2 cups sifted powdered sugar, 2-3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth. 

 

 

Pumpkin Cheese Pie

 

Ingredients:

2 unbaked 9 inch pie shells

3 cups pumpkin puree, (fresh or canned)

1 cup light brown sugar, packed

1 1/2 tsp. ground cinnamon

1 1/2 tsp. ground ginger

3/4 tsp. ground nutmeg

3/4 tsp. ground cloves

3 eggs, slightly beaten

1 1/2 cups evaporated milk (1 large can)

1 1/2 tsp. vanilla extract

 

Topping:

12 ounces cream cheese, softened

3/4 cup granulated sugar

3 eggs, slightly beaten

1 1/2 tsp. vanilla extract

 

Preheat oven to 350 degrees. Combine all filling ingredients in a large bowl. Beat well. Divide between the two pie shells. Combine all topping ingredients in small bowl of electric mixer. Beat until smooth. Spoon mixture carefully over the pumpkin filling, dividing topping between the two pies. Bake for 50 to 60 minutes, or until knife inserted in center comes out clean. Cool on racks. Chill for 24 hours before serving. 

 

 

No-Bake Pumpkin Squares

 

Ingredients:

1 quart vanilla ice cream, softened

1/4 cup butter or margarine, melted

1 1/2 cups graham cracker crumbs

1/4 cup sugar

16 ounce can pumpkin

1/2 cup brown sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

 

Remove the ice cream from the freezer and allow to soften. In a small dish, melt the butter or margarine. Place about 11 large graham crackers in a plastic bag and crush to make 1 1/2 cups of crumbs. Add the sugar and cooled butter and mix well. Press this evenly into the bottom of a 9-inch square pan. In a large bowl, combine the pumpkin, brown sugar, salt, and spices. Fold in the softened ice cream and stir until smooth. Spread this evenly onto the graham cracker base. Cover and freeze until firm, about two hours. 

Twenty minutes before serving, remove the pan from the freezer and allow to thaw at room temperature. Cut into 3-inch squares. Serve with whipped cream. 

 

Mabon Caramel Apples 

1 package Kraft* Caramels

6 red or green apples, destemmed

6 popsicle sticks 

  

Melt caramels slowly in a double boiler. When runny in consistency, stick popsicle sticks into top center of apple, and dip apple into caramel sauce, making sure to cover entire apple with a coating of caramel. Place dipped apples, stick up on wax paper covered cookie sheet an refrigerate till caramel hardens. 

  

Makes 6 servings.  

 

 

Mabon Wine Moon Cider 

4 cups apple cider 1/2 tsp. whole cloves 

4 cups grape juice additional cinnamon sticks 

2 cinnamon sticks for cups, 6 inches long 

1 tsp allspice 

In a 4-quart saucepan, heat cider and grape juice. Add cinnamon, allspice and cloves. Bring just to boiling. Lower heat and simmer for 5 minutes.

 

 

Spicy Squash Soup

A thick and spicy soup that will warm you up this fall. Made with butternut squash and potatoes.

INGREDIENTS:

3 lbs butternut squash, halved and seeded

2 tbs butter

1 onion, diced

2 cloves garlic, minced

2 50-oz cans of chicken broth

2 large potatoes, peeled and cubed

1/8 tsp cayenne pepper

1/8 tsp allspice

1/8 tsp nutmeg

1/8 tsp ginger

1/2 cup sherry wine

1 cup half n' half

PREPARATION:First, bake the squash. Preheat your oven to 375F. Add a little water to the bottom of a baking dish or cookie sheet, and place squash halves face (cut side) down. Bake for 40 minutes or until the squash flesh is really soft. 

Let cool a little, then peel. In a large pot, melt butter and saute onion and garlic until soft. Add the chicken broth and potatoes, then bring to a boil. Cook until the potatoes are getting soft (about 15-20 minutes). Add the squash to the mix and mash until lumpy. Using a stick blender in the pot or move soup to a food processor, puree the mixture until smooth. Pour back into the pot, if you used a food processor.Add seasonings, sherry and cream and stir through. Heat soup but don't let it boil. Once hot, time to serve.

 

 

Brigid's Blackberry Pie 

Recipe by Edain McCoy

 

(Makes one nine-inch pie)

4 cups fresh blackberries (thawed frozen is okay)

1-1/2 cups sugar

1/3 cup flour

1/4 teaspoon cinnamon

1/8 teaspoon salt

Unbaked pie crus

Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust, or purchase a commercially-made one. Set aside. Mix all other ingredients together in a large mixing bowl. If it appears too "wet", mix in a little more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot with butter or margarine. You can bake the pie as is, or cover it with another pie crust. If you do this, pinch down the ends to hold it to the other crust. Then score the top several times with a sharp knife. Bake for 1 hour, or until the top crust is a golden brown. (Note: A sugar-free version can be made by substituting appropriate amounts of artificial sweetener.)

(The above recipe for "Brigid's Blackberry Pie" is quoted directly from Edain McCoy's book "The Sabbats: A New Approach to Living the Old Ways", page 179, Llewellyn Publications, 1994) 

Whole Grain Bread 

 

Recipe by Dan & Pauline Campanelli

In a large mixing bowl combine:

2 cups milk (warm to the touch)

2 packages of dry baking yeast

1 teaspoon salt

1/2 cup honey

1/4 cup dark brown sugar 

Cover this mixture and set aside in a warm place until it has doubled (about half an hour). Add to this mixture:

3 tablespoons softened butter

2 eggs

1 cup of unbleached white flour

Stir until bubbly. Now mix in:

1/2 cup wheat germ

1/2 cup of rolled oats

2 cups stone ground wheat flour

2 tablespoons sesame seed

 

With floured hands, turn this dough out onto a floured board and gradually knead in more unbleached white flour until the dough is smooth and elastic and no longer sticks to your fingers. Place this dough in a greased bowl, turning it so that the dough is greased. Then cover it with a clean cloth and keep it in a warm place to rise until it is doubled (about an hour).Then punch it down and divide it into two or more elongated loaves, roughly sculpted into mummiform shapes, and placed on greased cookie sheets. Cover these and return them to a warm place until they double again. Bake the loaves in a pre-heated oven at 350 degrees for about an hour, or until they are done and sound hollow when tapped.

Mabon Traditions and Activities

 

Mabon, pronounced May-bon, MAY-bun, MAY-bone, MAH-boon, or MAH-bawn, is the Fall Equinox, named after the Celtic God of the same name. This lessor Sabbat is known, not only by the name of Mabon, but also that of Harvest Home, Winter Finding and Alban Elved plus various other names, such as The Second Harvest Festival, the Festival of Dionysus, Harvest of First Fruits, Wine Harvest, Feast of Avalon, Equinozio di Autunno (Strega), Alben Elfed (Caledonii), or Cornucopia. The Teutonic name, Winter Finding, spans a period of time from this Sabbat to Oct. 15th, Winter's Night, which is the Norse New Year. The Druids call this celebration, Mea'n Fo'mhair, and honour The Green Man, the God of the Forest, by offering libations to trees.

The Autumnal Equinox is an instant frozen in time. Mabon marks the halfway point between the zenith of the Sun at Litha and it's nadir the night before Yule when our earth is at a complete equal facing with the sun which, at the equinox, enters the sign of Libra. This is the second time of year that day and night are equal, the first time being at Ostara. However, unlike at Ostara when the days will grow longer than the nights, after this day the darkness is beginning to gain over the day. Mabon marks the beginning of Autumn and the death of the land, that is to come, but it is also a celebration of life, as it is the second, and largest, harvest of the year. At this time we stop and relax and enjoy the fruits of our personal harvests, whether they be from toiling in our gardens, working at our jobs, raising our families, or just coping with everyday life. The full moon closest to the Autumn Equinox is known as the "Harvest Moon," since farmers would also harvest their crops during the night with the light of the full moon to aid them.

The Mabon God & Goddess 

 

Mythically, Mabon is the day of the year when the God of Light is defeated by his twin and alter-ego, the God of Darkness. Mabon symbolises the male side of the Harvest and is the son of the Great Mother Earth, Mabron also known as Maponus in Britain. Mabon may also be seen as the child who is born at Yule and is the God of the Sun. He grew into a an energetic toddler at Imbolc. The forests were his playground for the sprightly youth with golden hair at Ostara. At Beltane we see him matured and with his new bride. During the growing season he has sent the warm winds from the South, glowing with all his might, to help the crops grow. He is a man in his prime at Litha, and, at Lughnasadh, a leader, provider and a teacher of His people. In many traditions the Otherworld is equated with the Mother's womb. Because the passing of Mabon is inevitable he should be mourned but we must remember that as with all cycles there are things that must end, but the ending is always a good time to celebrate our successes, thank our selves and those who helped us, and take part in the balance of life. Mabon's Mother, Madron is also tired now and is the kindly Old Grandmother Crone who watches over all of us with her wisdom. Her daughter the Mother Goddess is also here to celebrate the Harvest in which she has helped us grow. The Goddess, full with child, cradles her dying lover in her arms. He slowly withdraws into her arms

 

Mabon Traditions & Magic

Mabon marks the end of the second harvest, a time when the majority of crops are gathered. Nuts, apples, and grapes all autumn crops are the featured items at this Sabbat feast. Berries, which began to ripen in summer, are ready now to be made into jam, jellies and wines. In many traditions there is a taboo against eating autumn berries after Mabon unless they were made into wine.

Reflection: Mabon is the time for looking back upon the efforts of the past - not just this year, or the last, but of your lifetime. Look back at this time and be sure to congratulate yourself on all those things you have done well, while, at the same time, being sure to think of things you wish to improve. Mabon is an excellent time to give thanks to all the time and energy put forth by others to help you. The work done by others not only helps you by making your work easier, it gives you a base to build higher than you could without it. 

Balance: At Mabon we realise that this is not only a time of the physical balance of day and night, but a time of magical balance. Forces of dark and light are trading places once again and the wheel turns. Since this is one of the two days of balance in the year, along with Ostara, it is traditional to clean the house. At this time you can rid yourself of all of the clutter around your home and in your daily life. The thresholds of the house are blessed to protect those living inside. Foods are harvested, preserved and stored, animals begin to hibernate in preparation for the winter, and new clothes are bought and made for the colder times that await. The harvest theme of Mabon cannot be denied. With all of the blessings we have received it is natural to use this time of year to show our gratitude.

 

Magically speaking, this is an excellent time to perform spells around the idea of balancing out your life. Remove any guilt, and replace it with love and acceptance. The light half of the year from the spring equinox, until Mabon, is the best time of the year for outward turning magick. This magick is that which draws from and effects forces which lie outside of yourself. Spells which turn upon inner forces and mostly effect your own self will become more and more important as the dark half of the year grows in power. 

Make A Cornucopia: You will need: a cornocopia basket, either handmade or from one you buy from a shop or garden centre. Alternatively you can make a salt dough cornucopia. Once you have your cornucopia, fill this with fruits, flowers, and veggies of the season, spilling out onto the table. Add to it small trinkets or charms for prosperity, abundnace, or anything else you would like to give thanks for.

The cornucopia, also known as the "Horn of Plenty", is a symbol of prosperity and affluence, dating back to the 5th century BC. In Greek mythology, Amalthea brought Zeus up on the milk of a goat. In return Zeus gave her the goat's horn. It had the power to give to the person in possession of it whatever he or she wished for. This gave rise to the legend of the cornucopia. The original depictions were of the goat's horn filled with fruits and flowers: deities, especially Fortuna, would be depicted with the horn of plenty. More modern images, such as those used in harvest celebrations, depict a horn-shaped wicker basket filled with fruits and vegetables. The cornucopia is also a favourite design for corn dolly making. 

 

Make Jam, Pickles or Chutney: Gone are the days when we needed to make great autumn preparations to provide ourselves with a hedge against winter starvation by filling the loft with apples, the cellar with root vegetables and the larder with barrels of salt fish and pickled pork (although the occasional snowstorm can keep us on our toes). However, it is still a satisfying pleasure to keep the memory of high summer in the winter by making jams, pickles and chutneys. It isn't very hard to do either, get yourself a book on preserve making and get creative, homemade blackberry jam or apple chutney can't be beaten. You can gather hedgerow fruits whilst out on your Mabon travels and in next to no time upon your return home you turn them into delicious treats to serve over the winter months. You can even research and make your own special Mabon Chutney or Jam.

 

Other Things To Do 

Gather fruits, berries and other items suitable for making wine and on Mabon day busy yourself making wine from natures bounty ready for the next Mabon feast.

Fill your kitchen with the fruits of the season: pumpkins in all sizes, colourful gourds if you can get them, juicy grapes, baskets of berries and corn. Decorate your door with corn husks. Gather acorns and apples in every colour for your altar.

Light candles at dusk . . . Yellow for health, orange for sharing the harvest, and purple for deepening spiritual awareness.

Make a corn dolly charm out of the first grain you harvest or acquire. Corn dollies are appropriate altar decorations for any of the 3 harvest sabbats. (See the Lammas Sabbats page for further information on making corn dollies and also the Witch Crafts section for a more detailed look at corn dolly making and history).

Gather the spices of the season and toss out last year's stale spices during the waning moon, and visualise old habits, obstacles, and outworn desires being cleared from your life. Restock your pantry with fresh cinnamon sticks, whole cloves, whole nutmegs, allspice, curry powder, cumin, chilli powder, cayenne, peppercorns, sea salt. Warming herbs such as dried basil, marjoram, and dill are wonderful for the chill of the coming winter. Rosemary, thyme and culinary sage are traditional must-haves for the holidays. 

 

Mabon Recipes

 

Spiced Apple Brew - Serves 4

This wonderfully warming spiced apple drink is perfect to come home to after being outdoors in the crisp autumn air. We put ours in the slow cooker to be warming slowly whilst we're out and we come back to a ready made and delicious drink to warm us up.

1 Litre Apple Juice 

6 Whole Cloves 

1 Tsp Ground Cinnamon 

1/4 Tsp Freshly Grated Nutmeg 

100ml Orange Juice

Orange & Apples Slice to decorate. 

Method : Heat the apple juice in a large pan. Heat it gently and do not let it boil. When it is just below boiling, keep it at temperature and add the other ingredients. Let the brew infuse for at least five minutes or so. Strain out any cloves and serve in mugs or mulled wine glasses. To make an alcoholic version add some white rum just before serving. You will also get a satisfied smile as well as the warming effect of the drink.

Mabon Vegetable & Coconut Curry - Serves 4

 

A marvelously warming dish for when the nights draw in and you need something to warm you up, you can make the curry powder yourself or use a pre mixed one. This dish smells wonderful to return home to. Serve with rice or a grain such as couscous and some naan bread.

2 Tbs. Vegetable Oil 

1 Medium Onion, chopped 

4 garlic cloves, minced 

2 Tbs. Curry powder, (or more, to taste) 

1/2 tsp. Garam Masala

4 Carrots, scrubbed, sliced into chunks 

1/2 Cauliflower, cored, cut up into bite size pieces 

2 Medium Potatoes, peeled, thinly sliced 

250ml Dry White Wine 

250ml Vegetable Stock

2 Tsps. Mango Chutney

1 x 14 oz. can light coconut milk 

75g Peas, (frozen) 

1 x 16 oz. can chick peas, drained, rinsed

Pepper freshly ground 

 

Method : In a large pan heat the oil on medium heat and sauté the onion until softened. Lower the heat and stir in the garlic and spices, cook for 1-2 minutes. Add in the carrots, cauliflower and potatoes. Stir well to coat with the spices, and cook for 3 minutes. Add in the wine and stock, and bring to a gentle simmer. Lower the heat and cover, gently cook for about 15 minutes. Stir in the coconut milk, mango chutney, sultanans and baby peas. Gently simmer the stew until the vegetables are fork tender, for about 10 minutes or so. Add in the chick peas and stir. Taste for seasoning adjustments, and add the freshly ground pepper. Heat through for another 5 minutes, and serve immediately. Serve this deliciously spicy-sweet curry with rice accompanied with naan breads.

Mabon Correspondences 

Incense: Benzoin, Myrrh & Sage.

Colours: Red, Orange, Russet, Maroon, Brown and Gold.

Herbs and Flowers: Acorn, Ferns, Grains, Honeysuckle, Marigold, Milkweed, Passionflower, Rose, Solomon's Seal & Thistle.

 

Planetary Ritual supplies for Lammas

You can perform this ritual any time during the first week of August.

Every planetary alignment holds an opportunity for growth and expanded awareness, and contains symbolism that can be universally shared and understood. By meditating on current planetary themes, we can tune in to the archetypal energy inherent therein, gaining a deeper understanding of our own personal myth, integrating the planetary energies experientially through personalized ritual.

As the midpoint between Midsummer and The Autumnal equinox, Lammas (Old English, meaning "Loaf Mass") celebrates the first harvest, a festival of regeneration dedicated to the inventors of agriculture.This is the season where the Sun consummates it’s union with the Earth, symbolized by sheaves of wheat and loaves of fresh bread upon the

altar, along with the first fruits and vegetables from the garden. Pies made of berries are baked to commemorate the death of the "Green Man", who lives in all the green plants of the Earth, who is sacrificed each year at Harvest time, so that others may prosper.

Lammas Herbal Lore

 

Blackberry : (berries or leaves) Healing, money, protection.

Caraway: Consecration, longevity, fidelity. Bake in bread to celebrate the Harvest. 

Corn: represents fertility, place on altar as an offering to the GreatCosmic Mother, Ceres / Demeter.

Fenugreek: Used in rinse water as you clean, is said to attract money. Make a tea to ingest or use in the bath. Focus on developing the powers of the mind.

Hollyhock: Favored by faeries to bring luck to the home.

Mistletoe: gathered on Lammas by the Druids of old. Protection, healing, conception, consecration.

Oat: Cakes are made with the new grain and shared with friends and family. Oat is used in money spells.

Sunflowers: Wisdom, fertility, a strong and healthy confidence. place on altar; add seeds to feast.

The Altar: Decorate with loaves of bread, grains, ears of corn, summer sqash, zuccini, sunflowers, hollyhocks and oat cakes, blackberry wine.

You will need three candles: brown, yellow and pale green.

Ritual: Cast the circle by visualizing white light encircling you in a clockwise motion. Honor and invite the four elements into your circle:East for Air, South for Fire, West for Water, and North for Earth.

Incense ingredients: Frankincense, Cinnamon, Blackberry leaves, Apple blossoms. Bring any or all of the aboveingredients into your ritual circle and add each ingredient one at a time, while grinding by hand with a mortar and pestle and focusing on the properties of each herb as it is added. Consecrate your incense bydedicating it to the Mother aspect of the Triple Goddess, and once the incense is prepared, burn some on a charcoal as you focus in on your ritual.

Ritual Bath: Chamomile, Fenugreek, Goldenrod, Oatmeal.

Place any or all herbs in cheesecloth and tie well; run under tap. You can also make a strong tea from the herbs: bring pure water to a boil, and allow to cool a few minutes before pouring over herbs; strain into bath.

Candles:

 

The brown candle represents the Moon in Capricorn, symbolizing patience, responsibility, and place in society; how would you like these energies to manifest in your life?

Write down your intention on a small piece of paper, and place it under your candle; carve the Capricorn symbol into the candle, annoint it with oils, and imagine your intention being released to the cosmos as you light your candle.

The yellow candle represents the Mercury/Jupiter semi-sextile, symbolizing abundant information, new ideas and concepts, as well as new contacts. Create an affirmation to support your intent; write down your goals and repeat the process as before. 

The pale green candle represents the Venus in Cancer, symbolizing comfort, bounty, harvest, nourishment and fertility. Create an affirmation to support your intent; write down your goals and repeat the process as before.

Spend some time meditating on the themes of your ritual, and when you feel the ritual is complete, thank the Mother Goddess, and burn each paper as you focus once again on the intention of the goal, releasing the energy to the wind and elemental helpers. Thank the nature spirits, deities or elementals, and close your circle, allowing the candles to

burn all the way down, or instead, burn them for a little while for the next few days, letting them burn all the way down on the third day. Blessed Be.

 

 

Lughnasadh Ritual and the Spiral Dance

Decorate the altar with sheafs of wheat and grain. A large cornbread God figure lies on the altar, and small bread men and women are piled in baskets. Other baskets hold star-shaped cakes or cookies. A fire is lit in the center of the circle.Gather, meditate, and breathe together. The Priestess says,

"This is the wake of Lugh, the Sun King who dies with the waning year, the Corn King who dies when the grain is reaped. We stand now between hope and fear, in the time of waiting. In the fields, the grain is ripe but not yet harvested. We have worked hard to bring many things to fruition, but the rewards are not yet certain. Now the Mother becomes the Reaper, the Implacable One who feeds on life that the new life may grow. Light diminishes, the day shorten, summer passes. We gather to turn the Wheel, knowing that to harvest we must sacrifice, and warmth and light must pass into winter."

Purify, cast the circle, and invoke the Goddess and the God.

 

The Priestess carries the baskets of bread figures to each covener, asking, "What do you fear?" The covener answers, saying, for example, "Failure". The Priestess repeat the answer, encouraging, the covener to chant it: "Failure, failure, failure..." A chant emerges out of all the collective fears, as they are channeled into the bread figures.

As the chant grows stronger, the Priestess leads a chain-procession dance in a snake, going against the sun, and passing the fire. Each person tosses their bread figure into the fire, concentrating on freeing themselves from their fear. The Priestess chants:

"In this fire, may it pass from me and mine!

May it pass, may it pass,

May it pass on the out flowing tide

And burn with the red sun

As the year dies

And fade

As everything fades,

As everything passes,

All fades away... (Repeat the last two lines)

When all have passed the fire, a wordless Cone is raised to purify the group of their fears. Coveners now carry around the baskets of stars, giving one to each person and asking,

"What do you hope for harvest?"

A chant is built from the responses, and a new Cone is raised to charged the star with the power to make hope manifest. When the power is earthed, the Priestess holds up a star, saying,

"May the star of hope be in us always."

All eat the star.

The Priest hols up the bread God, saying, "Behold the grain of life!"

He carries it to each person, and, as each breaks off a piece and eats it, he says, "Eat of the 

life that ever dies and is reborn"

Feast, and open the circle.

From THE SPYRAL DANCE by Starhawk

Chapter 12: The Wheel of the Year