September 20th to September 23rd, depending on the year (in the Northern Hemisphere). This year (2021) it occurs on Wednesday September 22.
The Autumn Equinox is one of two points in year when day and night are equal, with Spring Equinox being the other. The Autumn Equinox heralds the beginning of the darkening of the year, leading to the Winter Solstice (the longest night of the year.)
This festival is a time to celebrate the harvest, thank the Sun for all it has given and honor the impending dark. Offerings of cider, wine, fruits, vegetables and herbs display the generosity of the Goddess and Her consort God. It also pays tribute to the aging Goddess as she passes from Mother to Crone, and her consort, The Green Man, as he prepares for death and re-birth at Winter Solstice.
At this time it is usual to wear our finery and celebrate with family and loved ones as we prepare for the year end at Samhain. It is a time to finish putting our business in order as we prepare for the period of rest, relaxation, and reflection that the dark brings. Fences must be repaired, fields readied, and everything put in order before the cold.
Foods that are usual are things that we have harvested, with fruit, squashes, nuts, and herbs being prominent.
So, in honor of this time I will share with you a few recipes that are easy and fun. Throw a party and wow your loved ones with your culinary flair!
Apple Ginger Quick Bread
Ingredients
- 2 cups flour
- 2 tsp. baking powder
- 2 tsp. ground ginger
- 1 tsp salt
- 2 eggs (beatean)
- 1/2 cup brown sugar
- 1/2 cup oil
- 3 medium peeled, cored, cubed apples
- 1/2 cup gold raisins
- 1/2 cup nuts
Preheat the oven to 350 degrees. Sift together dry ingredients and set aside. Combine the other ingredients until just blended. Add the wet mixture to the dry and mix until just blended. Do not beat it. Pour into a greased 8 x 4 loaf pan and bake for 1 hour or until a toothpick comes out clean. Cool on a rack for 10 minutes and then invert to finish cooling
Note: this can be made in mini loaf pans to be given as harvest gifts.
Rosemary Herb Bread
Ingredients
- 2/3 cup milk
- 2 eggs (beaten)
- 3 cups flour
- 1 1/2 tsp. salt
- 2 1/2 Tbsp. sugar
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1 tsp dried marjoram
- 1 1/2 Tbsp. butter
- 2 tsp active dry yeast
Place the milk, sugar, and butter into a sauce pan until the butter melts. Add the yeast. Set it aside. Mix the flour, salt, and herbs in to a large bowl. Mix the eggs into the milk mixture and pour the entire mix into the flour mixture. Beat with an electric mixer for 3 minutes. Turn out onto a floured surface and knead the dough for 5 minutes. Form a ball, cover with a towel and let it raise somewhere warm until doubled. Place back on the surface and knead into an oval loaf. Place the loaf on a greased sheet pan. Cover and allow it to rise again. Brush the loaf with a little egg wash and bake at 425 degrees for 45 minutes.
Beef and Barley Vegetable Soup
Ingredients
- 3 pounds stew meat
- 2 Tbsp. oil
- 2 quarts water
- Salt and pepper (to taste)
- 2 Tbsp. minced parsley
- 1/2 cup barley
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cups canned tomatoes
- 1 cup frozen peas.
Brown the meat in the oil. Place into a soup kettle with the water, seasonings, and parsley. Cover and simmer 1 hour. Add the barley and simmer another hour. Add the carrots, onion, and tomatoes. Simmer another 45 minutes. Add the peas and cook another 20 minutes.