In perfect love and perfect trust

You will need: 

• 1-2 bundles of wheat (2 inches in diameter and about 25 inches long)
• 1 yard of narrow ribbon
• scissors

Directions: 

To create a doll with a rustic look, hold the sheaves with the bushy part upright, tie the ribbon with a knot about two inches below the brush (This forms the head and hair) take the scissors and trim the stocks under the bushy part to about 10 inches long. gather the stock clippings to make the arms. About 1/2 inch from the ends, tie and knot the ribbon (This shows the wrists and the arms) the the ‘arms’ across the ‘body’ 2 inches below the head, tie and knot the bundle to hold the arms in place. Tie and knot the ribbon just below the arms, spreading the sheaves to create the look of a long full skirt, you can also separate the  bottom sheaves and tie them off like you did with the arms to give it the look of wearing pants.

Theme of the Season: First harvest of grains

Colors: Yellow, Yellow-Green, and Brown.

Aromas: Blueberry, Blackberry, Rosemary, and Sandalwood.

Lammas or Lughnasadh is a time to gather the bounty of the earth in preparation of the upcoming winter and it is a time to honor the god and the goddess for all of their blessings.

The recipe honors the spirit of the corn; it also appeals to the faery folk due to the use of the thyme and basil. The fae are said to be quite active this time of the year.

Takes about 15 minutes

Serves about 7

You will need:

• 1 lbs sweet corn, cooked and off the cob
• 4 egg yolks, hard boiled
• 2 table spoons of orange or rose flower water
• 1/8 cup of sugar
• ½ cup of softened butter
• 1 teaspoon thyme
• 1 teaspoon basil
• A pinch of red pepper flakes
• Salt and pepper to taste

Directions:

Warm  corn over medium heat.  In a separate bowl blend the yolk with water, sugar, butter herbs, and spices. Mix all of the ingredients together and serve.

Takes about 45 minutes

Serves about 8

You will need:

• 4 cups of mixed squash mixed and diced
• 1 cup potato, peeled and diced
• ½ quart of your choice of stock
• 2 cups of milk
• 2 cups of cherry tomatoes
• 1 cup zucchini, diced
• 3 cups of corn- cooked and off the cob (around 6 ears)
• ½ cup of fresh green beans cut in half
• 1 cup lima beans
• ¼ cup olive oil
• 1 cup onion, diced
• ½ cup celery, diced
• ¼ cup red bell pepper, diced
• ¼ cup yellow bell pepper, diced
• 2 Table Spoons of shallots, minced
• 2 tablespoons of garlic, minced (around 4 cloves)
• 12 ounces of canned tomato paste
• 4 Table spoons of a fresh herb blend (Basil, Oregano, thyme, parsley)
• ½ tea spoon of smoked paprika
• Olive oil
• Salt and pepper to taste

Directions:

In a large simmering pot place squash, potatoes, milk, stock, tomatoes, zucchini, corn, and beans, heat over a medium flame. While that is cooking, sauté the onions, celery, peppers, shallots, and the garlic in olive oil. Add the sautéed ingredients to the large simmering pot along with the tomato paste, herbs, paprika, salt, and pepper. Continue simmering for at least 20 minutes or until vegetables are tender.