The Old Ways:
Feast of First Harvest
Charlynn Walls
Growing up, it was all hands on deck when it came time to bringing in the first of the harvests from the family gardens. Both my great-grandmother and grandmother had large garden plots that had a variety of vegetables and grains. The first grain that had to be harvested was the corn. We spent time picking the ears off the stalks. We could sit in front of the garage and shuck the corn, making sure that all the silk was off every piece. Then we would prepare and store the food for the coming winter.
Lammas is traditionally observed August 1 and 2. As the first of the harvest festivals, Lammas corresponds with the harvest of corn, but it can also relate to the first grains and fruits that are ready for harvest. Where you live will determine what will be harvested first. It is also referred to as Loaf Mass, which shows how important harvesting and using the first grains were.
Domestication of Corn and Green Corn Festival
During my archaeology courses we discussed the domestication of corn. Maize was originally a small grain similar to wheat, rather than the starch we now know with the large kernels. Years of selective breeding developed the corn we now eat. Jessica Saraceni noticed these changes in the genes of the plant, which meant “maize adapted to the arid climate of the Southwest and to the preferences of the local people” (Saraceni 2015). Native peoples made a tremendous impact on the productivity of corn harvests.
Native American peoples would celebrate the time when the corn would become ripe and ready for harvest. Corn was an important staple and one of the three sisters, along with beans and squash. The festivals surrounding the harvest of this grain honored the Corn Grandmother. The time of harvest was determined by the elders of the tribe. Since the time the corn would ripen would vary, so did the actual date of this festival. Once the corn was ready for harvest the community could move forward.
The community would hold feasts of thanksgiving for the bounty received. It was also a time to purify the community and the individual. A ritual purge would begin so that they could let go of old grudges that persisted over time. By letting go of what no longer served the purpose of the whole, they made room for a new outlook on life.
Baking Breads
Often, corn was referred to as the first grain of harvest, though in reality there could be differing grains that could be harvested first depending on the area you lived in, including wheat and barley. So one of the first goods that was created from the harvested grain was bread.
Bread could be created throughout the winter months from the stored grain. The loaves generated throughout the winter could be made and shared with those in the community. This could create a more thankful and united people if the harvest had been plentiful. These loaves became a central part of the Lammas festival.
Taking Time to Prepare for the Winter
There are numerous ways that we can begin to prepare for the coming winter months. If you are unable to harvest your own grain, you can purchase it from a store. Once the grain has been procured you can do a few things to prolong the life of the grain.
Food Storage Preparations
Corn can be saved in a variety of ways for the coming winter. Fresh corn can be shucked and frozen on the cob for a quick meal later on. If you are able to, you can shuck the corn and cut the kernels off the cob to create your own frozen sweet corn.
For corn kernels that have been dried, you should keep your newly acquired grain in a cool, dark, dry place. The grain will last longer in a place where it cannot germinate. Keeping it in an airtight container also prolongs the life of the grain and prevents molding. The corn can then be ground into corn flour or cornmeal.
Other methods of food storage include the pickling and canning of vegetables and meats. Pickling requires placing the food in a vinegar solution. Pickled vegetables are an excellent example of this technique. Canning requires the application of heat to create an airtight seal and preserve the food. You will be familiar with jams and jellies that are available on store shelves throughout the year. It is a great way to preserve food and make it last through the winter. You can find canning supplies in most supermarkets. The main tools are a stock pot, wire rack, tongs, and canning jars. Find a recipe from one of your relatives and create a lasting treat.
Ritual Food
Work to create a loaf of bread. Mix together the flour, water, yeast, and other ingredients. Knead the dough, being mindful of all that happened to get the grain to this point. Let the dough rise, envisioning the abundance of the harvest. Bake the bread and serve during ritual. As each person consumes part of the loaf, they can give thanks.
A freshly baked loaf of bread can also be made into an offering. If you are near a creek, stream, or river you can place the loaf into the water. Decorate the loaf with candles or stuff with pieces of paper that say what you are thankful for and send it downriver.
References
Franklin, Anna, and Paul Mason. Lughnasa: History, Lore & Celebration. United Kingdom: Lear Books, 2010.
“The Green Corn Festival.” Mexican Holidays. Accessed June/July 2018. http://web-holidays.com/native/2012/03/11/the-green-corn-festival/.
McCoy, Edain. The Sabbats: A New Approach to Living the Old Ways. St. Paul, MN: Lewellyn Publications, 1994.
Morgan, Sheena. The Wicca Book of Days. London: Vega, 2002.
Nichols, Mike. The Witches’ Sabbats. Albany, CA: Acorn Guild Press, 2005.
Saraceni, Jessica E. “The Origin & Evolution of Corn in the Southwest.” Archaeology Magazine. 2015. https://www.archaeology.org/news/2879-150108-southwest-corn-dna.