Lughnasadh is a holy day very close to my heart, and not just because I’m a gardener and cook. This is the season of my marriage! My sweetie and I have always celebrated it outdoors, whether on a mountaintop watching the sun come up, at a hot spring, or in a blue-stained huckleberry stampede. Since we love foods inspired by Mexican and Latin American cultures, this menu reflects our northern Idaho sensibilities with a fiesta flavor, for that’s what this season is all about: a festive celebration of the harvest.
Fish Tacos
Easily prepared ahead of time and easy to take outdoors, I like tilapia for its firm texture and mild flavor (and cost), but more important is freshness. Figure on one 6- to 8-ounce fillet per person.
Prep time: 10 minutes
Cook time: 20 minutes, including tortillas
Serves: 6
Olive oil for cooking
6 tilapia fillets, fresh or frozen, about 8 ounces each
Seasoned flour for dredging
12 corn tortillas or taco shells
Toppings
Shredded cabbage
Sliced radish
Avocado
Salsa
Grated, or crumbled, cheese such as queso fresco
If using tortillas, lightly brush with oil and salt each one, and heat directly over a gas flame or in a hot skillet until soft and fragrant. Cover until serving time. If using taco shells, heat before serving.
Line a baking sheet with a brown paper bag. Next, heat a heavy skillet to medium and add oil to coat. Split each fillet down the center and then into a few pieces each, so it will fit on a taco. Lightly dredge in flour. Turn the heat up on the skillet, wait until the oil “shimmers,” then add a few pieces of fish at a time. Fry quickly until golden brown, then turn to brown on the other side—do not overcook. Place on sheet lined with paper and shake with salt. Continue with the rest of the fish, wiping out the pan and adding more oil if necessary (use as little as possible so it doesn’t get soggy).
To serve the fish warm, keep in the oven on low. To serve cold, which is also tasty, just drain on paper, cool, and refrigerate.
Yellow Rice
This festive dish is practically a meal in itself. The unique flavor and color of the annatto is part of its beauty.
Prep time: 10 minutes
Cook time: 30–40 minutes
Serves: 6
¼ cup olive oil
1 tablespoon annatto seed (found in Latin American, specialty and larger markets)
A quarter of an onion
A quarter of a red bell pepper
1 small sweet frying pepper (or green bell)
4 cloves garlic, cleaned and halved
1 plum tomato, halved
Half a bunch of cilantro, washed well
2 tablespoons green olive w/pimiento
2 tablespoons capers
1 tablespoon salt
½ teaspoon black pepper
½ teaspoon ground cumin seed
1½ cups long grain white rice (do not use brown rice)
4 cups chicken broth
1 bay leaf
In a large heavy saucepan, simmer the oil and annatto seed over low heat until it becomes red and fragrant, at least 10 minutes. Keep an eye on it and don’t let it burn! When done, remove the seeds, leaving the oil in the pan.
While the seeds are simmering, trim the veggies and toss them and the olives and capers into the bowl of a food processor (or blender) and pulse until coarsely chopped. After removing the seeds from the pan, add veggies to the oil, stirring and sizzling. Add the salt, pepper, and cumin. Turn heat to high, stir in rice, and cook until rice is coated and the grains become opaque, about 5 minutes. Pour in enough broth to cover the rice by an inch, add the bay leaf and stir. Bring back to a boil, cook down for a few minutes, then cover and simmer on low for 20 minutes, no peeking. Test for doneness and add a bit more broth if necessary. Then put it all in a slow cooker to keep warm, and you’re turning heads at the sabbat picnic!
Jalapeño Raspberry Fool
This is a treat with a bit of a surprise. Spicy and sweet, cool and creamy. I think it is the perfect accompaniment to the main meal, and very pretty as well.
Prep time: 15 minutes
Chill time: 60 minutes
Serves: 6
1 cup fresh raspberries for puree, plus ½ cup for garnish
1 jalapeño pepper, trimmed and seeded (use a red ripe pepper if you can find one)
¼ cup powdered sugar
¼ cup chilled whipping cream
2 cups Greek-style vanilla yogurt, stirred
Place 1 cup of the berries into a blender along with the pepper, and buzz until smooth. Pour into a sieve and strain out the seeds, catching the juice and pulp in a small bowl. Add sugar to the berries and stir to mix.
Whip cream until soft peaks form then gently fold into yogurt. Fold in raspberry mixture. Spoon into 6 serving glasses and chill at least an hour. Garnish with fresh berries to serve.
Fruity Red Wine Punch
The nice thing about a “sangria” is if peaches or strawberries aren’t available, you can use whatever is ripe and juicy. If you want to make a non-alcoholic version, omit the wine and brandy, and replace with two 1-quart bottles of white grape juice and 1 bottle of cranberry juice. Both versions are splendid.
Prep time: 15 minutes
Chill time: 4 hours
Serves: 6
3 bottles dry red wine (or the above mentioned juices)
1 lemon, washed and thinly sliced
1 orange, washed and thinly sliced
2 ripe peaches, peeled and sliced
1 pint ripe strawberries, sliced
2 tablespoons sugar, or to taste
½ cup good brandy (or omit)
½ cup quality orange liqueur (or omit)
2 bottles of plain soda water
Ice cubes
Combine all ingredients, except soda and ice, in a large punch bowl or other suitable, food-grade vessel, and stir well. Taste to see if you like it sweeter. Cover and refrigerate for half a day before serving, then add soda and ice. Howling at the moon is optional.
This is an abundant time of year in the garden in many climate zones. After planting seeds of intention earlier in the year, we move forward. At Lammas, we celebrate “first fruits” feast, even though many of us are neither gardeners nor farmers. But we as witches and earth-dancers are aware of the Mother’s giveaway—of the fruits of someone’s labors and the profusion of good fresh eats. We are filled with celebration and gratitude for the fantastic variety of produce that is available now and work hard again to preserve some of the bounty for leaner times, whether we make freezer pesto, canned green beans, or a simple bunch of dried oregano … it’s in our very being to look forward.
And so the wheel turns.