By Sun, Jun 01, 2008
Ahhh, summertime! It is upon us once again! This is a joyous time of year when the flowers are blooming, the trees are green and the earth's rebirth is still fresh. This is the time of year when the wild blackberries and many other late Spring/early Summer fruits are coming in. It marks the beginning of the canning season and the fresh, delicious, sweet handcrafted desserts that accompany the weeks around Midsummer.
Lets look first at some of the things many kitchen/hearth/garden/folk witches will focus on. Traditionally, many magickal herbs are harvested at this time, by scythe and boline, during moonlit nights. The herbs are dried and tinctures, oils, rubs, teas, and many other magickal and medicinal combinations are prepared.
The sun is entering Cancer at Midsummer, so remember to collect rainwater, spring water, or sea water for use in the next few months. I tend to collect water when it is needed or use what resources I havon hand in a pinch. However, many witches like to collect their water when the sun enters Cancer, Scorpio, and Pisces. This is also a wonderful time for water divinations. Litha marks another time of the year when the veil is thinner; the time when the "fields we know" open to other worlds.
Other magickal activities this time of year include collecting honey – it is the Honey Moon after all! It's easy enough this time of year to drive out into the country and find "fresh honey for sale" signs dotted around. Honey harvested around this time of year is perfect for your "cakes and wine" during your Litha festivals and rituals and for the preparation of mead for the upcoming harvest.
Litha bonfires were considered incredibly magickal during ancient times. Jumping over a Litha fire is a promise of prosperity and protection in the upcoming year. Beltane is not the only sabbat with a very powerful, "jump-able" fire! Coals left from your Litha fire are helpful when scattered around your gardens. They are talismans against injury and inclement weather during your upcoming harvests. Scatter the embers in your own fireplace or hearth fire to promote protection.
Making flower wreaths, headbands, and bouquets for ritual are also common. And, of course, it is that also a common personal and domestic adornment this time of year along with white lilies and fennel and many other botanicals of magickal importance.
Other magickal herbs this time of year include: Yarrow, wormwood (and absinthe is a potent ritual drink this time of year), fern, heartsease, mugwort, anise, rose, lavender, vervain, thyme, chamomile, cinquefoil, nettle, larkspur, wisteria, and elder.
Now, I could write pages and pages of Litha lore and magick, but let's dig our heals into some Midsummer recipes!
Momma's Blackberry Cobbler

This delicious, fresh dessert was something I always looked forward to as a child. Mom and I would go out in the woods picking blackberries and all the cuts and scrapes on my hands were worth it after one bite of my Mother's warm, fresh blackberry cobbler!
4 cups blackberries (fresh is best, but frozen will do!) 1 ½ cups of granulated white sugar
1/3 cup water (omit if using frozen berries)
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1/3 cup of solid shortening
2 ½ cups of all purpose flour
1 tsp salt
1/2 tsp baking powder
5-6 Tablespoons buttermilk (or regular milk, if desired)
Granulated white sugar
Butter or Margarine
In large saucepan, over medium heat, cook blackberries, 1 ½ cups sugar, and water until blackberries are soft and tender and the juice is thick and syrupy. Lightly butter (or use non stick spray) a small square casserole dish (1 – 2 qts) For the crust, combine flour, salt, and baking powder in a medium mixing bowl. Cut in the shortening until mixture resembles course bread crumbs. Add in the milk, 1 Tbsp at a time, until the dough clings together and can be formed into a ball. Divide into thirds. Roll out the dough into a square the size of the casserole dish. Spoon 1/3 of the berry mixture into the bottom of the casserole dish. Place first layer of dough on top of the berries. Brush lightly with butter and sprinkle with granulated sugar. Slide under your oven's broiler until dough brown and sugar is caramelized (watch carefully to avoid burning). Remove from oven. Repeat with dough and berries until all is used. The top crust of the cobbler should be brown, sugar caramelized, and nice and crispy! This cobbler is delicious all on it's on, warm or cold. You may top with freshly whipped cream or vanilla ice cream. Enjoy
Fresh Fruited Pavlova

This delicious "down under" dessert is a favorite of mine. I learned to make it when I lived in New Zealand and my Kiwi husband expects it several times over the course of the summer! The basic pavlova recipe is from Edmond's Cookbook (a New Zealand cooks must-have!) and the toppings and sauce are as variable as you choose. Any fruit maybe used to adorn this beautiful, fresh, and delicious dessert.
Important TIP: Do not open the oven door while the pavlova is baking! It's a temperamental little dessert and call fall just like a souffle.
3 egg whites
3 Tablespoons of cold water
1 cup of fine sugar (granulated works too)
1 teaspoon white vinegar
1 teaspoon vanilla extract
3 teaspoons of cornstarch
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1 cup heavy whipping cream
¼ cup of granulated sugar
1/8 tsp vanilla
Fresh Strawberries, Raspberries, and Kiwi Fruit
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2/3 cup passionfruit flesh
¼ cup sugar
1 tablespoon plus 1 ¼ tsp water
Preheat oven to 300 F (150 C). Line an oven tray with wax paper or parchment paper. Beat egg white until stiff peaks form. Add water and beat stiff. Add sugar, gradually, while still beating. Slow beater and add vinegar, vanilla, and cornstarch. Spread pavlova onto wax paper in a 9" circle. Keep the shape as round and uniform as possible. Smooth top. Bake for 45 minutes, turn oven off, and leave pavlova to cool in oven with door ajar. When pavlova is completely cool, carefully lift onto a service plate. To prepare pavlova for serving, whip heavy cream, sugar, and vanilla together until stiff. Spread over the top of the pavlova. Add sliced strawberries, kiwi fruit, and whole raspberries. Drizzle with *cold* Passion fruit Sauce, if desired.To make sauce: in small saucepan, place passion fruit, sugar, water, and cornstarch , well mixed. Cook on medium heat, stirring occasionally until sauce comes to a boil. Cover sauce and chill 1 – 2 hours.
Fresh Cucumber and Avocado Salad

This fresh and delicious salad makes use of easy to find veggies. It's a delicious accompaniment to any meal and can be eaten as a meal itself! I have added cold chicken pieces to this salad for a cool and delicious lunch.
3 Ripe Avocados, chopped into medium sized pieces
2 chopped tomatoes (medium)
1 large cucumber, sliced
1 ½ cups romaine lettuce
1 tablespoon finely chopped cilantro (optional)
2 finely chopped fresh banana peppers
1 finely chopped fresh jalapeño
2 green onions, chopped very fine
1 tablespoon white vinegar
2 tablespoons fresh lemon juice
Salt and Pepper, if desired
(note, instead of the lemon vinegar, a creamy Caesar is also good with this salad)
Fresh Asian Chicken Wraps

I actually concocted this recipe last year when I discovered a Toasted Sesame Salad Dressing. This is how I make it, but any somewhat delicious fresh vegetable may be used in addition or to replace my ingredients. This is a recipe to experiment and have fun with. Not to mention, it's fresh and delicious!
2 large sun dried tomato wrap tortillas (plain works fine)
2 boneless, skinless chicken breasts cooked and chopped
½ cup bok choy
½ cup romaine lettuce
¼ cup alfalfa sprouts
1 large avocado, sliced
¼ cup red onion, chopped fine
¼ cup red grapes, sliced in half
¼ cup chow mein noodles
Kraft Asian Toasted Sesame Dressing, to taste
4 deli slices of provolone cheese
Lay the wrap tortillas out flat. Place two slices of cheese on each wrap. In a medium bowl combinethe chicken, greens, sprouts, avocado, onion, and grapes. Add dressing to taste. Toss in noodles. Place half of the mixture (or desired amount) onto each wrap. Roll up tightly. Cut each wrap in half and secure with large toothpick. Serve with salad or baked chips.
From my hearth and heart to yours, have a blessed Midsummer!