Midsummer

Midsummer is only a few short weeks away. I'm happy to say I will be back in my home state during that time, but as of yet I have no plans for the actual celebration.

Midsummer celebrates the God in all his glory. The Goddess is heavy with child, as the trees and plants grow heavy with their bounty. The Oak King and the Holly King are one. The Oak King is young and full of vigor, while the Holly King represents maturity and wisdom. Midsummer is a classic time to perform all kinds of magick. Herbs harvested at dawn on this day are considered to be especially potent.

Some symbols of Midsummer are the sun, fire, blades, oak leaves, mistletoe, sun wheels, and faeries.

Some of the foods and herbs in tune with this holiday include lemons, oranges, , fresh vegetables, lavender, chamomile and thyme.

Decorate your table/altar with herbs, flowers, fruits and vegetables of the season, blue and green candles, and burn lavender, rose, cinnamon, or citrus incense.

Set up tables outside in your yard if you can, or find a nice park. Provide your loved ones with the following feast and nourish their bodies they can perform their healing, purifying, or love magick. They will be fed in body and spirit.

Midsummer Menu

Chamomile-Lavender Iced Tea with Honey

Pumpernickel Bread (with spinach-dill dip)

Grilled Vegetable Salad with Goat Cheese

Grilled Summer Salmon with Herbs

Key Lime Pie



Iced Tea
This couldn't be simpler. Depending on the amount of iced tea you want to make, steep chamomile tea bags in hot water for a few minutes, along with a good tablespoonful of dried lavender buds, wrapped in cheese cloth. Sweeten with honey. Chill. Serve over ice and garnish with lemon wedges, if desired.

Grilled Veggie Salad

1 each red and orange/yellow bell pepper
2 small zucchini
1 small eggplant
4 Portobello mushrooms, cleaned
1 red onion
3 small leeks (optional, if you don't want too much onion flavor)
Assorted salad greens
Extra virgin olive oil
Balsamic vinegar
Salt and Pepper
1 Tbsp fresh thyme, chopped
4-6 ounces goat cheese

Rub the bell peppers with oil and roast on the grill until the skins blacken. Place in a bowl and cover with plastic wrap. Allow the peppers to sit and steam for about 10 minutes. When they are cool enough to handle, peel, core and slice into strips.

Preheat the grill. Blanche the leeks (carefully cleaned) and the red onion (sliced into wedges) in salted boiling water for 2 minutes. Slice the zucchini and eggplant into 1/2-inch thick slices. Brush all the vegetables with olive oil and season with salt and pepper. Grill the vegetables separately until barely done, about 5-7 minutes, turning once. Slice the mushrooms into strips after they come off the grill.

Whisk together olive oil and balsamic vinegar in a 2:1 (oil to vinegar) ratio. Add the fresh thyme and season with salt and pepper. Toss the salad greens with the dressing and arrange on plates. Top with the grilled vegetables and chunks of goat cheese. If desired, a little extra balsamic vinegar can be drizzled over the grilled vegetables. If you aren't a fan of goat cheese, some shaved Parmesan would also do nicely, or leave the cheese out completely.


Grilled Summer Salmon with Fresh Herbs

4 medium to large salmon fillets
4 sprigs each fresh thyme, basil and rosemary
1/2 cup parsley
3 cloves garlic
Juice of 1 lemon
3 - 4 Tbsp olive oil
Salt and Pepper

In a blender combine everything except the salmon. If using fillets that have the skin, apply the herb mixture on the skinless side. On a preheated grill that has been sprayed with nonstick spray, grill the salmon 3-4 minutes on each side.

Stay tuned for Pumpernickel Bread with Spinach-Dill Dip and Key Lime Pie

I need a typing break! :)