Merry Meet All,
Mabon is coming up. The sun is shining brightly this morning. I bought the first pumpkin of the season. I am feeling the early magical energy of the autumn season. It is my favorite time of year. Mabon is a time of thanks for the harvest. It is between September 20-22 in the Northern Hemisphere. It lands on September 23 in the Northern Hemisphere.
The focus of the celebration of Mabon is on the light and dark. An equinox is when we have an equal balance of night and day. There is food to eat but the crops are dying. Mabon is the second part of the harvest festivals. Decorate your altar with the following suggestions: browns, golds, reds and yellows. Find some colorful leaves outside and decorate your altar with them then press them in wax and add them to your Book of Shadows. Use candles in rich autumn colors and spicy scents.
The symbols of Mabon are bolines, scythes and baskets as well as corn, sheafs of wheat, squash and root vegetables. Other symbols of Mabon are wine, grapes, apples, cider, pomegranates, corn, pumpkins and squashes, corn dolls, seeds, and statues of deities symbolizing the changing season. Pumpkin soup and squash soup are extremely delicious and nutritious if they are organic in soups, breads and roasted seeds. Try a new recipe involving root vegetables. I have found three or four new recipes that I enjoy.
Crafts can be done at Mabon that reflect the Sabbat. Make incense from a bounty of herbs from your potted herbs or from your garden. Make a herbal wreath and add dried leaves, flowers, seeds and vines. Make a special scented beeswax candle to light at a special Mabon meal. It will lend more magic to your dinner. Invite your friends over to celebrate Mabon with you and hold a ritual. Or attend a local public ritual and bring your own dish to the potluck. Try the recipe below to welcome in Mabon:
Roasted Autumn Vegetables with Olives and Herbs
Scrub the veggies for a gnarled look.
11/2 pounds medium carrots
11/2 pounds parsnips
8 shallots, halved if large
1/4 cup extra-virgin olive oil
Salt and pepper
Olive Herb Relish, for serving (recipe follows)
1 Preheat oven to 450 degrees. In a large bowl, toss carrots, parsnips, and shallots with olive oil, and season with salt and pepper. Optional to cook onions separately as they may burn quickly. Divide mixture between two rimmed baking sheets, spread in a single layer.
2 Roast, turning sheets from front to back twice and rotating from top to bottom once, until vegetables are brown and tender, about 35 minutes. Transfer vegetables to a bowl, toss with olive relish, and serve.
20 green or black pitted olives
1 cup coarsely chopped parsley
1/4 cup extra virgin olive oil
2 tablespoons white-wine vinegar
2 tablespoons chopped fresh mint
Mix olives, parsley, vinegar, and season with salt and pepper. Add mint just before serving. Enjoy.
This recipe can be found in Martha Stewart’s magazine.
Mabon can be a fun, festive celebration. May you enjoy all that Mabon has to offer.