Few crops embody the spirit of the harvest quite like corn. For centuries, the corn cob has been a staple part of every harvest season meal. However, instead of just plopping it in some boiling water and slapping a bit of butter on it, why not make your corn a bit more savory by roasting it over an open fire?
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
•Unshucked corn cobs
•A pot of water
•Butter
•Minced garlic
•Salt, pepper, and paprika
Preparation:
Soak the corn cobs in the pot of water -- leave the husk on -- and let them sit for an hour or two. This will make the corn cobs nice and moist.
Put the wet corn cobs, still in their husks, on a grill. If you're lucky enough to be using a campfire, drop them into the white coals on the edge of the fire ring. Turn the corn cobs once in a while, and let them cook for about half an hour. You'll know they're done when the husk is dry and slightly burnt.
Remove the corn cobs from the grill and let them sit for a few minutes to cool a little. Don't let them get cold. Peel the husk all the way back and use it for a handle. Brush the cob with butter, and sprinkle with garlic, salt, pepper and paprika.
Barley is one of the grains honored in harvest folklore throughout history. It's a filling sort of grain, and lends itself beautifully to a hearty soup, especially when you add wild mushrooms and other late summer goodies! You can either make this soup right before meal time, or get it started early in the day, and allow it to simmer for a few hours.
Prep Time: 30 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
5 C. vegetable broth
1 C. barley, uncooked
1/2 lb. mushrooms (use morels or enoki for a woodsy flavor)
1/2 C. onion, diced
1/2 C. fresh carrots, chopped
1/2 C. celery, chopped
2 cloves fresh garlic, minced
Salt and pepper to taste
Preparation:
Bring the vegetable broth to a low rolling boil on the stove and then reduce heat. Add the mushrooms, onions, carrots and celery, and allow to simmer for ten minutes. Add the barley and garlic, cover and simmer for another hour.
Add salt and pepper, seasoning to taste.
Serve as a side dish at your Lammas celebration, accompanied by a nice soft chunk of buttered bread!
Basil represents protection and love, so why not whip up a batch of magical pesto? Harvest fresh basil from your garden, add a bit of oil, and serve it over pasta -- or just eat it with a spoon!
Prep Time: 10 minutes
Ingredients:
8 Cups fresh basil, washed and packed
1 C Parmesan cheese, grated
1 C olive oil
6 cloves garlic, minced
1/2 C toasted pine nuts or sunflower seeds (optional)
1 Tbs, lemon juice
Salt and Pepper to taste
Preparation:
Put all ingredients in the bowl of your food processor or blender. Mix until all the basil leaves are finely chopped. Serve pesto ladled over pasta, or as a dip for cheese and crackers. This recipe makes about two cups, and will last up to a week in your refrigerator -- if you don't eat it all before then!
At Lammas, summer is beginning to draw to a close. In many rural communities, this was a time when flocks and herds were brought in from the fields and pastures. Much like the grains in the field, livestock were often harvested at this time. This simple recipe for chicken is one that can be prepared just about anywhere, and it only takes a few moments. Whip a pot of buttered chicken together and serve it up for your late summer celebrations!
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
1 lb chicken breasts
1/2 stick butter
1 small chopped onion
Flour
Salt and pepper
1/4 C fresh chopped parsley
Preparation:
Put half the chicken breasts in a zipper-style sandwich bag and seal the bag. Use a rolling pin to flatten the chicken down so that it's thin. Repeat with the remaining chicken breasts.
Combine the flour, salt, and pepper in a bowl, and then coat the chicken with the mix.
Melt the butter in a large sautee pan, and add onions. When the onions are brown, add the chicken. Cook for five minutes on the first side, or until golden brown. Flip the chicken breasts over, sprinkle the parsley on top, and then allow it to cook for another ten minutes or so.
Serve with your favorite bread and a big summer salad.
