Mabon ~ Autumn Equinox, September 23rd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.
Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition.
Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu).
A light sponge cake studded with apples and walnuts all on a shortbread crust, a most luscious way to honour and celebrate Mabon.
Happy Mabon and Autumn Equinox to everyone!
Apple Walnut Squares
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1 1/2 cups (325ml) unbleached all purpose flour
1/4 cup (50ml) icing sugar
1/2 cup (125ml) butter
2 eggs
3/4 cup (175ml) brown sugar
1 teaspoon (5ml) vanilla extract
2 cups (500ml) diced peeled apples
1/4 cup (50ml) chopped walnuts
1 teaspoon (5ml) baking powder
Preheat oven to 350ºF (180ºC).
Sift 1 cup (250ml) flour and icing sugar into a small bowl. Melt butter and blend into flour mixture. Press mixture into an 8-inch square baking pan. Bake in the preheated oven for 20 minutes. Remove from oven and set aside.
Beat the eggs and brown sugar together in a large bowl until thick. Stir in the vanilla, apples and walnuts.
Sift the remaining flour and baking powder in a small bowl. Stir into the egg mixture. Spread over baked pastry. Bake in the the preheated oven for 35 minutes or until browned. Cut into squares when cool. Dust with icing sugar before serving.