Mabon ~ Autumn Equinox, September 22nd 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).
Happy Autumn Equinox and Mabon to all who celebrate!
Zucchini Raisin Walnut Loaf
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3 cups shredded zucchini (2 to 3 medium)
1 1/2 cups sugar
2/3 cup olive oil
4 large eggs
2 teaspoons vanilla
3 cups unbleached all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup coarsely chopped walnuts
1/2 cup golden raisins, optional
Preheat oven to 350ºF (180ºC). Grease 1 loaf pan (9 x 5 x 3 inches) with butter and line the bottom with baking parchment or grease 2 (8 1/2 x 4 1/2 x 2 1/2 inches) loaf pans with butter and line the bottom with baking parchment. Set aside.
In a large bowl mix together the zucchini, sugar, oil, eggs and vanilla.
In another bowl combine and whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and cloves. Stir in the chopped walnuts and raisins, ensuring they become coated in the flour mixture.
Add the flour mixture (dry ingredients) to the zucchini egg mixture (wet ingredients) and stir until well combined. Spoon the batter into the prepared loaf pan or divide the batter between two loaf pans, if using.
Bake the 9-inch loaf pan in the preheated oven for 1 hour to 1 hour and 20 minutes or until a toothpick inserted into the centre comes out clean or bake 8-inch loaves for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean. Cool for 10 minutes in the pan or pans on a wire rack. Then loosen the sides and remove from the pan or pans and place on wire rack to cool completely.
Notes: You can use self-raising flour just omit adding the baking soda, baking powder and salt.
