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Foods for Mabon

Updated on October 7, 2014

Food Ideas for the Pagan Sabbat of Mabon

The festival of Mabon marks the time of the second harvest, when apples have ripened on the trees, squashes are ripe on the ground, and thoughts turn to preparing for Winter in earnest.

The Pagan Sabbats are traditionally celebrated with ritual and feasting and a frequent question I hear is to ask what sorts of foods one should bring to the different Sabbat festivals.

The good news is that it's a very simple answer. You bring what is in season to you locally at the time.

These are some foods you could serve at your own Mabon festival.

Squashes
Squashes

The History of the Festival of Mabon

Second Harvest

Mabon comes on the Autumnal Equinox. It is one of the lesser Sabbats on the Wheel of the Year and marks the time of the second harvest festival.

Cultures around the world celebrate the harvest, including the American and Canadian Thanksgiving Holidays and the British tradition of Harvest Festival where fruits from the fields (and in these modern times, tinned goods) are taken to the churches to be blessed then distributed to the poor.

The Festival of Mabon is celebrated at the Autumn Equinox, commonly called the first day of Autumn, and falls between the 20th and the 22nd of September each year. It is the time when day and night are equal in length and the world hangs in balance.

Meat and Fish

  • venison
  • rabbit
  • guinea fowl
  • brill
  • sea trout
  • turbot
  • monkfish
  • mussels

Sabbat Foods are Seasonal Foods

Foods for Mabon

Of course, what foods are in season will vary locally.

Some of the foods which would be in season this time of year where I live include:

Vegetables

  • aubergine (eggplant)
  • beetroot
  • broad beans
  • butternut squash
  • courgettes (zucchini)
  • sweetcorn
  • potatoes (maincrop)
  • radishes
  • swede (rutabaga)
  • turnips
  • watercress

Fruits

  • apples
  • blackberries
  • figs
  • peaches
  • pears
  • plums
  • raspberries



Edible wild mushrooms image from USDA and is in the public domain
Edible wild mushrooms image from USDA and is in the public domain

The Mabon Feast

On the menu

If you're having friends round to celebrate the Sabbat, I suggest doing a potluck dinner and having everyone bring a dish. You can co-ordinate between yourselves who brings what.

Snacks

  • Set out bowls of nuts and vegetable crisps.

Starters


Soups


Main course


Desserts

Vegetable crisps
Vegetable crisps

Vegetable Crisps

Some ideas include potato, beetroot, swede, sweet potato, and carrots

Thinly slice a selection of root vegetables.

Preheat the oven to 200C/gas mark 6/400F

Dry the slices well. If using potato, rinse first under cold water to remove the starch. Put the slices in a bowl and drizzle with olive oil.

Lay the slices out flat on a cooling rack set in a baking tray. Invert a second cooling rack over the top to keep the crisps from curling up in the oven. Season with sea salt and fresh black pepper.

Bake for 4 - 7 minutes. Parsnips and carrots take about 4 minutes and potatoes take about 5-7 minutes.

Remove the baking tray from the oven and leave to cool.

Stifado
Stifado

Rate this recipe

5 stars from 2 ratings of Venison stifado

Venison Stifado

a family recipe

This Greek recipe is traditionally made using beef or lamb, but we tried it with venison once and really liked it. I got this recipe from my mother-in-law when I got married. It is one of several recipes which she graciously passed on to me.

I recommend using the SKK Sauté Pan or casserole cooking pot to make Stifado. This pot can easily move from stove top to oven and back again, making cooking easier.


Ingredients

  • 1 pound venison, cut into large cubes
  • 1/4 cup olive oil
  • salt and pepper
  • 1 medium chopped onion
  • 1 cup fresh tomato juice
  • 1 tablespoons red wine vinegar
  • 1/2 cup red wine
  • 1 bay leaf
  • 1 pound small white onions
  • 2 cloves garlic, chopped
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • few allspice berries (1/4 teaspoon ground)
  • fresh parsley, chopped

Method

  1. In a heavy flame-proof casserole brown meat in olive oil over a medium heat; season with salt and pepper. Add chopped onion and sauté until soft. Add tomato juice, vinegar, wine bay leaf, spices, and 2 cups hot water.

  2. Cover and put in the oven (Gas mark 3 - 4/325 - 350F/170 - 180C) for 1.5 hours or until meat is tender. Add white onions and parsley to the meat. Cook slowly for a further 1/2 hour or until the liquid is reduced and the onions are soft.

  3. Serve with rice or boiled potatoes.

What are you serving for your Mabon feast?

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    • savateuse profile image

      savateuse 

      4 years ago

      I didn't know about this before - very interesting!

    • GreenfireWiseWo profile image

      GreenfireWiseWo 

      6 years ago

      Great ideas and recipe! Thank you.

    • BuckHawkcenter profile image

      BuckHawkcenter 

      8 years ago

      What a wonderful Harvest Celebration this is. The vegetable crisps sound delicious and since I am a gardener, I'm always looking for ways to use my harvest and celebrate the good food. This sounds perfect. Thanks for sharing.

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