How did it become the end of August already? (It will likely be the beginning of September before I publish this…) It seems like only last week that I was writing about the tiny bulbs bursting out of the ground in my spring garden.
We are still most of a month out for the equinox but here in Southern New England, we have definitely entered harvest season. The energy shift is palpable. Suddenly there are long shadows in my sun-loving garden and my locust tree has begun the slow process of dropping her leaves. Just last night we experienced our first truly chilly night in months. As a witch, I feel a natural call to honor these seasonal shifts – not as some sort of ritual born from the pages of a book – but as it happens in front of me.
I have a complicated relationship with the Wheel of the Year. As an astrologer, the equinoxes and solstices will always be days of celebration as they mark the quarters of the year. The rest becomes murkier where it does not always align with my environment. There is no spring in sight around Brigid’s Day which is always one of the coldest and most bleak moments in the deep of winter. Likewise, we do not have a grain harvest where I live. Our first real harvest comes in early July with the sweet corn but I am not a farmer and a corn holiday would mean nothing to me.
I’m sure that harvest means something different for every one of us and that is part of the beautiful abundance of the harvest season. My secret to celebrating the harvest in my household and my coven: we celebrate OUR harvests.
For me, the first harvest is always tomato season. For nearly 10 years now, I have been a member of a local CSA Farm Share; every year, I buy a full share from them in the fall and then we get our percentage of their harvest every week throughout the following growing season. The best part of this experience is their Pick-Your-Own fields full of fresh flowers and – come August – tomatoes! Once the tomatoes start to ripen it’s a mad dash to eat, can, and preserve as many of them as possible. I truly cannot think of anything more abundant than that!
Indeed, Cunningham’s Encyclopedia of Magical Herbs lists the magical properties of tomato as Prosperity, Protection, and Love. For me, both Prosperity and Protection make good additions to the idea of the harvest celebration in general. Make use of the abundance when you have it and protect your present and future “crop”, so to speak. As such, I tend to include basil, thyme, and oregano from my garden as they correspond well with these intentions but of course, add the herbs that you most work with or are drawn to.
Creating Sacred Space
As I mentioned above, the Harvest season doesn’t really begin in my life until the tomatoes at my CSA Farmshare have ripened. This means that it’s go-time in my household. The first thing that I do is clean my kitchen altar.
Though a number of years ago, I started with using my kitchen table as a kitchen altar, I have upgraded since to a large multi-tiered plant stand that lives in my kitchen window. This is my most seasonal altar. Though a few of my plants are permanent residents, most of the rest of the items on the altar reflects the natural cyclical changes of my magic as I shift and flow with the energy of the year. After packing up the seashells and giving the surfaces a good clean, I add in pinecones and other Autumnal items. I also bring up the spooky which is always low-key present in my household but doubles during the season of the witch.
Once my altar has been updated, I turn to making my first dish out of my tomato harvest. This is almost always Farmshare Tomato Soup. Tomato soup is a staple in my household – we’re OG fanatics of the grilled cheese and tomato soup combo and always need to keep some in the house. But we make it ourselves – we even can a large quantity of it for late-Winter consumption. The following recipe cannot be canned though – please do your research on pressure or water canning – it can be really dangerous if you don’t know what you’re doing!
Farmshare Tomato Soup
4 cups tomato* – prosperity and protection
1 red bell pepper – sweetness
2-3 carrots – abundance
1 fresh onion – protection
2 stalks celery – optional
3-5 garlic cloves – protection
Parsley – Protection
Ginger – money/success
Turmeric – Purification
Oregano – luck
Red Pepper Flakes – also optional
3 cups Broth or Water
Salt – Cleanses
Black Pepper – banishes unwanted energies
Oil – dealers choice here, I use butter
Making this tomato soup is so simple. Heat your oil with the red pepper flakes if using, add in your aromatic vegetables and cook on low until they are very tender/translucent. Add in your tomatoes and whatever spice you’re using – salt and pepper to taste. Once the tomatoes have released their liquid, add in up to 3 cups of broth. This is sort of dealer’s choice as well, the more liquid you add, the longer your soup may take to cook but the better it will taste. Add enough to make sure all of your food is submerged. Bring to a boil and then let simmer for 20 minutes or more. Check your cauldron regularly to make sure there’s enough liquid that the bottom is not burning.
From there, you can eat as-is or blend with either a blender or immersion blender. (Take it off the heat for a couple of minutes before you blend for your own safety!)
This soup is great with grilled cheese, cheese biscuits, or served on its own. You can add a dollop of sour cream, yogurt, or coconut milk before serving for richness which can be really fabulous as well. It’s also great with traditional Italian spices instead of turmeric and ginger and then topped with basil pesto.
Sharing the Harvest with Others
Do you ever have so much abundance that you feel like you could not possibly contain it? That’s how I feel at the height of the tomato season when my entire table is filled with six varietals of tomato, tomatillos, and hot peppers. The next step in my multi-pronged approach to the first harvest is to share this bounty with those that I love. My favorite meal for that is my Farmshare Lasagna.
My farmshare lasagna shares a lot of the same ingredients as my Farmshare Tomato Soup for a very good reason: I am using my harvest (what I get from my farm share) in each recipe. Use what you have is never more suited to the height of August! It’s full of peppers, onion, carrot, garlic, and tomatoes with the edition of Swiss Chard and chevre. I always use sun gold tomatoes for this recipe here – the sweetness of the sun golds is a perfect foil for the sharpness of the cheese and the bitter chard. Everything else in this recipe is negotiable (especially the spices! or add in zucchini or eggplant!) but for me, the chard, goat cheese, and sun golds are a “must”.
Farmshare Lasagna
4 cups Sun Gold or other Yellow or Orange Tomatoes* – protection and prosperity
3-4 Carrots – abundance
1 Bell Pepper – sweetness
1 Fresh Onion – protection
3-5 bulbs Garlic – protection
Red Pepper Flakes – protection, optional
Parsley – Protection
Basil – money/luck
Oregano – luck
Thyme – money
Salt – cleanse
Black Pepper – banish unwanted energy
Oil – dealer’s choice, I use olive oil here
1 Medium Bunch Swiss Chard – regular or rainbow works here
Chevre – 4-8 oz – this really just depends on how much you want to add
Lasagna noodles
Shredded Cheese for topping, optional
Note: I’m not going to give you the exact amounts here because this depends on the size of your lasagna dish. I measure my dish by the number of noodles I know that I will need for ~3 layers for this recipe since the sauce is chunky and takes up space. I just put them dry into the dish so that I know exactly how much I need.
Making Farmshare lasagna is incredibly simple. You want to precook your lasagna noodles until they are aldente so start your water at the same time as you heat the pan for your sauce. Cook your aromatic vegetables (onion, carrot, garlic, pepper) low and slow until they wilt and become transparent. Add in your sun gold tomatoes and the spices – cook for 10 minutes adding water if necessary. Add swiss chard and cook covered for an additional 10 minutes or so until the chard is cooked. From here you just make a lasagna layering noodles, sauce, and spoonfuls of chevre cheese until you have filled your baking dish. You can top with shredded cheese if you like. Cook at 400 f for 35-40 minutes until the top gets a nice golden coating.
I find lasagna to be a very indulgent meal which makes it perfect for honoring the harvest season. You can share it with family over a bottle of red wine, or add in a fresh salad appetizer, or an apple crisp for a sugary nightcap. It’s great to serve with vegetarian guests since it’s hearty in spite of its lack of meat. (You could also through any number of ground meats into this but I assure you it isn’t necessary).
Revering the Sacredness of the Moment
It sounds so corny to say that every part of life is sacred but for me, the middle of harvest season makes me incredibly aware that every part of life is sacred. I see that as a part of my privilege – having access to farms, being able to trace back to its exact source where my food comes from, all of it allows a connection point to the life cycle pulse of the earth. It is a joy to get to pick my own tomatoes, and strawberries, and apples.
Life can feel so rushed. The harvest is a reminder to slow down for a second and savor this moment of abundance. There are so many ways that you can do this. You can take up jam or salsa making, or learn to pressure or water can. You could throw a party centered entirely around the food that you have an abundance of – how self-indulgent and wonderful! Spend the afternoon in an apple orchard and then ride the hayride back at dusk – dig deep into the moment. Revel in all that has come to pass since it was spring and a time to sew new seeds.
As a kitchen witch, I love to have at least one sinfully delicious meal. For me, that is Tomato Confit. Here we take cherry tomatoes (again, I prefer sun golds here but other varieties would do), cover them in olive oil in a baking pan, add some garlic and herbs and then cook low and slow for hours. 275f for 3 hours or more. Here, again, we get to be self-indulgent – the smell that will slowly overtake your residence is absolutely divine. The goal is to cook it until all of the water has left the tomato and you have beautifully roasted tomatoes in tomato-flavored olive oil. Once cooled, it will keep in the fridge for about a week.
Cherry Tomato Confit
4 cups cherry tomatoes*
1 bulb garlic
Spices – dealer’s choice
Olive oil to cover
Tomato confit is glorious and can be served in so many ways. It is divine on cracks or bread and pairs well with sharp cheeses. It works great as the basis for a simple sauce for vegetables or pasta. We used it as a pizza topping with chevre and sausage with great success. The tomato flavored oil is great as well – it makes a great olive oil drizzle or base for a salad dressing.
How do you celebrate your harvests? I’d truly like to know.
* I prefer Sun Gold cherry tomatoes for these recipes because they are sweeter but also because I think that their golden orange color goes well with the themes of abundance and prosperity