Now It’s Really Mabon
Sweep your porches and light a fire, if it’s cool enough where you live. Us – we’re in the middle of heat wave. No fires.
I mentioned in my jump-start Mabon post that we’d be having pumpkin martinis. Here’s the recipe:
3 oz Pumpkin Smash Liqueur (I recommend Bols, but it’s really hard to find. Hiram Walker makes one that I suspect never saw a real pumpkin, but you’re stuck with what you have.)
1 oz Captain Morgan Spiced Rum
1 dash half-and-half
Shake the ingredients over ice and pour into a martini glass (or whatever) that’s been rimmed with cinnamon and sugar. Sprinkle a bit of cinnamon on top or garnish with a cinnamon stick.
Mabon is the autumn equinox and it’s also a harvest festival. So I’ve been harvesting. More precisely, someone else has been harvesting and I’ve been processing it. This is what I bought from a local farm on Wednesday:
Organic, just-harvested tomatoes, 20 pounds
I washed them:
Then I put them in bags and froze them. When I’m ready to use them, I just thaw the number I want. The skin slips right off, and they’re ready to use in soups, or any place you’d use canned tomatoes.
This should be enough tomatoes to get us through most of the winter. Unless I make spaghetti sauce.
It’s always my goal to not buy a single can of tomatoes. I don’t beat myself up about this, but it’s something I strive for. This cost $20 and took about 30 minutes. I think that’s a bargain.