First Harvest Time
Lammas, "Loaf Mass" - also known as Lughdnasah by Gaelic people - is the first harvest time, when agrarian people of the Northern hemisphere prepare fermented foods and enjoy the gifts of wheat, corn, beans, and summer squash.
Try these recipes to include first harvest foods in your meals.
CRANBERRY BEAN AND CORN SALAD
You will need:
1 pound cranberry beans
1/4 cup olive oil
3 shallots, chopped
2 ears fresh corn, shucked
1 teaspoons thyme, de-stemmed
2 teaspoons rosemary, de-stemmed
3 tablespoons apple cider vinegar
1 teaspoon each: salt and freshly ground black pepper
Soak beans in cold water overnight or for 8 hours.
Then, bring beans and 8 cups water to a boil.
Reduce heat to medium and cook until beans are tender - about 35 minutes.
Drain and transfer to a bowl; set aside.
Heat oil in a skillet over medium-high heat. Cook shallots until soft, about 5 minutes.
Remove corn from ears and add to skillet.
Add thyme and rosemary. Cook for 5 minutes more.
Let cool slightly; transfer to bowl with beans.
Toss with vinegar, salt, and pepper. Enjoy!
CORN CAKES WITH FRESH HERB SPREAD
For the spread:
1 cup packed fresh basil leaves
1 cup packed fresh parsley leaves
2 cloves garlic
1/3 cup cashews
1/2 teaspoon salt
1/2 cup olive oil
Juice of 1 lemon
Blend these together in a food processor. Set aside.
For the corn cakes:
1/2 cup organic, non-GM cornmeal
1/2 cup flour (wheat, spelt, or millet)
1/2 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 tablespoon butter, melted
1 cup milk (almond, rice, or cow)
2 eggs OR 4 tablespoons flaxseed meal dissolved in just as much hot water
3/4 cup fresh sweet corn kernels - about 1 large cob
olive or sunflower oil for cooking
Whisk together cornmeal, flour, powder salt and paprika in a large bowl.
Make a well in the center, add butter, milk, eggs/flaxseed, and corn.
Whisk wet ingredients together briefly then incorpoate with dry ingredients.
Heat some olive or sunflower oil in a large skillet over medium heat.
Pour small amounts of batter onto the skillet (about 1/4 cup per corn cake).
Cook until cakes are golden brown and cooked through, about 3 minutes per side.
Serve warm with a garnish of herb spread.
