Lughnassadh is also known as Lammas, First Harvest August Eve, and Sabbat of
First Fruits. This Greater Sabbat is celebrated sometime from July 31
through August 7; however, is most commonly celebrated on August 1 or 2.
This is a time to celebrate the first harvests/fruits by celebrating with
bread, corn dollies, wines and vinegars of fruits and herbs. Decorate your
altar with gifts you have of nature along with any plant/herb harvesting
tools. You may also decorate your altar and home with colors of this
holiday: gray, yellow, gold-yellow, orange, red and gold... and with Plants
and Herbs of this time: Corn, Wheat, Oats, Barley, Summer Squashes, Golden
Rod, Sunflowers, Hollyhocks, Yarrow, and Echinacea.

Ready to cook some goodies for your celebrations? If you do not have a
garden, check out your local farmer's market and create dishes with locally
grown corn, berries, squash, potatoes, and any grains. Spice up your dishes
with some gathered herbs, homemade vinegars, cider or wine. If there are any
seeds in the fruit and foods you gather and prepare, sprinkle them at the
end of your celebration to continue the cycle and as a symbol of connection
with Earth, Lord and Lady.

Some Recipes For Lughnassadh:

Faery Butter: Allow butter to soften and sprinkle in Basil and Thyme. Serve
with noodles, rice and or bread.
Faery Butter II: Allow butter to soften and add a bit of honey and fresh
fruit. Serve with Bread.

Brigid's Blackberry Pie
4 cups of fresh blackberries (thawed frozen berries are ok)
11/2 cups sugar
1/3 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon of salt
1 unbaked pie crust

Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust or
purchase a commercially-made one. Set aside. Mix all other ingredients
together in a large mixing bowl. If it appears too "wet," mix in a little
more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot
with butter or margarine. You can bake the pie as is, or cover it with
another pie crust. Then score the top several times with a sharp knife. Bake
for 1 hour, or until the top crust is a golden brown. Taken from Edain
McCoy's book "The Sabbats- A New Approach to Living the Old Ways"

Harvest Stir Fry:
Cut off corn from cob add in green peppers, onions and garlic. Stir Fry in
oil or butter until corn and peppers are tender. Add in at the end chopped
tomatoes and any greens you like!

Cook summer squash (which some of us have in abundance) over grill or in
oven. Drizzle olive oil along with sprinkling of thyme, oregano and basil.