Around here, the summer has shifted. Though we are still steeped in heat, there’s a glimmer of something else in the morning and in the evening, a slight whisper of chill in the air. By no means have we entered into autumn, rather, the summer is in a different faze. Gone are the long days of June or the scorching hot early July days, and here instead are thunderstorms in the afternoon, ripe peaches and tomatoes, and a transition to the harvest. Our garden has begun yielding its bounty, with green beans, tomatoes, and cucumbers harvested last week. We’ve used garden thyme, basil, chives, tarragon and rosemary in our cooking, and we are enjoying golden plums, peaches, and tomatoes from our farm share. What a wonderful time for cooking and eating!
In the spirit of celebrating this bountiful season, I chose to celebrate our first Lammas at the beginning of the month. The name Lammas originates from the pagan holiday “Lughnasadh,” which was later christianized to “loaf mass” and then “Lammas.” Observed on August 1st, Lammas celebrates the first loaf of bread baked from each year’s newly harvested wheat. Though we don’t grow our own wheat, we nevertheless baked bread to mark the beginning of our harvest season. I like that this holiday recognizes the beginning of the bountiful time of year, and also marks the transition I was already feeling from early to late summer. Our bread ended up being a partially successful experiment… We think our dough was too wet, and are eager to try again soon! Now, I’m trying to soak in these stormy days and raucous nights as the crickets, cicadas, and buzz-bugs create a cacophony in the trees.
A storm is beginning outside my window, and the trees are sighing as the wind picks up. I hope everyone gets a chance to go outside and enjoy some thunder!