Yesterday was Lammas, the pagan celebration of the First Harvest. There are three harvest holidays — Lammas (or Lughnasadh), Mabon (the Autumn Equinox), and Samhain (or Halloween).
Last night, I made a Rosemary Focaccia from Cooking By the Seasons. It’s a recipe I’ve made for Lammas in the past, and it makes the softest, most delicious herbed bread. Some folks bake their loaves into the shape of Lugh, the Celtic god of the harvest. I’m no bread artisan though, so I just do the best I can. Here’s my sad little bread man!
He may not have looked so pretty, but he tasted amazing! I served the hot bread with a schmear of homemade cashew camembert. More on this cheese soon in a coming review!
Because the produce is so fresh right now, I typically serve my Lammas loaf with a raw salad or raw soup. This year, I opted for the Classic Kale Salad from the No Meat Athlete Cookbook.
It’s a low-oil kale salad that’s loaded with crunchy veggies (beets, carrots, celery, and bell pepper), dried fruit (I used dried cranberries), and seeds (I went with sunflower). Such a nice complement to the bread and cheese. Of course, I enjoyed this with a nice cabernet sauvignon.
I also made a summery, fun dessert! BUT I’m saving that recipe for tomorrow’s post, so you’ll have to wait and see.