First Harvest Time

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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.

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Try these recipes to include first harvest foods in your meals.


CRANBERRY BEAN AND CORN SALAD

You will need:

  • 1 pound cranberry beans

  • ¼ 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.