Thursday, September 22, 2016

Picnic for Autumnal Equinox

Western Spiraea (Spiracea douglasii) in her Autumn attire.
Today, September 22, 2016, is the zenith of Fall, aka Autumnal Equinox.This day, says Clea Danaan “is also called Mabon, after the Welsh god of love and youthful strength. He is a sun god, honored at this time as night and day sit momentarily in balance before slipping toward darkness. At Mabon, the Goddess evolves from mother to crone and the God prepares for death. The land is ripe, full of bounty; this is the Pagan Thanksgiving. It is a cooling, bittersweet holiday, for the bounty of ripe apples will fall, the leaves turn and drift to the ground. The sleep of winter is near.” 

In the vein of using the “gifts of autumn” we might gather locally grown eggs and beans, preparing them for a picnic to enjoy the glorious weather we are presently blessed with here in Northern California.

Here’s a recipe by which we can enjoy the ducks eggs our resident flock produce:


Hard boil 6 eggs, plunging them into ice water to cool enough to peel and cut in half. Set whites on a deviled egg plate & set aside.

In a bowl empty the yolks and add:
  • 1 ripe avocado
  • Juice of 1 Meyer’s lemon
  • 1/4 C. organic olive oil
  • 1 T. organic Dijon mustard
Season to taste with 
  • Sea salt 
  • Freshly ground pepper 
  • Freshly chopped chives
  • Thyme

Blend with a hand blender (or mixer) until smooth. Then place a large soup
spoon full into each 1/2 cooked egg white. 

As you can see the color of the deviled eggs is different than
when mayonnaise is used for fat rather than avocado.
Feel free to add organic edible flowers on top for decoration. The pineapple sage is in bloom here at MuRefuge right now.These would be a lovely decorative addition and taste delicious, too. 


Pick over and wash 2 C. organic small navy beans (or any other small white bean you prefer) adding them to a bean pot with 5 C. water. 

  • 6 “diced” organic bacon slices
  • 1 1/2 tsp. sea salt
  • 1 C. finely chopped organic onion
  • 3 T. dark organic unsulfured molasses
  • 2 T. organic Dijon mustard
  • 1 tsp. freshly chopped thyme
  • 2 fresh bay leaves
  • 1/2 T. grated organic fresh ginger
  • 6 grinds of organic black pepper

We don’t tolerate garlic here, but for those of you who do, adding 2 cloves of organic minced fresh garlic adds another dimension to the flavor.

Put the lid on the bean pot and set it in the oven. Bake at 250 degrees for 14-16 hours when the bean will have turned a rich dark reddish brown.

Chokecherry (Prunus virginiana) in her colorful Fall glory.

While we enjoy our picnic on this glorious Autumnal Equinox, may we each

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