Happy Halloween! Or do you prefer Samhain? Whichever, did you think about making it an organic version?
A celebration of life, before the onset of winter, we were suitably blessed with a beautiful dry and sunny autumnal weekend. A perfect time to spend time tending the polytunnel (slug central!), practising self care (lots of rest, water, massage and meditation), and forages in the forest. And we were also given the gift of an extra hour of time – what could be better?
Autumn’s bounty is generous, with leaves and berries to collect from the ground, a few twigs and branches and some dried seedheads to prepare a seasonal plate of offering to the ancestors. Next up, the carving of the most precocious pumpkin (organic, from Angus!) into a representation of the spirit of the old year – a nod to the Celtic festival of Summer’s End: Samhain. The filling has been made into pumpkin soup, devoured at lunch, and the rest awaits a forthcoming pumpkin pie. Not forgetting an extra place setting at dinner and a candle set to the west, in respect of those people no longer with us.
And no sweeties here for the beautifully costumed guisers (trick or treaters) who so kindly graced us with corny jokes and a few songs. Instead, home made toffee apples. A cruel fate for those with braces, but no one was disappointed. In the main, they caused great intrigue. Are they real? Are they hard?
And if we’re celebrating the festival with an inkling of the old Celtic ways – and we are – there’s another two days to go. No more guisers, but leftover toffee, pumpkin pie and a thought given to the time ahead: what to leave behind of the year that’s flown by and what we wish to bring to the new.
For more poetic thoughts on the matter, a new Tumblelog for you to explore
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