Welcome to

The Witches' Almanac
Books  Home

Books  Books

Books  Gift items

Books  Monthly recipe

Books  Holidays

Books  In Memoriam

Books  Donald Weiser Interview

Books  The Witch's Pantry

Books  Witches' Guide to
       Economic Survival

Books  News and Links

Books  Almanac Extras!

Books  Sites of Awe

Books  Witches' Almanac Catalog

Books  Reviews

Books  contact us

Monthy Recipe

The Witches Almanac

Beltane (Imbolc) 2017

Bells and brooms, ribbons and garlands, flowers and herbs; Beltane is soft and sweet, ruckus and fun. The May Queen and her consort, the May King lead a procession accompanied by bells and festive singing to dispel the last thoughts of Winter and to welcome the green, lush, fertile Spring. We dance the Maypole , weaving our wishes and spells into the colorful ribbons of female energy around the pole, symbolic of strong male energy. As the ribbons entwine and the garland wreath encircles the festooned pole, deep within us the knowledge of primal union stirs. We can taste it in the sweet spring Meade, smell the moist fertile earth, hear the soft breeze, feel the warmth of the May sun and see all around us the wonderful colors of the earth coming alive.

Beltane Menu

May wine with honey and sweet woodruff
Cream cheese with fresh herbs
Honey butter
Garlic butter
Assorted crackers, breads and raw veggies
Sprigs of fresh herbs

Roasted chicken
Asparagus Frittata
Peas and pasta salad
Roasted carrots
Baby Kale salad
Strawberry Shortcake with whipped cream and shaved chocolate

Asparagus Frittata
1 lb. fresh asparagus, trimmed and cut into thirds, tops set aside
2 spring onions, trimmed and chopped
8 eggs
1/4 cup milk
3/4 cup shredded Gruyere cheese (or your favorite)
Olive oil
Salt and pepper to taste

Heat oil in 10 or 12 inch skillet. Sauté onion and asparagus bottoms until onion is softened. Beat eggs with milk until well combined. Add 1/2 cup of the cheese and pour over onion/asparagus. Top with remaining cheese and asparagus tops. Place top on skillet and cook on medium low until fully set. Approx. 15 min. Serve sprinkled with chopped parsley, chives and or tarragon.

Peas and Pasta Salad
1 lb. pasta such as elbow or bowtie
1/4 lb. snow peas, steamed
1/2 lb. shelled peas, steamed
1/4 lb. snap peas, sliced into bite size pieces
Mayonnaise or Greek yogurt
Lemon juice
Salt and pepper to taste
Parsley, chives and basil ribbons for garnish, to taste

Cook pasta per box directions. Steam peas. Combine and dress with mayo or Greek yogurt and remaining ingredients.

Be sure to see The Witches Pantry videos!

The Witches' Almanac

Web site by Ultra Violet Expressions for © 2006 The Witches' Almanac Ltd, Newport, Rhode Island - All Rights Reserved