JACK OF THE LANTERN

Halloween is fast approaching and the Jack O’Lanterns are everywhere!  It’s amazing to me how this holiday has grown from a simple childhood prank to the huge retail and celebratory event it is today.

The most iconic image associated with Halloween is, of course, the Jack O’Lantern.  But, did you know how these sometimes simple, sometimes elaborately carved pumpkins became associated with the holy day of All Hallow’s Eve or Halloween as it is known today?  There are many holidays in which religion seems to have collided with pagan symbols or icons to come together as one.   What does the Easter bunny, eggs and baskets have to do with the resurrection of Christ?  What does a tree adorned with lights have to do with his birth?  I find the marriage of these iconic images fascinating.

So how did an illuminated, carved pumpkin become associated with the celebration of Halloween?  It’s a long story, let’s start with All Hallow’s Eve …

Many of our holidays originated back when people celebrated the most important event of their life, the harvest.  For Americans, Thanksgiving is the biggest ‘harvest holiday’ celebration.  But in Argentina in February, it is the blessing of the grapes.  In June Bali celebrates the blessing of the rice harvest and in Greece it is the blessing of the sea.  For the Celts who lived in Ireland 2,500 years ago, it was November 1st, their New Year, or the Samhain (pronounced ‘sow-in’).   Not only did this day mark the official day of ‘harvest’ it signaled the end of summer and the beginning of the dark, cold winter.

The shorter days and long, dark nights were eerie and forboding to the Celts, and often associated with death.  They believed that on the “eve” before the new year, the line between both worlds opened up and the ghosts of the dead would return to earth.  These ghosts would cause chaos, destroying crops and endangering the harvest.  To ensure the safety of the harvest, the night before the New Year, Celtic priests, the Druids, would build bonfires and make sacrifices to the Gods.  The villagers would often wear animal heads and skins, dance and tell fortunes to ward off the evil spirits.

Meanwhile, in Rome many years later, Pope Boniface IV established the feast of ‘All Martyr’s Day’ on May 13th to honor all Christian martyrs.  Later Pope Gregory III expanded this festival to include not only martyrs but saints as well and he moved the observance from May 13th to November 1st.  Hmmm, have we not heard that date before?  With Christianity spreading throughout the Celtic lands, it wasn’t long before the church attempted to replace the Celtic festival of Samhain with a church-approved holiday.  As has happened throughout history, the Christian holiday (‘holy day’) eventually merged with the Pagan celebration, with bonfires, parades, and dressing up as saints, angels or devils.

But, wait!  How does a carved pumpkin fit into all this?

Celtic legend says that a very, very frugal man, ‘stingy’ you might say, used to frequent the pubs in his Irish village, but when it came time to pay for his pint, he always had a convenient excuse for not being able to pay up.  Yes, his name was “Jack”.  One evening stingy ol’ Jack tricked the devil himself into paying his tab in exchange for Jack’s soul.  But when the devil demanded his payoff, Jack reneged and before the devil could do anything about it, Jack died.

Jack wasn’t allowed into heaven … and the devil wouldn’t allow him to enter hell.  His soul was cast out into the night with only a burning coal to light his way.  Jack hollowed out a turnip and placed the burning coal inside … left to wander the earth alone, especially on All Hallow’s Eve.

To honor Jack, the Celts hollowed out turnips and created their own lanterns … the ‘Jack of the Lantern’.  And when the people, often children, would go door-to-door during All Hallow’s Eve to pray for the dead and, hopefully, be paid with soul cakes, they would carry their carved Jack O’Lanterns to light the way.

Jack o’ the lantern! Joan the wad,
Who tickled the maid and made her mad
Light me home, the weather’s bad.

You may learn otherwise about the origin and history of the Jack O’Lantern, but how could you not love this legend.  Although carved gourds have been used in many countries around the world, the Irish are credited with creating these ghoulish creatures, used primarily to ward off harmful spirits.  When the Irish emigrated to the New World, they brought the tradition with them, eventually replacing turnips with Pumpkins.

Happy Halloween everyone!
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References:  Encyclopedia Brittanica, History, Wikipedia, Wikipedia II, Instructables

The Crown Jewel – Asparagus?

Asparagus?  Really!  You’re going to write about asparagus?  I know …. sounds a bit bizarre doesn’t it.  To me, asparagus, like tulips, lamb, and opening day for the Red Sox just signifies Spring.  But here it is the fourth day of April, after last week’s 60 degree temperatures and I’m watching it snow!  You gotta love New England!

asparagus growingAsparagus.  Tall, slender, green stalks of goodness.  Versatile, full of nutrients and delicious.  I’ve never grown asparagus, probably because it takes such a commitment … to not only dedicated garden space, but to time.  This perennial vegetable should be planted about three years before the expected first harvest.

Asparagus “crowns” (one year old plants) are planted in early spring, in trenches on raised beds, about 6″ wide and 6″ deep.  The asparagus are not harvested the first or second year.  The beds should be heavily mulched and the plants should be allowed to go to seed until the third year.

Food historians have traced asparagus as far back as Egypt 5,000 years ago.  Carvings on Egyptian columns depict asparagus being offered to the Gods.  The oldest surviving cookbook, APICIUS, which dates back to the 4th century Rome, features recipes using asparagus.  Greek physicians considered the properties of asparagus to be medicinal, even considering asparagus an aphrodisiac? Historians have also noted that asparagus was grown in Syria, Spain and Greece, but didn’t come to France or the U.K. until the 1500’s.  This delicate vegetable was so highly prized it was carefully prepared and served to the powerful French mistress of Louis XV, Madame de Pompadour.

Today we’ve learned those early physicians were on to something.  Not only is asparagus delicious, research has proven that it is one of today’s super foods …

  • a good source of fiber, folate, calcium, magnesium, and zinc, vitamins B6,  A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose into cells.
  • a rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.
  • like leafy greens, delivers folate, which works with vitamin B12 to help prevent cognitive impairment.
  • contains high levels of the amino acid asparagine, which serves as a natural diuretic, beneficial for people who suffer from edema.
  • is low in calories and is very low in sodium, contains no fat.

Fascinating or boring?  I’m not sure.  What I am sure of is that harvesting the first crops of asparagus is almost as exciting to some as the first flush plucking of Darjeeling.   Beginning in late April when the spring crops are ready, there are multi-day asparagus festivals around the world, from England to Germany to California.  These events are fun celebrations organized by local growers to create awareness for this ‘old fashioned’ veg.  Local vendors are in attendance with freshly cut asparagus, as well as other fresh, locally produced goods.  asparagus pic

Events always include asparagus eating competitions, cooking demonstrations, parades, auctions and concerts, culminating with the crowning of the Asparagus King and Queen.  You might also get to meet AsparaGUS, the costumed, green, lovable mascot.  And not to be outdone, the  AsparaMancer, or the AsparaFairy might also be in attendance.

asparagus recipeFrom appetizer to main dish, consider the versatility of asparagus.  Stir fry, saute, broil or bake, the shoots are prepared quickly and can be served simply as a side dish, or with chicken, fish, shrimp or, one of my favorites, wrapped with bacon and grilled over charcoal.   Asparagus can also be pickled, canned or frozen. The San Joanquin Asparagus Festival is getting really creative this year.  Asparagus will be featured in ice cream,  as asparagus slaw, asparagus corn dogs, and asparagus nachos.  They all sound good to me!!

This link has some fascinating and delicious recipes.  I’m going to try as many as I can, while asparagus are available – Versatile Asparagus Recipes.

What I will share with you now is one of my favorite recipes … a quick, easy and delicious soup.   Make a big batch and freeze half for another day.  My family loves it.  I hope you do to.

ASPARAGUS SOUP
Makes 6 to 8 servings.

2 tablespoons olive oil
1 small onion, diced
3 lbs. asparagus, cut up
2 potatoes, peeled and cubed
6 cups prepared chicken stock
3 cloves garlic
salt and pepper
1 tablespoon fresh thyme, chopped
1/2 cup cream (optional)

In a large stock pot, over medium heat, heat the oil and saute the onions until transparent (about 5 minutes).  Trim the tough, woody bottoms (about 2″) off the bottom of the asparagus stalks.  Cut the stalks into large pieces and add to the pot.  Cook about 5 minutes, stirring occasionally.  Add the garlic.  Then add the prepared chicken stock and the diced potatoes.  Taste for seasoning and add salt and pepper to your liking.  Bring to a boil, cover and simmer for about 45 minutes.

In small batches, put the soup into a blender and puree until smooth.  Pour into a saucepan, add the thyme and heat through.  For a creamier soup, add the cream just before serving.

Serve with a crisp, side salad and hot crusty bread.  Delicious!

Ahhh Spring …. you might not be here right now, but your bounty overflows!

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References:  British Asparagus, British Asparagus Festival, San Juaquin Asparagus Festival, Asparafest,