Few crops represent the the harvest quite like corn.
For centuries, the corn cob has been a mainstay with every harvest season meal.
Let’s make the corn savory by roasting it over an open fire.
Ingredients
- Unshucked corn cobs
- A pot of water
- Butter
- Minced garlic
- Salt, pepper
Directions
Soak the corn cobs in the pot of water—leave the husk on—and let them sit for an hour or two.
This will make the corn cobs nice and moist.
Put the wet corn cobs, still in their husks, on a grill.
If you're using a campfire, drop them into the white coals on the edge of the fire ring.
Turn the corn cobs once in a while, and let them cook for about half an hour. You'll know they're done when the husk is dry and slightly burnt.
Remove the corn cobs from the grill and let them sit for a few minutes to cool a little. Don't let them get cold.
Peel the husk all the way back and use it for a handle, or use wooden skewer sticks. We like to drown the cob with butter, and sprinkle with garlic, salts and pepper.
Make a Pot of Colcannon
Although Colcannon is traditionally eaten for St. Patrick's Day in March, the use of fresh potatoes and cabbage makes it a perfect harvest meal.
Serve up a pot of Colcannon for your Lughnasadh celebration.
Ingredients
- 3 lbs potatoes, washed and peeled
- 1 small head cabbage, washed and finely chopped
- 2 sticks real butter
- 1 1/2 cups heavy cream
- 1/2 lb. bacon, cooked and diced
- 4 leeks, chopped
- Salt and pepper
Directions
Steam the potatoes until they are soft, and then drain and rinse.
Place them back in the pot and mash thoroughly, so you remove all the lumpy bits.
Gradually add one stick butter, in small pieces, stirring into the potatoes so that it melts.
Add the cream in and mix.
While you're working with the potatoes, boil the cabbage.
Some people like to use the potato water, and that's works.
Once it's soft, about 8 minutes, drain and add into the potatoes.
Add the second stick of butter—again, put it in using small pieces so that it melts and coats all the cabbage.
Add bacon and leeks.
Simmer for about half and hour, and then season with salt and pepper to taste.
Serve with hearty bread.
