The Druidic College

Yule is here, with the seasonal delights that are more commonly available than they were in the ancestors' days. How many of the Ancient Ones would have known a persimmon, or a mango? Today we can readily purchase these wintertime treats in our local supermarket or co-op.

The two varieties of persimmon that we can find in our local markets are the Fuyu and the Hachiya. The Fuyu is grown locally, and can be found at the year-round farmers market* at People's. They don't have to be softened up before enjoying their flesh. However, the Hachiya must be allowed to become very ripe, to the point of being almost mushy, before trying to eat them. They are very astringent if eaten when they aren't completely ripe, but are worth the wait as the flavors develop. The difficulty is, if they are ripe enough to eat right off the store shelf, they will be hard to get home in good condition. Buy then when they are still a bit hard, but not quite ready to eat. Then transport them home carefully, using a rigid carton to protect them, and wait until they are very soft. They are best eaten fresh, stirred into a bowl of oatmeal in the morning, mixed into a salad, or eaten alone. Persimmons are rich in beta-carotene, vitamin C, and potassium.

Season’s Greetings! May the blessings and joys of this season be with us and our loved ones.

We have come through another successful year and once more reached the turning point from dark to light. To be sure we have a few dark and dreary days ahead but as of the Solstice, light begins to grow and as it does it brings all the provisions for a wonderful future.

Knowledge is the king post that supports the roof protecting and sheltering all. It is that which upholds the universe and the source of every sound action. Without knowledge nothing can stand alone and secure. Truth is untruth; justice, injustice; courage is diverted; strength and effort, misspent! Trust has no basis and love no foundation. Beauty no depth and joy is unsustainable.

Ignorance, the antithesis of knowledge, is the original empty vessel of our spirit. It is seemingly bottomless and continually crying out to be filled, which it never shall be!

Happy New Year!

The Wheel has turned a full revolution since the chartering of the Silver Birch Grove, and now we have reached the end of our first full year. I think we deserve to take a moment to congratulate ourselves. We’ve done very well and come a long way in such a short time.

The Grove is swimming right along, we’ve found a rhythm and a working dynamic, and gods willing, we may even expand our membership. We’ve all worked hard to build our community in love and trust. Now we reap the rewards. Nice work, everyone. If you’re reading this in the company of your fellow Druids, turn to the nearest one and give them a hug. Then reach over your shoulder and give yourself a little pat. Well done.

Ah, autumn - a time of transition as we savor the Samhain is the third harvest festival, the time when most of the harvest of the farms has been gathered in. We wrap ourselves in warm blankets. and curl up next to a roaring fire, mugs of warm cocoa or apple cider in hand. The desire for warm and comforting foods drives us to hot soups, warm breads, and warm pies.

Fresh fruits and vegetables continue to be available during late autumn. These include late apples and winter pears, like bosc pears; and pomegranates and persimmons make their seasonal appearances.

Hail and Salutations!

Samhain is perhaps the most contemplative mark on the wheel of the year. It is the Celtic New Year since in the coming spring; light will emerge from the dark of winter. This we celebrate heartily. It is also the time most associated with passing, for reasons we all know well. This we celebrate as well, albeit in a more reserved manner.

As we move forward into a new year, let’s focus on emerging into a new era when we can really ‘give peace a chance.’ I know that peace is the one thing that is missing in my world.

Samhain brings with it a great opportunity to discuss masks. The streets are filled with children in Halloween customs collecting candy from kind neighbors, while pagans remember the deeper spiritual significance of the Sabbat. As is true with the holiday in general, the customs themselves hold more significance to those who keep the Old Ways than may seem apparent to a casual participant of All-Hallows Eve.

The Latin word for “mask” is persona, and this word does carry with it the deeper meanings associated with the ancient ritual of mask making and wearing.

In China, St. John’s wort where it has been listed for thousands of years in that country’s highly esteemed herbal pharmacopoeia, is known as Qian Ceng Lou. The historical use of medical St. Johnswort has been documented dating back to 400 B.C. in Greece and Rome. The ancient Greeks and Romans noted that St. John’s wort was used for snake or reptile bites, menstrual cramping, gastrointestinal distress, ulcers, depression or melancholy, superficial wounds, or sciatica. Other uses of the herb extended into the spiritual or mystical realm.

To move on with the ancient scrying techniques, we will look at the ancient practice of scrying flames. Fire gazing can still the mind and free the ego. It can also alter ones state of consciousness. In ancient times the lady of the house, (in most cases), would kindle the fire by lifting the peats so that the flame smothered the night before might spring into life, she prayed that the fire would be blessed to her and to the household. And to the glory of the God, And Goddess who gave it.

Ah, autumn - a time of transition as we savor the overlap between the fruits of summer and the bounty of fall. A time to prepare for the coldness of winter while trying to hang onto the warmth of the sun.

Tomatoes are still available locally until the first major frost, as are basil and that ever-abundant zucchini. How many of us have friends and neighbors with gardens who are trying to give away weapons-grade squash? The larger squash, the ones the size of small baseball bats, can be shredded up and made into a yummy zucchini bread, or they can be chopped up and tossed into any veggie soup. The smaller ones can be thin-sliced with a food processor or a spiral slicer, and topped with a pesto dressing or a yummy marinara sauce. These are great to bring to potlucks because the colors and flavors will impress many a veggie nay-sayer.