Red, Gold, Yellow, Green, Orange, Citrine
Lammas, Lughnasa, Festival of Green Corn, First Harvest, Ceresalia, August Eve, Elembiuos, Feast of Cardenas.
Corn, All Grains, Bread, Full Moon, Wheat.
Sun Gods, Mother Goddesses.
Baking Bread, Gathering First Fruits, Astrology.
Not Sharing Food.
Yellow Diamond, Peridot, Citrine.
Corn, Rice, Wheat, Ginseng, Rye.
Honoring the Parent Deities, Honoring the Sun Gods, Celebrating First Harvest.
(Individually or Blended)
Alfalfa, Corn Silk, Golden Seal.
Eucalyptus, Corn, Safflower.
All Grain Deities, All Mother Goddesses, All Livestock Goddesses, Aine (Irish), Alphito (Irish), Ashnan (Sumerian), Cabria (Phoenician), Carmen (Italio-Iberian), Ceres (Roman), Chicomecoatl (Aztec), Damia (Greek), Demeter (Greek), Frey (Norse), Goddess of Mundus (Norse-Celtic), Habondia (German-Celtic), Hani-Yasu-NoKami (Japanese), Ishtar (Babylonian), Kait (Hittite), Kornjunfer (German), Libera (Roman), Marcia (Italian), Mama Alpa (Incan), Morgay (English), Nisaba (Chaldaean), Persephone (Greek), Pirua (South American), Po Ino Nogar (Cambodian), Qocha Mana (Hopi), Robigo (Roman), Saning Sri (Japanese), Selu (Cherokee), Taillte (Irish), Tailltiu (Welsh-Scottish), Tea (Irish), Tuaret (Egyptian), Uti Haiti (Pawnee), Zaramama (Peruvuan), Zytniamatka (Teutonic).
All Father Gods, All Grain Deities, All Livestock Gods, Athtar (Pheonician), Bes (Egyptian), Bran (Welsh), Dagon (Pheonician), Ebisu (Japanese), Ghanan (Mayan), Howtu (Chinese), Liber (Roman), Lono (Polynesian), Llew (Welsh), Lugh (Irish), Neper (Egyptian), Odin (Norse), Xochipilli (Aztec).
It is appropriate to plant the seeds from the fruit consumed in ritual. If they sprout, grow the plant with love and as a symbol of your connection with the God and Goddess.
Wheat weaving (the making of corn dollies, etc.) is an appropriate activity for Lughnasadh. Visits to fields, orchards, lakes and wells are also traditional.
The foods of Lughnasadh include bread, blackberries and all berries, acorns (Leached of their poisons first), crabapples, all grains and locally ripe produce. A cake is sometimes baked, and cider is used in place of wine.
Preheat oven to 425 degrees F. Grease a 9x9 baking pan. Mix all ingredients. Pour the mixture into the pan and place it in the oven for 20 minutes or until done. Serve hot with butter or honey.
Preheat oven to 325 degrees F. Line a deep pie dish with the pie crust or purchase a commercially-made one. Set aside. Mix all other ingredients together in a large mixing bowl. If it appears too "wet," mix in a little more flour (about 2 tablespoons). Turn the fruit into the pie shell and dot with butter or margarine. You can bake the pie as is, or cover it with another pie crust. Then score the top several times with a sharp knife. Bake for 1 hour, or until the top crust is a golden brown.