Heritage Wheat Harvest

Bring your sharpened sickle or scythe, or a serrated knife, and a favorite work song.

We will be harvesting tall, majestic Canaan Rouge, a delicious landrace wheat, learn about the “Grain Mother” traditions of old Europe, and baking sourdough einkorn bread.

Schedule

9-12: Harvesting

12-2: Potluck Lunch and Swim in the River

2-3: Mixing the dough for Sourdough Einkorn Bread

3-5: Harvesting

5: Baking the Bread

6: Potluck Dinner

Each participant will be given a bag of home-grown einkorn flour as a thank you.

Call Eli Rogosa for further information.

Heritage Grain Conservancy

growseed.org

400 Adamsville Rd

Colrain, MA 01340

Let the people use this day to make offerings to the Mother Goddess river of their region and to bathe themselves and their farm animals in ‘living wild water’ – a stream or a river, a lake, a pond, or the sea. In every case shall offerings and prayers of thanksgiving be made.

Then shall the people make offerings to standing stones, dressing them with wreaths of new grain and flowers, placing first fruits at their feet. Let them cut a sheaf of new grain and set it afire in the ancient manner, burning off the husks with fire. Then let them grind the grain in a quern or a mill and bake a bannock from it saying:

“On the feast say of Lugh and of Danu, I cut a handful of the new grain, I purified it by fire

And rubbed it sharply from the husk with my own hand. I ground it in a quern,

I baked it on a fan of sheepskin, I toasted it to a fire of rowan, I shared it round my people.

I went sunwise round my dwelling In the names of Lugh and Danu

Who have preserved me, Who are preserving me, and who will preserve me, In peace, in flocks

In strength of heart, in labor, in love, in wisdom and mercy, until the day of my death.”