On September 18th, we gather to observe Háustblót, a key festival in the Norse pagan calendar that honors the bountiful harvest and prepares us for the coming months. This sacred time is all about gratitude and ensuring a good harvest as we move into the colder seasons.
Here’s how we can embrace and celebrate Háustblót in today’s world:
Sacrificing a Sheep: Traditionally, a sheep was sacrificed as an offering to the gods and spirits to ensure prosperity and a fruitful harvest. In modern practices, this can be symbolically honored through acts of charity or by preparing a feast that acknowledges the blessings we have received. It’s a moment to express our gratitude and ask for continued abundance.
Harvesting the Latest Vegetables: This is the time to gather the last of the season’s produce. Whether you have a garden or visit a local farmer’s market, collect your vegetables and appreciate the fruits of your labor. It’s a reminder of the hard work that goes into producing our food and the cycles of nature.
Making and Eating Fårikål: A traditional Norwegian dish, fårikål is a hearty stew made with lamb and cabbage, often enjoyed during this season. Preparing and sharing this dish is a wonderful way to connect with our cultural heritage and celebrate the harvest. Gather with loved ones, cook up a pot of fårikål, and enjoy the flavors of the season together. Traditionally, the only ingredients you’ll need are mutton, cabbage, salt, and whole black peppercorns. (see recipe below)
Honoring the Full Moon: The full moon of Háustblót is a powerful symbol of completion and reflection. Take a moment to sit under the moonlight, meditate on the past season, and set intentions for the months ahead. It’s a time for quiet contemplation and appreciation of the cycles that govern our lives.
By embracing these traditions, we honor our ancestors and the natural rhythms that guide us. May your Háustblót be filled with joy, gratitude, and a deep connection to the land and its gifts. Here’s to a fruitful and meaningful harvest season!
Fårikål (Lamb and cabbage stew)
Ingredients:
(Makes 8 servings)
3 kg lamb meat
3 kg cabbage
8 tsp whole, black peppercorns
4 tsp salt
600 ml water
Method:
1. Rinse and slice the cabbage into wedges, about 2-4 cm thick.
2. Layer the cabbage and meat (starting with the meat, fatty side down) in a large pot, adding salt and pepper between the layers. If you want to keep the pepper together, place it in a suitable container. Some people like to add 2–4 tbsp of flour evenly between the layers to thicken the sauce.
3. Add water. Bring to a boil, then lower the temperature and let the stew simmer for about 2 hours, until the meat is tender and easy to pull apart.
4. Serve hot with boiled potatoes, and crispbread or lingonberry jam, if you like.
Drinks
Beer, wine, and Aquavit are common pairings. A distinctive beer, ale, or dark lager, especially if it has some sweetness or acidity, fits well with the stew. The same goes for a white or sparkling wine with a sweet or acidic fruity flavour and bouquet. A sour apple juice is a good non-alcoholic alternative.
Dessert
Here are a few traditional desserts you can try if you have any room left after the stew: How about a delicious cloudberry cream, or try tilslørte bondepiker – Nordic apple trifle, whose name translates as “veiled farm girls.”
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