Today is the last day that summer will reign this year in the northern half of the world. The autumn equinox arrives at 7:21 a.m. on September 22, marking the start of the fall season. Tomorrow, the sun will be shining directly on the Earth’s equator, bringing almost the same exact amount of daylight and darkness all around the world.
In some cultures, the Autumn Equinox is celebrated with rituals, such as feasting on the summer’s harvest and making preparations for the winter as it is a time to respect the impending dark while giving thanks to the sunlight. With the arrival of this season the crops have been plucked and the fields are nearly empty. Although traditionally crops are stored for the coming winter, the fruits of the season are plentiful. I have taken much of what are autumn favorites to bring to you 5 recipes to celebrate this Fall Equinox. I have creatively included the purple hues of fall in each of these recipes.
5 Fall Equinox Recipes That Scream Plum Purple
This Roasted Grapes recipe is the epitome of fall. Grapes are everywhere in the fall, so it’s no surprise that the fall season is a popular time to celebrate wine-making, and in the cultures of the ancient Greek and Romans, deities were connected to the growth of the vine. Whether you see him as Bacchus or Dionysus, the god of the vine is a key archetype in harvest celebrations of ancient cultures and religions.
Even though we are approaching the cooler and darker season with the first day of fall, out here in California we are still seeing temperatures in the 80’s and a sorbet seems befitting. Never the less, if you are in a cooler part of the world already, a Grape Sorbet will serve as a lovely palate cleanse between the courses of your Fall Equinox dinner celebration.
As a harvest fruit, the grape is one of those fruits that has a significant amount of magic associated with it. The wine that is produced from the grape harvest has been associated with fertility deities like Egypt’s Hathor, the lusty Roman Bacchus and his Greek counterpart, Dionysus. By the time of the Fall Equinox or the Wiccan celebration of Mabon, grape arbors are flourishing and stands as a significant part of Mabon celebrations as well.
Shrimp and Basil Stuffed Aubergine
The eggplant is a truly voluptuous vegetable. Glossy and plump, its firm, meaty flesh is the perfect base for a host of dishes—pastas, seafood dishes, and meatless favorites. Shrimp and Basil Stuffed Aubergine is seafood stuffed eggplant that is out of this world and a beautiful dish to serve while celebrating this autumn. Although available year-round, eggplant is at its peak from July to October and in warmer areas it can be grown and harvested from fall to spring.
Stuffed Purple Potatoes
Potatoes are usually harvested by the end of August and are stored away for winter’s hearty meals. Blue potatoes are becoming less of a novelty these days, and although it’s become popular to slice them up with the more common red and white varieties, all blue potatoes on its own makes a striking side dish. The inside flesh retains some of its blue color when cooked and mashed and the skin is almost purple. Stuffed Purple Potatoes make a wonderful compliment to the Fall Equinox.
Pears are the forgotten autumn fruit. Apples are not the only sweet juicy fruit that orchard’s overflow with at this time of the year. What better way to celebrate the Autumn Equinox than with a fall fruit like pears drenched in red wine made from the magical grapes of the harvest. Spiced Red Wine Poached Pears are elegantly cozy and will give you a warm feeling all over.
Autumn Equinox Plum Cider
We cannot have a Plum Purple Autumn without a plum recipe. The plum season extends from May through October and you will find mainly the European varieties in the fall. Cinnamon infused Plum Cider is a fabulous variation to the traditional spiced apple cider. Whether spiked with spiced rum or simply warm, Plum Cider is perfect for cold days and chilly autumn nights.
2 cups prune juice
3-1/2 cups plum juice (juiced fresh plums)
1/2 cup spiced rum
2 cinnamon sticks
1 tablespoon apple pie spice
Zest from one medium orange
- Mix prune juice, plum juice, cinnamon sticks, apple pie spice, cloves and orange zest in a medium saucepan.
- Bring mixture to a rapid boil then reduce heat to simmer. Let simmer for at least 20 minutes.
- Strain mixture and add rum.
- Serve warm.