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The Catholic Church assimilated the pagan purification festival by linking it to the purification of the Virgin after the birth of Christ, "the light that brightens the darkness." Worshippers brought their year's supply of candles to the church to be blessed by the priest in a special Candle-Mass.
Candlemas continues the celebration of new beginnings. It was a day to prepare the fields for new plantings and to bless the fields to ensure a good harvest. In England, the holiday greens were taken out of the house, and if even a leaf was left behind, it was unlucky. "Out with the old, in with the new" is the theme for Candlemas. It's a good day to make commitments, renew pledges, and plant seeds for new growth.
In your herb garden, celebrate this day of new beginnings by turning over a piece of earth and repeating this ancient Anglo-Saxon plowing charm:
| Whole be thou Earth Mother of men. In the lap of God, Be thou growing. Be filled full of fodder For fare-needs of men. |
Or plant some seeds of annual herbs in pots on a sunny windowsill, for later transplanting into your garden or deck containers. Some good choices: chives, dill, basil, cilantro.
February 2 is also groundhog day. However you wait for the light and Spring to return, celebrate!
| Corned Beef Ingredients: | |
| 1 | pre-seasoned Corned Beef (leanest cut available) |
| 2 | cups Dry White Wine |
| Water to cover | |
| Side Dish Ingredients: | |
| 12 – 18 | Small Red Potatoes |
| 7 – 8 | Carrots |
| 1 | Large White Onion |
| 1 | Cabbage |
| Butter, Salt and Pepper to taste | |
| Water for boiling | |
| Applesauce Ingredients: | |
| 12 | Macintosh Apples |
| Water for boiling | |
| Corned Beef Instructions: | |
| 1. | Put corned beef into large pot or Dutch oven. |
| 2. | Add wine and enough water to cover. |
| 3. | Add seasoning packet (seasoning packet should be included in package of corned beef). |
| 4. | Bring to boil and cover. |
| 5. | Reduce heat and simmer for 40 minutes per pound of meat or until tender. |
| (You can also cook this in a slow-cooker on low heat 8-9 hours or until tender.) | |
| 6. | Remove Corned Beef from pot and let sit covered for about 10 minutes. Slice against the grain. |
| Potato Instructions: | |
| 1. | When Corned Beef is almost done, put 12 – 18 (depending on size and appetites of diners) washed red potatoes in a large pot of enough water to cover twice over. |
| 2. | Simmer 15 – 25 minutes or until just beginning to get tender. |
| 3. | Once cooked toss potatoes with a pat of butter, salt and pepper to taste. |
| Cabbage Instructions: | |
| 1. | Wash, scrape and cut 7-8 carrots into 1-1 ½ inch lengths. |
| 2. | Add to pot of boiling water along with one large white onion, sliced. |
| 3. | Simmer for 5 minutes. |
| 4. | Add the head of cabbage cut into eighths. |
| 5. | Simmer 15 minutes more or until tender. |
| Serve with Homemade Applesauce and Irish Soda Bread and Dijon Mustard. | |
| Homemade Applesauce Instructions: | |
| 1. | Put 12 Macintosh apples, peeled, cut into 1-inch pieces into steamer basket. |
| 2. | Place in pot over boiling water. |
| 3. | Steam until apples are tender. |
| 4. | Remove from basket and mash. |
| 5. | Allow to cool to room temperature or may be chilled. |
