Full Strawberry Moon- 7 June 2:12 pm (EDT)
Summer Solstice- 21 June 12:45 am (EDT)
New Moon in Cancer- 22 June 3:36pm (EDT)

The wheel turns yet again, the longest day of the year is upon us. With it brings high energy and a burst forth of passion and growth as the Sun hits its highest point in the Northern hemisphere and once again begins its descent. By month’s end the days will be growing shorter. Our gardens and farmer’s markets will be spilling over with the bounty of our Great Mother. Highlight your June feasts with fresh, local foods which bring flavor, nutrients and local energies to you table and bodies. Support local farmers who so lovingly steward the land, if you can afford organic? Even better! The esbats this month can feature local, seasonal fare as well– Strawberries for the Full Moon, foods with high water content or fish for the New Moon in Cancer.

To infuse the energy of the sun, brew the herbs in water and lemon juice in a clear jar set out in the sun for an hour or two then continue with directions.

Minty Solstice Lemonade

1 cup fresh mint
1 cup fresh lemon balm
1 cup water
Juice of 6 lemons
3 quarts 7-Up or ginger ale, chilled

Bruise the fresh mint and lemon balm. Stir into water and lemon juice.
Let sit for 2-3 hours or overnight in refrigerator. Remove herbs.
Mix with soda, garnish wth fresh mint springs, and serve.

Yield: 1 gallon

Braised Ginger Halibut with Spring Onions

1 lb halibut filets
2 green onions, chopped
2 tablespoon fresh ginger, finely grated
2 or 3 tablespoons water
2 or 3 tablespoons soy sauce or tamari
1 tablespoon toasted sesame oil

Place filets in the bottom of a pan. Add the green onions, ginger, water, soy sauce and oil. Cover the pan (Be sure the cover fits snugly)

Cook the fish over medium-high heat for about 10 minutes or until the thickest part is firm to the touch. Serves 2

Herbal Lemon Cookies

1 cup butter, unsalted
2 cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup lemon grass / lemon balm / lemon basil - chopped

Cream the butter and 1 3/4 cups sugar. Add the eggs and vanilla. Beat well. Combine the flour, baking powder, salt, and herbs. Add to the creamed mixture and mix. Drop dough by teaspoonfuls, 3 inches apart, on a greased cookie sheet. Flatten slightly with a fork or cup bottom. Sprinkle lightly with the remaining sugar. Bake at 350* for 8 to 10 minutes, or until barely browned.

Cool slightly, remove to a rack.

Rhubarb Muffins

2 cups flour
1 tbs baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
3 tbs strawberry jam
3/4 cup milk
2 tbs butter or margarine melted
2 tsp vanilla
1 1/2 cups fresh diced rhubarb

Combine all dry ingredients except the brown sugar.

Whisk together brown sugar, egg and jam then whisk in butter and milk and vanilla. Stir in rhubarb.

Pour mixture over dry ingredients and mix just to moisten ingredients.

Place in muffin cups about 2/3 full.

Bake at 400 degrees until lightly browned and tested done, about 20 to 25 minutes.

SOURCE: unknown

Strawberry Scones

1 cup strawberries, cut into ½ in pieces
2 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter
2/3 cup milk

Preheat oven to 425 degrees. In large bowl mix together flour, sugar, baking powder and salt. Add butter. With pastry blender or 2 knives cut in butter until mixture resembles coarse crumbs. Stir in reserved strawberries toss well to coat. Add milk. With fork, lightly toss together until mixture holds together. With floured hands gently form into ball. On floured board with floured rolling pin, roll out dough 1/2 inch thick. Cut dough into 2 1/2 inch circles. Place on greased cookie sheet. Bake until golden about 12 minutes, serve warm with whipped cream.

Yield 12 scones.

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By Stephanie Lowell-Libby ©Copyright 2009