Ostara
liminal landscapes
Spring Sprouts?
Brussel's sprouts are a hearty member of the cabbage family. Most of us think of Brussel's sprouts as a fall food as
they appear on the stalk in the markets around Thanksgiving. In the fall Brussels Sprout sent up spires each
dotted in tiny cabbage-like heads. We discovered we loved them roasted and vowed to plant them again and
again. In mild climates you can plant Brussels sprouts so that they come to harvest in the spring. Brussel's
sprouts are a heavy user of nitrogen and potassium. Be sure to add plenty of aged compost to your soil before
planting. Cool temperatures will sweeten the flavor of buds coming to maturity.

Brussels Sprouts are good for you. They contain vitamins that grant energy for good health. They are a source of
glucosinolates to fight cancer and indole-3-carbinol, a chemical which boosts DNA repair. Brussels Sprouts are
associated with the Moon and Water. They are a relative of Cabbage and like the Cabbage they hold the power of
protection as well as energy for Endurance and Stability.
Just as the sun is reborn at Yule, so is the earth reborn at Ostara. Ostara, also known as Eostar, the Spring Equinox, or
Vernal Equinox, falls each year between March 20th and March 23. The name equinox comes from Latin words aequus and
nox which means equal night. This solar celebration marks the moment the Sun crosses the celestial equator creating a
day in which the hours of light and the hours of darkness are equal. The cold, hungry, darkness of winter is behind us,
before us bounty, warmth, and light.

Ostara is the Saxon Goddess of Springtime and the Dawn and on this day the earth transitions from the dark half to the
light half of the year as light and darkness balance. From this point forward light grows stronger by the day. This is a
time of renewal, a time to celebrate beginnings, a time to seek balance as light and darkness on this day. Ostara is the
celebration of the arrival of Spring and all of the bounty that it brings as nature renews and recharges the world with life.
Trees burst into blossom. Flowers bloom. Egg-filled nests hatch and mothers of all kinds give birth. Baby bunnies and
chicks are symbols of Ostara along with the egg which we paint and hunt or exchange and the hare.

Ancient man lived so close to nature She became deity and the gods and goddesses expressions of Her different aspects.
After surviving the hardships of winter human hearts swelled with joy. "Almost every civilised race held feasts at the
time of the Vernal Equinox, in honour of the Passover or Cross-over of the Sun." writes David Widger in
The
Non-Christian Cross.
Our modern national holiday is named after one of these ancient goddesses of Springtime. "The
term Easter relates to Estre, a Teutonic goddess of the rising light of day and spring, which deity, however, is otherwise
unknown, even in the Edda (Simrock, Mythol., 362); Anglo-Saxon, eâster, eâstron; Old High German, ôstra, ôstrara,
ôstrarûn ; German, Ostern . April was called easter-monadh . The plural eâstron is used, because the feast lasts seven
days." -
the catholic encyclopedia  It's not surprising that Ostara's symbols are the hare and egg.
Makes 18 buns
You will need:

3 cups bread flour
1 teaspoon salt
3/4 cup whole milk
1/2 cup butter
1/4 cup sugar
the zest of 1 orange
1 clove
2 cardamom pods
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup dryed currents or raisins
1 egg
2 1/4 teaspoon active dry yeast (or
one package if you bought it this
way)

For the Glaze:
1/4 cup of water
3 Tablespoons of sugar

For the Icing:
1 egg white
Powdered sugar
Splash of milk
Easter Breads
Long ago before Christianity, Women baked celebration breads at the beginning of spring in honor of the coming spring.
Jeremiah the Jewish prophet writes, "The children gather wood, the fathers kindle the fire, and the women knead their
dough, to make cakes to the queen of heaven." Jeremiah 7:18. Down through the ages the great feast days were all
herald by a flurry of holiday baking. Oster is no exception and there are recipes around the world that were baked as a
tribute to the end of winter's wrath. As Christianity conquered the land, these same breads that were once associated
with the spring celebrations, became traditional foods for the holiday feast often eaten to break a period of religious
fasting. In the Ukraine and Poland you will find
Babka, a rich buttery egg bread filled with raisins. In the Netherlands it's
Paasbrood, a traditional Easter loaf filled with a sweet almond paste and studded with golden raisins and candied lemon
peel. From Portugal comes the lightly sweet saffron bread,
Pao Doce. For the Greeks and Italians it was the braided egg
bread,
Tsoureki. The Czechs baked Houska, a sweet, eggy braided loaf, as did most of Europe. In Armenia it was the
Choereg, in Bulgaria, Kozunak, in Lithuania, Velykos Pyragas. Kulich is an Easter bread that is often baked in a coffee
can. It is popular in Russia, Belarus, Bulgaria and Serbia. In the UK it was Hot Cross Buns a sweet yeasted bun lightly
spiced and studded with currants or raisins and marked with a cross on top, either piped in icing or etched into the dough.

Just as the symbols of the egg and the hare worked their way into modern practise so did the bun going from an offering
to the Saxon Goddess Eastre, or Eostre, to a traditional food and just like today's buns, the buns of old were marked with
the symbol of the cross which then represented the four seasons and the wheel of life. With very little change, the bun
crossed over into Christian tradition to be held as a magical treat with the power to protect the home, and improve
relationships. “Half for you and half for me, between us two, good luck shall be." According to an old Irish rhyme splitting
a bun with a friend will strength your relationship as it brings luck both. It became a custom to save a bun and nail it to
the wall as a protective talisman that if hung in the kitchen, would protect the home from fire and make sure dough made
throughout the year would rise. Sailors believed that if taken to sea they would protect against shipwreck. These little
gems were held to be so powerful that during the reign of Elizabeth I, the London Clerk of Markets issued a decree
forbidding the sale of spiced buns except at burials, at Christmas or on Good Friday. Today Hot Cross Buns are still a
popular treat.
"Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!

If you have no daughters,
give them to your sons.
One a penny two a penny,
Hot cross buns!"
Directions: Combine milk, butter, sugar, orange zest, clove and
cardamom in a saucepan and stir until the butter melts. Milk
mixture may scald but do not allow it to boil. Turn off heat but
leave to cool. This will allow the spice to infuse the liquid about
30 minutes until still warm but not hot. When liquid has cooled,
remove the clove and cardamom pods, and beat in the egg. In a
separate bowl, mix flour, salt, yeast, dried fruit and spices. Add
milk mixture and mix until incorporated. Mixture will be sticky.
Cover with towel; set aside until doubled in size.  

Knead the bowl either by hand or with a machine with a dough
hook; if it is too dry add a little more warm milk or water. Keep
kneading until dough is elastic. Lightly flour work surface. Press
dough to form a ball and divide once, then both twice, then cut
each fourth into four prices. You should now have 18 golf ball
size prices. Place 2 inches apart on lightly greased baking
sheet. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 400˚F.
Bake for 20 minutes.
While rolls are baking make a simple sugar glaze by heating 1/4
cup of water and 3 Tablespoons of sugar on medium. Stir
occasionally cooking until the sugar has dissolved and some of
the water has evaporated. When the rolls are baked, remove
from oven. Place on a wire rack, a brush lightly with simple
syrup to glaze.

ICING
When buns are completely cool, take the icing and mark each
with a cross.
Hot Cross Buns
A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Easter.
Bacon and Brussel's Sprout Frittata

You will need:
5 slices of bacon
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 onion chopped
1/2 teaspoon salt
2 sprigs of thyme leaves
2 cups of Brussels sprouts thinly sliced
1/2 cup of Brussels sprout leaves
1/2 teaspoon pepper
8 eggs
3 Tablespoons whipping cream
3 Tablespoons grated Parmesan
3 Tablespoons grated Cheddar
Directions: Heat oven to 475. In a cast-iron skillet fry the bacon. Remove
as it turns brown and set aside. When all of the bacon is cooked, add
onions into oil. Sauté until onion is caramelized.
Chop bacon and add to onions. Add olive oil, butter, and sliced Brussels
sprouts. Sauté for 5 more minutes.
In a separate bowl make the custard by whisking together the eggs,
whipping cream, and Parmesan. When incorporated, pour into the middle
of the skillet over the vegetables. Cook over low heat until mixture begins
to set, pulling away from the sides of the pan.
Coat Brussels Sprout leaves with olive oil and pour evenly over the top of
the frittata. Add the Gruyere and put skillet into the hot oven and bake for
10 to 15 minutes.
When the middle has set, remove and immediately transfer to a serving
dish.
Russian Easter Bread Kulich
The highlight of every
Russian Easter table is
Kulich.
The Mighty Egg
Eggs are one of the oldest symbols of fertility. They are a living food. Eggs are good for you.
They are loaded with high-quality proteins, vitamins, minerals, and good fats. They are symbols
of spring, rebirth, and fertility. The egg is associated with the Goddess, the Sun, the Earth, Air,
and Water. The egg symbolizes fertility, abundance, beginnings, and life itself.

Eggs are used in countless rituals. They are a common aid in divination and often used to
cleanse energy. Eggshells are used to make Cascarilla is highly protective powder made from
finely ground eggshells. Cascarilla is used to repel negative energy. Botanicas sell it set into
soft chalk but you can make your own. Just save your eggshells. Wash them out after using and
set aside to dry. When you have collected the shells of 6 or more eggs dry the shells by putting
them in a baking dish and baking at 350 degrees for 8 to10 minutes. Set aside to cool. When
the egg shells have cooled, grind them into a fine powder. You have just made a very protective
powder. Dust it on your body for protection when you know you have to go into a confrontation.
The powder will shield you from psychic or magickal attack. Sprinkle around the perimeter of your
home to ward against gossip, jealousy or trespassers. Strew to create circles.

Or mix with flour and water to create a delicate piece of chalk to draw magick circles, runes, or
sigils.

Cascarilla Chalk
The clean, dry shells of 6 eggs ground into a powder
1 teaspoon flour
1 teaspoon very hot tap water
a pinch of herb *optional
Paper towel
1 rubber band

Directions: Mix together 1 tablespoon of powdered eggshell, 1 teaspoon of flour. Add a small
pinch of herb, if you are adding any. But only a small pinch as too much will cause the chalk to
crumble. Stir in 1 teaspoon of hot water. As you stir, intent what you would like to empower the
chalk with. Mix until the paste sticks together to form a small ball. Roll the ball between your
palms, or between a sheet of wax paper, to form a cylindrical shape. Wrap tightly in a paper
towel and fix with rubber band so it stays tightly closed. Set this aside for at least three days.
If you liked this, you might like these
Samhain
Yule
Imbolc
Ostar
Beltaine
Litha
Lammas
Mabon
Spring Equinox is a time of balance, as
the opposite forces join to create a
blend of energy which is alive, potent,
and expansive. From now until the
Midsummer Solstice the days will
lengthen as the Sun returns bring
increasing strength and warmth for this
is the beginning of the growing period,
the season of manifestation as unions
of all kinds merge to create new life.
This is the time when the energy of the
universe transfers from Spirit into
Matter bring what is within to manifest
without.
Asparagus is an early vegetable. The thin, delicate stalks shoot up and are ready for harvest between late March and
early April, a short season as the stalks soon become tough and the flavor grows stronger as it ages. Asparagus is a
great source of vitamins A, C and B6, and potassium, thiamin, and folic acid. Magickally asparagus carries energy for
desire, health, love, and virility.
ASPARAGUS TART

You will need:
1 sheet frozen puff pastry
2 cups Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 Tablespoon olive oil
Salt and pepper
Directions: Preheat oven to 400 degrees.
Roll the puff pastry into a 16-by-10-inch rectangle and lightly score
pastry dough 1 inch in from the edges to mark a rectangle. Using a fork,
pierce dough inside the markings at 1/2-inch intervals. Bake until
golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the
bottoms of the asparagus spears to fit crosswise inside the tart shell;
arrange in a single layer over Gruyere, alternating ends and tips. Brush
with oil, and season with salt and pepper. Bake until spears are tender,
20 to 25 minutes.