Lughnasadh

In Irish folklore, Lughnasadh (pronounced LOO-nah-sah) is a Gaelic festival marking the beginning of the harvest season. The name is derived from the god Lugh, a prominent deity in Irish mythology associated with skill, craftsmanship, and harvest. Lughnasadh is traditionally celebrated on August 1st, though festivities can extend over several days.

Lugh is the son of Cian, from the Tuatha Dé Danann, and Ethniu, from the Fomorians. These two mythical clans were bitter enemies, with many stories about their battles, especially those involving Balor of the Evil Eye, Lugh’s grandfather.

Lugh is a unique god because he bridges the old gods (the Formorians) and the new ones (the Tuatha Dé Danann) through his lineage and abilities. Balor’s evil eye is often described as a ‘scorching sun’. When Lugh defeats Balor in the Battle of Mag Tuired, he becomes the new sun god, a title he retains in Irish mythology. Lugh also appears as the father of the hero Cú Chulainn.

A festival in Lugh’s honor makes perfect sense this time of year, with long daylight hours and early sunrises providing a safer environment for the harvest season.

Hundreds of years before any modern roads, there was a road from Tara through this district. It passed through a town in Lorgan where a chieftain lived. Western clans would gather in this town and march to Tara for the Tailteann Games.

Teltown in County Meath is named after the Irish goddess Tailtiu, where the Tailteann Games and fair were held. Archaeological evidence shows these fairs date back from medieval times to modern days. Tailtiu, said to be Lugh’s foster mother, died from exhaustion after clearing the plains of Ireland for agriculture. In her honor, Lugh created the Tailteann Games. Her name suggests the festival celebrated the hard work people put into the land.

The festival featured displays of strength and skill like sword fighting, boxing, archery, spear throwing, and hurling. Similar to Japan’s end-of-summer fighting festivals, the Tailteann Games likely helped people release the agitation and stiffness from months of hard labor, becoming a major event in their calendar.

The festival also included "Taillten marriages" or trial marriages, where new couples could marry and had up to a year and a day to decide if they wanted to stay together. If not, they divorced on the hills of separation. This practice was legal until the 13th century.

Crom Cruach

In Irish, "Crom" means bowed or stooped, while "Cruach" can refer to a stack of corn, hay, or even money (e.g., "Cruach airgid" means a stack of money).

The first Sunday in August (or the last in July, depending on the source) is called Domhnach Crom Dubh by many in Ireland. This "Crom" refers to Crom Cruach, ‘the stooped one,’ a pre-Christian god who might have been associated with fertility, harvest, or a bit of everything. As expected, most Christian writings about Crom aren't favorable; rebrands often harshly critique former practices. St. Patrick is said to have defeated Crom Cruach, along with all evil spirits and snakes, on what is now called Croagh Patrick. Archaeological evidence suggests the mountain was a sacred site dating back to pre-Celtic Neolithic times, around 3000 years before Patrick.

“The dominant deity, the ruler of the elements, as might be expected from a god inhabiting a formidable mountain, overlooking one of the world’s great oceans.” - The Irish Times.

The image of Crom stooped over, or the "Cruach" part referring to stacks of things, aligns well with Lugh and the harvest season. Crom was likely worshiped through pilgrimages up Croagh Patrick at this time of year. Mountains are often seen as liminal spaces or boundary points between this world and the unseen world. These places in Ireland remain steeped in folk tradition and superstitious magic. For some, bringing a pebble home from the mountain's peak was supposed to keep away rats! However, now we know to leave the pebbles where they are to preserve the mountains for everyone to enjoy.

Modern Celebrations:

Lughnasadh is still observed in various forms across Ireland, Scotland, and other regions with Gaelic heritage.
It is often celebrated by neopagans and those interested in Celtic traditions through rituals, ceremonies, and festivals that honor the harvest and the changing season.

Here's a delicious recipe for a classic Irish-made Blackberry and Apple Pie. This recipe features a buttery crust and a sweet-tart filling that's perfect for any occasion. Lughnasadh is a time to appreciate and celebrate the fruits of the earth, making it a perfect occasion to enjoy the seasonal fruits.

Irish Blackberry and Apple Pie

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold and cut into small cubes
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup ice water (more if needed)

For the Filling:

• 2 cups blackberries (fresh or frozen)
• 3 medium apples (Granny Smith or Bramley), peeled, cored, and sliced
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 egg, beaten (for egg wash)
• 1 tablespoon coarse sugar (for sprinkling on top, optional)

Instructions:

1. Prepare the Pie Crust:

   1. In a large bowl, mix the flour, granulated sugar, and salt.
   2. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
   3. Gradually add ice water, one tablespoon at a time, mixing until the dough starts to come together. You may need slightly more or less water.
   4. Divide the dough into two equal parts, shape each into a disc, and wrap in plastic wrap. Refrigerate for at least 1 hour.

2. Prepare the Filling:

   1. In a large bowl, combine the blackberries, sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat evenly.

3. Assemble the Pie:

   1. Preheat your oven to 375°F (190°C).
   2. On a lightly floured surface, roll out one dough disc to fit a 9-inch pie pan. Transfer it to the pan and trim the edges, leaving a slight overhang.
   3. Fill the pie crust with the blackberry and apple mixture, spreading it out evenly.
   4. Roll out the second dough disc and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
   5. Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.

4. Bake:

   1. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
   2. If the edges of the crust start to brown too quickly, cover them with aluminum foil.

5. Cool:

   1. Allow the pie to cool on a wire rack for at least 2 hours before serving. This helps the filling set properly.

Tips:

• For a Flakier Crust: Ensure your butter and water are very cold. The colder the ingredients, the flakier your crust will be.
• For Extra Flavor: Add a tablespoon of Irish whiskey or vanilla extract to the filling for an additional layer of flavor.
• Serving Suggestion: This pie is delicious on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your Irish Blackberry and Apple Pie!