| Ostara (pronounced Oh-star-ah) is also
called Eostre, Easter, Vernal Equinox, Spring Equinox, and the First Day
of Spring. This is the time of year when day & night are equal, and
heralds the return of longer days. Signifying when light triumphs over
darkness.
In countries that are located in the Northern Hemisphere this is a
time when seeds are planted. This relates to the neo-pagan philosophy of
planting new ideas for the coming year.
Ostara/Eostre is the German Goddess of the Dawn/Spring. Ostara is one
of the most important of all the Germanic holidays. Eostre symbols are
the egg and the rabbit. The story behind this is that a white rabbit
fell in love with Eostre and to demonstrate his love, he laid colored
eggs everyday.
The rabbit symbolizes innocence and continuing fertility. The egg
symbolizes birth and rebirth. Estrogen's root word is Eostre. The legend
of the egg hunt comes from the fact that birds (chickens) were not as
domesticated as they are now and in the spring our forefathers would
literally have to hunt for the eggs.
The neo-pagan version of Ostara is a celebration of birth and new
life. The time of year when death holds no power over the living. It is
the return of the Goddess after her winter hibernation. It is the time
of the year when the Goddess and God consummate their love. Many of the
neo-pagan Ostara rituals have fertility implications and are largely
sexual in nature.
Two other cultural Ostara celebrations are Greek and Christian: The
Greek myth of Persephone also has it relates to Ostara. When Persephone
returns in the spring, her mother's joy brings forth life once more to
the world. Easter, which is celebrated on the first Sunday after the
first full moon falling after Ostara. The Christianity version of Eostre
also follows the rebirth pattern.
Ostara is mainly a day to celebrate new life and new beginnings. It
is a time to plant new ideas and seeds for the future, both literally
and figuratively.
RITUAL
There are many versions of this ritual, many of which can be found in
RavenWolf, Buckland and Starhawk. This version is one of my more
original ones, thus being more personal, though this is the Readers
Digest version, and some of it's elements have been left out purposely.
Now you can decorate your altar with wildflowers and with eggs, etc.
Though the following ritual has none of the above. It follows more along
the lines of a fertility ritual, though it is not a Great Rite.
TOOLS: Sheathed Athame, Cauldron, earth (dirt), seed (of your choice,
though we use Sunflowers), water, smudge stick, chalice, four yellow
candles. Open circle per your personal tradition. Have altar face
towards the East, as Eostre is the Goddess of the Dawn. Place candles in
the four directions, place cauldron and seed to the East, place earth to
the North, water in chalice to the West, Smudge stick to the South.
SAY: (Facing East, take sheathed Athame in both hands raise above
head.) We welcome you Mother of Life and Light.
ALL SAY: We welcome you Mother
SAY: (Removing Athame from sheath) Mother who comes once more
from the darkness to the light, we welcome you. (Place Athame to the
right of the East Candle, sheath to the left.)
ALL SAY: We welcome you
SAY: (Lighting candle to the East.) You, whose light gives us
life, we too give life. We welcome you.
ALL SAY: We welcome you.
SAY: (Taking seed and raise it above your head) Mother teach
us through you warmth and love to accept all living things and my
teaching us, we honor you. (Take seed and place in cauldron)
ALL SAY: Mother teach us.
SAY: Let us give thanks
ALL SAY: (Silent moment of thanks)
SAY: (Moving to the North, place cauldron before the North
candle) We seek your bounty through the Earth. (Light candle) We ask
permission to enjoin with you to give life for our future. (Place seed
in earth)
ALL SAY: Mother give us your bounty.
SAY: Let us give thanks
ALL SAY: (Silent moment of thanks)
SAY: (Moving to the West, place cauldron before the West
candle) We seek your life's blood. (Light candle) We ask your grace to
give life to our seeds, you children. (Take the chalice with water and
more over the earth in the cauldron)
ALL SAY: Mother give us your blood.
SAY: Let us give thanks
ALL SAY: (Silent moment of thanks)
SAY: (Moving to the South, place cauldron before the South
candle) We seek your gentle breath, and guidance. (Light candle) We ask
for your winds to direct to your path. (Take smudge stick and light from
candle, wave over the cauldron.)
ALL SAY: Mother direct us.
SAY: Let us give thanks
ALL SAY: (Silent moment of thanks)
SAY: (Moving to the East, place cauldron before the East
candle, take sheath in left hand athame in right) Mother who births new
life. (Lift sheath above head) Young God who fertilize her. (Lift Athame
above head) Let us join you. (Return Athame in Sheath)
ALL SAY: Let us join you.
Close circle per your tradition.
RECIPES
Dandelion Wine
Recipe from Wine Art - Recipe Booklet - 1992
Recipe for 4 litres and may be multiplied. All teaspoon measures are
level.
INGREDIENTS
Dandelion Petals 8 cups
White Grape Concentrate 10 oz
Water 1 gallon
Corn Sugar 3lb
OR
White Granulated Sugarg 2 1/2 lb
Vinacid R 3 tsp.
Yeast Nutrient 1/2 tsp.
Campden Tablets (crushed) 2
Grape Tannin 1/2 tsp.
Wine Yeast Lalvin
Acid 4 g/l
METHOD
Use only dandelion petals. The green pieces will impart a bitter
flavour. Put all ingredients except Water and Wine Yeast in primary
ferment. Add 1/2 quantity of Water hot, stir to dissolve sugar. Add
balance of Water cold. Cover with plastic sheet. When must is 21 - 23o C
(70 - 75o F) add yeast. Stir must daily. Ferment 4 - 5 days or until S.G.
is 1.030. Strain out pulp through nylon straining bag and press. Siphon
into carboys or gallon jugs and attaches fermentation locks. Rack in 10
days and again in one month. If necessary, fine with recommended
Finings. When wine is clear and stable, bottle.
Spinach (or Broccoli) Quiche
1 9-in pie crust, unbaked
3 eggs, beaten
8 oz pkg. of Swiss cheese slices
1/2 tsp. salt
2 tbs. flour
dash pepper
1 c milk
dash nutmeg
1 small onion, sliced and sautéed lightly
10 oz pkg. frozen spinach (chopped) or broccoli, cooked and drained
Cut cheese in strips. Toss with flour. In piecrust, alternate layers of
onion, spinach (or broccoli) and cheese, ending with cheese layer. Mix
milk, eggs, and spices. Pour into crust. Bake at 350 degrees for one
hour or until toothpick comes out clean.
Hot Cross Buns
Hot Cross Buns are traditionally served on Good Friday (the Friday
before Easter) and during the Lenten season, but they are good anytime.
This recipe will make 2 1/2 dozen buns.
2 packages active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup sugar
1/4 cup softened butter or margarine
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground nutmeg
6 1/2 to 7 cups all-purpose flour
4 eggs
1/2 cup dried currents
1/2 cup raisins
2 Tablespoons water
1 egg yolk
1 recipe Icing (below)
Have the water and milk at 110-115 degrees F. In a large mixing bowl;
dissolve the yeast in the warm water. Add the warm milk sugar, butter,
vanilla, salt, nutmeg, and 3 cups of the flour. Beat until smooth. Add
the eggs, one at a time, beating the mixture well after each addition.
Stir in the dried fruit and enough flour to make soft dough.
Turn out onto a floured surface and knead until smooth and elastic,
about 6 to 8 minutes. Place in a greased bowl and turn over to grease
the top. Cover with a damp towel or plastic wrap and let rise in a warm
place until doubled in size (about 1 hour).
Punch the dough down and shape into 30 balls. Place on greased baking
sheets. Using a sharp knife, cut a cross (or X) on the top of each roll.
Cover again and let rise until doubled (about 30 minutes). Beat the
water and egg yolk together and brush over the rolls. Bake at
375-degrees F. for 12 to 15 minutes. Cool on wire racks. Drizzle icing
over the top of each roll following the lines of the cut cross.
ICING: Combine 1 cup confectioners' sugar, 4 teaspoons milk or cream,
a dash of salt, and 1/4 teaspoon vanilla extract. Stir until smooth.
Adjust sugar and milk to make a mixture, which flows easily.
Easter Crown Bread
To decorate this pretty Easter crown, you will need 5 colored eggs
but they must be UNCOOKED. Be sure to use non-toxic dyes as you color
them. 3 to 3 1/2 cups all-purpose flour (divided use)
1/4 cup granulated sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 Tablespoons softened butter or margarine
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
5 uncooked eggs
Non-toxic egg coloring
Vegetable oil
In a large mixing bowl, combine 1-cup flour, sugar, yeast, and salt.
Add the milk and butter and beat with an electric mixer for 2 minutes on
medium. Add the eggs and 1/2-cup flour and beat on high for 2 minutes.
Stir in the fruit, nuts, and aniseed, mixing well. Stir in enough
remaining flour to form soft dough. Turn out onto a lightly floured
surface and knead until smooth and elastic (about 6 to 8 minutes). Place
in a greased bowl, turning once to grease the top. Cover with a damp
cloth or plastic wrap and let rise in a warm place until doubled in size
(about 1 hour).
Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes.
When dry; lightly rub them with vegetable oil.
Punch down the risen dough. Divide in half. Roll each half into a
24-inch rope. On a greased baking sheet, loosely twist the two ropes
together. Form into a ring and pinch the ends together. Gently split the
ropes and tuck the 5 colored uncooked eggs into the openings. Cover and
let rise again until doubled (about 30 minutes). Bake in a 350-degree F.
oven for 30 to 35 minutes or until a golden brown. Remove from the
baking sheet and cool on a wire rack.
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