A month of fish and feasts. Fish dishes to welcome new foods coming into their season, and for those
who still prefer Lenten habits. Feasts for Easter with home made hot cross buns on Good Friday, dyed eggs
for Easter Sunday breakfast, Easter cake and Easter bread rabbits for tea, chocolate and imitation chickens underfoot
Ancient fire festivals for Easter Saturday. In many catholic countries all
the house fires and church lights would be extinguished and a new village bonfire lit with a flint or burning glass.
From this would be re-kindled the Easter Candle for the church lights and new heart fires. Sticks
and ashes would be used with distinctly pagan superstition to encourage fertile crops.
And if you can’t wait for Hallowe’en, how about celebrating Walpurgis Night, the Eve of May Day, traditionally
the time when the power of witches is at its height ! Expelling them was a favourite occupation for the
end of April in Central Europe, when houses were cleansed and fumigated for three days with juniper berries and rue.
Which is probably where all our Spring cleaning started.
For more information access
this month's Seasonal Foods datasheet