A Letter For The Lighter Days
May
A LETTER FOR SPRING
Welcome to the third edition of A Winter's Tale. I'm not sure where April has gone, it was Easter a minute ago. Now May is here and nature is busy getting on with growing and blossoming, the birds are very busy building nests and waking me up at the crack of dawn with their singing. The days are much longer now and the sun is bright and warm but there is still a hint of early Spring in the chilly shadows. The last of the bluebells can be found in the woods but now we look for Hawthorn blossom, cow parsley and wild garlic.
So pull up a chair, the kettle is on.
You are very welcome here.
Heidi x
THE ALMANAC
🌕 Full Moon: (Flower Moon) 1 May & (Blue Moon) 31 May
♉ Taurus until 20 May
♊ Gemini from 21 May
✨ Constellation: Taurus
🌼 Flower: Hawthorn - Protection
🦌 Animal: Deer - Gentleness
📜 Dates: ☀️May Day (1 May)
🔥Beltane (1 May)
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This month we are lucky to have two full moons. The Flower Moon on the 1st takes its name from this time of year, when blossom and wildflowers are at their most visible, lining hedgerows and filling gardens.
The second full moon of the month is a Blue Moon on the 31st. It is not blue in colour, the name simply marks the gift of two full moons in the same month.
May has long been linked with growth and renewal. The Hawthorn, often called the May tree has been used in seasonal traditions for centuries. 'Ne'er cast a clout till May is out' is a very old saying but does it mean the month or the blossom?
The Hawthorn has long been considered a plant of the threshold between worlds and bad luck to bring indoors. Best leave it outside where it belongs.
If you happen to be on the edge of woodland at first light or dusk keep a look out for deer; you might see a Doe step into the open. She might have a secret fawn somewhere in the long grass and fading bluebells.
May Day feels like a turning point from spring into summer. At it's heart it is an ancient festival, marking the midpoint between the spring equinox and the summer solstice.
In Celtic tradition the festival was known as Beltane, fires were lit on hilltops and communities would gather to walk between them, believing the smoke and flame offered protection and blessing for the months ahead. Livestock were driven between the fires to safeguard them and people would carry embers home to relight their hearths, symbolising renewal.
A Maypole would be raised, its bright ribbons being woven and unwoven by dancers. The pole is thought to echo older tree worship, a reminder of the connection between us and the natural world. In some villages you can still find the crowning of the May Queen, a young girl dressed in white and adorned with flowers.
There is also a very old tradition of washing your face in the dew gathered on May morning. It was believed to bring beauty, youth and good fortune for the year ahead. A tradition I feel like bringing back!
May Day is a day for noticing birdsong and flowers in the hedgerows and gardens. It is a time for simply being in nature, the joy of spring and the beginning of summer. A small ritual of sitting and listening.
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IN THE HEDGEROW
Things to spot this month:
- Hawthorn blossom, soft white along the hedgerows
- Cow parsley, frothing at the side of the road
- Swifts, returning from Africa, a late spring/early summer milestone
- Skylarks, singing without pause over the Surrey Hills
I live near to Leith Hill Place where Ralph Vaughan Williams grew up. The landscape, the hills and the lanes were an inspiration to him. He wrote The Lark Ascending in 1914 and it has been voted the nation's favourite piece of classical music. If you have never listened to it properly, May is the month. Find a recording, open a window and let it play. It is very moving and seems to conjure up a lost time.
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Seasonal Table
Asparagus & Lemon Ricotta Tart
1 Sheet Ready Rolled Puff Pastry
250g Ricotta
1 Lemon (zest & 1 tbsp juice)
1 Garlic Clove
1 Bunch British Asparagus - woody ends trimmed
1 Handful Grated Parmesan
2 Eggs (1 for brushing 1 for Ricotta mixture)
Salt & Black Pepper
Preheat the oven to 200C (fan 180C).
Lay the puff pastry on a lined baking tray and lightly score a 1cm border around the edge.
In a bowl, stir together the ricotta, lemon zest, lemon juice, parmesan, one egg, salt & pepper until smooth.
Spread the ricotta mixture inside the border and lay the asparagus spears on top, all facing the same direction. Drizzle with a little olive oil and season.
Bake for 20-25 minutes until golden and the asparagus is tender.
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Until next month
Thank you for being here for this third issue. I hope May brings you open windows and line dried washing. And long afternoons with the sounds of swifts and skylarks to keep you company.
Heidi x
