Monthly Archives: April 2014

Bringing in the May

Maypole

I’ll let you in on a little secret: I consider it is a small cause for celebration every time someone subscribes to the Convivio Book of Days blog. And so I tend to take it a little personally when someone unsubscribes. It doesn’t happen very often, but nonetheless, after a steady increase in readership over the course of the six months that the blog’s been running, we began losing subscribers this past month. We lost a bunch of people, all at Eastertime. Some left without saying why, but two explained: The writing had become “too religious” for them.

Of course if they had stuck around a few days longer, they would have found three spells straight out of witchcraft practices in the chapter on St. Mark’s Eve, and now we come to Walpurgis Night and May Day, two holidays that the Church really despised back in the old days for what they called “heathenness.”  Let’s set the record straight right here: the Book of Days covers all kinds of holidays, and many of them come out of religious observances of one kind or another. The very word holiday is derived from holy day. So if you’re going to go along for this ride with me through the seasons of the natural year, you’re going to have to be careful not to get your knickers in a bunch just because something reminds you of the nuns at your parochial school. The Book of Days does not profess a particular system of belief. That doesn’t matter to me. What matters to me is the immersion in ceremony, and I believe we can dabble in ceremonies that are cross cultural and rich in tradition no matter what our personal beliefs.

And so let’s look at these two holidays so unwelcome by the Church. For most of the Northern Hemisphere, May brings that welcome shift from winter to summer, and these next two days are set aside to welcome summer in. Oddly enough, they don’t get much notice here in the United States. Perhaps the Puritans, who were so good at putting the brakes on mirth and joy, did a number on us. During their time in power in England, the Puritans put an end to both Christmas and May Day celebrations. Maypoles in villages throughout England were removed. But it’s hard to keep joy smothered. Once the Puritans were out of the picture, the people began returning maypoles and May Day customs to the village greens, and with good reason: May Day celebrates the return of summer with all its warmth and openness. It is the luminous time of year. Think about the long winter we’ve just experienced in this country: you’d think folks would be ready to jump up and celebrate the arrival of summer with some real festivity and some real gusto, but these two days will be ordinary days for most Americans. We’re just not that into Walpurgis Night and May Day.

And of course the Church was opposed to May Day celebrations: the celebrations could be pretty scandalous. Folks would head out into the woods and fields from May Eve (Walpurgis Night) and not come back home again until the next day. Who knows what they were doing out there. The customs of May Day come out of ancient fertility rituals, and so folks were most likely doing just what the Church feared they were. And why shouldn’t they? The rivers are a’runnin’ and the earth is being warmed by the growing sun. People would go out into the woods on Walpurgis Night and return on the morning of May Day with flowers in their hair and grass stains on their clothes and most likely a small uptick in births nine months later.

Walpurgis Night is big in Scandinavia, especially Sweden and Finland, as well as in Germany. It is a holiday mostly of northern and central Europe, although even in Italy there is celebration on the Eve of May. There, it’s known as Calendimaggio, and the maypoles, they say, are festooned with prosciutto, mortadella, cheeses, and money. Talk about festive!

In England, it’s not so much the eve as the morning that’s important for May Day, and the custom is to rise before dawn and head out to the fields to “bring in the may,” returning home with bundles of flowers that are then used to decorate the doorways, the hearth, the windows, everything. There are traditional dances around the maypole in the village green, and traditional carols of the season: For summer is a comin’ in and winter’s gone away-o! are words you’ll hear often in various traditional songs for May Day.

And summer is a comin’ in. Even here in Lake Worth, this land of perpetual green, the landscape erupts into bloom in May. The most notable blooms are that of the Royal Poinciana trees that will start blooming toward the end of the month, bright red, a sure harbinger of summer. And while we may not follow many of these customs here in the States, there’s nothing that says you can’t have your own little celebration even if no one else is doing much to mark the occasion. For Walpurgis Night, which comes with the setting sun on April 30, it is customary to light a bonfire and to eat gravlax, which is a type of smoked fish, washed down with quantities of sparkling wine. Easy enough to do. You may not have a place to light a big bonfire, but if you have a fire pit outside in your yard, why not go ahead and light a little fire, or at least a candle? And while you’re sitting around the fire, you may as well break open a bottle of sparkling wine. I’ll be stopping to visit my friends at Neptune Fish Market on Dixie Highway on my way home from work to pick up some of their own wonderful local smoked fish, and that’ll serve well for the gravlax. So there you have it: a very easy (and very reverent) celebration for Walpurgis Night.

The bonfires of Walpurgis Night are the same fires that the Celts built to welcome Beltane, the summer season, which begins on this night, too, as the Celtic calendar switches from winter to summer. This is the counterpart to Samhain, which welcomed winter on the last night of October. We enter now the sweeter time of year, warmer, easier. Our viewpoint shifts outward: we have emerged out of the darkness and into the light. The earth is exploding with new growth. The loving cup is overflowing.

 

PixieMayhem

Today’s images are from the May Day celebrations of our friend Pixie Mayhem. The photographs come courtesy of book artist Mare Blocker, who knows Pixie better than anyone in this world.

 

 

The Mystery of St. Mark’s Eve

StMarksEve

As we approach the last week of April, we come to St. Mark’s Day on the 25th, and, as with most holidays, its more important eve the night before. This practice comes to us from the traditional reckoning of time and the practice of experiencing days from sunset to sunset… which, when you think about it, is somewhat more practical than the random Stroke of Midnight beginning we follow nowadays. More practical and more natural, attuned to the natural rhythms of day and night.

And so with the setting sun on the 24th we have St. Mark’s Eve, set aside as one of the traditional nights for divining the future. This is especially true for matters of the heart. One of the most common divination spells is as follows: Fast from sunset on St. Mark’s Eve and during the night, bake a cake that contains an eggshellfull of salt, wheat meal, and barley meal. Set the baked cake to cool on the table and leave the door to your home open. Sometime over the course of the night your future love will come in and turn the cake.

Certainly a spell like this harkens back to simpler times, when we were less in need of locking our doors at night, let alone leaving them open. Personally, I’d go with the security of a locked door and just wait to meet my future love in a more public place.

Others use the Eve of St. Mark to foresee the shadows of all in the village who would be buried in the churchyard in the coming year. Great fun, of course! This requires some planning ahead, however, as the spell needs three years to work. For each of three St. Mark’s Eves in a row you’ll need to fast and then spend the hours between 11 PM and 1 AM sitting on the porch of a church. Come the third year, in that witching hour, you should see a procession pass before you of the shadows of all who will die in the coming year, as this excerpt from a poem by James Montgomery suggests:

‘Tis now, replied the village belle,
St. Mark’s mysterious eve,
And all that old traditions tell
I tremblingly believe;
How, when the midnight signal tolls,
Along the churchyard green,
A mournful train of sentenced souls
In winding-sheets are seen.
The ghosts of all whom death shall doom
Within the coming year,
In pale procession walk the gloom,
Amid the silence drear.

The poem is titled “The Vigil of St. Mark.” But back to matters of the heart: Just as at Halloween, there is as well a long standing tradition of divination by nuts on St. Mark’s Eve. Young women would set a row of nuts on the hot embers of the hearth, one for each girl. Each would breathe the name of her intended into the hearth and if the love was to be true, the nut would jump away as it got hotter. But if the nut sat there and was consumed by the fire, the love was not meant to be:

If you love me, pop and fly,
If not, lie there silently.

The morning brings St. Mark’s Day, with blessings upon the newly sown crops. Summer will soon be returning (in fact, it’s right around the corner, again by traditional reckoning of time: May Day is drawing near). With summer comes the arrival of migratory birds to northern climes, and birds are an important part of the festivity of St. Mark’s Day: Cuckoos, in particular, and in England, the cuckoo is also known as St. Mark’s Gowk. The blessings upon the crops go back to a much earlier celebration of late April: the Ancient Roman festival of Robigalia, celebrated to appease the mildew spirit and to keep those newly sown crops healthy and thriving.

 

Image: An engraving of divination by nuts taken from the Chambers Bros. Book of Days, Edinburgh, 1869.

 

 

The Easter Table

Fellata

When you get right down to it, each holiday in our home revolves around food, and the foods on the table at Easter are some of the most celebratory of the year, coming as Easter does on the heels of Lent and all its spareness. Things begin with a first course that features a plate called La Fellata, an antipasto of sorts. It is a platter layered with slices of salami and prosciutto, wedges of sharp provolone, rounds of pepperoni and soppresata, and topped with orange slices. The oranges are cut in a special way: sliced so they are full round circles, and then a cut is made from the center of the orange out to the peel at just one point, so that the orange can be pulled apart at that cut so the orange sections open into a toothy grin, much like a jack o’lantern might have.

The fellata is always accompanied by fresh mozzarella and, perhaps most important, homemade taralli, which you might think of as an Italian pretzel flavored with wine and fennel seeds and black pepper.

Eggs! Of course there are eggs: hard boiled and dyed, and they are there to be eaten with this first course, but you don’t just crack and peel them. No, first and foremost they are used in egg fights, in which folks at the table are pitted against each other to see whose eggs are strongest when one person’s egg is used to tap the other’s. The eggs that break first are the first to be eaten.

The fellata is delicious and more fun than you’d expect a holiday meal should be. And here’s what happens after the fellata every single year: someone says, “Let’s skip the ravioli and move on to the basket course.” Which, of course, means the Easter basket, chock full of malted eggs and solid chocolate bunnies and jellybeans. But to skip the ravioli would be sacrilege. And already the water is boiling on the stove, and the ravioli that were made by hand the day before are ready to be tossed into the pot and served up with a light tomato sauce. A formality just to get to that anticipated basket course? Perhaps. It is the same story year after year, wonderful and delicious. Buona Pasqua a tutti! Happy Easter to all!

 

Image: The makings of a perfect fellata plate, complete with taralli.