June Crop – Cantaloupe Recipe


Packed with vitamins, the popular and refreshing melon is as versatile as it is inviting. You can even the seeds for a crunchy snack.


Toss 1 shallot (sliced) with 2 tablespoons each white vinegar and olive oil and 1/4 teaspoon salt. Cut 1 small cantaloupe and 1 seedless cucumber in pieces. Arrange on platter; spoon dressing on top.


Simmer 1/4 cup water and 2 tablespoons of sugar. Remove from heat; stir in 2 sprigs of basil. Cool, then strain. In batches, puree one 6-pound cantaloupe (cut up) and syrup. Pour into a metal pan; freeze 8 hours. With fork scrape into flakes.


Thread bite size cantaloupe pieces, thinly sliced salami or prosciutto (fold into quarters) and fresh basil leaves onto skewers.

These recipes come from Good Housekeeping Magazine June 2020 Issue Contents Page.

Three Sisters Chili (For Mabon)

3 cups (128 g) beans (pinto, kidney, navy, garbanzo, etc.) precooked or canned (drain and rinse)

Olive oil

1 red onion, sliced

2 clove garlic, chopped

1 cups celery, chopped

2 cups butternut or acron squash, cooked, cooled, and cubed

1 cup corn

1 cup tomato paste

2 teaspoons cumin

2 Tablespoons chili powder

1 Tablespoon oregano

Place beans in a large Dutch oven. In a frying pan with olive oil, cook red onion, garlic, and celery until tender. Add to Dutch oven. Add squash, corn, and tomato paste. Stir in enough water to cover. Add seasonings and salt and pepper to taste. Bring to a boil, then cook uncovered for about 2 hours on low heat, stirring occasionally, and adding more water if needed to keep from sticking to bottom. This chili is even better the second day. For an authentic touch, serve corn bread or corn fritters.

Copyright by Nancy V. Bennett in Llewellyn’s Witches’ Datebook 2010 Page 107

Naniamo Eggs (For Ostara)


2 cups (128 g) Oreo cookie crumbs

1/2 (64 g) chopped pecans

1/2 (64 g) cup brown sugar

1/2 cup (64 g) melted butter

Combine ingredients, then mold into egg-sized balls. Place balls on cookie sheet with wax paper. Refrigeate for 1 hour


2 cups (128 g) icing (powder sugar) sugar

1 cup (128 g) custard powder (or a package of instant banana or lemon pudding)

1/2 cup (64 g) softened buttter

Dribble milk into this mixture to make a thick icing. Mold this around the eggs. Refrigerate for 1 hour.


Melt 8 squares of semisweet chocolate in a double boiler. Using 2 spoons, quickly dip the eggs into the chocolate to cover. Refrigerate until hard.

Copyright Nancy V. Bennett in Llewellyn’s Witches’ Datebook 2010 Page 49