I believe it’s safe to say that almost every culture has some sort of Harvest Thanksgiving kind of festival or ceremony or some event to celebrate the harvest and give thanks for it.
Here is what Dr. Tae Yun Kim says in her book, “Seven Steps to Inner Power – how to break through to Awesome” about getting to the harvest:
“Just because that seed is present, though, does not mean it will automatically develop. Change itself is a journey, and at times it requires us to do some trimming and pruning, planting and harvesting. In the cycle of seed and harvest, for example, the harvest does not arrive automatically. The farmer must work the land, plant the seeds, and provide the water. When you desire a change, you must do the work of choosing to bring about the change and then support your choice with appropriate actions.” (page 112)
Dr. Tae Yun Kim introduced us to the Korean Harvest Festival, Chuseok, and we just celebrated that. It’s a wonderful time of fresh harvest foods and rice cakes and pumpkin soup and all sorts of treats.
This display is from our American Version of a chuseok table; and afterwards, we were wondering, what do you do with things like gourds and winter squash?
Dr. Tae Yun Kim, always encouraging us to be creative, inspired me to try this new dish. (The original recipe comes from this delightful blog, https://grandbaby-cakes.com/butternut-squash-ravioli/ )
I didn’t use a butternut squash, but an assortment of what we had on the harvest table, and here is the delicious result! Don’t let yourself be tied up by traditions, as Dr. Tae Yun Kim says, but be daring and so something different!
Happy Harvest, Happy almost Thanksgiving, and enjoy!
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