Do you have any special plans for the Equinox coming up? I'm new to witchcraft and I'm not sure how to celebrate yet. Thank you!




Hello, I think this quote from The Way of the Green Witch by Arin Murphy-Hiscock really sums up my personal intentions for celebration when it comes to the autumn equinox:

“Fall is traditionally associated with harvest and thanksgiving for the bounty of the earth, which has been tended from even before plants began to grow. Fall also incorporates themes of sacrifice, loss, and gentle regret, for the precious days of summer have passed and winter now approaches. Autumn is a time of weighing. What is necessary to keep? What can be left behind as the cycle passes to a time of scarcity?

I use this holiday to celebrate what I have been given over the past year and as a way of figuring out what I need to let go of physically and emotionally in my life to allow room for growth and rebirth in the coming months.

During the day I’m going to be spending the autumn equinox with my sister because I am so thankful that we are both happy, healthy and can be together for the holiday. We are going to cook a harvest pot roast, take our recently accumulated giveaway items to a local homeless shelter, do some crafting, spells, and observe the changing of the seasons and weather with a walk by the river and creating a shared altar. At night we’re going to be having a huge bonfire with our circle and all of our friends. There will be homemade (hard) apple cider, music, dancing, celebrating and giving thanks as a group. I will list the recipes and activities we will be doing below as an example of some things you could do, but also reflect on what you are thankful for and what you need to let go of in your own life and find ways to honor that and achieve that balance for yourself.

Harvest Pot Roast


  • 4lb pot roast
  • 1 stick butter
  • 6 cloves of garlic
  • 2 large yellow onions
  • 8 stalks celery
  • 8 large carrots
  • 5 large russet (or 8 red) potatoes
  • 1 teaspoon thyme (dried)
  • 1 teaspoon parsley (dried)
  • 1/2 teaspoon black pepper
  • 16 oz. vegetable broth (I use a homemade one)


  • Add half the stick of butter to a roasting pan with a lid and brown both sides of the meat.
  • Move the roast to a plate and set aside for later.
  • In the roasting pan, sauté the chopped onions, garlic, and celery in the other half of the butter until browned, then mix in the herbs.
  • Add the pot roast back to the pan and add the vegetable broth.
  • Cook in oven on 350 degrees for 4 hours, check meat once in a while and baste with broth when necessary.
  • Add chopped potatoes and carrots and cook for another hour and then you’re all done, salt and pepper to taste and serve.
  • This can also be made vegetarian/vegan by skipping the meat steps and adding extra seasonal veggies like squash and pumpkin.

Spiced (Hard) Apple Cider


  • 5 pink lady apples
  • 5 honeycrisp apples
  • 5 fuji apples
  • 5 gala apples
  • 2 oranges
  • 4 cinnamon sticks
  • 4 star anise
  • 1 tablespoons allspice
  • large pot with lid
  • large metal or plastic sieve
  • cheesecloth and cotton twine


  • Wash the apples in cold water, core them and chop them.
  • Wash and slice one orange into rings.
  • Put the apples and orange slices into the large pot, add enough water to cover the apples by an inch or two, put the lid on and heat to boiling, then boil uncovered for 30-45 minutes, then turn down the heat to medium-low and simmer covered until the apples are completely soft, about 2 hours.
  • Pour the apples into the sieve to strain out the chunks (make sure you have a bowl below the sieve to catch the apple juice!!)
  • Take the cheesecloth and make a pouch, add cinnamon sticks, star anise and allspice, tie closed with twine. Slice the other orange.
  • Add the apple juice, sliced orange, and cheesecloth full of spices to a pot and bring to a boil. (At this point you can add sugar, honey, or maple syrup if you like an extra sweet cider as well. I don’t add any because I think the apples I use make it sweet enough.) Turn down the heat to medium-low and simmer for 30-45 minutes. That’s it!
  • Once the cider is done cooking I add a few shots of Kraken black spiced rum and serve.


Spells & Rituals:


  • To observe the changing of the seasons and weather we will be going for a walk by the river and collecting natural items for our shared altar: branches to build a pentacle, leaves, rocks, bones, etc.
  • We will be honoring our deities with homemade heather wine, bread, corn, grains (wheat), squash, apples and pomegranates.