Celebrating Matariki–making new traditions

This year is the first year Matariki is an official holiday here in Aotearoa New Zealand. It’s about time. 

Matariki is the Māori New Year celebration. The holiday is named after the Matariki star cluster (also known as the Pleiades), which disappears from our night sky for a time, and reappears in late June, around the winter solstice. 

Matariki is a time to celebrate autumn’s harvest, remember friends and family who have died the previous year, and plan for the new year.

This year, my husband and I will celebrate the harvest with pizza topped with vegetables from the garden, and pie filled with fruit from our berry bushes.

I will remember my grandmother, who passed away in May, just a few days shy of her 97th birthday. Rugs braided by her hands will warm my feet during the chilly days of Matariki.

I will plan for the new year by assessing my seed stock and drawing the 2022-2023 garden map. Although I won’t plan my planting around how the stars of Matariki look when they first appear in the sky, as Māori used to (just as I never planned by Punxsutawney Phil and his Groundhog Day predictions), but I am pleased to note the sky has been crystal clear for the past few days—clear, bright Matariki stars signify an early planting season. Just as a shadowless groundhog used to make me hope for an early spring, bright Matariki stars do the same.

Celebrating Matariki feels natural and right here in Aotearoa. When the children were young, we always celebrated the winter solstice. I made special solstice cakes, decorated to celebrate darkness or welcome the soon-to-be-lengthening days. We’d give the kids little gifts—a flashlight, or some winter-appropriate craft supplies. We made candle holders and dipped beeswax candles. We had a special dinner in the light of the candles we’d made. It wasn’t a huge celebration—just something to mark the season and look forward to during the short, dark winter days.

As the kids grew older, they weren’t interested in candle making or other crafts. We still enjoyed candlelight dinners on the solstice, but most of the other parts of our celebration fell away. Now that Matariki is an official holiday, I expect some of our solstice celebration will make its way into our Matariki celebrations.

Like us, many New Zealanders will be creating new traditions this year, mapping out what Matariki looks like today, mixing traditional Māori celebrations with the myriad cultures that make up modern day New Zealand. I hope as we all move forward with our celebrations, we can resist the commercialisation that has plagued other holidays and remain focused on the deeper meanings behind Matariki and its intimate connection to the land.

Christmas Baking Makeover

I grew up in North America, with all the traditional Christmas things—snow, dark days and long nights, crackling fires, Christmas lights, cookies, pies, hot drinks—Norman Rockwell might have painted my childhood Christmases.

Nearly 17 years ago, we moved to New Zealand, to summertime Christmases. Here, strawberries, cherries, and long summer days herald the season. 

I always loved the baking aspect of Christmas in North America—Mum amassed dozens of types of cookies in the freezer in the weeks leading up to Christmas. The kids always got involved in the baking, and we’d gorge on cookies through the holidays.

I still love baking, but I struggle to dredge up much enthusiasm for Christmas cookies here. With fresh early summer fruits in season, it seems ridiculous to bake cookies that capitalise on stored foods like dried fruits, nuts and chocolate. What I crave is strawberry tarts, black currant pie, and gooseberry crisp. Or better yet, fresh fruit salad—forget the baking altogether.

Out of a sense of nostalgia, I’ve continued to bake a few Christmas cookies every year, alongside the fruit desserts, but 2021 might be the year that changes.

As everyone has experienced this year, supply chains are disrupted worldwide. It has led to shortages of various items from foods to electric cars. A few weeks ago, most of the brown sugar in New Zealand was recalled, because of lead contamination that occurred during shipping. We all dutifully threw away our brown sugar, and wanted to buy more. Of course, there was none. There’s still none, weeks after the recall.

It looks like a staple of Christmas baking will be unavailable this year.

I admit I’m not terribly upset by it. I’ve been wanting to move more toward using locally produced honey instead of imported sugar, and this looks like the perfect opportunity to break the brown sugar habit. Also, it gives me an excuse not to make Christmas cookies, but to focus instead on enjoying the fruit that is already ripening in the garden.

This might be the year that my baking finally makes the switch to the Southern Hemisphere.

To make it even more tempting to go full Kiwi, Matariki has finally been made an official holiday. The Māori new year happens near the winter solstice in June—the perfect time for eating cookies and enjoying hot chocolate. I may have to start making Matariki cookies instead of Christmas cookies. I will enjoy them so much more at Matariki.

So bring on the fruit, some icy lemonade, and the sunscreen! Hold the brown sugar—I won’t be needing it. Christmas baking is getting a makeover.

A Reason to Celebrate

“Wow! What’s the occasion?” he asked.

I shrugged. “I felt like it.”

Then I thought more about it. What’s the occasion?

The sun shone all day today.
I had a good writing week.
The kids have been helpful all day.
The snowdrops are blooming.
Pīwakawakas outside my office door.
The neighbour gave us grapefruits.
My seed order arrived in the post.
I had just enough sugar to make the icing.

Every day is a day to celebrate. Every day is a day to enjoy whatever gifts life offers, no matter how small.

Go ahead. Have some cake. Be sure to try the frosting. It’s one of my favourites:

Grapefruit frosting

Beat until smooth:
250 g (8 oz) cream cheese
1 1/2 cups confectioners (icing) sugar

Add and beat until smooth:
1/2 tsp fresh lemon juice
1 1/2 tsp fresh grapefruit juice
1 Tbsp grated grapefruit zest
1 tsp grated lemon zest

Spread on your favourite cake.

Giving Thanks

Special thanks to plate tectonics for this…

Thanksgiving Day in the U.S.

We don’t even try to celebrate it here anymore, for obvious seasonal reasons.

Still, today, and every day, I am thankful for many things:

  • An incredible, supportive partner who has stuck with me for over 25 years.
  • Two really cool kids, and all the amazing teachers that have helped them grow
  • A home that feeds my soul and my family
  • The health to physically manage half an acre of food-producing garden
  • Lovely friends
  • Forty-seven years of rich experiences to give me ballast
  • A world of wonders to explore
  • My adopted country, where I have been so warmly welcomed
  • Sunshine
  • Rain
  • The opportunities life has presented me
  • The difficulties life has presented me
  • All the little things that make me smile–fresh basil, strawberries, hedgehogs, skinks, jumping spiders, lavender…

I could go on and on. Mostly, I am thankful to have the opportunity to take this ride on rollercoaster Earth.

Enjoy your day, enjoy your ride.