A Lammas Table: Recipes
After our Lammas activities, we gather to share food that celebrates the season. Our Lammas potluck is always simple, hearty, and built around what’s abundant right now.
Zucchini bread is a favorite—sweet, moist, and made from one of summer’s most prolific vegetables. A flatbread station makes it easy for everyone to build their own plate, with baskets of warm pita, roti, or naan alongside fresh toppings. August is peak tomato season in Colorado, so we slice them alongside cucumber salad, fresh herbs, onions, cheeses, roasted vegetables, and maybe some cold cuts or spreads.
And of course, no Lammas table feels complete without something sweet. In August, that means Colorado peaches—baked with berries into a crisp that tastes like late summer in every bite.
Lammas Zucchini Bread
Moist, lightly sweet, and perfect for sharing at an outdoor gathering.
Ingredients:
2 cups grated zucchini (squeeze out excess water)
3 cups flour (all-purpose or half whole wheat)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
½ tsp nutmeg
3 eggs, lightly beaten
1 cup sugar or honey
1 cup oil (vegetable or melted coconut)
2 tsp vanilla extract
Directions:
Preheat oven to 350°F. Grease two 9x5 loaf pans.
In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat eggs with sugar (or honey), oil, and vanilla. Stir in zucchini.
Combine wet and dry ingredients until just mixed.
Pour into pans and bake 50–60 minutes, until a toothpick comes out clean.
Lammas Flatbread Station
Flatbreads make the perfect centerpiece for a Lammas potluck—they hold up beautifully outdoors, and everyone can top them with what’s in season.
We make simple flatbreads—either homemade or purchased pitas, roti, or naan—and set out a table of fresh toppings. August is the peak of tomato season here in Colorado, so there are always bowls of sliced tomatoes, fresh herbs, and maybe even a simple cucumber salad. Add sliced onions, cheeses, roasted vegetables, cold cuts, or spreads like hummus or tzatziki, and everyone can build their own plate.
(If you’d like to make your own flatbreads, a simple roti or naan recipe works beautifully, but store-bought breads are just as welcome.)
Campfire Flatbread
Flatbreads are simple enough to make anywhere—even over a campfire. If we’re holding Lammas outdoors, we sometimes cook them right in a cast iron skillet over the fire. It makes the whole process feel even more connected to the season.
Ingredients:
2 cups all-purpose flour (or half whole wheat for more flavor)
1 tsp salt
¾ cup warm water
2 tbsp olive oil (plus more for cooking)
Directions:
Mix the flour and salt in a bowl. Add the warm water and olive oil. Stir until the dough comes together.
Knead gently for 2–3 minutes until smooth. Let rest 15–20 minutes while the fire gets going.
Divide into 6–8 pieces and roll or press each into a thin circle or oval.
Place a cast iron skillet over hot coals (not direct flame) and brush lightly with olive oil.
Cook each flatbread for 1–2 minutes per side, until golden spots form. Adjust skillet position as needed to keep the heat steady.
Stack cooked breads in a clean towel to keep warm until ready to serve.
(Tip: If you’re making a flatbread station, keep toppings simple—sliced tomatoes, fresh herbs, cheeses, roasted vegetables—and let everyone build their own plate.)
Colorado Peach & Berry Crisp
Late-summer fruit at its best—sweet, juicy, and topped with oats.
Ingredients:
4–5 ripe Colorado peaches, sliced
1 cup mixed berries (blueberries, raspberries, blackberries)
½ cup sugar or honey
1 cup rolled oats
½ cup flour
½ cup brown sugar
½ cup butter, melted
1 tsp cinnamon
Directions:
Preheat oven to 350°F.
Toss fruit with sugar or honey, place in a greased baking dish.
Mix oats, flour, brown sugar, cinnamon, and melted butter. Sprinkle over fruit.
Bake 30–35 minutes until topping is golden and fruit is bubbly.