Like everything else, this is an unusual Sukkot. But due to my COVID routine, I have had the privilege for a deeper physical and sensory connection to the holiday’s harvest themes. It includes more time to tend to edible plants on my balcony and long hikes in woods filled with mushrooms and other edibles. And while the holiday celebrates an agricultural harvest, I like to more broadly think of it as a way to celebrate all of our food sources, whether foraged or grown on a farm. Last weekend, I went on a guided foraging trip just a few miles from my house. In a mere mile long walk, we found more than a dozen edibles, including black walnuts, shiso, sorrel, burr cucumbers, American persimmon, and turkey tail mushrooms. We nibbled little bits of each plant along the way but left everything there for birds and other creatures to enjoy.

My easy Sukkot recipe has just a few ingredients that are interchangeable. If, for example, persimmons are available near you, try them instead of apples, or pumpkin instead of yams. It can be easily served as a side dish or a main dish over a grain such as couscous. Click below the recipe for more of my Sukkot, Shmini Atzeret and Simchat Torah recipes.

B’tayavon v’chag sameach!

Roasted Garnet Yam and Apple with Barberries

Ingredients:

1 large garnet yam, chopped into small pieces.
1 medium or large apple, cut into small pieces. There are so many available now. Choose one that is good for baking so that they don’t crumble and become mushy.
1 tbsp olive oil
2/3 cup white wine
1/3 cup vegetable broth or water
1-2 tsp maple syrup
pinch of salt
large pinch of sumac
1-2 tsp barberries (if you can’t find them, currants are a good substitute)

Preparation:

1. Over medium heat in a medium cast iron or clay pot, add olive oil. apple and yam. Sautee for a few minutes and then add white, water/broth, salt and maple syrup. Mix well together. Cover and let simmer for approximately 20 minutes until ingredients are soft but not mushy. Check periodically to ensure liquid does not fully evaporate. Add extra wine and water, as needed.
2. Once finished, remove from heat and transfer to a platter. Sprinkle with sumac and barberries. Serve warm or room temperature.

More holiday recipes:

Sukkot:
Stuffed Kabocha Squash
Stuffed Spaghetti Squash
Stuffed Zucchinis
Perennials Roast

Shmini Atzeret:
Nopales and Tomatillo Saute

Simchat Torah
Portuguese Sugar Wafer Cookies
Stuffed Cabbage
Zucchini Quiche
Eggplant and Quinoa Rounds