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. Continue reading
Sukkot is a harvest festival that allows us to experience and reflect upon our vulnerability and fragility in the world. All of the practices of this holiday–celebrating fall harvest foods, inviting community and strangers to one’s sukkah and living in an impermanent dwelling for a week–can be examined through the lens of how we are addressing and will deal with the impacts of climate change crisis. Continue reading
Sukkot is one of my favorite holidays for the obvious reasons: a harvest festival, the ultimate farm-to-table holiday filled with delicious meals eaten outside. I offer my recipe this year–inspired by the abundance of delicious apples and squash at farmers markets–with the note that the holiday, especially after Hurricane Florence, is a time for us to reflect upon and examine our fragility and impermanence, ourselves, our food systems and the world around us. Continue reading
This is a recipe that I originally wrote for the Borough Market blog and wanted to share with you. Enjoying seasonal foods at meals in a sukkah makes Sukkot the ultimate “farm to table” holiday. The holiday foods are frequently stuffed, to symbolize the harvest bounty. The dish I prepared is quinoa stuffed zucchinis, sweetened with dates, figs and honey, a few of the “seven species” of Israel.
Chag Sameach! Continue reading
Greetings from Tel Aviv! I want to share my latest Haaretz piece about addressing the serious hunger and poverty crises in both the US and Israel.
And, I want to share with you some of my recipes for the remaining fall holidays. Sukkot is the ultimate “farm-to-table” holiday, celebrating the bounty of Fall harvest. On Shemini Atzeret we transition to saying a prayer for rain— so needed right now in Israel and the West Coast.
Nopales and Tomatillo Sauté
As apples dangle from trees, pears turn to a burnt orange and pomegranates burst at their seams with plump tiny fruits, it’s a reminder that we are in Fall harvest season. After the dramatic, solemn day of Yom Kippur, we suddenly jump into the celebratory, abundant harvest festival of Sukkot. This is the ultimate farm-to-table holiday that pre-dated the Slow Food movement by a few thousand years.
Sukkot is yet another reminder of the beautiful cyclical nature of Jewish life. From weekly cycles marked by Shabbat to agricultural cycles (the agricultural holidays of Sukkot, Pesach and Shavuot, plus the counting of the Omer), to year cycles that begin each Fall to the seven year cycles of Shmita, Jewish life is communal and circular: always expanding, growing and evolving with each cycle. Continue reading