Fall Foraging: Mushrooms

I have had the great opportunity to trample through the woods and fields just outside Rock Creek National Park to forage for edible plants, berries, flowers and mushrooms this fall. Foraging aside, I have spent endless hours during Covid inside Rock Creek park. I joke that it is my second home but it really is: I don’t start any morning now without hiking or biking in it, no matter the weather, and end many days with a quick jaunt on trails. Spending so much time in Rock Creek has made me keenly aware of the subtle changes every day to the spectacular landscape from the multitude of distinct shades of green leaves in early spring to the trails disappearing afoot as they become layered with leaf cover in the fall. And, my connection to the land has deepened as I have learned about the myriad edible plants and mushrooms living in it.

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Sukkot: Roasted Apples and Yams with Barberries

Roasted apple and yam with barberries

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

Roasted Carrots for Rosh Hashana

Rosh Hashana roasted carrots

As we prepare to celebrate Rosh Hashana to mark the birth of the world, it’s hard not to be confused and/or overwhelmed at times by the surreal world we are now living in. From COVID to wildfires to flooding to addressing systemic racism, our physical reality is forever altered.

The past six months have brought to the forefront of our daily lives both the devastating consequences of human actions that are the most un-God-like, but also the incredible, resilient, responses by humans to these crises.  When we wish people a healthy, good new year, I cannot think of a time when this has ever meant more than now, for all beings.

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Covid19 and Italian Corn Bread

Italian corn bread

This is a frightening moment. It’s hard to write about recipes and food during this time when I incessantly read the news and my mind is mostly devoid of non-coronavirus thoughts or ideas.  I have noticed, though, that when I get especially anxious about what is happening, I am drawn to being in my kitchen. Chopping, cooking, baking all calm my nerves a bit and give me something purposeful to do. My sweet elderly dog patiently sits nearby, his intense eyes gazing at me, wondering if any crumbs might drop by his paws, completely unaware of the global crisis and singularly focused on food scraps.

In this challenging moment, my appreciation and awareness of beautiful, sometimes seemingly mundane things in life has become accentuated.

I have taped to my computer a quote by Rabbi Abraham Joshua Heschel, “Our goal should be to live in radical amazement. Everything is phenomenal; everything is incredible; never treat life casually. To be spiritual is to be amazed.” Continue reading

Shalom Y’all

Grits

I recently spent time exploring the Lower South of the US, delving into the emotionally fraught history and legacy of enslavement and civil rights, overlaid with an exploration of Southern Jewish life. It was a provoking, at times emotionally draining, visceral, and absolutely fascinating trip that challenged me every day to examine and reflect upon the impact of our nation’s history of slavery and to explore the extraordinary and unique life of Jews in the South. Continue reading

Salad at Hummus Yossef

My Hummus Yossef’s salad.

I don’t have the guts to declare one place with the best hummus. I will decidedly write, though, that I eat a lot of hummus, and taste test it the way some do with wines, (albeit a lot cheaper). And, I will argue that Hummus Yossef, from Pardes Hanna Karkur–and now with some locations in Tel Aviv–has some of the best hummus I have ever eaten. It is made fresh for each customer (check out their Cuisinart blenders whirring by the cash register) At its modest first shop—with an outdoor seating area that protected us from the searing sun with intensely blowing fans and a tarp roof –a bowl of Galilee-style hummus was presented to us. It is creamy, very lemony hummus, and heavy enough to seemingly cut it with a knife. Presented in a deep, nearly overflowing bowl, the hummus is immersed in a thorough amount of fruity olive oil, while flecked with whole chickpeas, drizzled with green delightful spicy schug, pillowy drops of tahini, and sprinkled with freshly chopped parsley.  The hummus decidedly strong flavors were enhanced by the perfect balance of spicy, mild and fruity liquid toppings. It made a regular “plain” bowl of hummus seem almost bland or naked in comparison. Continue reading

206: Roasted Cauliflower

roasted cauliflower with tahini, though I did not add enough tahini!

Though we are in the midst of counting the Omer each night, from Passover to Shavuot, I am sharing a recipe and number that has zero relevance to the Omer. It is the number 206, the name of a Tel Aviv restaurant–really an institution–that has sat on a suburban thoroughfare with a car park in front, for decades. It is my spot for the best no-frills Israeli food. The decor is plain and likewise there are zero airs to the food. There’s some magic happening in the kitchen and their unfussy food outshines much of the high end Israeli food now dotting the globe. Before the worldwide roasted cauliflower craze, 206 was serving heaps of it, smothered in tahini sauce on little white saucer plates. Continue reading

Vegan Cholent

Cholent is truly a Jewish food. Jewish communities around the world prepare it specially for Shabbat, each with its own variation in name and ingredients. Also called dafina or skinha (Morocco) and hamin (Sephardic in general), the common thread of cholent recipes are that each is slowly cooked overnight so that it’s ready for Shabbat lunch. You cannot cook cholent quickly in a microwave or pressure cooker. It is a long process, and like Shabbat, it requires one to slow down from the rapid pace of weekday life. And no matter what goes into it, cholent is usually so hearty and filling that a Shabbat meal can be complete with it and nothing else. Continue reading

Simchat Torah: Stuffed Cabbage

Simchat Torah Stuffed Cabbage

Serving stuffed cabbage is a common dish for Simchat Torah. The recipe I share with you is from a dear friend–like a family member–who lives in Tel Aviv. I have had countless Shabbat and holiday meals at her home. Whether in the kitchen or dining room, the tables are always inevitably overflowing with dishes that she painstakingly prepared over a few days after spending hours picking out and discussing with the shopkeeper about the most beautiful produce at her local tiny fruit and vegetable market. Mindful of my plant-based diet, she not only would worry that I have enough to eat, but also creatively updated some of her meat dishes to be vegan. I have had this incredible stuffed cabbage dish at her home many times and every time she excitedly and proudly presents it on a platter to guests. I humbly present  my best attempt to try to recreate her delicious recipe. Continue reading

Sukkot: Poverty and Ecology (and Stuffed Spaghetti Squash)

Sukkot Stuffed Spaghetti Squash

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