Despite the initial reports we received from our local agencies, we have just learned from JFNNJ that there is a major food shortage in the kosher food pantries here in the county.
Our JCC has launched an immediate collection of non-perishable food items, baby supplies (wipes, formula and diapers of all sizes), and cleaning supplies here at our facility. Trucks will be sent to pick up the supplies this Friday and again on Monday.
If you can bring items by the JCC, please do!
Please join us at the Hazon Food Conference Dec 6 – 9; it’s a great time for individuals or families! Prices go up October 15th.
What’s Happening at the Food Conference?
With the end of the Fall Chagim, we transition from a time of abundant meals and harvest into the quiet of Winter. As the next few months will be a time of rest for the ground, we have an opportunity to rest as well, and reflect on the systems that bring us our food, whether we grow our own, get it from a local CSA, or buy it at the supermarket.
This December 6-9, the annual Hazon Food Conference will be held at the Isabella Freedman Jewish Retreat Center in Falls Continue reading
Escarole & White Bean Soup with Rustic Croutons
by Susie Middleton
This is my variation on a classic Italian soup that traditionally has more escarole and beans than broth. Escarole is one of the easiest greens to prepare since you don’t need to stem it; just slice the whole head across into ribbons before washing.
Frisée is a tumble of spiky leaves with notched edges, fading from dark green outer leaves to a butter-yellow center. Frisée has a slightly bitter flavor, and can be eaten either raw or cooked.
Torah portion of the week:
Bereshith (Genesis 1:1 – 6:8)
By Rabbi Marc D. Angel
Why a Garden?
The Torah reports that G-d “planted a garden eastward, in Eden, and there He put the human whom He had formed” (Bereishith 2:8). Humanity’s career, thus, was begun in a garden.
Click here for a delicious pesto recipe.
From Whole Living Daily, here is a Fall Kale Salad recipe.
Fall Kale Salad
Chef John Marsh uses only local, organic ingredients in this festive fall salad served at his NYC restaurant, GreenSquare Tavern.
¾ cup butternut squash, cut into ½-inch-cubes
2 cups kale leaves
2 tablespoons julienned radish
1 tablespoon shallot, finely minced
1 tablespoon toasted sunflower seeds
1 tablespoon toasted pumpkin seeds
¼ tablespoon Celtic sea salt
4 grinds from mill of organic black pepper
3 tablespoons Fall Vinaigrette (recipe follows)
Preheat oven to 350°F. Line baking sheet with parchment paper. Spread butternut squash cubes in single layer. Roast squash 15 to 20 minutes, or until fork-tender. Remove from oven; cool.
Meanwhile, bring large pot of water to boil. Blanch kale in boiling water 30 seconds. Remove and shock leaves in bowl of ice water; remove and dry. Stem leaves and cut into 1-inch strips.
In large bowl combine squash, kale and remaining ingredients. Toss well to combine. Divide evenly between two room temperature plates and serve immediately.
Kitchen Tip: Make a great main course meal by topping with organic grilled chicken, pan-roasted wild-caught salmon or grilled wild shrimp.
Store extra vinaigrette in an airtight container. Shake to recombine.
Makes 1 ½ cups vinaigrette
1 cup olive oil
¼ cup walnut oil
2 tablespoons balsamic vinegar
2 tablespoons sherry vinegar
1 tablespoon pomegranate molasses
¼ teaspoon salt
Combine both oils. In separate medium bowl, whisk vinegars and salt until salt is thoroughly dissolved. Stir in pomegranate molasses. Slowly add blended oils while whisking vigorously.