Posted (Lori) in News


Shana Tova—Happy New Year 5777

Only a fraction of our members celebrate the Jewish New Year; but I think the recipes are useful—and I for one like to hear about other people’s traditions. If anyone has recipes from other cultures, please send them. Our CSA is very diverse—I counted native-born representatives of 32 nations and that doesn’t count parents and grandparents’ nationalities—and it would be nice to share.

Rosh Hashanah, for most, means sweet food. Symbolism is big in Judaism and sweet foods symbolize the desire for a sweet year. But it doesn’t stop with sweetness. The Talmud, in a rare show of humor, established a series of puns involving food and suggested including them in Rosh Hashanah meals. For example—the word for “carrots” in Yiddish is mirren, which sound like the word for “increase.” So when you eat a dish with carrots, you say: May it be the will of god that our fortunes will increase in the New Year.” The wordplay involves beets (let’s beat our enemies), leeks (the yiddish word sounds like cut—lets cut off the efforts of those who try to harm us), cabbage, carrots, apples, gourds/squash, dates, and fish heads, but there’s no reason not to create your own based on English rather than Hebrew or Yiddish words. (My brother makes raisin-celery salad to promote a raise in his salary.) Here’s a recipe for leek pancakes and one for sweet peppers. And a recipe for stuffed cabbage (may the new year be stuffed with joy). And some kugels—because everyone needs a kugel, especially on Rosh Hashana, and we have a lot of potatoes.


I found a video on how to braid challah; looks like a lot of fun, but I have not tried it yet.

Here’s a link for challah dough, but I’ve never been good at it. If someone has a foolproof challah dough, please share:


3/4 cup cooked chickpeas (cooked dry peas are better, but you can use canned beans)

1 large leek

1 egg

Bunch of cilantro or parsley

Salt and pepper

Optional: You can add a tablespoon of flour if you prefer more of a ‘pancakey’ texture, I prefer them sans flour.

Chop the chickpeas, leek and cilantro

Combine all three into a bowl and stir in one whisked egg

Add salt + pepper (and the flour if you wish)

Add a small drizzle of your preferred oil to a fry pan and spoon tablespoon amounts into the pan (this recipe will make 5 or 6 fritters)

Cook each side until golden and serve with a squeeze of lemon or lime or even a bit of Greek yoghurt


2-3 peppers (any color) quartered or cut into lay-flat slices

2 tbs olive oil

2 garlic cloves, sliced

1 ounce slivered almonds

2 tbs honey

2 tbs sherry wine vinegar

2 tbs fresh parsley, chopped

Preheat broiler to high.

Place peppers skin side up in a single layer and broil for 5-10 minutes till charred. Remove to a paper bag to steam and cool. When cool enough remove skin and discard.  Slice into bite size pieces.

In a large pan, heat oil and add garlic for about 3 minutes add almond for 1 minute add honey and vinegar mixing in, Pour over peppers and garnish with parsley season with salt and pepper. Serve room temperature.


This is enough for about 12-16 servings, but the recipe can easily be halved.

2 large cabbage heads, coarse outer leaves removed

2 cups rice, uncooked

2 medium onions, diced

3 pounds ground lean beef

1/2 teaspoon black pepper, ground

2 teaspoons salt

4 eggs, beaten

1/4 teaspoon paprika

1/2 teaspoon celery salt

1 (14.5 ounce) can tomato sauce (or fresh tomato sauce)

1 (14.5 ounce) can chicken broth (or fresh chicken soup)

1 cup chopped tomatoes, fresh or canned

1 chopped hot pepper—remove seeds to adjust heat

Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 ounces of the cabbage cooking water.

Boil rice in a separate saucepot until half cooked. Drain and set aside.

In a bowl combine beef, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size.

Preheat oven to 350 degrees F.

On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers.

Combine tomato sauce, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cover and bake for 2 to 2 1/2 hours. Add more liquid, if needed.

They taste best the next day.


Serves 6; makes 2 cups pesto

For the sweet potatoes:

2 pounds sweet potatoes (winter squash can be substituted)

1 tablespoon olive oil

Chunky kosher salt and freshly ground black pepper

For the pesto:

2 bunches cilantro

3/4 cup unsweetened shredded coconut

3/4 cup shelled pistachios

4 cloves garlic

1 hot pepper, such as jalapeño or Thai, optional

1 lemon, juiced

1/4 cup vegetable or olive oil

Salt to taste

Heat the oven to 450°F. Slice the sweet potatoes in rounds about 1/2-inch thick. Spread in a single layer on a baking sheet and brush with the olive oil. Sprinkle generously with salt and pepper. Roast for 20 to 30 minutes, or until tender and slightly browned.

While the sweet potatoes are roasting, make the pesto. Roughly chop the cilantro and blend both leaves and stems with the coconut, pistachios, garlic, hot pepper (if using), and lemon juice. Add 2 tablespoons of oil and blend until smooth. Add the rest, if desired. Taste and add salt (or more garlic, or more acid) until satisfied. If desired, thin the pesto with water to make it spreadable.

When sweet potatoes are cooked through, spread on a platter and top with pesto. Serve immediately.


1 small butternut squash (about 1 pounds)

3-4 tablespoons extra virgin olive oil

3 thyme sprigs



2 garlic cloves, finely chopped

1/4 cup coarsely chopped pecans

1.5 teaspoons brown sugar

2 tablespoons Champagne vinegar or white wine vinegar

¼ cup currants

½ teaspoon chili flakes

Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end or reserving for another use. Peel the rest and slice into 1/2-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer. Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.

Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.

Arrange the squash on a warm platter and top with some or all of the dressing.


2 pounds carrots, peeled

1 teaspoon salt, or as needed

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground caraway

1 teaspoon ground coriander

1 teaspoon harissa or other hot sauce

Fresh lemon juice, as needed, optional

Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.

Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.


3 eggs

1 small onion, roughly chopped

2 tablespoons vegetable oil, divided

½ teaspoon salt, more or less to taste (I use much more)

1/8 teaspoon pepper, more or less to taste

1 tablespoon bread crumbs or matzo meal

4 large potatos, peeled and cut into chunks (about 2 pounds)

Preheat oven to 400 degrees.

Put everything except the potatoes and 1 tablespoon oil in a food processor and whirl for about a minute, until smooth. Add the potatoes and pulse until chopped fine, but not smooth; don’t overprocess, you just want to avoid large chunks.

Put the last tablespoon of oil into a baking dish, about 8 inches square or round. Pour the potato mixture into the baking dish. Bake until brown crust forms on top, about 40 minutes. Allow to cool slightly before serving.

VARIATIONS: Replace up to half the potatoes with other vegetables—broccoli, summer or winter squash, carrots, stringbeans, yams, cauliflower. I find that if at least half of the vegetables are not potatoes, the texture isn’t good.


Winter is coming—just six more weeks of deliveries after this one. But a little preparation will allow you to enjoy your vegetables well into 2017.

WINTER SQUASH: Butternut squash does not do well in temperatures under 50 degrees; so it’s best not to keep it in the refrigerator. This works well for me—I don’t have room in my refrigerator and I like the way it looks on the counter or windowsill. As long as the room does not too warm, it can last up to two months or more. Don’t let is sit near ripening apples or pears—they emit a gas that damages winter squash. If you don’t think you’ll be using your squash for a longer time, bake it, cut it into chunks, and store in the freezer in ziplock bags.

POTATOES: I find that potatoes will last for several weeks or even a few months if they are not subjected to warm places. I keep them in a plastic bag, punched with several holes, and near an open window—but not in the refrigerator. Check them every few days and if they show even the slightest softness, use them or throw them away. There are very few things that smell as as awful as a potato that has gone to mush—and once one goes bad, it takes the rest of them with it.

CARROTS: Carrots last only a few weeks in the refrigerator, but they freeze well. Peel, slice or dice (or grate), boil them for a few minutes, cool, and pack into ziplock bags. When thawed, they can be used in any recipe calling for cooked carrots. Or—make a Carrot Cake from Recipes from America’s Small Farms (p. 206) and freeze slices of that.

KALE, COLLARDS, AND OTHER GREENS: Greens are among the easiest vegetables to store for winter. Wash and chop them roughly, then blanch in boiling water for about 30 seconds. Drain in a colander until almost dry—you can leave a bit of moisture, but water will turn to ice when you freeze. Pack in ziplock bags and squeeze out all the air before you put them in the freezer. I pound the bags until they are so thin that they take up very little space in the freezer.

BEETS: Fresh beets will last in the refrigerator for up to a month before they start to get moldy—sometimes longer if you’re not fussy. But you can also freeze them—roast, peel, slice and store in ziplock bags. Another way to preserve beets is by pickling them. Pickled beets will last for several weeks in the refrigerator in a tightly closed jar—or they can be canned by following instructions on the Ball Canning Jar or USDA websites. Here’s one recipe for pickled beets from

5 pounds fresh small beets, stems removed

1 cup white sugar

1.5 teaspoon pickling salt

2 cups white vinegar

1/8 cup whole cloves

1. Place beets in a large stockpot with water to cover. Bring to a boil, and cook until tender, about 15 minutes depending on the size of the beets. If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.

2. Sterilize jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beets and add several whole cloves to each jar.

3. In a large saucepan, combine the sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot brine over the beets in the jars, and seal lids.

4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

One other idea: Make a batch of beet burgers (Recipes from America’s Small Farms, p. 195). They can be frozen before or after baking.

CAULIFLOWER AND BROCCOLI: Both of these can be frozen—cook briefly, squeeze out the water, and pack in ziplocks. Both can also be pureed before freezing—they take up less space in the freezer that way and can be used in soups.

CABBAGE: An uncut cabbage will last for months in the refrigerator. If the top leaves go brown, just peel them off. Most years, my last non-frozen or canned CSA foods is a cabbage dish that I eat sometime in February.

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