Posts Tagged: Tu B'Shvat Results 24
This is a sporadic column by Bay Area personal chef Alix Wall, in which she evaluates a cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. Just in time for Tu B’Shvat (“The New Year of the Trees”), she cooks her way through “The Seven Fruits of the Land of Israel,” by Chana Bracha Siegelbaum.
To celebrate Tu B’Shvat, a fig-scented cocktail. Photograph by Jon Wunder.
Dried fruit compote reminds the writer of the dried fruit served at her first Tu B’Shvat seder. Photograph by Shulie Madnick.
Five months ago I moved from downtown Brooklyn to a farm in a small town on the border of North Dakota and Minnesota, population approximately four Jews (read: not enough Jews to support a local deli or even a Zomick’s presence at the town Target). Having lived in or near a city for my entire life, it didn’t occur to me that a town could exist without a pastrami sandwich or a place to get a bagel. But here, there is not a matzo ball in sight.
Celebrating my Jewishness in a sea of Scandinavians (and Midwesterners) has been a wild and rewarding adventure.