A little boy leads his parents to a Pennsylvania orchard, where they spend the day picking a wide variety of apples before heading home to make applesauce, cobbler, and apple cake.
For several years, a key part of our Shabbat has been the weekly journey to the farmer’s market to pick up our CSA (Community Supported Agriculture) share. Beginning in early July and lasting until approximately mid-September (if we are lucky), freshly picked corn on the cob is the centerpiece of our share. We plan Saturday dinners around it. The meal begins with Mr. Matt’s corn (in my son’s parlance), and is built from there with veggie burgers for protein. If we are really lucky, we have also received beets with good greens in our share that we can use.
I am of the firm opinion that it is always a good time for cheese. I recently learned that the Shavuot holiday has a strong dairy component. I had never known this before, but I was very happy to discover this a day or two after I had completed a highly successful experiment in cheese making. I’ve defined the experiment’s success as the fact that I am still enjoying the cheese.
The falafel stand was a key stop on the “tour” of Israel. Organized within my son’s active imagination, the imaginary tour was inspired by a Happy Birthday Israel program at our synagogue. This trip was special because it included a participatory component beyond a float in the Dead Sea, a dip in the Mediterranean, a stop at the Western Wall, or, for that matter, visiting a falafel stand. The extra component was helping to “prepare” a special (birthday) meal for Israel–on a kibbutz no less. The menu, as arranged by our youthful tour guide (age 4), included falafel, pita bread, hummus and Israeli salad along with tahini. We had a wonderful time “preparing” the meal and enjoying it. Our son beamed as his satiated parents expressed their appreciation for his culinary creativity. It added a different dimension to the trip.