Jeannette Hartman
By Jeannette Hartman
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Food Making a Passover Tradition of Your Own
Tradition! No holiday says it louder than Passover. But what do you do when you don’t have the traditional household and extended family to celebrate with? That was the challenge my friend Karen Fink and I faced in 1996. Her Reform parents had been the family seder-makers, but they were getting tired. She leaned toward…
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News YID.DISH: RED CABBAGE COLESLAW
A cabbage harvest in July? In California, it works. (We planted late in a mild winter.) That means just in time for outdoor Shabbes dinners, we have the basic ingredient for coleslaw. But with this gem-like vegetable sitting on my kitchen counter, I couldn’t bear the thought of traditional coleslaw: cabbage shreds drowned in mayonnaise…
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News Yid.Dish: What to Do When Your Garden Explodes in Bounty
Q: What do you do when you have so many home grown zucchini your friends won’t answer the door when you try to share your harvest? A: Find a car with an open window. The triumph and the tragedy of the summer growing season is the sheer fecundity of gardens and farms. How to partake…
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News Yid.Dish: Faux “Fried” Coral Tomatoes
The garden I share with my friends, Karen and Kate, has a tomato jungle. The three plants have over run three concentric layers of “cages.” They’re now trying to colonize the carrots. Unrelenting weeks of sun and heat have battered our 10 by 14 foot plot in Karen’s backyard. LA’s water rationing has taken its…
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News Yid.Dish: Nasturtium Butter, A Gardener Cooks
Call me old-fashioned, but I always thought flowers were for vases – not plates. Oh, sure, I read the articles showing a cheerful chef tossing a nasturtium blossom on a pile of lettuce. Surely a tasteless bid for attention, I sniffed. A recent web search for organic pest riddance has given me a new taste…
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