The harvest holiday of Sukkot feels immeasurably more relatable to me this year than it has in the past, because this year I’m in the midst of my own actual harvest.
This article first appeared on Alma.
Appropriately appearing just before the harvest festival of Sukkot, this column marks the beginning of a series on farming and food from Remi and Gavi Welbel, who run Zumwalt Acres, a sustainable Jewish farm in Illinois.
When the High Holidays roll around, so do fresh figs. This salad, which takes about five minutes to make, balances the fruit’s peak soft sweetness with the slightly bitter crunch of walnuts and a burst of fresh mint. I sometimes add pomegranate seeds, which only improves things. Our friend Julie Drucker served this salad to us at a Sukkot dinner many years ago, and now it’s one of our standard Sukkot dishes. It also works as a kind of fresh salsa on top of grilled fish or eggplant.
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