Feta-stuffed sweet peppers for Sukkot
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.
I couldn’t go back to school. So I started a farm to connect with my Jewish values.
Remi Welbel, right, connected with what she calls Judaism’s “agrarian roots.”
This article first appeared on Alma.
I’m a young Jewish farmer. Here’s one way to save the Earth
Remi and Gavi Welbel, on the farm.
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.
A fresh fig salad for any fall meal
Fresh Fig Salad
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.
Apples and Honey Chicken for the holiday you forgot about
One pan apples and honey chicken makes a quick holiday meal.
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how you’re feeling this week at #TweetYourShabbat