In 1916, the New York Board of Health issued a concise 36 page recipe book aimed at Jewish American homemakers. Published bilingually in both Yiddish and English, “How to Cook for the Family” contained recipes for such “plain, substantial and wholesome” dishes as tomato soup, beef stew and cornstarch pudding. So far as we can tell, the book was a flop among its intended audience. When a reporter working on a story about it asked a couple of Yiddishe homemakers for their opinion, the women told her off.
Typical of crops that grow well in the late spring, is the Swiss Chard, which is making its first appearance in the local farmers markets and CSA’s. It contains a lot of fiber, and a host of antioxidant vitamins. It is a tall leafy green vegetable with a thick, crunchy stalk that comes in a fuchsia, white, organge or yellow stem with wide fan-like green leaves. Chard belongs to the same family as beets and spinach and shares a similar taste profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves. Both the leaves and stalk of chard are edible. In fact, chard and beets formally share the same Hebrew name, selek.