Looking out my window at the full-grown green olives weighing down the branches of our tree, I am reminded that the Jewish New Year does not begin neatly at the end of one traditional agricultural year and the beginning of another. These olives, last of the summer fruit to ripen, will only be harvested in … Read More »
galilee
Timeless
Living in the Galilee, I am occasionally gifted with transcendent moments of timelessness – where the landscape and the scene that unfolds within it have more to do with thousands of years of history, than the blink of an eye of the latest decades. At least once a summer, together with Balkees and Muhammad, Ron … Read More »
Pining for Fakus
Summertime – and fakus are in season. Fakus are like a downy, zucchini-skinned cucumber but tangier, crunchier and more refreshing than your average cuke. They are eaten raw, without peeling – their fuzz is as inoffensive as that of a peach. I first encountered fakus in the “baal” vegetable field of friends – who grow … Read More »
A Meal With What You Have
I believe there is an art to creating a satisfying meal out of what you have in the larder. The other day, I was fortunate enough to be at my friend and culinary muse, Balkees’s home at lunch time, when she was doing just that. So what is in Balkees’s kitchen on an early summer … Read More »
Chicory Comes of Age
In a recent post, I wrote about my coming of age as a forager, marked by my ability to recognize wild chicory. Now I thought it would be interesting to show what happens when chicory comes of age. It’s late spring and the edible wild plants have pretty much closed up shop, shedding their tender … Read More »