Ron and I cure olives every year – but always green ones. We have the technique down pat – and have even found a convenient shortcut for cracking the olives, in a handy little machine at the El Babour Mill in Nazareth (see my post from Oct. 9). But I love black olives too and … Read More »
local foods
A New Article in Gastronomica
Over a year has passed since Ron, Balkees and I helped harvest green wheat to make farike. After that amazing experience, I wrote an article which was accepted for publication in Gastronomica magazine – that very fine journal of food and culture that is put out by UC Press. The article was accepted in the … Read More »
Elsaina
I wait all year for the months of January, February and March – the rainy days with their dramatic skies and the sunshine that can actually be enjoyed. And of course, the green! Every spare patch of earth is bursting with some kind of eager plant-life. And so much of it is even edible. That … Read More »
Meat of the Poor
I just shared a very pleasant Saturday morning coffee with members of the Murad family in K. Manda. Um Malek was about to go off with a friend to gather mushrooms – today’s sun after yesterday’s rain make for optimal mushrooming. Since we are in the height of the edible wild plant season, I told … Read More »
A Day in Deir el Assad
By happy coincidence, a friend invited me to join a cooking class she was going to, to be held by a woman living in Deir el Assad, an Arab village that is built into the mountains opposite Carmiel, in the Upper Galilee. And just as fortuitously, I happened to be free this morning, and able to … Read More »