Can anyone hear fava beans and not think of Anthony Hopkins?

“I ate his liver with fava beans and a nice chianti.” (The movie is Silence of the Lambs, in case you missed it, and the infamous line was said by Hopkins as Hannibal Lecter.)

But references to cannibalism aside, our Tuv Ha’Aretz has started here in Berkeley, and we’ve got more fava beans than we know what to do with. Which, when you get down to it, really isn’t that many at all. Read more »

I am beyond mortified. I think I missed out on my chance to join a CSA this year.

For three years, I ran Hazon’s Jewish CSA program, Tuv Ha’Aretz. During that time, CSA-related thoughts (vegetables yes, but also spreadsheets and volunteer coordination, and organizing Shabbat potlucks, and donating leftover produce to soup kitchens, etc.) dominated vast swaths of my brain, crowding out other important information like friends’ birthdays and the need to wash my bath tub.

I would complain regularly - even daily at certain times of the year - about people who could not get their act together in time to register for a CSA. Outwardly I was compassionate, of course, but inside I had no sympathy for those people who would send me frantic emails the night before vegetable pick ups started asking, “Is it too late to sign up?” What did they think this was, Fresh Direct?

After all that experience, you’d think I’d be a pro at signing *myself* up for a CSA. The first gal to send in her check, right?

Ehh..well…no. Read more »

Last month, right before Passover, David Elcott ripped up his lawn. This White Plains-based author/lecturer was out to prove - to himself as much as others - that you do not need years of experience to grow your own food. All you need is a desire to eat great food and a piece of fertile ground - like your lawn (or nearby community garden for city dwellers). Partnering with the COEJL blog, To Till & To Tend, we’re excited to bring you David’s first hand accounts, frustrations, and victories from the “front lines” of his lawn farm.

Operation Lawn Farm: Part 1

I was going crazy today. Tech problems with my printer took hours. Nothing accomplished. A lousy conference call committee meeting. Exhausted. At five in the evening, I took the world into grip and, like Superman, ripped off my work clothes, put on my dirty sweats and headed out to the farm.

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Last Thursday, Hazon’s Tuv Ha’Aretz CSA at the 14th Street Y in Manhattan hosted a “Meet Your Farmer” night, conjuring up the age-old question: can Papaya Dog and fresh, local vegetables co-exist?

What do parsley, pickles, and charoseth have in common?  They constitute the exhaustive list of Jewish foods that fit neatly into a raw food diet.  The remaining arsenal of heavy, noodle-egg-and-shmaltz-filled dishes that dominate the world of traditional Jewish cuisine don’t exactly make the cut.

But now - proving that there is indeed an online community for every interest - there is a new Yahoo group for raw foodists who love Jewish food.  Members will swap Jewishly-inspired recipes created through vegan and raw techniques.  While I can see how borscht and hummus would be fairly straight forward to make raw, I’m having a little trouble wrapping my mind around an uncooked matzah ball…

Check out Jewish Raw Food here.

Photo credit: Judy Pokras “Raw Vegan Potato Latkes and Mock Sour Cream”

What would you say if someone offered you a box of fresh, organic fruits and vegetables delivered to your home every week? Ella Heeks is willing to wager you might be interested.

Heeks is the Managing Director of Abel & Cole, an Organic Delivery Service in England. Through Abel & Cole, customers order a weekly bounty of pesticide-free produce and schedule its delivery to fit into their busy lives. It’s convenience and ethical eating, waiting patiently on the porch.

While you can find Organic Delivery Services in most American cities, Brits have taken a particular liking to their weekly veg box - and also to ODS pioneer Abel & Cole. 30-year old Heeks spoke with The Jew & The Carrot about working with an idealistic company, soaking up farmer wisdom, and Able & Cole’s response to some customer’s requests that they boycott Israeli-grown produce. Read more »

Long before “green Shabbat” referred to stacking biodegradable dishes on the synagogue kiddush table, “Corned beef and Cabbage” became my family’s green Shabbat.

When 6th grade ended and my best friend, Shauna Ritchie, returned to Ireland with her family, I was devastated. The summer passed and middle school started. Life continued, but not without the distinct sense that something important was missing.

Mid-March arrived, and with Purim over and Pesach still in the future, my mother decided she needed an occasion in the interim to bring our family together. In honor of Shauna, my mom declared the arrival of “Corned Beef and Cabbage” Shabbat - a celebration which, not-coincidentally, coincided with the week of St. Patrick’s Day.

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Thanks to Jonathan Bloom for this series of photos. Jonathan is writing a book on wasted food in America. He became interested in the topic after a day volunteering at D.C. Central Kitchen. Seeing the truckloads of rescued food that would otherwise have gone to landfills made him wonder how much edible food does slip through the cracks.

As a journalist, Bloom set out to learn why and how Americans waste more than 40% of the food produced for consumption. He started a blog dedicated to the topic and worked at a grocery store, farm and catering company to better understand the problem.

The photos below depict the incredible amount of food wasted in America, and also some hopeful examples of food recovery.

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I made a recipe for a client today that was so delicious, I feel compelled to share. I wish I had brought my camera on the job today, to take a picture, but alas, I didn’t. And while I found a photo of these very veggie burgers on another blog, it says it’s copyrighted, so I won’t use it here.

Now before you think: “she’s getting all excited about veggie burgers?” and move on to “Serious Eats,” or “Amateur Gourmet,” or whomever, hold on.  (You can check out those great sites afterwards.) These veggie burgers are something else. They have beets. They have carrots. They have sunflower seeds and cheddar cheese(!) They are some of the best damn veggie burgers I’ve ever had.

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Last summer, during the height of tomato season, The Jew & The Carrot blogger, Alix gave us this recipe for shakshuka.  Unless you live in Mexico, the tomatoes are nowhere near in season these days - but we can dream.  Thanks to the folks at Jewlicious for sharing their version of Shakshuka, from a bonafide Moroccan Mama.  We love the complete disregard for measurments and clear instructions this recipe has.  We also love the mere thought of perfect, ripe tomatoes - this receipe has us drooling for summer already…

Recipe for Jewlicious Shakshuka below the jump… 

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The Jessica Seinfeld controversy continues - and this time, Jerry’s wife isn’t laughing.  (Wow, that sentence sounds so gossip blog…oh well, I’ll roll with it.)  According to The Smoking Gun:

“An author today sued Jerry Seinfeld’s wife for allegedly plagiarizing a cookbook she wrote and also accused the comedian of defaming her as a “wacko” during an interview with David Letterman. In a federal lawsuit, Missy Chase Lapine alleges that Jessica Seinfeld “brazenly plagiarized” from her 2007 book “The Sneaky Chef” in the writing of Seinfeld’s own cookbook (both volumes focused on how to prepare healthy meals for finicky young eaters).

When news stories appeared detailing similarities in the two books, Jerry Seinfeld launched a “malicious, premeditated, and knowingly false and defamatory attack” on Lapine, the complaint charges. As part of that campaign, Seinfeld went on Letterman’s show and described Lapine as “angry” and “hysterical.” He then compared her to the kind of “wackos” that had previously stalked Letterman. The comedian then added that Lapine was a “three-name woman” and “if you read history, many of the three-name people do become assassins.”

Perhaps Jerry should have shoved one of Jessica’s spinach-laced brownies into his mouth before going on Letterman?  Seriously, though, how sad that all of this is happening over the noble act of convincing (okay, tricking) picky eaters into consuming more vegetables.

As I enjoy my last week of vacation before I return to New York City for school, my mind starts to wander towards all sorts of issues that didn’t really apply to me in the last year, when I was living in the woods and farming at a Jewish retreat center. The biggest one is paying rent, which I didn’t have to think about in my prime forest real estate (granted, I don’t yet have an apartment to pay rent on, anyone looking for a live-in farmer?).

Another is teaching; in the last year I’ve found that I really enjoy explaining things that I care about, but for the next two years, instead of having a relatively captive audience of Adamanicks to work with and teach, I’ll be a captive audience myself, paying very close attention to my teachers…

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When the weather is storming outside, (and I say this knowing that what we are experiencing here in Northern California is relative to other parts of the country), there is nothing that satisfies quite like a bowl of piping hot soup.

While I am no lover of winter, I do love eating soup and salad for dinner, and I do that mostly in the winter.

A few months ago, we had a glut of broccoli from our CSA, and quite a lot of carrots, too. I found a recipe for a broccoli miso soup on someone’s web site, and tweaked it considerably. I’ve now made this soup at least a dozen times, for clients, and for us. Our CSA ran it in its newsletter too, so I thought I’d post it here for anyone in need of a new soup recipe.

While absolutely delicious, I will say that in order for the broccoli to be pureed, it has to be quite soft, and with the tamari and miso, rather than a beautiful vibrant green, this soup is a rather bland-looking brown. Ah well. At least it makes up for it in taste.

Recipe follows the jump.

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The San Francisco Chronicle’s dining section has been doing an occasional series called “Food Conscious” that has addressed many of the same issues found here on “The Jew and the Carrot.”

Today’s installment is about the numerous studies that are beginning to prove what proponents of organics have hoped for (or known)  all along, that the food is often more nutritious. Read the article here.