The first Jewish CSA, Tuv Ha’Aretz, gets a shoutout in PA’s Jewish Exponent:

Part of the process is “to examine our thoughts about food and examine what’s been taught in Judaism” on the subject, she said. [organizer Robin Rifkin, a nutritionist] The group plans to schedule discussions on conservation; what it means to say blessings before and after meals; and why organic and local foods are so crucial these days. The Jewish heritage of farming and Jewish agricultural holidays will be examined as well.

In addition, the role of charity and food will be explored. Jewish law is very specific about how much land and foodstuffs go to the poor, she noted. Kol Ami will be donating any extra or unused shares to the Mitzvah Food Pantry, a program run by the Jewish Federation of Greater Philadelphia.

Still, Kol Ami will face some real challenges. Learning to eat “seasonally” can be daunting for families, especially when they have never used exotic ingredients like dandelion greens and Swiss chard in cooking before. To help participants prepare meals with these new ingredients, Kol Ami will also be holding cooking classes.