April 23rd-25th 2018 – Pleasant surprises

A tale of nematodes and a bonus on our plates

Over the next weeks, we will be blessed with two unexpected guest stars – the cauliflower and some broccoli! Their tale this year is a nice one, for it originates with an attempt to find a solution to an altogether different problem and concludes with a very happy answer to a problem we thought we were never going to solve.

And thus it goes:

The cauliflower and broccoli are cousins, members of the wintery brassicae family. True, there are countries where winter prevails most of the year, and the brassicaes flourish accordingly, but in our warm Mid-Eastern land their season is very short. We try to stretch it as long as possible, which is why they are planted beneath shade nets as early as August, when winter is a faraway wish. Try as we may, we never succeeded in stretching their yield all the way to the other end of the season.

Year after year we attempted to grow them in April and May, with minimal luck. The yields were small and the vegetables sad… The cauliflower was a dreary purple and the broccoli turned up brown. Their message to us was clear: hey, we did our jobs over the cool season. Leave us alone already so we can rest!

So we did. Though we were itching to try again. Our friends Eyal and Einat from the Shorashim farm, excellent organic farmers who grow their crops in the “Ayanot” Youth Village by the sea, were able to grow cauliflower and broccoli all the way to June, thanks to the moderating effect of the ocean-side climate. And we wanted what they had! But after a few years, we had to give up. Realizing the great significance of each area’s microclimate, we understood that we needed to focus our efforts on yields that work well in our farm, and avoid what apparently does not suit our microclimate. So for some years now, the cauliflower and broccoli have ended their term at the end of March, and we pine away for them till the next winter blows in.

This year was not going to be any different. Until in one of our cultivation tunnels (growth structures covered with plastic in the wintertime and a shade net in summer,) we encountered a pesky nematode problem in our cucumber beds. On the surface, we saw cucumber bushes whose development had halted till they finally dried up and wilted, but the real battle scene was taking place underground upon the roots of the plants.

The nematode is in fact a huge and varied field in the kingdom of organisms. Humankind knows of over 28,000 types of nematodes out of an estimated one million species, most of which are yet unknown. The nematodes are microscopic threadlike worms (Nematoidea is Greek for threadlike) which live in the earth and water (in the ocean, sweet water and in intestines of animals and people). Many of the nematode species are in fact beneficial, such as carnivorous nematodes nourished by pest’s larva and eggs. Also, the tiny nematode motions in the earth contribute to its texture and help spread mycelium and other beneficial bacteria.

Within the nematode species known to man, there are some 16,000 parasites. The ones which head straight for our field are, of course, the vegetarian parasite nematodes. They reside within the earth and they have a proboscis/thin vessel which they insert into the roots of the plant. This is how they cling to the plant and nourish off its cells, damaging the absorption of its water, food and fertilizer. In addition, they are liable to bring about diseases and viruses which penetrate the wound created by the nematode, eventually killing the plant.

Conventional treatment of nematodes is by highly toxic pest control. In the past, it was methyl bromide, which is no longer used due to its high level of toxicity, and others were developed instead. Organic agriculture tries various solutions such as planting nematode-resistant varieties, using solar disinfection prior to planting (sometimes adding chicken fertilizer, which contains nitrogen that assists in fighting the nematodes) and biologic pest control using bacterium (baciluus firmus) that damages the nematodes. But the vegetarian critters, which reproduce rapidly and are never happy to leave, remain the worst pests.

And this is where the Brassicaceae’s come into the picture. Members of this family are able to cleanse the earth and purify it of diseases and fungi. It’s still unclear exactly how this process, termed “biological disinfection” or “biofumigation” occurs, but apparently when the green content of the Brassicaceae decomposes inside the earth with the help of enzymes, some volatile matter is released that is poisonous to pathogens and reduces them. In order to enjoy these advantages, you can combine the Brassicaceae in your seeding rounds and upon harvest, plow them under the earth, growing them as green-manure cover crops (i.e., without harvesting, but rather stuffing the whole plant into the soil) or even use the remains of plants that grew in a different bed and were plowed into the earth, in order to cleanse the earth before growing an exceptionally vulnerable crop.

This is a process that occurs naturally, as part of the amazing ability of nature to unbalance the balanced and stabilize conditions. It’s no wonder that we see mustard bushes taking over every available piece of earth. They must be in charge of cleaning, purifying and restoring the earth with its powers and living forces. As farmers, we know we do not work the way nature does. Farming is forever an artificial act forced upon the earth, and yet, as organic farmers we try to learn as much as we can from nature in how to tone down the extreme and restore some balance.

Which is why, after we encountered the cucumber-in-the- tunnel nematode problem, we decided to grow broccoli and cauliflower in the now-vacated soil. We didn’t expect to harvest them. They were there only because these were the only plants available in the gardening nursery (our emergency order consisted of 1,000 cauliflowers and 200 broccoli), and we wanted them to cleanse the earth in preparation for upcoming crops.

Okay, we admit, perhaps we were kindling a tiny spark of rebellion that still wished to attempt to grow these kind vegetables at the end of spring, hoping maybe in the tunnel they would succeed thanks to its protected, cleaner environment as well as the sunshade (which we put up at the beginning of March, when the heatwaves made their surprise appearance). So we planted the total cauliflower and broccoli order, watered them, and waited patiently.

Lo and behold, our emergency crops, the cauliflower and broccoli, grew from day to day and turned into beautiful bushes. We smiled inside, but were careful not to verbalize too much… But when tiny scalps began emerging, developing into baby cauliflowers and broccoli, our smiles expanded. And when the babies eventually turned into pretty heads in white or green, springy and fresh, we finally broke into our happy dance at the thought of placing them in your boxes at the end of spring, just before Lag B’omer. Joy!

So give the small bouquets of white and green in your boxes a hearty round of applause and thanks as they restore balance and inspire faith. Their leaves and stems will be chopped finely and inserted into the tunnel soil, patching up the balance and creating harmony within the earth. And as they deliciously decorate your plates, we hope they bring to your homes peace and tranquility, happiness, balance, and the potential of surprising and unexpected solutions to the seemingly impossible.

Wishing you a good week, full of pleasant surprises and the happiness of growth,

Alon, Bat Ami, Dror, Yochai and the Chubeza team

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WHAT’S JOINING THE CAULIFLOWER & BROCCOLI IN THIS WEEK’S BOXES?

Monday: Swiss chard/kale, fennel/kohlrabi, lettuce, cucumbers, leeks, tomatoes, parsley root/celery stalk, cauliflower/broccoli, zucchini, beets, cilantro/parsley/dill.

Large box, in addition: Carrots, onions, potatoes.

Wednesday: Swiss chard, lettuce, cucumbers, leeks, tomatoes, parsley root/celery stalk, zucchini, beets, cilantro/parsley/dill, potatoes/cabbage, onions.

Large box, in addition: Carrots/fennel/kohlrabi, kale, cauliflower.

April 16th-17th-18th 2018 – count down

Field in Spring
Susan Stewart, 1952

Your eye moving
left to right across
the plowed lines
looking to touch down
on the first
shoots coming up
like a frieze
from the dark where
pale roots
and wood-lice gorge
on mold.
Red haze atop
the far trees.
A two dot, then
a ten dot
ladybug. Within
the wind, a per-
pendicular breeze.
Hold a mirror,
horizontal,
to the rain. Now
the blurred repetition
of ruled lines, the faint
green, quickening,
the doubled tears.
Wake up.
The wind is not for seeing,
neither is the first
song, soon half-
way gone,
and the figures,
the figures are not waiting.
To see what is
in motion you must move.

This time of the year, between Pesach and Shavuot, is an interesting time of change. As we count the days and weeks which pass from one holiday to the other, suddenly spring turns to summer.

In the past, Omer Counting marked the days between the beginning of barley harvest – the earliest of grains (which take their time filling up and ripening), harvested from the day after Pesach, till the beginning of wheat harvest,– towards Shavuot. The bread baked from barley flour was harder and coarser (usually, barley was used for animal food), and farmers and their families would actually count the days till they could bake nice, lithe loaves of bread, so much tastier. It is no wonder then that they counted the days till they could feast on soft pita bread…

   

Last Tuesday we were showered with a good amount of rain. The hay and wheat growers in our area hurried to harvest their fields the days before, gathered and stored the yield in a nice dry place. This time of the year, in between barley and wheat harvesting, is the period of almost reaching the harvesting in song part, when the yield has almost arrived at its finish line and therefore can easily be lost just as it is about to be declared a great success. Which is why it’s a time of great expectation combined with a great deal of anxiety and stress. Sultry hamsin winds, unpredicted torrential rain, a sudden pest infestation – all these can rob the hardworking farmer his/her fruits of labor, just as s/he is ready to emit a sigh of relief and rejoice in his/her achievement. Which is why this has always been a time of waiting and praying and carefully bowing a head before the Lord, the earth, nature.

In strong agricultural societies, these days were filled with cooperation and gestures of mutual assistance. Farmers knew their greatest chance of overcoming difficult times, succeeding in their endeavors and conquering the inconveniencies is by uniting and working together in the fields, lending tools to each other, helping farmers in distress. They worked to find a middle path and solve their disputes, replacing the usual power struggles with compromise, knowing those struggles will only sabotage their hard work and eventually cause everyone to lose their yield.

In our small, fragmented country, this is the time of the year laden with memorial and national days, beginning with Yom HaShoah through Yom HaZikaron for IDF soldiers and victims of terror attacks, Independence Day and finally Lag Ba’Omer. These too are days summoning closeness and good friendly companionship. Instead of disputes and struggles over dignities and ego, instead of closing up and feeling threatened, perhaps we can choose the path of togetherness and allow a place and voice to our kin. Perhaps the power of collaboration will open our hearts up to the other. Ha-levai…..

At Chubeza, this is a season of counting: fewer and fewer winter vegetables in your boxes; two more broccoli beds, one more broccoli bed; two more rounds of fennel, one…; five weeks of carrots, four, three, two, one … 500 cauliflowers to go, 400, 200, 50… and one last round of kohlrabi…

At the other end of the spectrum, we are slowly counting the additional new summer vegetables, this time it’s an upward count: 10 kg of squash, 80 kg of squash, lo and behold- 300 kg! Enough for all of the boxes! And soon our spring potatoes will emerge chubby and covered in damp dirt, to be followed joined soon by new spring cohorts: string beans, melons, fakkus…

Almost every year, the transitional seasons are those where there are fewer vegetables ripe for the picking in the field. Though the field abounds with planted vegetables, there are still winter vegetables and many summer vegetables seeded, planted, and blooming- all at various stages. But this year, the spring vegetables are taking their time.

The mild spring is making us very happy when we’re out in the field, enjoying every warm hour (as opposed to the “scorching” hours yet to come) and overcast days that minimize the sunrays. At the deep end, the earth is still saturated with moisture, making it easier for the new vegetables – after a little help getting them acclimated in the earth – to send out their roots and reach the winter rains stored within.

We wish our vegetables a true-to-themselves growth, balanced and in sync with the weather, bugs, sunshine and other components of the symphony of spring. May the growth be accompanied by good health and the ability to take on the challenges of the upcoming summer. We shall welcome each crop with joy upon its arrival, and know that you rejoice along with us.

Wishing you all a good week, of timely occurrences and the patience to let things happen at their own rhythm! May we have a week of togetherness, an eye-to-eye gaze and a touch of benevolence.

Alon, Bat Ami, Dror, Yochai and the whole Chubeza team

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In the Box this week:

Monday: Swiss chard/kale, carrots, lettuce, cucumbers, onions, tomatoes, parsley root, fennel/kohlrabi, zucchini, betts, potatoes.

Large box also: leek, celery/celeriac, cilantro/parsley/dill.

Wednesday: Swiss chard/kale, carrots, lettuce, cucumbers, onions, tomatoes, , fennel/kohlrabi, zucchini, celery/celeriac, beets, potatoes.

Large box also: Parsley root, leek, cilantro/parsley/dill.

April 9th-11th 2018 – Post-holiday thank you’s

This week we will be happily thanking all those who contributed to the success of the lovely Open Day we held last week. But first, a message:

Next Wednesday is Yom HaZikaron, and the roads will be challenging. Therefore, we will be making small changes in delivery schedule:

Monday deliveries will remain as usual.

Wednesday deliveries will arrive a day early, on Tuesday, April 17. Ramat-Gan and Givatayim clients will receive their deliveries on Wednesday, as usual.

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And now, to our Thank You’s:

Last Wednesday at our twice-yearly Open Day, the weather smiled upon us and we were blessed with a beautiful spring day and lots of smiling faces who came to celebrate with us and the vegetables in our field.  We made art projects with colored sand, nibbled on veggies, toured the field, pulled out carrots, picked peas, tickled ladybugs and chased butterflies. We heard stories and fables and delighted in beautifully joyful music.

And we are so thankful to you all –

To Amikam Tavor, who enchanted children and adults with stories about princesses and peas, and the austerity period in Moshav Avigdor almost 70 years ago; about challenges and the way to overcome them, and how to create our own story-ending…

To the wonderful “Hazel Hill string Band” who made our “together” time even more pleasant with their happy, exuberant music. You are an inextricable part of Chubeza, and we thank you for being with us for so many years!

To my Shahar and Netta, who helped prepare and organize the arts and crafts – our young and promising next generation of Chubeza partners.

To our one-and-only Gabby who took charge of tidying up the area, assembling the pavilion, organizing parking, and lending a hand wherever needed.

To Noam and Leo who washed and chopped and offered fresh vegetables and water, with a smile and a welcome.

To Majdi, who stepped into his father’s grand shoes, managing the produce market, and to Montri who helped him out with ease and skill.

To Thom, Vinnay, Hot and Santi, who helped out behind the scenes by setting up and preparing, harvesting vegetables and replenishing, and taking everything down when the festivities ended.

And lastly, thank you all for coming, offering kind words, asking questions, opening your eyes, tasting, being curious, smiling, chatting and sharing with us the clear festive air on a beautiful sunny day in the Ayalon Valley. We work hard for you all year long from afar, communicating via email or phone, newsletter and deliveries. These Open Days are our chance to show you the field from which everything stems (excuse the pun), to tap the earth with you, these clumps of soil that feed the vegetables and you, and to enjoy the opportunity to meet you face-to-face.

So thank you all, and see you again in six months!

We found two forgotten hats at the end of the day. If you lost a hat, let us know, and we’ll send it your way.

Best after-Pesach greetings to all,

Alon, Bat Ami and the Chubeza team

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WHAT’S IN THIS WEEK’S BOXES?

Monday: Swiss chard/kale, carrots, lettuce, cucumbers, onions, tomatoes, celeriac/stalk celery/parsley root, coriander/dill, zucchini, beets, leeks/green garlic.

Large box, in addition: Potatoes, peas/fava beans, fennel/kohlrabi.

Wednesday: Swiss chard/kale, carrots, lettuce, cucumbers, onions, tomatoes, parsley root, coriander/dill, beets, leeks, potatoes.

Large box, in addition: Fennel/kohlrabi, zucchini/peppers, celeriac/stalk celery.

 

Don’t miss Open Day at Chubeza, today (Wednesday) from 1:00 – 5:00 PM!!

Dear friends,

We hope that the labor-intensive Passover preparations are behind you and you’re now relaxing and enjoying the beautiful spring days.

For first-time visitors and longtime celebrants, we greatly look forward to greeting you today, Wednesday, at our Open Day in the Chubeza field.

This long-awaited day is a celebration of people and agriculture, bringing you the golden opportunity to meet “face to face” with the soil and plants from which your veggies come, as well as to meet Chubeza team.

All this is happening today, Wednesday, April 4, between 1-5 pm.

Let no heatwave keep you away! We’ve prepared a shade net and lots of water, and we’re all set to welcome you.

And what do we have planned for this special event? Here’s a sneak preview of just some of the many activities that will be taking place:

  • Between 2-4 the traditional Chubeza Open Day stars, the “Hazel Hill” string Band, will fill the air with music to make our hearts rejoice and our minds forget the heat. Don’t miss this!
  • Field tours will be held every hour and a bit (1:15 2:15, 3:15, 4:15), Some tours are designed for kids and small feet, others are more “adult-friendly.
  • At 1:15 and 15:00 Amikam Tavor, a veteran Chubeza client, a veteran teacher and a storyteller grandpa will host two story times:
    • 1:15 – The princess and the the pea – a tale and activity about royalty and families of plants and humans.
    • 3:00 – Celebrating Israel’s 70th birthday – Amikam will share his adventures as a child in Moshav Avigdor in Israel’s first decade.
  • In our art corner we will be drawing with colored sand (straight from the exodos deserts…)

There will be a refreshment table with vegetables to nosh on and herbal tea to sip. You are welcome to bring your picnic mats/pillows or folding chairs and a picnic lunch. Please respect your fellow members and bring Chametz-free food.

Note: this year we are holding the festivities in our open fields outside the moshav houses.

You can find driving directions to our Open Day here

We’d like to remind you that there will be no deliveries this week. During the Open Day we will have a produce stand where you can purchase vegetables, fruits, and other kosher for Passover goods. This is how you get there.

An Open Day is indeed open to all No payment or registration is required.

We look forward to seeing you!
Alon, Bat Ami and the festive laboring Chubeza team
Happy Spring holiday!

March 26th-28th 2018 – Happy springy tasty Passover!

Note these delivery changes for the Pesach holiday:

During the week of Chol Hamoed Pesach (Monday, April 2 and Wednesday April 4), there will be no deliveries.

Those of you who receive bi-weekly boxes – note the three-week gap!

Open Day at Chubeza: In keeping with our twice-yearly tradition, we invite you for a Chol HaMoed “pilgrimage” to Chubeza to celebrate our Open Day.

The Pesach Open Day will take place on Wednesday, April 4, the 19th of Nissan, between 1:00 PM-6:00 PM.  In tradition, the Open Day gives us an ideal opportunity to meet, tour the field, and nibble on vegetables and other delicacies. Children have their own tailor-made tours, designed for little feet and curious minds, plus activities and a vast space to run around and loosen up.  (So can the adults…)

On the Open Day, we also set up a produce stand where you can purchase all you need to replenish your vegetable supply.

The festivities take place in the fields on the outskirts of Moshav Bin Nun. Driving instructions are on our website under “Contact Us”

We look forward to seeing you all!

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A new date delivery has arrived from Samar, just when our supply of autumn dates was dwindling. All varieties are now replenished: Barhi, Dekel Nur and Zahidi, and all are Kosher for Pesach. You are welcome to sweeten your holiday with the healthy, tasty delight of Samar dates. Order via our order system today!

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Not only are the dates kosher for Pesach. Lots of other Chubeza delicacies are available for you from our associates: Juices and date honey from Neot Smadar, Green crackers and vegetable crackers, date and walnut granola, cocoa, almond and berry granola, double chocolate cookies, and ginger and cinnamon cookies, walnut fudge and brownies from Shorshei Zion; all the excellent spices from Reach HaSade; olive oil and honey from Ein Charod, and Tamir’s honey from the Golan. Lots of goodies for your holiday table or gifts for those you truly love.

Find them all in our order system.

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It’s all in the Family

In honor of the upcoming Festival of Matza, and in tribute to the first representatives of our yummy spring legumes that are ripening as we speak – the amazing peas and the fava bean – let’s dedicate some words to the general major confusion in the grains and legume world of chametz:

The Grain Family is a fundamental botanical family, the Poaceae family, or the Gramineae. It is one of the most important plant families to economics and human culture, essential for daily food consumption by humans (grains constitute almost every slice of bread) and animals (as fodder and pasture), as a chief source of sugar (sugarcane and corn), as building material (bamboo in Asia) and of course, as natural ornaments (lawns and more). It is a relatively young family (55-65 million years old), characterized by grass with hollow stems (canes) usually in a node formation, which grants stability and the ability to bend without breaking. As they are fertilized by the wind, grains have no need for any colorful prissy flower to attract pollinators; their flowers are characteristically green-brown-yellow, as the color of the plant itself. The grains are usually organized in spikes.

Graminae seeds are usually monocotyledon (meaning they have one-kernel sperm). This is demonstrated by the fact that their seed does not split in half. (Think about the corn or rice kernel, as compared to fava or pea seed.) Almost all of them are edible, but many varieties are so small that they’re not widely grown commercially. Another characteristic of grains, which is problematic in farming, is that most spread their seeds by bursting the spike and whirling their kernels to the wind, which becomes a problem for those who wish to reap or gather them. Over the years, (wo)man has selected and cultivated the non-explosive grains, attempting to develop larger seeds. This has resulted in today’s wheat, barley, corn and rice (as compared to the less-cultivated amaranth, for example, or even smaller species).

Within this important family, there is a “Jewish” sub-family, the one termed “the five species of grain.” These are the grains belonging to the “wheat tribe” (the Poaidae sub-family), characterized by their ability to leaven and swell. This is generated by gluten, a general term for some of the proteins typical in the various species of grain. Gluten is distinctive for its insolubility. The origin of the word “gluten” is the Latin gluttire, meaning ‘to swallow,’ because gluten changes its spatial structure when water is added and the dough is kneaded, giving the dough mechanical strength and the ability to hoard gas (created by yeast and enzymes). In the process of kneading, the gluten is developed, creating a three-dimensional structure of a net of thin elastic filaments that act to “trap” and “withhold” the gases and water vapors formed within the dough-hollow during the rising and subsequent baking.  (Further details on gluten can be found here)

This group has special laws in Judaism, including, aside from Pesach issues, the blessing of Hamotsi before eating, reciting the Birkat HaMazon afterwards, and the mitzvah of “taking Challah.”

wheat barley rye Spelt

The four species of grain we use for daily consumption belonging to the gluten wheat tribe are (right to left): wheat, barley, rye and spelt. Four? But what is the fifth? What about the oats? Well, here is the big surprise: Oats do not contain gluten, nor do they leaven or swell. Professor Yehuda Felix has identified the oats of “the five species of grain” with a species of barley. He argues that it is impossible that oat is in oatmeal, since oatmeal does not contain gluten and was not known to our sages during the Talmud and Mishna.

On the opposing side, other scholars (e.g. Moshe Sachs, Mordechai Kislev, Zohar Amar) claim that small quantities of oats grew scattered among wheat and barley fields, and though it is indeed gluten-free, it does in fact leaven and is therefore included in the original five species of grain. Thus – the popular equivalent is correct.

Our second family, the legumes (Fabaceae), is a very dear one to farmers. I will not extol its virtues here, but that will surely come in a future newsletter. For now, let me simply note that there is no botanical similarity between legumes and the Graminaes. When we discuss legumes on Pesach, we don’t really mean the legume family, but rather the Pesach Ashkenazi “small legumes,” a varied and odd group composed of rice, millet and corn (Gramineae family) as well as beans, hummus, fenugreek, soy, lentils, fava beans, white beans, Tamarindus Indica (Fabaceae family), sunflower seeds, mustard, buckwheat, kummel and sesame (which belong to various other families). In short, the prohibition of kitniyot on Pesach includes an assortment of all kinds of botanical grains and seeds, uncovered by any fruit skin.

And why is this? Traditionally, the prohibition dates back to a European Jewish custom over 700 years ago, whose reasons remain less than clear. This ban can be summarized by four main reasons, none of which derives from a direct Divine prohibition, but rather from doubts and misgivings:

* In Ashkenazi communities, kitniyot were used in cooking, and the rabbis did not trust the cooks’ ability to differentiate between rice and groats (women…)

* As there are various kitniyot that can produce flour, the rabbis worried that some Jews would allow themselves the use of chametz flour as well. Although in ancient periods the Rabbis were not concerned because the custom was very clear, the exile of the Jews caused sages to fear that lack of knowledge could lead to mistakes. (At least this time the woman is blameless…)

* The physical resemblance between grains and kitniyot: In both cases, these are grains stored in silos for relatively long periods of time, causing some concern that the kosher kitniyot would mix with wheat and barley seeds, and inevitably lead to cooking chametz on Pesach. The wagons leading the kitniyot to market were also used to transport grains, which might result in blending.

* Growth in the fields is related as well. Over the early Middle Ages, farmers in Europe transferred to a tri-annual crop rotation: one year they planted grains, the next legumes, and the third year the field was left fallow. This method must have created “voluntary” growth of some grains in the legume field, which might have entered the kitniyot sacks.

In light of these fears, the rabbis decided that Ashkenazim should be ‘better safe than sorry’ (I’m sure this sounds better in Yiddish), and prohibited legumes and other grains, seeds, kernels, granules and whatnot from the Pesach fare.

Thus considering that the word seder is Hebrew for “order,” in botanical terms, the Pesach Seder is far from literal. Instead of bringing order, Pesach brings a major balagan!

Hoping you are managing to find some moments of tranquility, rejuvenation, spring gaiety and joy in these pre-holiday days.

See you at the Open Day!

Chag Sameach from

Alon, Bat Ami, Dror, Yochai and the entire Chubeza team!

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WHAT’S IN THIS WEEK’S BOXES?

Monday: Swiss chard/spinach/kale, carrots, lettuce, cucumbers, garden or snow peas/Jerusalem artichoke, tomatoes, parsley/coriander/dill, green garlic, beets, leeks. Small boxes only: Celeriac/parsley root

Large box, in addition: Cabbage, fava beans, potatoes, onions.

Monday: Swiss chard/spinach/kale, carrots, lettuce, cucumbers, garden or snow peas/potatoes, tomatoes, parsley/coriander/dill, beets, leeks, celeriac/parsley root, onions.

Large box, in addition: Cabbage.Jerusalem artichoke, green garlic, fava beans.