August 27th-29th 2018 – Pop goes our special treat!

In honor of the Tishrei holidays – changes in deliveries

Over the week of Rosh Hashanah:
♦ 
No Monday deliveries (for some of you, we will unfortunately be unable to deliver your vegetable box that week at all).
Monday deliveries to Modi’in, Ramat Gan, Givatayim, Bikat Ono, Rehovot, Nes Ziona, Rishon L’Zion, Mazkeret Batya, Beit Shemesh area, Kfar Bin Nun and some of the Tel Aviv neighborhoods will be transferred to Thursday, September 13th.
A message will be sent to all of you on the Monday line who will be receiving on Thursday.
♦ All Wednesday deliveries will take place Thursday, September 13th.

Over the week of Yom Kippur:
♦ Monday deliveries as usual (Sep 17th).
♦ Wednesday deliveries will be moved to Thursday, September 20th

During Chol HaMoed Sukkot: There will be no deliveries, thus there will be no boxes on Monday and Wednesday, the 24th and 26th of September .

Over the week of Simchat Torah:
♦ Monday deliveries move to Tuesday, October 2
♦ Wednesday (October 3) deliveries as usual.

Back to normal schedule during the week after Sukkot and Simchat Torah.

If you wish to increase your vegetable boxes before the holidays, please advise as soon as possible.

 

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 Sukkot Open Day will take place on Thursday, September 27, the 18th of Tishrei (third day of Chol HaMoed)between 12:00-5:00 PM.

The Open Day gives us a chance 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 special activities and a vast space to run around and loosen up. (So can the adults…)

Driving instructions are on our website under “Contact Us.” Please make sure you check this before heading our way.

Wishing you a Chag Sameach and Shana Tova. We look forward to seeing you all!

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A new and sweet Hebrew year is in the offing, to be perfectly enhanced by Tomer and Chamutal’s juices (apple, pear) and their pear cider. Here’s their latest message from Kibbutz Tzuba:

Every autumn, we wait to be told that the great heat is almost behind us and relief is on the way.  Meanwhile, an astounding collection of tall squills are forever surprising us with their beautiful white blossoms just as we enter Tzuba. But they’re not the only ones telling us time is moving along – there is also the gentle afternoon breeze or an occasional grey cloud. Even here, in the Jerusalem hills, summer weariness is evident. The early fruit harvest is already reaching an end, including the white grapes, nectarines, pears and yellow (“delicious”) apples.
In honor of the season changing, Rosh Hashanah and the approaching holiday season, may we suggest our apple or pear juice, our alcoholic apple or pear ciders, our apple vinegar, and assortment of jams: apple, nectarine or pear in wine.
Everything is 100% natural, hand-produced by us. All of our products have no additives or preservatives – they jump from the orchards straight into our bottles.

This week we already have our pear juice and pear cider, to go with our apple cider, vinegar and jams available all year long. Apple juice is coming shortly. You can add all this and more to your boxes via our order system.

And as tradition dictates, we are offering beautiful holiday gift packages:
For hosts – a refreshing addition to the concept of apple in honey and a great supplement to the holiday meal and cooking.
For guests – a great gift to bring along.
In step with Chubeza’s local network, Tomer and Chamutal cooperate with an excellent chocolatier and a close friend, Ya’ara Kalmanovich, adding her delectable delicacies to their holiday packages – exquisite handmade pralines.
A holiday package for two: 1 liter glass bottle of natural apple juice, a six-pack of alcoholic cider, a small praline assortment (6 pieces), 250 ml apple vinegar/jam of your choice (pear in wine/apple/nectarine): 155 NIS
A family package: 1 liter glass bottle of natural apple juice and 1 liter glass bottle of organic pear juice, a six-pack of alcoholic cider, a large praline  assortment (13 pieces), jam of your choice (pear in wine/apple/nectarine) and 250 ml apple vinegar: 202 NIS
The factory and its products are supervised by the “Tzohar” kashrut authority.

Chag Sameach from “Tomer and Chamutal’s Apples” –  054-4733051

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Pop Goes Our Special Treat!

Stop!! Before you’re so overcome with sorrow over the shriveled, hard-as-rock corn in your box this week that you thrust the kernels in a pot to be cooked forever and ever, or crack your crowns while attempting to bite into them, read on for the True Story Behind the Kernels!

Traditionally, the end of each summer heralds the popcorn season. Over the next few weeks, you will be receiving smaller and stiffer corn cobs than usual. Don’t toss them out figuring Chubeza’s crop went bad this week. These are actually rare, delectable treats. It’s popcorn!

To celebrate this joyous corn creation, we are proud to present our traditional Popcorn Newsletter. Settle back in your chairs and enjoy the show!

Back around 3500 BC in a cave in North America (somewhere central-west of today’s New Mexico), the guys were hanging out together, glued to the TV of the era, the blazing campfire. As the flames danced and brought joy to their hearts, they had to nosh on something. But for reasons that remain shrouded in mystery, they somehow did not polish off everything from their plates. Remains of that late-night-nosh were discovered over 5000 years later by archaeologists in 1948, in what became known as world’s oldest popcorn. (It still looked quite crunchy and yummy, but a tad too stale to nibble on.)

The popcorn is indeed a special species of corn, small and hard. They were seeded in March along with the first round of corn, but after the plants grew dark red-bearded cobs, we cut off their water and allowed the cobs, smaller than the sweet corn variety, to fully mature and dry on the stalk. Last week we picked the dry, hard cobs and stored them in our warehouse for further drying and hardening. How wonderful to munch on food that bears a history of thousands of years of noshing!

Popcorn comes in many colors and forms. Here are a few of them:

A particularly cute type is strawberry popcorn, which looks like this:

Native Americans used popcorn even before they discovered the corn we know and love so well. They probably fell onto popcorn by chance, as some random kernel rolled into the fire and suddenly popped. This surely led to attempts to reenact the wonder, and later to make it an institution. In ancient times, they would roast the popcorn by heating the cobs over a direct flame or in a pit in the ground filled with sand and heated to a high temperature. The cobs were placed into the pit whole, and the kernels would pop on the cob, wrapped in its sheaf and protected from the sand. Prehistoric cooks also made special utensils to roast this snack, clay pots with feet to place atop the fire.

Primeval Americans used the popcorn not only as nosh. They made soup and beer out of it, and used popcorn as a decoration in ritual ceremonies as well as for jewelry and head ornaments. Tlaloc, the Aztec God of Rain and Fertility, was adorned with popcorn-string necklaces, and the God of Water and Protector of Fishermen would receive an offering of “hailstones” made from popcorn. Europeans who arrived ashore were also welcomed with gifts of popcorn necklaces, and to this day there are those who decorate their Christmas trees with fresh, aromatic popcorn.

One modern, non-conventional popcorn-based attempt—which ultimately failed—was to use popcorn as an ecological, biodegradable substitute for Styrofoam packing material. You must admit that this is a very captivating idea, yet sadly the popcorn’s natural appeal attracted insects and other pests and organisms to the party. The popcorn completely lost its beneficial packing qualities when wet, and was prone to flammability. Alas.

Popcorn, or in its scientific name, Zea mays averta, is a subspecies of flint corn. Flint corn got its name from its hard-as-rock shell, one of the required components for popping. Also required are a proper level of humidity and a high level of starch within the kernel. Due to the kernel’s hard shell, when it’s heated, the moisture locked inside turns to steam and the pressure builds up. The starch inside the kernel gelatinizes and becomes soft and pliable. The pressure continues to mount until reaching the breaking point of the hull:  the steam forcefully explodes, exposing the soft starch. The starch expands and dries rapidly to become the dry, crispy, puffy foam we call popcorn.

Watch this movie demonstrating the process in very dramatic slo-mo

Some Tips:

– For the foam to dry quickly, place the kernels in a pot in a thin layer to create crispy popcorn that will not reabsorb the moisture from the pot.

– FYI, popped popcorn kernels expand exponentially beyond their original size. Two tablespoons of raw popcorn kernels produce 2 ½ cups of the popped product!

– In its natural form, popcorn is an excellent choice for a healthy snack. Air-popped popcorn is naturally high in dietary fiber, low in calories and fat, and is both sodium and sugar free. This, of course, relates to clean, fresh popcorn, minus the addition of butter and oil, salt or caramel that transform it from a handsome prince to a scary toad.

Storage: Popcorn kernels might look tough, but they won’t stay that way unless you treat them properly. Storing popcorn in the fridge may dry it out or make it too moist to allow popping. Best to keep popcorn kernels in a dry, dark cupboard away from heat, moisture and light. It is advisable to separate the kernels from the cob and store in sealed jar, ceramic container or sealed tin.

Here is how you do it, starring: Chubeza Popcorn as himself, AND Talia’s hands, the hands which rock the Chubeza website. (Talia doubles as our website-wizard…)

Making quality popcorn is an art in itself. The quality and quantity of the popping depends on the rate at which the kernels are heated. If heated too quickly, they’ll explode before the starch in the center of the kernel can fully gelatinize, leading to half-popped kernels with hard centers (formerly the hull). The tip of the kernel, where it attached to the cob, is more sensitive than the rest of the hull. Heating too slowly will crack the tip and allow steam to escape, preventing the build-up of pressure and the ultimate popping. In the past, making popcorn in a pot was a task that required training, specialization, and great skill. In today’s era of the microwave and automatic popcorn-popper, everything is so much simpler, but still it’s a good idea to put aside a few kernels and try the old-fashioned popping method of yesteryear.

Popping Instructions:

In microwave: Place small quantity of kernels (approximately 2 T) into a paper bag you received in your box (make sure it’s dry and not torn), and fold the edge of bag to seal. (At last: a way to re-use those paper bags!) Set timer for 2-3 minutes, and listen carefully. After a few seconds the kernels will start popping loudly, setting the bag into a lively, throbbing rumba. When 3 seconds without any popping have elapsed, remove paper bag from the microwave. Caution! It’s hot. Make a small opening for ventilation; allow steam to escape, and then cool. Add the seasoning of your choice and nosh away.

In a pot: (from the website of Kibbutz Sha’ar Hagolan)

You will need: Popcorn. A pot. Oil.

We all know the black and sooty telltale spots shamefully lining the pots, reminding us of unsuccessful popcorn, or the sad “old maids,” the un-popped kernels that will never receive another chance.

Here’s how to avoid these embarrassing failures, step by step:

The Pot: Use a wide, tall pot so the kernels have room to expand.

The rule is 3 T oil for each ½ – ¾ cup of popcorn. The oil should cover the bottom of the pot and coat each kernel. (You can combine oil and butter, if desired.)
Step 1: Pour the oil and wait a bit till it warms up. (Can use one or two kernels to test.) When oil-bubbles form around kernel, it’s time to start.
Question: Should we toss the kernels?
A: In the beginning of the process, you can give the pan a little shake to arrange the kernels in one layer and for the oil to cover.
Step 2: Leave the kernels on medium heat. When you start hearing the first to pop, lower the flame.
(Babysitter: Keep an eye on them. This is no time to check your email.)
Listen to the sound of the popping kernels. When the popping diminishes, it’s time to turn off the flame. Do not open the pot till you hear the silence of the all-popped popcorn.

Best wishes to all for a great summer-end and a wonderful New Year,

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

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WHAT’S IN THIS WEEK’S BOXES?

Monday: Bell peppers, corn, Thai yard-long beans, okra/onions, cucumbers, tomatoes, slice of pumpkin/butternut squash, popcorn, potatoes/sweet potatoes, parsley/coriander, eggplant.

Large box, in addition: Garlic/scallions, cherry tomatoes, New Zealand spinach.

FRUIT BOXES: Mango, pears, apples, pomegranate

Wednesday: Bell peppers, corn, Thai yard-long beans, okra/onions/scallions, cucumbers, tomatoes, slice of pumpkin, popcorn, potatoes/sweet potatoes, parsley/coriander, eggplant.

Large box, in addition: Garlic/butternut squash, cherry tomatoes, New Zealand spinach.

FRUIT BOXES: Mango, apples, pomegranate. Small boxes: pears. Large boxes: peaches.