March 2nd-4th 2020

Changes in deliveries next week:

– Clients from Tel Aviv, Ramat Gan, Givatayim, Herzlia, Rechovot, Gush Ezyon, Rishon L’Zion and the area, Nes Harim – Deliveries as usual (Monday/Wednesday)
– Those who collect their boxes personally from Kfar Ben-Noon – no change
Modi’in and Mevasseret area – Deliveries will take place on Sunday afternoon/evening
Jerusalemites who receive their boxes on Wednesday (Ein Kerem, Kiryat HaYovel, Beit Hakerem, Givat Massuah, Malcha, Kiryat Moshe, Nachlaot, Shaarei Chesed, Mishkenot Hauma, Nayot, Rechavya, Talbiye, Katamon, German Colony, Baka/Talpiyot, Arnona) will receive them on Thursday.

Orders for sprouts, mushrooms and dairy products will close by this Sunday morning (as opposed to evening). Please remember to make your orders on time.

Wishing you all a silly, fun Purim!

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Eat, Drink and be Merry… In honor of Purim (but not only…)  “Hamatsesa” is offering the following treats:

– Three mini-ciders – Dried apple, half-dried apple and half-dried pear (in bottles of .330 or .750 liter)
– Two types of fresh squeezed juice – Apple (gold and green) and pear (in bottles of 1/2 or 1 liter)
– Superb apple cider (in .250 or .750 liter)
– Fruit delicacies (pear in wine and apple)

Purim Sameach!

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I’m a be-leafer

Over the past few weeks there are fewer greens dotting the field: the arugula, misuna and totsoi already bloomed (when the light hours get longer, the brassicas tend to blossom), the New Zealand spinach awaits warmer weather, and the celery stalks that have been with us for awhile have taken a break till the next batch ripens. We are left with only the most sustainable of the bunch – lettuce, Swiss chard and kale, parsley and cilantro – which loyally stick around all year long. During this present season, we attempt to augment the green part of your boxes with greens that come along with root and stem veggies. Thus, you get to meet kohlrabi leaves, beet and fennel leaves, and of course radish leaves.

This week your boxes include bunches of small fennels along with their lovely, fragrant leaves. These are fennels that re-sprouted out of stems that had already been cut down in the previous harvest, and they are even sweeter and milder than the big fennel that preceded them. This year we are attempting for the first time to send them to you in one big fresh bundle. We anxiously await your feedback!

There is something beautiful and wholesome about vegetables that are joined in a bundle, leaves included, so that you can get a close look at the entire plant – head to root – rather than its more familiar form, shorn of leaves and amputated. As a rule, when harvesting vegetables for marketing, the leaves are removed from the vegetables to prevent them from eventually sucking out the moisture and turning soft and sallow. This phenomenon occurs because even though we harvested the plant out of the earth, it still tries to preserve its strength, and the leaves demand priority over the root or stem. But why?

The leaf is one of the plant’s organs, used primarily to absorb light and energy from the sun, and transform them into glucose. This is the process of photosynthesis, enabled through chlorophyll. The leaves are the power suppliers to the plant – other parts of the plant (stem, flower, root) do not contain chlorophyll and at times are not exposed to the sun, which is why their existence depends upon the energy (and the sugars) produced in the leaves.

Leaves exist in nature in many shapes and forms: narrow and wide, short and long, tiny and huge, serrated, round, paper-thin, fleshy or feathery (like the wispy dill and fennel leaves). The leaf is composed of two parts: the petiole and the blade. The blade is the flat, broad part of the leaf. Because of its (usually) wide surface area, it is the main creator of photosynthesis, and its tissue arrangement is tailored to absorb sunlight. The petiole is the narrow part of the leaf, that little point connecting the body of the leaf to the branch or the main stem.

In order to provide nutrients to the entire plant, the leaves are the top priority in the main growth stage of the plant. Upon transferring the center stage to blossoming and fruit-bearing, the leaves shrink and sometimes wither, and the plant reaches the end of its life cycle. Consequently, though we try to give you vegetables as close to their natural stage as possible and thus do not cut off the leaves from radishes, beet, fennel or kohlrabi (as well as parsley and celery roots), when they arrive in your kitchen, separate the leaves from the root or stem so they don’t drain out its vitality:

  1. Remove the vegetable’s leaves, leaving a centimeter or two of stem, and do not cut the root itself.
  2. Keep the leaves wrapped in a plastic bag or plastic bowl and place the roots or stems in the cold part of the fridge, in the low vegetable drawers. Best to place radishes in a sealed plastic bowl.
  3. Do not place hard vegetables in close proximity to apples or other fruits (banana, avocado, melon, peach, pear and tomato) which emit ethylene, expediting the ripening of fruits and vegetables.
  4. Radishes, beets and withered carrots can be revived in a bowl of ice water. And of course, hold onto the greens. They are more than just decorative, and are easily edible.
  • You can use beetroot greens just as you would Swiss chard (the beet’s older brother) or spinach. They are also milder in flavor, thus more suitable for a fresh salad than their elder sibling’s.
  • Add radish greens to a salad, or as you would any other “green”– in soup, in a quiche or a sandwich, along with the radishes themselves. If you want to eat them fresh, use the younger and milder leaves. Chop the mild leaves very finely, grate radishes, add to butter with some lemon zest and salt, and you have a perfect spread for your bread.
  • Kohlrabi and broccoli greens are equivalent to their cousin, the kale, and may be used similarly. They, too, are mild and ideal for a fresh salad or sandwich.
  • Fennel greens are sweet and mild, perfect for dressing fish, meatballs, salads, and sandwiches. For a great pesto, combine and grind pistachio, garlic, parmesan, fennel greens, and olive oil. Season with salt, pepper and lemon juice.
  • Green garlic leaves, making their debut this week, are mild and wonderful when added to salads, omelets, pastries and dough, pesto, sandwiches, soup and more.

In the spirit of elections, may we remember that the plant is comprised of many parts, each of which has a place and an advantage, and that growth is only possible with every part doing its job and all parts working together for the benefit of the whole…

Wishing you a good week,

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

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WHAT’S IN THIS WEEK’S BOXES?

Monday: Potatoes, broccoli, snow peas/green fava beans, cucumbers, tomatoes, cauliflower/cabbage, carrots, parsley/coriander, lettuce, scallions/leeks. Small boxes only: Jerusalem artichokes/garden peas.

Large box, in addition: Beets, Swiss chard/kale, daikon/bundle of fennel, celeriac/parsley root.

FRUIT BOXES: Bananas, orange/pomelit, avocado clementinot, lemons. 

Wednesday: Potatoes, broccoli/cauliflower/cabbage, peas/green fava beans, cucumbers, tomatoes, , carrots, parsley/coriander, lettuce/red mizuna, scallions/leeks/green garlic, Swiss chard/kale/mallow greens (Chubeza), daikon/bundle of fennel,

Large box, in addition: Beets, Jerusalem artichokes, celeriac/parsley root.

FRUIT BOXES: Bananas, orange/pomelit, avocado clementinot, lemons. 

November 4th-6th 2019 – Green Leaves Was My Delight

To celebrate autumn, Kibbutz Samar’s delectable, distinctive Barhi dates are now on sale for Chubeza clients:

5 kg box – 130 NIS
1/2 kg boxes – 13 NIS

Stock up today!
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Shorshei Tzion is proud to introduce three new flavors to their line of outstanding natural chocolates. Mexican (72%), hazelnut (67%) and 100% cocoa now join the splendid lineup of raspberry, orange, coffee, ginger and turmeric and 85% chocolate, all produced from high-quality raw cocoa. Here’s to a sweet, nutritious autumn!

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Nothing Gold Can Stay

Nature’s first green is gold,
Her hardest hue to hold.
Her early leaf’s a flower;
But only so an hour.
Then leaf subsides to leaf.
So Eden sank to grief,
So dawn goes down to day.
Nothing gold can stay.

Robert Frost

We anxiously await the rain. Sukkot has come and gone, the tabernacles have been disassembled, and though we were rewarded with a few nice downpours, they are but a mere appetizer for the Real Thing. Now it’s high time for the main course! The fall seesaw is here with the weather rapidly changing from surprising heat and humidity to days of mild weather and cool mornings. Some days, the skies are beautifully adorned with clouds, in place of the very light blue skies of summer, and every so often a breeze will move them to and fro, scattering dry leaves and lovingly teasing the greens in our field.  But alas, the actual rain has not yet graced us with its appearance, and it is thus time for our little Chubeza Rain Dance to beseech the skies to shower us with their treasure!

The last of the summer crops are marking their final weeks and passing on the relay-race stick to the new winter crops – carrots, beets, kohlrabi, fennel, radishes and turnips, already skipping and hopping to our packing house.

I always know its wintertime when my green-o-meter shows a dozen emails with the subject, “What ARE the green leaves in my box this week!?”  Indeed, winter generates a broad variety of greens dotting the Chubeza clods, filling up your boxes. Some of you are delighted with the plethora of greens over the winter, and even request we avoid removing the beet and turnip leaves so as to make use of them as well. Yet others of you are a bit overwhelmed, and wonder what can be done (again) with all those greens. This year we’ve even expanded the shades of greens, making the realm even more confusing. So for those who are still miffed, I am proud to present:

“Chubeza Winter Greens – A Guide to the Perplexed”

Swiss Chard:

   

A sibling of the beet, differing by growing huge leaves instead of a thick root. This year we are growing a colorful variety named “Bright Light” boasting stems in a wide variety of colors and leaves that are just a tad curlier than traditional chard.

Swiss chard is perfect in soup, quiches, and stuffing, as well as steamed or tossed, and even tossed fresh in a salad.

Here is a wide variety of recipes.

 

Tatsoi (Spinach mustardSpoon mustard, or Rosette bok choy)

    טאטסוי

A native of the Far East, member of the choy or soy family, belonging to the Brassicaceae dynasty. This year we are growing two varieties of tatsoi in two different colors: the familiar and beloved green, and a yummy, stunning red.

Its flavor is just slightly bitter, not spicy, but very distinctive. Excellent when served with piquant flavors (mustard and black pepper), ginger, sesame and sweet fruit varieties.

Like mustard greens or Swiss chard, tatsoi can be used fresh in salads, tossed or cooked, in soup, quiches, omelets, and more.

Here are some thoughts about tatsoi, and a recipe. Scroll down and you’ll find some links to other recipes.

New Zealand Spinach

As indicated by its name, its origins are in New Zealand and Australia. Discovered by Captain Cook on the beaches of New Zealand, this green was harvested, cooked and even taken along on voyages to fight Vitamin C deficiency-caused diseases (i.e., tetanus). New Zealand spinach is ideal for our local climate, thanks to its penchant for warm weather. Sporting small and meaty leaves, it enthusiastically sprawls and spreads.

New Zealand spinach can be used in any recipe calling for mustard greens, but is definitely suitable as a Swiss chard replacement. To prepare for cooking, one must remove the leaves from the stem which is hard and inedible. Unlike regular mustard greens or Swiss chard, eating New Zealand spinach raw is not recommended. First soak it in hot water for several minutes, then wash with cold water.

Recipes for New Zealand Spinach

 

Winter Spinach

Depending on the season, the bed in which it’s grown, and the timing of its harvest, spinach can sport huge leaves or resemble “baby” spinach.

It definitely tastes green (I used to be surprised when people described a flavor as “green”), just slightly bitter and then just a little sweet, chockful of rain and freshness flavors.

Like its cousin Swiss chard, spinach can be served fresh in a salad or can be cooked, added to soup, a quiche, dumplings, an omelet or warm salads. They all work.

Here are some examples

 

Arugula

This yummy green goes by many names: arugula, rucola, roquette and rocket lettuce. Its flavor is piquant, typical of the Brassicaceae family. Like spinach, arugula can come in many forms, from huge and meaty to small and dainty.

The arugula leaves are spicy, but they have their own distinctive type of piquant flavor which can add a dash to a salad, even together with sweet fruit. Cheeses go quite well with arugula, and a very light cooking can temper the spiciness.

You can find many recipes if you search the internet for “arugula” or “rocket lettuce.”

 

Kale

   

A green belonging to the Brassicaceae family, considered to be one of the healthiest foods around. An acquired taste, but definitely worth getting used to and falling for.

After many years in which we grew only one kale variety (the Russian Red Kale, as seen above on the left), this year we opted to add the curly kale. It comes in a lighter shade of green, and as of now seems to be a runaway success.

Due to its relatively rigid texture, kale is usually cooked or added to a green shake, but you can make chips from it or eat fresh in a salad—-it’s great!

Songs of praise and kale recipes to be found here

Mizuna

A green member of the Brassicaceae family, otherwise known as Japanese spinach or Brassica rapa. Mizuna sports long, thin leaves with serrated edges. The plant was cultivated in Japan back in ancient times, but probably originated in China.

The green mizuna’s flavor is bland, making it a perfect decorative addition and basis for appetizers and main dishes, as well as a great salad herb. It tends to star in the “baby” mesculun mixes (ours as well), but also stands on its own and is even great stir-fried.

Mizuna and daikon salad (thank you to Julie from Tel Aviv)

Mizuna salads recepies from Mariquita Farm

and a stir-fry option

Vegetable greens like being connected to their roots and the earth. When you want to store them after harvesting, you should attempt to prevent two unwanted side effects: drying up and rotting. There are a several methods for long-term storage. First, to prevent rotting, avoid moistening the greens and only wash them prior to use. To keep them moist, large leaves like lettuce, Swiss chard, kale, tatsoi, spinach and mustard greens should be wrapped (unwashed) in cloth or paper and placed in a plastic bag in order for the moisture to be absorbed without actually drying up.

By the way, lots more recommendations on how to store the various vegetables are found on our website under Storage Tips.

But for all this green abundance to actually grow, we desperately need winter showers! Now, with the 7th of Cheshvan behind us and the pilgrims of old having long returned, you’re all encouraged to pray, hope, beg, insist or practice the steps to your rain dance till that rain comes to grace us with its presence.

That’s all for now! I hope the green picture is a bit clearer for you all. But never fear. Should an unrecognizable guest arrive in your boxes, we are just a phone call away for clarification. You are always welcome to pose questions by phone (054-653-5980, although often it’s hard to get ahold of us) or by email (csa@chubeza.com). Our loyal Facebook page of Chubeza members is always helpful as well for information or suggestions.

May we all enjoy a week of good fortune, health and growth!

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

_____________________________________

WHAT’S IN THIS WEEK’S GREEN BOXES?

Monday: Swiss chard/New Zealand spinach/kale/totsoi, red bell peppers, sweet potatoes, eggplant, cucumbers, tomatoes/cherry tomatoes, cauliflower/cabbage/Jerusalem artichokes, slice of pumpkin/carrots, parsley/coriander/dill, lettuce, turnips/daikon/baby radishes. Special gift: mizuna

Large box, in addition:  Lubia Thai yard-long beans/Iraqi lubia, scallions/arugula, beets/kohlrabi/fennel.

FRUIT BOXES: Pomegranate, apples, pomelit, oranges.

Wednesday: Swiss chard/New Zealand spinach/kale/totsoi, red bell peppers, sweet potatoes, eggplant, cucumbers, cauliflower/cabbage, Lubia Thai yard-long beans/Iraqi lubia/okra/Jerusalem artichokes, carrots, parsley/coriander/dill, lettuce, turnips/daikon/baby radishes. Special gift: mizuna

Large box, in addition:  slice of pumpkin, scallions, beets/kohlrabi/fennel.

FRUIT BOXES: Pomegranate/avocado, apples, pomelit, oranges.

October 8th-10th 2018 – Green green grass of home

Post-holiday Rebirth

The holiday season is over and Tomer and Chamutal’s Apples are introducing a brand new product – natural apple juice, joining its predecessor the yummy organic pear juice.

For now, the apple juice is available only in 1 liter bottles, while the pear juice comes in 1 or 2 liter sizes. In addition, their extraordinary apple vinegar has been joined by a little brother – apple vinegar in a small 250 ml bottle, for those of you who wish to give it a try and fall in love…

All these treasures join the rest of Tomer and Chamutal’s excellent products – apple and pear alcoholic ciders and apple, pear and nectarine jams.

Order now via our order system.

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Assaf Nov, the flour grinder of Minchat HaAretz, is a dreamer. I have known him for almost a decade, and every time we talk, he throws out some vision sentences. Half of his mind is consumed with the daily operation of the excellent flour mill he co-owns with Arik in Hadera, while the other half is busy planning ahead, veering into the future. He arrived at the flour grinding concept when he wanted the finest quality flour in order to bake homemade bread. When he couldn’t find any, he decided to make it himself.  Just as he took a bite of his own delicious Shabbat Chalot, his eyes met

 the wine goblet…and off raced his mind in pursuit of another enterprise. He searched, wandered, examined, studied and then located an old industrial juice maker that had seen many a fruit in its day.

 Assaf was determined to introduce it to grapes from the neighboring Zichron Ya’akov vineyards. And thus, for some years now he has been making his very own natural grape juice – 100% fruit, unpasteurized so as to preserve the nutritious goodness of the fruit. Finally, he is willing to share with us.

Beginning this week, you will be able to order (white or red) grape juice – deliciously fresh. Upon preparing the juice, it is kept in the freezer, defrosting on the way to you. The juice may be refrozen in a closed bottle with no problem. After it is defrosted, it’ll keep in the refrigerator for 4-6 days. A 1 liter bottle costs 36 NIS. Order via our order system under the name Mechol HaKramim.

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And in the spirit of renewal, autumn and the post-holiday season, we invite you to a writing workshop in our field led by Liran, a veteran client and friend, on October 26th. Here are the details (Hebrew):

We will be very pleased to host you for a different kind of growth experience in our field. For questions or other thoughts, speak to Liran at 054-2400408  lirankeren1@gmail.com

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Forty Shades of Green

We anxiously await the rain. Sukkot has come and gone, the tabernacles are down, and though we were rewarded with a few raindrops here and there, they were a mere appetizer for the real thing. Now it’s high time for the main course! The fall seesaw is here with the weather rapidly changing from surprising heat and humidity to days of moderate weather and cool mornings. Some days, the skies are beautifully adorned with clouds, in place of the very light blue skies of summer, and every so often a breeze will move them to and fro, scattering dry leaves and lovingly teasing the greens in our field.  But alas, the actual rain has not yet graced us with its appearance, and it is thus time for our little Chubeza Rain Dance to beseech the skies to shower us with their wealth!

The last of the summer crops are marking their final weeks. We will soon be parting from the Thai lubia, okra, eggplants and pumpkins. The corn will strike it parting chord over the next few weeks. These veggies will be passing on the relay race stick to the winter crops – beets and radishes, already skipping and hopping to our packing house, while the kohlrabi is fattening up in the field alongside the fennel, carrots and turnips.

I always know its wintertime when my green-o-meter shows a dozen emails with the subject, “What ARE the green leaves in my box this week!?”  Indeed, winter generates a broad variety of greens dotting the Chubeza clods, filling up your boxes. Some of you are delighted with the plethora of greens over the winter, and even request we avoid removing the beet and turnip leaves so as to make use of them as well. Yet others of you are a bit overwhelmed, and wonder what can be done (again) with all those greens.

For those who are still wondering, I am proud to present:

“Chubeza Winter Greens – A Guide to the Perplexed”

  

Swiss Chard

A sibling of the beet, differing by growing huge leaves instead of a thick root. Perfect in soup, quiches, and stuffing, as well as steamed or tossed, and even used fresh in a salad.

Here is a wide variety of recipes.

Tatsoi (Spinach mustardSpoon mustard, or Rosette bok choy)

A traveler from the Far East, member of the choy or soy family, belonging to the Brassicaceae dynasty. Its flavor is just slightly bitter, not spicy, but very distinctive. Goes perfectly well with piquant flavors (mustard and black pepper), ginger, sesame and sweet fruit varieties.

Like mustard greens or Swiss chard, tatsoi can be used fresh in salads, tossed or cooked, in soup, quiches, omelets, etc.

Here are some thoughts about tatsoi, and a recipe. Scroll down and you’ll find some links to other recipes.

 


New Zealand Spinach

As indicated by its name, its origins are in New Zealand and Australia. Discovered by Captain Cook on the beaches of New Zealand, this green was harvested, cooked and even taken on voyages to fight Vitamin C deficiency-caused diseases. New Zealand spinach is ideal for our local climate because it loves warm weather. It sprawls and spreads, and its leaves are small and meaty.

New Zealand spinach can go with any recipe calling for mustard greens, but is definitely suitable as a Swiss chard replacement. To prepare for cooking, one must remove the leaves from the stem which is hard and inedible. Unlike regular mustard greens or Swiss chard, it is not recommended to eat New Zealand spinach raw, but rather first soaked in hot water for a few minutes, then washed with cold water.

Recipes for New Zealand Spinach

Winter Spinach

Depending on the season, the bed in which it’s grown, and the timing of its harvest, spinach can sport huge leaves or resemble “baby” spinach.

It definitely tastes green (I used to be surprised when people described a flavor as “green”), just slightly bitter and then just a little sweet, chockful of rain and freshness flavors.

Like its cousin Swiss chard, spinach can go fresh in a salad or can be cooked, added to soup, a quiche, dumplings, an omelet or warm salads. They all work.

Here are some examples

Arugula

This yummy green goes by many names: arugula, rucola, roquette and rocket lettuce. Its flavor is piquant, typical of the Brassicaceae family. Like spinach, arugula can come in many forms, from huge and meaty to small and dainty.

The arugula leaves are spicy, but they have their own distinctive type of piquant flavor which can give a dash to a salad, even together with sweet fruit. Cheeses go quite well with arugula, and a very light cooking can temper the spiciness.

You can find many recipes if you conduct an internet search for “arugula” or “rocket lettuce.”

Kale

A green belonging to the Brassicaceae family, considered to be one of the healthiest foods around. An acquired taste, but definitely worth getting used to and falling for.

Due to its relatively rigid texture, kale is usually cooked or added to a green shake, but you can make chips from it or eat fresh in a salad—-it’s great!

Songs of praise and kale recipes to be found here

 

    

Mizuna

A green member of the Brassicaceae family, otherwise known as Japanese spinach or Brassica rapa. Mizuna sports long, thin leaves with serrated edges and a gentle, sweet-like flavor. The plant was cultivated in Japan back in ancient times, but probably originated in China.

Mizuna’s flavor is neutral, making it a perfect decorative addition and basis for appetizers and main dishes, as well as a great salad herb. It tends to star in the “baby” mesculun mixes (ours as well), but also stands on its own and is even great stir-fried.

Mizuna and daikon salad (thank you to Julie from Tel Aviv)

Mizuna salads recepies from Mariquita Farm

and a stir-fry option

Vegetable greens like being connected to their roots and the earth. When you want to store them after harvesting, you should attempt to prevent two unwanted side effects: drying up and rotting. There are a several methods for long-term storage. First, to prevent rotting, avoid wetting the greens and only wash them prior to use. To keep them moist, large leaves like lettuce, Swiss chard, kale, tatsoi, spinach and mustard greens should be wrapped (unwashed) in cloth or paper and placed in a plastic bag in order for the moisture to be absorbed without actually drying up.

But for all this green abundance to actually grow, we desperately need winter showers! Now, after the 7th of Cheshvan has passed and the pilgrims of old have long returned, you’re all encouraged to pray, hope, beg, insist or practice the steps to your rain dance till that rain comes to grace us with its presence.

That’s all for now! I hope the green picture is a bit clearer for you all. But never fear. Should an unrecognizable guest arrive in your boxes, we are just a phone call away for clarification. You are always welcome to pose questions by phone (054-653-5980, although often it’s hard to get ahold of us) or by email (csa@chubeza.com). Our loyal Facebook page of Chubeza members is always helpful as well for information or suggestions.

May we all enjoy a week of good fortune, health and growth!

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

 _____________________________________________

WHAT’S IN THIS WEEK’S GREEN BOXES?

Monday: Swiss chard/kale/mizuna/totsoi, sweet potatoes, lettuce, radishes/beets, cucumbers, tomatoes, slice of pumpkin/potatoes, bell peppers, arugula, parsley/coriander/dill, eggplant/zucchini.

Large box, in addition: Thai yard-long beans/okra, corn, onions/leeks.

FRUIT BOXES: Bananas, apples, avocadoes. Small boxes: oranges. Large boxes: pears

Wednesday: Swiss chard/kale/totsoi, sweet potatoes, lettuce, radishes, cucumbers, tomatoes, slice of pumpkin/potatoes, bell peppers, mizuna/arugula, parsley/coriander, eggplant/corn.

Large box, in addition: Thai yard-long beans/okra/cherry tomatoes, zucchini/beets, onions/leeks.

FRUIT BOXES: Apples, avocadoes, pears. Small boxes: bananas. Large boxes: oranges and pomelo.

November 6th-8th 2017 – Green Autumn

This week we take pleasure in introducing you to a new, unique product available for purchase from Chubeza and delivery in your boxes – Lechem Pele (Wonder Bread) – naturally leavened bread made from grains and legumes, gluten free. This week’s boxes will contain an information sheet describing the product. Its creator, Shirley Rochel of Moshav Hogla, worked many years as an administrator and consultant in major organizations before deciding to make a career change. Here’s her story:

A wise lady helped me reach an insight: it is my turn to do good to those around me. And so I decided to develop a type of bread that is protein, tasty, filling and guilt-free. The need was very clear to me: to develop and market a new, long-needed food product at a fair price which is also nutritious and tasty. However, the means to reach this goal were not simple and involved endless reading and learning about nutritional values and benefits, while researching the anthropology and nutrition habits of various nations worldwide. Plus, of course, long months of trial and error. And now at last I can happily introduce you to Lechem Pele. We’re starting small, hoping to grow gradually, aiming to be a business with social and ecological conscience, one which is fair and will make you feel good (as food is such a significant factor in maintaining a vital body and balanced soul).

Shirley’s super-delicious and filling “wonder breads” contain vegetal protein and a sourdough culture for leavening, and are handmade with no yeast, sugar or oil.
Why then are they “wonder breads”? Well, because they contain only whole grains without gluten, sprouted legumes and flax, ground and kneaded by millstone and fermented in traditional ways. This amounts to nutritious bread, high in full vegetal protein, containing low glycemic-level dietary fibers.

The grains used in our loaves – rice, quinoa, teff, millet, Amaranth and sorghum – contain no gluten. These grains, along with the ground flax, buckwheat and legumes, are soaked and sprouted in water for hours at a time in order to take maximum advantage of the nutritional values they contain. Lechem Pele – Wonder Bread is a food closest to the natural state of the vegetal raw material, thus allowing for extra high nutritional value.

Our breads follow the Indian, African and South American traditional techniques of baking and production, while at the same time are quite suitable for our modern Western eating habits.

The breads are rich in high water content, creating a crispy crust and dense loaf. The long rising process allows for a stronger expression of the bread’s flavor.

Lechem Pele is vegan, made in an allergen-proof environment approved by the World Health Organization. The loaves are sent fresh from the freezers, and should be stored in a refrigerator or freezer. Perfect for sandwiches and toast.

Lechem Pele Wonder Breads can be added to your boxes beginning next Monday via our order system. Don’t miss them!

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The Greenhorns!

We anxiously await the rain. Over the past few weeks we’ve enjoyed scattered showers, a proper appetizer for the real thing, and now it’s high time for the main course! The skies are beautifully adorned with clouds, and the winds push them vigorously to and fro, scattering dry leaves and lovingly teasing the greens in our field.  But alas, the rain is not yet a regular. Thus it’s time for our little Chubeza Rain Dance to beseech the skies to shower us with their treasures!

The last of our summer crops are celebrating their final weeks in the field. We shall soon bid farewell to our black-eyed peas (lubiaI), okra, eggplants and pumpkin. The corn, too, will be striking its final chords this week and next. These vegetables now pass on the torch to the winter crops, as the beets, carrots, radishes and turnips, kohlrabi and fennel are already skipping happily to the packing houses, with the celery and cabbage not far behind. The cauliflower and broccoli, meanwhile, are growing great big leaves and beginning to prepare themselves for the cherished buds.

I always know its wintertime when my green-o-meter shows a dozen emails with the subject, “What ARE the green leaves in my box this week!?”  Indeed, winter generates a broad variety of greens dotting the Chubeza clods, filling up your boxes. Some of you are delighted with the plethora of greens over the winter, and even request we avoid removing the beet and turnip leaves so as to make use of them as well. Yet others of you are a bit overwhelmed, and wonder what can be done (again) with all those greens.

For those who are still wondering, I am proud to present:

“Chubeza Winter Greens – A Guide to the Perplexed”:

Swiss Chard

A sibling of the beet, differing by growing huge leaves instead of a thick root. Perfect in soup, quiches, and stuffing, as well as steamed or tossed, and even used fresh in a salad.

Here is a wide variety

of recipes.

Tatsoi (Spinach mustardSpoon mustard, or Rosette bok choy)

A traveler from the Far East, member of the choy or soy family, belonging to the Brassicaceae dynasty. Its flavor is just slightly bitter, not spicy, but very distinctive. Goes perfectly well with piquant flavors (mustard and black pepper), ginger, sesame and sweet fruit varieties.

Like mustard greens or Swiss chard, tatsoi can be used fresh in salads, tossed or cooked, in soup, quiche, omelets, etc.

Here are some thoughts about tatsoi, and a recipe. Scroll down and you’ll find some links to other recipes.

New Zealand Spinach

As indicated by its name, its origins are in New Zealand and Australia. Discovered by Captain Cook on the beaches of New Zealand, this green was harvested, cooked and even taken on voyages to fight Vitamin C deficiency-caused diseases. New Zealand spinach is ideal for our local climate because it loves warm weather. It sprawls and spreads, and its leaves are small and meaty.

New Zealand spinach can go with any recipe calling for mustard greens, but is definitely suitable as a Swiss chard replacement. To prepare for cooking, one must remove the leaves from the stem which is hard and inedible. Unlike regular mustard greens or Swiss chard, it is not recommended to eat New Zealand spinach raw, but rather first soaked in hot water for a few minutes, then washed with cold water.

Recipes for New Zealand Spinach

Winter Spinach

Depending on the season, the bed in which it’s grown, and the timing of its harvest, spinach can sport huge leaves or resemble “baby” spinach.

It definitely tastes green (I used to be surprised when people described a flavor as “green”), just slightly bitter and then just a little sweet, chockful of rain and freshness flavors.

Like its cousin Swiss chard, spinach can go fresh in a salad or can be cooked, added to soup, a quiche, dumplings, an omelet or warm salads. They all work.

Here are some examples

Arugula

This yummy green goes by many names: arugula, rucola, roquette and rocket lettuce. Its flavor is piquant, typical of the Brassicaceae family. Like spinach, arugula can come in many forms, from huge and meaty to small and dainty.

The arugula leaves are spicy, but they have their own distinctive type of piquant flavor which can give a dash to a salad, even together with sweet fruit. Cheeses go quite well with arugula, and a very light cooking can temper the spiciness.

You can find many recipes if you conduct an internet search for “arugula” or “rocket lettuce.”

Kale

A green belonging to the Brassicaceae family, considered to be one of the healthiest foods around. An acquired taste, but definitely worth getting used to and falling for.

Due to its relatively rigid texture, kale is usually cooked or added to a green shake, but you can make chips from it or eat fresh in a salad—-it’s great!

Songs of praise and kale recipes to be found here

 


Mizuna

  

A green member of the Brassicaceae family, otherwise known as Japanese spinach or Brassica rapa. Mizuna sports long, thin leaves with serrated edges and a gentle, sweet-like flavor. The plant was cultivated in Japan back in ancient times, but probably originated in China.

Mizuna’s flavor is neutral, making it a perfect decorative addition and basis for appetizers and main dishes, as well as a great salad herb. It tends to star in the “baby” mesculun mixes (ours as well), but also stands on its own and is even great stir-fried.

Mizuna and daikon salad (thank you to Julie from Tel Aviv)

Mizuna salads recepies from Mariquita Farm

and a stir-fry option

Vegetable greens like being connected to their roots and the earth. When you want to store them after harvesting, you should attempt to prevent two unwanted side effects: drying up and rotting. There are a several methods for long-term storage. First, to prevent rotting, avoid wetting the greens and only wash them prior to use. To keep them moist, large leaves like lettuce, Swiss chard, kale, tatsoi, spinach and mustard greens should be wrapped (unwashed) in cloth or paper and placed in a plastic bag in order for the moisture to be absorbed without actually drying up.

But for all this green abundance to actually grow, we desperately need winter showers! Now, after the 7th of Cheshvan has passed and the pilgrims of old have long returned, you’re all encouraged to pray, hope, beg, insist or practice the steps to your rain dance till that rain comes to grace us with its presence.

That’s all for now! I hope the green picture is a bit clearer for you all. But never fear. Should an unrecognizable guest arrive in your boxes, we are just a phone call away for clarification. You are always welcome to pose questions by phone (054-653-5980, although often it’s hard to get ahold of us) or by email (csa@chubeza.com). Our loyal Facebook page of Chubeza members is always helpful as well for information or suggestions.

May we all enjoy a week of good fortune, health and growth!

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

________________________________________________________

 

WHAT’S IN THIS WEEK’S GREEN BOXES?

Monday: Coriander/dill, corn, lettuce, cucumbers, tomatoes, New Zealand spinach/Winter spinach, baby radishes/daikon/radishes, Jerusalem artichoke/yard-long beans/okra, sweet potatoes, bell peppers/eggplant. Small boxes only: arugula/tatsoi

Large box, in addition: Beets/turnips, onions, Swiss chard/kale, kohlrabi/fennel.

Wednesday: Coriander/dill, corn/carrots, lettuce, cucumbers, tomatoes, New Zealand spinach/Winter spinach, baby radishes/daikon/radishes, Jerusalem artichoke/beets, sweet potatoes, bell peppers/eggplant, Swiss chard/kale.

Large box, in addition: Leeks/onions, kohlrabi/fennel, arugula/tatsoi/mizuna.

And there’s more! You can add to your basket a wide, delectable range of additional products from fine small producers: flour, sprouts, honey, dates, almonds, garbanzo beans, crackers, probiotic foods, dried fruits and leathers, olive oil, bakery products, granola, natural juices, cider and jams, apple vinegar, dates silan and healthy snacks, ground coffee, tachini, honey candy and goat dairy too! You can learn more about each producer on the Chubeza website. On our order system there’s a detailed listing of the products and their cost, you can make an order online now!

Aley Chubeza #318, December 19th-21th 2016

As Hanukah approaches, a reminder of the festivities awaiting you at the Iza Pziza dairy farm in Tal Shachar:

Iza Pziza Invites YOU!

Just like the Chanukah candles, we get a new young goat every day!

iza-pziza-gdiHere, the holiday has already commenced, and the goat families are growing… Our Iza Pziza was so excited that she bore 5 sweet little kids – an all-time record!

We cordially invite one and all to come with your families to visit us. All ages are welcome to enjoy an unforgettable experience: a Circassian cheese-making workshop, very easy to prepare at home, along with a tour of our pen, petting and feeding the goats, and of course, a chance to personally welcome our new baby goats.

At the end of the workshop (1.5 hours), we will spoil you with a taste of our dairy’s delectable cheeses and yogurts. Each family will receive its own cheese recipe and certificate of participation, including a special a discount on our dairy products and cheese-making equipment.

You’re welcome to stay and hang out at the nice warm Visitor’s Center, before or after the workshop, and enjoy a meal of goat cheeses, breads, dips and vegetables, and coffee/tea or wine. We also have a cheese delicatessen and a beautiful boutique store where you can purchase great delicacies for your home: goat cheeses, jams, olive oil, honey, dips and more.

When are we open? Every day of Hanukah (and school vacation) between 8:30-16:30 (closed on Shabbat)
When do the workshops take place? Every day of the Hanukah vacation, at 10:00, 12:00, 14:00
Advance Registration: Register in advance by phoning 08-6102876 or  052-2589900 or e-mail  izapzizadairy@gmail.com. Pay upon arrival.
Fee: 36 NIS per participant. No charge for children under age 3. Cash or credit.
How do we get there? Put עיזה פזיזה in your WAZE app, or head out to Moshav Tal Shachar. Just before the gate to the moshav, turn left towards the Dor Alon gasoline station, and follow the signs to our parking lot.
How do we contact you? 08-6102876, 052-2589900, izapzizadairy@gmail.com, or via our website www.izapzizadairy.com. Please like us on Facebook: עיזה פזיזה מחלבת עיזים

We look forward to seeing you! Happy Hanukah greetings to all!
The Iza Pziza crew – Meshek Tzaban, Moshav Tal Shachar

_____________________________

And another reminder: The “Derech Hashatil” nursery is a small nursery in Shoham specializing in organic vegetable plants, working with the Shekel non-profit organization and employing only special-needs individuals. In their hothouse, the nursery produces excellent quality organic plants for your vegetable patch, placing top priority on the quality and health of the plants.

This winter they are now offering a planting kit for a winter vegetable garden containing an impressive selection of 60 winter plants: white and red cabbage, broccoli, kohlrabi, arugula, dill, scallion, parsley, coriander, lettuce, bok choy and more. The price of this kit is only 56 NIS. More details can be found here.

derech-hashtil-erka

What a perfect opportunity to grow your own crops while supporting great people and partnerships. Please place your orders by emailing us. We will collate all the orders for the nursery and send you your winter garden kit in the very near future.

 ________________________________

Goin’ Green

True to its word, the weather forecast called for local showers, and indeed, dark clouds have adorned the skies, cold winds are a’blowing, an occasional ray of lukewarm sun breaks through, and most important – there’s rain! Our rain meter for the past few days shows 40 mm, 100 mm from the beginning of the season, and that’s before this week’s showers. As long as the temperatures remain above frost level, we’re happy with our share. Let it pour!!

I always know it’s wintertime when my green-o-meter shows a dozen emails with the common subject, “What are the green leaves in my box this week?”  Indeed, winter generates a broad variety of greens to dot Chubeza’s fields and fill up your boxes. Some of you are just delighted with the plethora of greens over the winter, and even request we avoid removing the beet and turnip leaves so as to make use of them as well. Yet others of you are a bit overwhelmed, and wonder what can be done (again) with all those greens.

For those who are still wondering, I am proud to present:

“Chubeza Winter Greens – A Guide to the Perplexed”

Pak Choi/Bok Choy

pak-choi-red   

An immigrant from China (rassica rapa var chinensis) belonging to the esteemed Brassicaceae family. Bok choy comes in green or reddish-purple, and its unique flavor is fresh with a tinge of sweetness. Somewhat similar in flavor to cabbage (like his brother, the totsoi) bok choy is less spicy than mustard greens, and simply delicious.

Sometimes we harvest it mature, as a great big head sliced close to the earth like celery stalks or lettuce. At this stage it is perfect for light steaming or stir fries and combines well with such flavors as soy sauce, mirin, or ginger. But these past weeks we have been harvesting it young, allowing it to grow once more for an additional harvest. Bok choy’s tiny little leaves are ideal for giving every salad a boost, and blend splendidly with such sweet and sour flavors as oranges, fennel, kohlrabi, apples, cranberries, etc. Perfect!

Mizuna

   

A green member of the Brassicaceae family, otherwise known as Japanese spinach or Brassica rapa. Mizuna sports long, thin leaves with serrated edges and a gentle, sweet-like flavor. The plant was cultivated in Japan back in ancient times, but probably originated in China.

Mizuna’s flavor is neutral, which is why it goes well as a decorative addition and basis for appetizers and main dishes, as well as a great salad herb. It tends to star in the “baby” mesculun mixes (ours as well), but also stands on its own and even is great stir-fried.

Mizuna and daikon salad (thank you to Julie from Tel Aviv)

Mizuna salads recepies from Mariquita Farm

and a stir-fry option

Arugula

This yummy green goes by many names: arugula, rucola, roquette and rocket lettuce. Its flavor is piquant, typical of the Brassicaceae family. Like spinach, arugula can come in many forms, from huge and meaty to small and dainty.

The arugula leaves are spicy, but they have their own distinctive type of piquant flavor which make them an exclusive addition to a salad, even together with sweet fruit. Cheeses go quite well with arugula, and a very light cooking can temper the spiciness a bit.

You can find many recipes if you conduct an internet search for “arugula” or “rocket lettuce.”

Kale

kale red russian.jpg

A green belonging to the Brassicaceae family, considered to be one of the healthiest foods around. An acquired taste, but definitely worth getting used to and falling for.

Due to its relatively rigid texture, kale is usually cooked or added to a green shake, but you can make chips from it or eat fresh in a salad—-it’s great!

Songs of praise and kale recipes to be found here

Swiss Chard

selek leaves chard.jpg

A sibling of the beet, differing by growing huge leaves instead of a thick root. Perfect in soup, quiches, and stuffing, as well as steamed or tossed, and even used fresh in a salad.

Here are all sorts of recipes.

Spinach

spinach.jpg

Depending on the season, the bed in which it’s grown, and the timing of its harvest, spinach can sport huge leaves or resemble “baby” spinach.

It definitely tastes green (I used to be surprised when people described a flavor as “green”), just slightly bitter and then just a little sweet, chockfull of rain and freshness flavors.

Like its cousin Swiss chard, spinach can go fresh in a salad or can be cooked, added to soup, a quiche, dumplings, an omelet or warm salads. They all work.

Here are some examples

New Zealand Spinach

New_Zealand_Spinach

As indicated by its name, its origins are in Australia and New Zealand. Discovered by Captain Cook on the beaches of New Zealand, this green was harvested, cooked and even taken on journeys to fight scurvy resulting from a vitamin C deficiency. New Zealand spinach is suitable for our local climate because it loves warm weather. It sprawls and spreads, and its leaves are meaty.

New Zealand spinach can go with any recipe calling for mustard greens, but is definitely suitable as a Swiss chard replacement. To prepare for cooking, one must remove the leaves from the stem which is hard and inedible. Unlike regular mustard greens or Swiss chard, it is not recommended to eat raw, but rather first soaked in hot water for a few minutes, then washed with cold water.

Recipes for New Zealand Spinach

Vegetable greens like being connected to their roots and the earth. When you want to store them after harvesting, you should attempt to prevent two side effects: drying up and rotting. There are a several methods for long-term storage. First, in order to prevent rotting, avoid wetting them and only wash them prior to use. To keep them moist, large leaves like lettuce, Swiss chard, tatsoi, spinach and mustard greens should be wrapped (unwashed) in cloth or paper and placed in a plastic bag in order for the moisture to be absorbed without actually drying up.

Over the last week our field has gotten very wet (and so have we), and mud is everywhere. The crops are partying away! In order for this abundance to increase, we need more generous portions of water from the heavens. So please join us in requesting, nagging, begging, insisting, praying and hoping for rain…

That’s all for now. I hope the green picture is a little clearer now. You are always welcome to question unrecognizable varieties in your boxes by phone (054-653-5980, although often it’s hard to get ahold of us) or by email (csa@chubeza.com).

May we all enjoy a week of good fortune, health and growth!

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

_______________________________

WHAT’S IN THIS WEEK’S BOXES?

The recent weeks have brought a shortage of cucumbers. One of our younger cucumber beds failed to bloom, leaving us in short supply and unable to include this cool green vegetable in every box. We are making efforts to purchase cucumbers from other organic farms, but these days there is an overall cucumber shortage in both the general and the organic market. Thus, your boxes have been visited by the Saran-wrapped Dutch cucumber (grown in the north of Israel), and this week’s boxes will contain either cucumber or bell peppers. We are in hopes to soon be able to readily purchase cucumbers to supplement our supply. Please bear with us! And for those of you who don’t receive cucumbers in this week’s box, we hope you enjoy the bell peppers…..

Monday: Bok choy/mizuna/arugula, kale/Swiss chard/spinach, beets/fennel, cucumbers/bell peppers, lettuce, broccoli/ kohlrabi, daikon/turnips, tomatoes, carrots, potatoes. Small boxes only: scallions/celeriac.

Large box, in addition: Jerusalem artichokes, parsley, cabbage/cauliflower, sweet potatoes.

Wednesday: Lettuce/bak choi/mizuna/arugula, fennel/white turnip, kohlrabi, Swiss chard/kale/spinach, cucumbers/red peppers, carrots, tomatoes, scallions/celery/celeriac, beets, cilantro/parsley, potatoes/cabbage/broccoli.

Large box, in addition: Daikon radish/small radish/radish, sweet potatoes, Jerusalem artichoke/eggplants. 

And there’s more! You can add to your basket a wide, delectable range of additional products from fine small producers: flour, fruits, sprouts, honey, dates, almonds, garbanzo beans, crackers, probiotic foods, dried fruits and leathers, olive oil, bakery products, apple juice, cider and jams, dates silan and healthy snacks and goat dairy too! You can learn more about each producer on the Chubeza website. On our order system there’s a detailed listing of the products and their cost, you can make an order online now!