In Jewish tradition, there are, in fact, four new years: (Nissan, Elul, Tishrei and Shvat) with each ‘new year’ serving a different purpose: The month of Tishrei is our very own Rosh Hashana – for the farmers growing vegetables in the fields.

The perfect logic of this timing is something we actually can feel. Our bodies, which sweltered over the long, exhausting summer days, are softening and cooling down a bit, basking (at certain hours) in the lower temperatures. The earlier sunsets shorten the daylight hours in the field.

Autumn is when the year changes in the field - Summer crops are reaching their end, while autumn plantings are already acclimating in the field, awaiting the first rains to give the signal. Indeed, the sky is changing before the farmers’ eyes.

Along with these winds of change come hopes and prayers for a blessed, fruitful and rain-abundant year of healing and comfort, growth and life. These hopes are tangibly expressed on the Rosh Hashana holiday table, through the blessings over symbolic foods.

The Talmudic sage Abaye (who was probably in charge of the Holiday Food Column) is the inventor of the symbolic dishes for the Talmudic table:  “Said Abaye: Now that you have mentioned that the siman has significance, every Rosh Hashanah, one should eat a pumpkin, lubia, leeks, beet greens and dates.” (Masechet Kritot 6a)

The symbolic foods of these Simanim express the seasonality and diversity   that the holiday table offers, bringing together guests of all kinds: from the leafy greens (Swiss chard),  legumes (lubia beans), the princess of onions (leek) and the gourds. Plus, of course, the pomegranate and dates, apples, honey and fish – all showcasing the bounty that this blessed land naturally provides each season.

And as we sit ‘round the festive table, reflecting upon the past and looking to the future – the year that was (and what we hope will not continue) and the  new year ahead (and what we hope it will bring) – the Rosh Hashana meal  invites us to pause in the present to eat something that is in fact here and now, being harvested in our fields.

Together with all that was and all that will be, we can experience what is now on the tip of our tongues and taste buds, crunching in our mouths, as we lick our lips in pleasure, remembering that despite the challenges, pain, hardship and fear, we are surrounded by so much growth, abundance and potential goodness. We must never stop hoping and working to make that goodness a reality.

In keeping with the ancient Chubeza tradition – each year we try to fill your boxes with all the simanim available in our field, and join their wishes to you for a good and blessed year!