February 1st-3rd 2021 – Getting to the bottom of things

A new New Year of the Trees has commenced, and we are delighted to present the new, new blossom from Ilana of Shana B’Gina: A Perpetual Shana B’Gina Calendar, with monthly information pertinent for every year, tips and reminders on what’s best to do each month in your garden, and loads of space to write your own personal perpetual dates, including birthdays, seeding and planting times, and more. Take a look:

ORDER THIS AMAZING CALENDAR VIA OUR ORDER SYSTEM TODAY! And best wishes for a Happy New Year of the Trees to all!

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Beneath every successful vegetable is a successful legume

In honor of the green fava bean and the festive bevy of peas over the past few months, I’ve decided to re-explore their roots by conducting an in-depth exploration into the privileged, wonderful clan that these pods claim – the Legume family. The expression “in-depth” is not accidental. For indeed, there is so much that happens deep underground in this family, close to the roots (which may be the case in every family, true).

But let us first get acquainted with the clan: The prestigious legume pedigree belongs to the green bean, pea, fava bean, lubia, soy, lentils, hummus and the mung bean. Lesser-known members of the family are the lupine, vetch, fenugreek (chilbeh), clovers and alfalfa. And, peanuts and even carobs, which hardly resemble their relatives at all. This family includes almost 20,000 varied species! In our field, we raise members from the family branch that are eaten in green pods: peas (two species to be elaborated upon), the fava bean, the green bean, lubia, yard-long bean and green soy (edamame).

The nice thing about this family, when discussing a weekly seasonal box such as ours, is how they interchange throughout the seasons. Sometimes I have a feeling that like on the old kibbutz, some family member is delegated charge for the “work roster,” making detailed charts to vouch that (almost) no week passes without a family representative. To begin the description, we can use the seasonal display of legumes in our Chubeza boxes, commencing at winter’s start with the first pea pods that grow chubby on the bushes. First (at the end of December) comes the sugar pea (aka snow pea or Chinese pea, the big thin one). She is followed by the garden pea that loathes the late-summer heat, but is fine with being seeded in November. It ripens in January. (This is the English pea whose pods hold those nice, round, green “Sunfrost-like” peas. The pods are not edible, but should not be cast away. See tips…)

Next in line are the fava beans that grew alongside the peas over wintertime, and usually ripen at the peak of winter, i.e., just about now. The peas and fava make return visits to our boxes for   additional rounds till March or April, after which they run for their lives to escape the heat that they cannot tolerate.

Then, several weeks later in the middle of April, it’s   the string bean’s big moment! Sowed three months earlier in February, this bean takes its time growing, due to the cool temperature. The next round of string beans, sowed a month later, will grow faster (a string bean can ripen some 50 days after being sowed). The string bean prefers moderate spring and autumn temperatures, which is why it arrives in our field over two periods. Simultaneous to the string bean’s entry on the scene, it’s time for the yard-long bean (a sub-specie of the lubia). This lanky legume appears in our boxes from the month of July, through the summer till the end of autumn.

During the lubia season, the edamame marches proudly into our boxes. This is the green soy pod, sowed together with the string bean but requiring 80-90 days to ripen. Thus, our edamame is expected to make its appearance around July-August, so we can enjoy our soy treats, a great green snack, during those warm summer nights.

And when the New Year is upon us in Tishrei, we are always happy to add lubia to the boxes, to take an important role in the holiday feast with its own special blessing. The lubia continues to bear fruit until the cold November temperatures spur their farewells – and on their way out, they briefly reunite with their spring rendezvous partner, the string beans, coming in for a return appearance. At this point, we have already sowed the peas and fava beans, and a new round of legumes begins.

This description is lacking something, because it only describes what you see in your boxes. In truth, way down under in the depths of earth, the legumes are working their real magic: they are busy “fixing nitrogen.”

!!!!#####^^^^^^****?????

Fine, I get it. You would like an explanation in plain English, not in “agriculturalish.”   So, here goes: among other things, plants need nitrogen in order to grow. Seventy-eight percent of the air is nitrogen, but animals and plants cannot make use of it because this nitrogen comes in a composition that is inaccessible to them (N2, while they need it in N3, i.e., the ammonia used to construct amino acids, protein and others).

This is where the legumes come in to save the day. The roots of these plants run very deep and utilize the nutrients in the lower strata, then proceed to grow small nodules of bacteria that work symbiotically with the legumes. These bacteria are able to receive and absorb nitrogen from the air. They take the nitrogen from the air caught between the clumps of earth and transform it into nitrogenic compounds accessible to the plant, which is transferred from the root to the rest of the legume plant.

In return, the bacteria take the nutrients that the plant produced via photosynthesis. Thus, we receive a plant chock-full of nitrogen. The legume plant will use some of this nitrogen in order to build the protein in the fruits and seeds it produces, but if we cut it down as it blooms, chop it up and mix it in the earth, it will leave most of the nitrogen in the earth – and a considerable amount of organic material that will greatly improve the earth’s composition and its fertility. Similarly, reburying the plants after they have grown edible pods improves available nitrogen levels within the earth. This is why legumes do not need any additional fertilization like the rest of our vegetables. They get by just fine on their own, thank you. (Well, almost on their own, with a little help from some bacterial friends.)

Nitrogen fixing nodules on roots:

We discussed the assistance provided by the legumes to their fellow plants, but we living creatures are also big winners. The nitrogen that became available is converted in the (dry) legume seeds to protein, minerals and other good things, and when we eat them, we too benefit from all this symbiosis. What do we get? Protein (in varied quantities, depending on the specific legume) – legumes are the best protein providers for vegetarians – and also: calcium, iron, and dietary fibers. They contain essential fatty acids (linoleic and linolenic) that are quite beneficial for diabetics (with their low glycolic index), assist in lowering cholesterol and preventing heart disease, and as a gluten-free complex carbohydrate, they are a good carb substitute for celiacs. Green legumes, like those we provide in Chubeza boxes, are similar in their nutritional values to green vegetables: they contain vitamins A, B, and C, iron, potassium, and additional minerals and less protein.

And most important – they can be used to prepare delicious food. Legumes have always been an important part of diets across the globe. The type of legume varies in different places: Middle-Easterners eat hummus and the fava bean (ful); Americans (starting with the natives) eat beans of all types (and there are many), the Japanese eat soy. But they all thoroughly enjoy it!

Some useful tips for cooking green legumes:

  • Green Cooking: Green cooking is blanching green vegetables in boiling salted water for a short period (half-a-minute to five minutes, depending on the vegetable) in order to prepare them for further cooking, while preserving their bright green color. Sometimes green cooking is sufficient in itself for the green vegetable — like in salads, such as the Nicoise, which calls for blanched green beans. The water must be at boiling! If not, the vegetable will leak its liquids into the water, and its color will quickly fade. The hotter the water, the shorter the cooking, and the less harm done to the vitamins.
  • When you add fresh green pea pods to vegetable soups, this acts as a sort of spice. You only need a few pods to make the soup taste totally different. Try it!
  • Despite the suggestion to peel the fava bean (double peel), you can certainly cook and eat fava beans within their pods! Check out our recipe section for some ideas.
  • Instead of discarding the empty pods of garden peas or fava bean, freeze them for the next time you make soup stock, then add to the pot and take advantage of their excellent nutritional components.

May we all have a wintery-sunny, green, yummy and filling week!

Alon, Bat-Ami, Dror, Oreen and the Chubeza team, nibbling away in the fields

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 WHAT’S IN THIS WEEK’S BOXES?

Monday: Kale/Swiss chard/spinach/totsoi, lettuce/arugula/mizuna, celery/celeriac, cauliflower, cucumbers, tomatoes, beets/potatoes, green fava beans/snow peas or garden peas/Jerusalem artichokes, broccoli, onions/leeks. Small boxes only: parsley/coriander/dill.

Large box, in addition:  Daikon/cabbage, fennel/turnips, parsley root, carrots.

FRUIT BOXES: Bananas/lemons, red apples, pomelit, oranges.

Wednesday: Kale/Swiss chard/mizuna/totsoi, lettuce, parsley/coriander/dill, cauliflower/cabbage/Jerusalem artichokes, cucumbers, tomatoes, green fava beans/snow peas or garden peas/potatoes, broccoli, onions. Small boxes only: celery/celeriac, beets/daikon/fennel/turnips.

Large box, in addition:  Leeks, parsley root, carrots, beets and fennel.

FRUIT BOXES: Bananas/lemons, red apples, pomelit/red grapefruit, oranges/clemantinot.

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.

February 5th-7th 2018 – Getting to the bottom of things

This week your boxes will contain samples of a very unique tahini which has been available through our Order System for some months now, the excellent Tahi-na (na is Hebrew for “raw”). Tahi-na is prepared in a small factory located in Kibbutz Netiv HaLamed Heh in the Judean plains. The enterprise was established by Michal Melamed, a kibbutz member and former clinical psychologist who decided to make a change in her life. She spent five years researching sesame and its unique characteristics, learning about traditional tahini production and creating machines tailored for production demands. Thus, a year and a half ago, Tahi-na made its debut.

Tahi-na champions simplicity, health and flavor.

They enjoy preparing their products at the right time and pace. And in general, they prefer minimal interference with what nature has bestowed for us. Back to the basics, like the old days.

What does this entail? They do not peel the seed or roast the sesame, and they do not add anything to it. What *do* they do? They clean the sesame and soak it in water to pre-sprout. Afterwards, it is dried at a low temperature (up to 40 degrees Celsius) for a good while. Finally, it arrives at the grindstones where it is ground intact (shell included).

The result of this unique, no-interference process is something altogether new. A new flavor, vital, intense, even wild. The nutritional value of Tahi-na is the highest possible — lots of calcium, iron, vitamin A and very little nitrogen. Thanks to the unique preparation process, its nutritional attributes remain almost intact and are easier to be absorbed in the body.

This week, join the growing audience of those captivated by the magic of this special product.

Tahi-Na comes in two sizes, and may be ordered via our order system.

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Beneath every successful vegetable is a successful legume

In honor of the green fava bean and the festive bevy of peas over the past few months, I’ve decided to re-explore their roots by conducting an in-depth exploration into the privileged, wonderful clan that these pods claim – the Legume family. The expression “in-depth” is not accidental. For indeed, there is so much that happens deep underground in this family, close to the roots (which may be the case in every family, true).

But let us first get acquainted with the clan: The prestigious legume pedigree belongs to the green bean, pea, fava bean, lubia, soy, lentils, hummus and the mung bean. Lesser-known members of the family are the lupine, vetch, fenugreek (chilbeh), clovers and alfalfa. And, peanuts and even carobs, which hardly resemble their relatives at all. This family includes almost 20,000 varied species! In our field, we raise members from the family branch that are eaten in green pods: peas (two species to be elaborated upon), the fava bean, the green bean, lubia, yard-long bean and green soy (edamame).

The nice thing about this family, when discussing a weekly seasonal box such as ours, is how they interchange throughout the seasons. Sometimes I have a feeling that like on the old kibbutz, some family member is delegated charge for the “work roster,” making detailed charts to vouch that (almost) no week passes without a family representative. To begin the description, we can use the seasonal display of legumes in our Chubeza boxes, commencing at winter’s start with the first pea pods that grow chubby on the bushes. First (at the end of December) comes the sugar pea (aka snow pea or Chinese pea, the big thin one). She is followed by the garden pea that loathes the late-summer heat, but is fine with being seeded in November. It ripens in January. (This is the English pea whose pods hold those nice, round, green “Sunfrost-like” peas. The pods are not edible, but should not be cast away. See tips…)

Chinese pea/snow pea:

Garden/English pea:

Next in line are the fava beans that grew alongside the peas over wintertime, and usually ripen at the peak of winter, i.e., just about now.

The peas and fava make return visits to our boxes for   additional rounds till March or April, after which they run for their lives to escape the heat that they cannot tolerate.

Then, several weeks later in the middle of April, it’s   the string bean’s big moment! Sowed three months earlier in February, this bean takes its time growing, due to the cool temperature. The next round of string beans, sowed a month later, will grow faster (a string bean can ripen some 50 days after being sowed). The string bean prefers moderate spring and autumn temperatures, which is why it arrives in our field over two periods. Simultaneous to the string bean’s entry on the scene, it’s time for the yard-long bean (a sub-specie of the lubia). This lanky legume appears in our boxes from the month of July, through the summer till the end of autumn.

During the lubia season, the edamame marches proudly into our boxes. This is the green soy pod, sowed together with the string bean but requiring 80-90 days to ripen. Thus, our edamame is expected to make its appearance around July-August, so we can enjoy our soy treats, a great green snack, during those warm summer nights.

And when the New Year is upon us in Tishrei, we are always happy to add lubia to the boxes, to take an important role in the holiday feast with its own special blessing. The lubia continues to bear fruit until the cold November temperatures spur their farewells – and on their way out, they briefly reunite with their spring rendezvous partner, the string beans, coming in for a return appearance. At this point, we have already sowed the peas and fava beans, and a new round of legumes begins.

This description is lacking something, because it only describes what you see in your boxes. In truth, way down under in the depths of earth, the legumes are working their real magic: they are busy “fixing nitrogen.”

!!!!#####^^^^^^****?????

Fine, I get it. You would like an explanation in plain English, not in “agriculturalish.”   So, here goes: among other things, plants need nitrogen in order to grow. Seventy-eight percent of the air is nitrogen, but animals and plants cannot make use of it because this nitrogen comes in a composition that is inaccessible to them (N2, while they need it in N3, i.e., the ammonia used to construct amino acids, protein and others).

This is where the legumes come in to save the day. The roots of these plants run very deep and utilize the nutrients in the lower strata, then proceed to grow small nodules of bacteria that work symbiotically with the legumes. These bacteria are able to receive and absorb nitrogen from the air. They take the nitrogen from the air caught between the clumps of earth and transform it into nitrogenic compounds accessible to the plant, which is transferred from the root to the rest of the legume plant.

In return, the bacteria take the nutrients that the plant produced via photosynthesis. Thus, we receive a plant chock-full of nitrogen. The legume plant will use some of this nitrogen in order to build the protein in the fruits and seeds it produces, but if we cut it down as it blooms, chop it up and mix it in the earth, it will leave most of the nitrogen in the earth – and a considerable amount of organic material that will greatly improve the earth’s composition and its fertility. Similarly, reburying the plants after they have grown edible pods improves available nitrogen levels within the earth. This is why legumes do not need any additional fertilization like the rest of our vegetables. They get by just fine on their own, thank you. (Well, almost on their own, with a little help from some bacterial friends.)

Nitrogen fixing nodules on roots:

We discussed the assistance provided by the legumes to their fellow plants, but we living creatures are also big winners. The nitrogen that became available is converted in the (dry) legume seeds to protein, minerals and other good things, and when we eat them, we too benefit from all this symbiosis. What do we get? Protein (in varied quantities, depending on the specific legume) – legumes are the best protein providers for vegetarians – and also: calcium, iron, and dietary fibers. They contain essential fatty acids (linoleic and linolenic) that are quite beneficial for diabetics (with their low glycolic index), assist in lowering cholesterol and preventing heart disease, and as a gluten-free complex carbohydrate, they are a good carb substitute for celiacs. Green legumes, like those we provide in Chubeza boxes, are similar in their nutritional values to green vegetables: they contain vitamins A, B, and C, iron, potassium, and additional minerals and less protein.

And most important – they can be used to prepare delicious food. Legumes have always been an important part of diets across the globe. The type of legume varies in different places: Middle-Easterners eat hummus and the fava bean (ful); Americans (starting with the natives) eat beans of all types (and there are many), the Japanese eat soy. But they all thoroughly enjoy it!

Some useful tips for cooking green legumes:

  • Green Cooking: Green cooking is blanching green vegetables in boiling salted water for a short period (half-a-minute to five minutes, depending on the vegetable) in order to prepare them for further cooking, while preserving their bright green color. Sometimes green cooking is sufficient in itself for the green vegetable — like in salads, such as the Nicoise, which calls for blanched green beans. The water must be at boiling! If not, the vegetable will leak its liquids into the water, and its color will quickly fade. The hotter the water, the shorter the cooking, and the less harm done to the vitamins.
  • When you add fresh green pea pods to vegetable soups, this acts as a sort of spice. You only need a few pods to make the soup taste totally different. Try it!
  • Despite the suggestion to peel the fava bean (double peel), you can certainly cook and eat fava beans within their pods! Check out our recipe section for some ideas.
  • Instead of discarding the empty pods of garden peas or fava bean, freeze them for the next time you make soup stock, then add to the pot and take advantage of their excellent nutritional components.

May we all have a wintery-sunny, green, yummy and filling week!
Alon, Bat Ami, Dror, Yochai and the Chubeza team, nibbling away in the fields

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WHAT’S IN THIS WEEK’S BOXES

Monday: Parsley, broccoli/cauliflower, leeks/onions, cucumbers, Swiss chard/spinach/ kale, tomatoes, carrots, lettuce/arugula/mizuna, daikon/baby radish/kohlrabi, celeriac. Small boxes only:  peas/fava beans.

Large box, in addition: Beets, cabbage, Jerusalem artichoke/eggplant, dill/coriander.

Wednesday: Parsley/dill/coriander, broccoli/cauliflower, leeks/onions, cucumbers, Swiss chard/spinach/ kale, tomatoes, carrots, lettuce/mizuna, daikon/baby radish/kohlrabi, red or green cabbage. Small boxes only:  peas/fava beans.

Large box, in addition: Beets, Jerusalem artichoke/eggplant, celeriac, potatoes.