Aley Chubeza #112 – May 7th-9th 2012

In-Between Dates

Our entire date supply has just come to a temporary end. We await a delivery of fresh, new “Dekel Nur” dates in the near future from Kibbutz Samar. As mentioned, “Barhi” dates will only return in November. We will keep you posted!


This week I am happy to introduce you to Manu, the baker from Moshav Taoz. Manu bakes sourdough bread using no yeast. We’ve been discussing cooperation between her little bakery and Chubeza for some time now, and this week, at that special time of grain renewal between Pesach and Shavuot, she gave the green light. I am delighted to introduce you to Manu:

“My name is Manu. About eight years ago when we were living in England, I began baking bread as a hobby for my family, after having grown tired of British “industrial” bread. This hobby developed, I expanded my baking, and now I have my own home bakery. I prepare sourdough breads on the basis of only leavening, without commercial yeast. The bread undergoes slow rising in refrigeration, giving it a unique, refined taste.

These are the main breads I prepare:

  • Organic whole wheat bread, leavened from whole wheat culture – 23 NIS
  • Organic spelt (70%) bread with bran, leavened from spelt culture – 26 NIS
  • Three flour breads: organic wheat, organic spelt and organic rye, leavened from whole wheat culture- 24 NIS
  • Rye bread, 100% organic, leavened from rye culture- 24 NIS
  • Sprouted bread from sprouted wheat, spelt and rye, with some whole wheat (70%), organic whole wheat, organic flax, sesame, poppy, sunflowers, millet, and organic oatmeal, leavened from rye culture- 32 NIS

The loaves weigh between 660-680 grams.

I also prepare pies, quiches and cakes from various ingredients.

Manu will bake the breads on the morning of your delivery day. Orders must be made by the Friday before delivery.

For questions and special requests, please contact Manu by email: [email protected]


Our Six-Legged Friend in the Field

This week I did not have time to write a Newsletter, but from the clamorous buzz of the bugs in our field (and sometimes among your greens), I’m inspired to remind you of a Spring newsletter from two years ago, dedicated to this season’s stellar insect friend, the ladybug.



Monday: Cauliflower or broccoli, lettuce, Swiss chard, Remiro sweet (long) red peppers, zucchini, cherry tomatoes, cucumbers, carrots, beets, parsley, potatoes

In the large box, in addition: daikon, onion, cabbage

Wednesday: cauliflower or broccoli, carrots, tomatoes, cucumbers, beets, potatoes, onions, zucchini, daikon, lettuce, celery

In the large box, in addition: Swiss chard, parsley, Remiro sweet (long) red peppers