Aley Chubeza #249, June 22nd-24th 2015

In honor of the upcoming summer vacation –

We are happy to invite you to join us in a drumming workshop in the field, full of sunny energy. We will start with a short tour of the field (very short… it’s too hot…) and harvest some vegetables for a hearty vegetable salad, after which Yifrach, a veteran Chubeza employee and currently a teacher, will conduct a joyful drum session in our sweet little grove. For dessert, we’ll serve a fresh salad from the vegetables we harvested in the morning. The workshop is geared for children age 6 and above, but adults who are young at heart are more than welcome…

When? Friday, July 3, 9:30

Where? The grove at the edge of our field. Click here for driving instructions.

Fee: 45 NIS per participant

How: Email Matan [email protected] with the number of participants, names, ages and contact info

Places are limited. Sign up now!

If you cannot make it this time, Matan gives drumming workshops and classes at other events throughout the year. Give him a call for more details: 054-6698695

It’s summertime, the livin’ is easy, and the fruit is plentiful… Helaf from Melo HaTene is offering a special summer box with 4-5 varieties of fresh, delectable organic fruit. Each box contains a quantity suitable for five.

Now in season: apricots, apples, avocados, peaches, cherries, papaya

A month ago, Rachel Tal-Shir wrote in rave praise of Helaf’s special place at Moshav Karmei Yosef, neighbors of Chubeza – just over the hill. Here is a link (Hebrew)

A sweet and healthy Bon Appetite!


It’s Spaghetti Season!!

Spaghetti season????

Well, it’s the season of vegetable marrow, golden macaroni, spaghetti marrow, spaghetti squash, and vegetable spaghetti — all names for one of the most distinctive squash we grow. Its uniqueness is expressed by the fact that after cooking, its flesh can be ferreted out with a fork, and then comes the magic: the cooked flash separates into thin “noodles,” not unlike spaghetti. Their flavor is a cross between a pumpkin and a squash, not as sweet as a pumpkin or butternut, but sweeter than zucchini. This is why the “spaghetti noodles” can be eaten just like you would eat pasta: with tomato sauce, olive oil and herbs, pesto, Parmesan (preferably not a heavy Bolognese), etc.

Spaghetti squash was one of the pioneering crops grown at Chubeza, from our very first year. For years we grew the good old yellow variety, which was common in Israel 20 years ago as well. Over the past several years, we’ve added a different variety, striped on the outside but still light on the inside, with a similar taste to the classic variety. A few years ago we had a lively innovation: an orange spaghetti squash called “oranghetti,” developed by an Israeli seed company “Origin.” This orange-hued delight is fortified with beta carotene and is sweeter. If you didn’t like spaghetti squash in previous years, we invite you to try this delectable vegetable once again.

All spaghetti squash recipes start with the same instructions: First cook, steam or bake till the flesh softens (to the point a fork penetrates easily), then wait 15 minutes till it cools enough to comfortably handle. (Spaghetti squash is really hot when it comes out of the oven or pot. But that’s nothing compared to how really, really hot it gets inside when baked or cooked whole. Do be careful).

Here are a few techniques for basic preparation. More complex recipes follow:

  • Baking whole: Puncture the peeling with a fork, pre-heat oven to moderate temperature and bake the vegetable for an hour.
  • Baking in halves: Slice the squash lengthwise (to create two ellipses), remove seeds, heat oven to moderate temperature, and place the squash in a baking dish face down. Bake for one hour.
  • Steaming: Puncture the peeling with a fork, place small amount of water in pot, insert a vegetable steamer tray and bring to a boil. Place squash on the steamer, seal lid tightly, and steam for 30 minutes.
  • Cooking: Bring enough water to cover squash to a boil, then place whole squash inside and cook for around half an hour.
  • Microwaving: Slice the squash lengthwise (forming two ellipses). Remove seeds and place face down in a microwave-safe baking dish. Cover dish and bake for 7-12 minutes.

Once the squash is soft, let it cool. If prepared whole, slice lengthwise and remove seeds. With a fork, gently separate the pulp into thin noodles and place them in a bowl.

Usually, the squash produces a surprisingly large amount of “spaghetti,” much more than you would expect from the looks of the outside. Apparently, sometimes the parts really are greater than the whole…

Make a sauce for your “spaghetti,” such as tomato, pesto, aglio e olio or olive oil and fresh herbs. You can even sprinkle parmesan on it, or simply season and consume with pleasure.

As this unique vegetable has made its way into the realm of haute cuisine, complex gourmet recipes have been added to the repertoire. You can find some in our recipe section, or simply experiment with preparing it in quiches, vegetable fritters, sweet/sour/spicy/Asian/Mid-Eastern seasoning, etc.

The whole squash will keep whole for over a month in a cool place. If cut, cover with plastic food wrap and keep in the fridge for two to three days. Cooked “spaghetti” should be kept in a sealed container for the same amount of time. You can also freeze cooked spaghetti squash dishes by placing them in freezer bags or sealed containers. Before serving, partially defrost and steam for five minutes till it’s warm, but not soggy.


The month of Ramadan commenced last week, and so far, the weather is cooperating with the fasting population… We wish Mohammed, Majdi, Ali and their families a good, meaningful month with agreeable weather.

And may we all enjoy a good week!

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



Monday: Zucchini, spaghetti squash/corn, scallions/leeks, lettuce, tomatoes, green/yellow beans, potatoes, watermelon/melon, cucumbers/fakus, parsley/coriander, eggplant/butternut squash. Free gift: mint

Large box, in addition: Acorn squash, basil, parsley root

Wednesday: corn, cucumbers/fakus, parsley/coriander, eggplant/butternut squash/cherry tomatoes, green/yellow beans, potatoes, watermelon/melon, tomatoes, lettuce, zucchini, small boxes only: acorn or spaghetti squash.

Large box, in addition: New Zealand spinach/Swiss chard/basil, parsley root, leek/scalions

And there’s more! You can add to your basket a wide, delectable range of additional products from fine small producers: flour, fruits, honey, dates, almonds, garbanzo beans, crackers, probiotic foods, dried fruits and leathers, olive oil, bakery products 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!