TO YOUR HEALTH!
Most of the packaged almond drinks on the market are essentially filled with rice milk, sunflower oil, sugars and other low-cost fillings. The healthiest and purest almond drink is the one you prepare at home! Try this wonderful 2-minute, super easy recipe today:
Ingredients: 4 T. almond butter (Shoreshei Tzion’s Almond Butter is 100% sprouted and cold-pressed) 3 cups water 2 – 4 seeded dates (optional)
Preparation: Pour the water into a blender, add the almond butter and dates. Mix until smooth, making certain that the dates are well blended. Pour the Almond Milk into an insulated container and keep refrigerated for up to four days. Delicious with grains, granola, chia pudding and/or cashew butter. This recipe is ideal for use with Shoreshei Tzion’s other spreads, including Hazelnut Butter of Cashew Butter. For a sweeter, more chocolaty drink, try Shoreshei Tzion’s Hazelnut Chocolate Butter.
It’s not over till the old man is snoring
Pitter-patter, raindrops, Falling from the sky; Here is my umbrella To keep me safe and dry! When the rain is over, And the sun begins to glow, Little flowers start to bud, And grow and grow and grow!
If there was anything we wished to shout out to the strong winds of this past week, it’s Raindrops, please come pitter-patter on our umbrella! Now!!!
Aside from warmer-than-usual temperatures (which have thankfully dropped a bit this week) and a critical shortage of moisture from the skies, the past few weeks have flown by – literally. Everything flew: the plastic crates piled high near the packing house, the crates that collect our harvested veggies, the empty cartons you returned to us. The shade nets still protecting several vegetable beds and the plastic covers over the growth houses sway noisily in the strong gusts, and anything we put down on the ground immediately fills up with dust and sand. There were moments last week when we felt that the air was so thick that we’d have to physically force it open to walk through.
Aside from the discomfort, these winds are also drying up our greens, most of which are already winter vegetables which desperately need moisture and are painfully grappling with the dryness. Every ounce of morning dew dries up in just moments due to the winds. We open the irrigation system to water those plants who need to grow even if the weather is not cooperating, and pine away for a change of winds (literally!) and the blessing of rain, which unfortunately is nowhere on the horizon of the current forecasts. So far, we have had 18 mm of precipitation, not enough for autumn in the field. W we desperately need hydration. We can only dream of watching little flowers starting to bud “and grow and grow and grow.”
But since we plant by calendar, our fields are switching from summer to winter, with only a few summer crops still waiting to be picked. The eggplants, peppers and lubia black-eyed peas are producing their final yields, the okra is nearly gone, as are the cherry tomatoes whose quantity lessens by the day. The pumpkins from which you receive slices were gathered at the end of summer into our cute little pumpkin shed at the end of the field. Each week we grab another group of them and share slices with you, as the pile dwindles away. Sweet potatoes and Jerusalem artichokes, both of which we began harvesting at the end of the month, have hit the season half-way mark and will join the boxes in month or two, after which they too will bid us farewell for now.
On the other end of the field, the winter veggies are celebrating as they take over the surface in the form of cabbages and broccoli in various states of growth – from baby plants to mature ones that will crown with their beautiful buds or head of tight curls for you to nibble on. Fennel and kohlrabi, celery and scallion – themselves thin and gentle (picture the wild wind blowing a bed of such wispy, delicate plants) while a small distance away their older brothers are thickening and fattening up, rounding and accumulating the crunchiness indicating they are ready to be picked. Meanwhile, six feet under, the various summer root vegetables lie in waiting: carrot and beets, celery root, parsley roots, turnips and radishes. At least they are somewhat protected within the soil as they shoot out their green tendrils to face the winds.
The winds are supposed to die down a tad over the next few days, and hopefully the ensuing silence will allow our cry to echo loud and clear: Raindrops, please come! NOW, ALREADY!!
Although we’ve lacked being showered us with actual rain, unfortunately last week we were “showered” by unheavenly cascades when sirens wailed in the Ayalon Valley preceeded by actual hits. We pray and long for quiet to return, and for only raindrops to descend upon us from the skies. Wishing everyone a calm, relaxed weekend,
Alon, Bat Ami, Dror, Yochai, Orin and the entire Chubeza clan
WHAT’S IN THIS WEEK’S BOXES?
Monday: Beets, sweet potatoes/pumpkin, eggplant/red bell peppers, cucumbers, tomatoes, cauliflower/broccoli/cabbage, carrots, parsley/coriander/dill, lettuce/mizuna, scallions/celery, fennel/kohlrabi. Special gift: Swiss chard/kale/New Zealand spinach.
Large box, in addition: Lubia Thai yard-long beans/Iraqi lubia/Jerusalem artichoke, totsoi/arugula, baby radishes/daikon/turnips.
FRUIT BOXES: Pomegranates, apples, clementinas, oranges.
Wednesday: Beets, eggplant/red bell peppers, cucumbers, tomatoes, cauliflower/broccoli/cabbage, carrots, parsley/coriander/dill, lettuce/arugula, scallions/celery, fennel/daikon/turnips. Small boxes only: Swiss chard/kale/New Zealand spinach.
Large box, in addition: Lubia Thai yard-long beans/Iraqi lubia/Jerusalem artichoke, sweet potatoes/pumpkin, totsoi/mizuna, baby radishes/kohlrabi.
FRUIT BOXES: Pomegranates/avocado, apples, clementinas/banana, pomelit, oranges.