Tu B’shvat cake recipe (my 16 year old daughter’s) Preheat oven to medium to high temperature Prepare- 2 cups whole wheat organic flour (Itamar’s is the best!) 1 cup brown sugar 1 tablespoon baking powder 1 cup chopped nuts (walnuts are great) Mix that up In a separate bowl- 1 cup oil 1 cup sweet red wine (or cherry brandy mixed with water) 6 eggs In a frying pan with a little water and maple syrup- 2 cups of- raisins, dried figs, apricots, dates and prunes Saute this concoction for about 15 minutes and add it to the wet ingredients My daughter says it’s good to separate the eggs and fluff up the whites but I wouldn’t patchker with it so. Place all of the above ingredients into a greased pan into a slow hot oven for 30 minutes.

Leah Goldsmith

For Shavuot Traditionally it is among the customs of Chag Shavuot to incorporate wearing white eating milk products, and decorating our houses and synagogues with greenery. There are a few reasons brought down in Chazal explaining the custom of eating milk products. Shavuot which we celebrate on the 6th of Sivan is the day that Moshe Rabeybu was drawn from the river by the daughter of Pharaoh. Moshe Rabeynu who refused to nurse milk from an Egyptian woman was only appeased when he was brought to a Hebrew woman. In order to commemorate this event we eat milk products. Another reason mentioned is that until the receiving of the Torah the Jewish nation did not have to follow the laws of slaughtering animals. Therefore, all their vessels were not yet kosher and had to be cleansed. Since the Torah was given on Shabbat there was no time to purge the utensils and the nation had to settle for milk products. Another explanation brought down is that the numerical value of the word milk in Hebrew is 40 paralleling the 40 days that Moshe was on Mt. Sinai. In addition one of the names of Mt. Sinai is Gavnunum which is like cheese pure and white. Our houses are decorated with flowers and greenery to commemorate the flowering Mount Sinai on the day the Torah was given to Am Yisrael. But, there is another complete aspect of Shavuot that most people do not know enough about. On this special day the “two breads” were offered up as a sacrifice in our Holy Temple. The wheat has all been gathered in and a thanksgiving to Hashem for this bounty took place be’korban halechem. In the book of Ruth that we read on this holiday, we are impressed with the setting of golden wheat fields and the harvesting of its bounty, coupled with the seeds of Mashiach sowed there right in the House of Bread (Bethlehem) by Ruth and Boaz. This all alludes to a deeper insight into what this day means. Malchut shebaMalchut, the final day counted prior to Shavuot all bring us to the Davidic Dynasty. In contrast to most people making their milchik kugels and cheese cakes I have decided to share an ancient Yemenite recipe with you that mostly the old generation still know and make but the younger generation don’t have enough patience for today. I tried it, the results were phenomenal and I expect this is much what the “two breads” really looked and tasted like. Bitayavone! Chag Samayach, Leah Goldsmith

Lachooch 1 kilo white flour (you can use whole wheat) 50 grams dry yeast Half a margarine Quarter cup sugar 2 tablespoons salt 8 cups of warm water (optional 1 teaspoon baking powder) · Sift the flour into a very large bowl · Add the sugar, salt and yeast- mix · Add all the water and with a hand spoon, mix · The dough will be very liquidy · Wait an hour with the dough covered with a large soft towel · Now, add the baking powder and mix around · The dough should be very blob-like and jumping around in the bowl · Wait now another hour · Now you are ready to make lachooch! · Take ouit a Teflon frying pan and rub some melted margarine on it · Put it on a high flame and pour(like pancakes) dough to cover the entire pan · Let it cook that way at least 6 minutes. DO NOT TURN IT OVER · It should look all bubbly, like the surface of the moon · Take off your lachooch, cool off your frying pan under the faucet and repeat the instructions of pouring in dough, frying it in melted margarine and cooling off the pan for the next one……. · You may want to cover the lachooch as it is cooking with a seethrough top of a pot ·

Family and agriculture in the heart of the Shomron are miraculous in view of the fact that the summers are long, hot and dry. The winters are gusty with torrential rains. The ground is usually semi-frozen. Thus vegetation is limited to two seasons, spring and autumn. Spring begins in late February with the symbolic flowering of the Almond tree; along with it all of nature bursts forth with an abundance of fruit and vegetables. As the days warm up we bless the farmers “congratulations” and “many blessings.” A sign of the redemption is when the land brings forth its fruit to her children and this we merit seeing it is very special.

        The first autumn rains bring with them lively green colors seen on every hill and dale. The olive trees are finally watered by these first rains. The quality of sunlight during these seasons brings the vegetables to the highest excellence of taste, aroma, shape and texture. Itamar exports many of its award winning merchandise to international markets. Tomatoes, melons strawberries, cucumbers, peppers, are just some of them all of them are organic.

        This produce is what the people of Itamar also eat in their homes. Our menus vary and include raw food, pickled, grilled, baked, fried, baked or steamed.

        I may mention that there is also a local olive press here. Many people make their own olive oil for all their cooking needs. The olive tree is native to the Shomron. Itamar also produces its own organic whole wheat flour, honey, fruit leather, cheeses, yogurts, and organic eggs. Spices like thyme, mint, and Zatar(oregano) grow wild in the cracks of the rocks or in the open fields.

        Just like fruits and vegetables give strength to the body and spirit so does your friendship. Let’s hope this site can offer virtual sustenance to all of our friends.

Autumn vegetables in olive oil

1 bushel of celery

3 carrots

1 potato

1 sweet potato

250 gramsof pumpkin

5 tablespoons of olive oil

1/2 lemon

2 teaspoons of sugar

A handful of dill parsley and coriander

Peel all the veggies and cut them into cubes. Put into a large pot. Pour over the olive oil and squeeze the lemon. Turn off the flame. Add 4 cups of boiling water after sautéing for 5 minutes. On a medium flame add all remaining ingredients and cook for thirty minutes (you can add one cup of pearl barley to this recipe)

Leah Goldsmith, Itamar