May it be your will, LORD our God and God of our fathers,
that those who hate us be ended (yitamu – from tamar, dates in Aramaic)
Would you go on a date with a girl named Tamar? Tamar is the Hebrew word for date, so you can play with words and come up with some funny phrases.
If you are getting ready for Rosh Hashana, you may want to read this post: Symbols for Sweet New Year – the Simanim to double check if you got everything you need.
Last Sunday we went apple picking at Lee Turkey Farm in East Windsor, New Jersey. The previous September we picked apples at Terhune Orchards near Princeton.
Our first stop was Von Thun Farm in Monmouth Junction, New Jersey; however, they did not feature apple picking until the next Sunday. So we proceeded unto Lee Turkey Farm, which also has a corn maze and pick your own corn. My daughter and her friends enjoyed watching the chickens for a while.
No real reds in this photo, but I loved the rushed look of my daughter running through the corn maze at Lee Turkey Farm.
Last week we visited a farm and bought way too many apples. So anyone have any good apple recipe ideas? I’ve already made apple cake (I skipped the nuts), and I plan to make apple pie. I cooked some apples with raspberries for my daughter last week when she wasn’t feeling well (no added sugar – I’ve been convincing her sugar is no good for the healing process).
Here’s a link to Flamingo Musings’ brisket. She soaks hers in coffee. I’ve done wine in the past. My kids don’t like when I use a lot of cloves. Hers has no cloves. It does have garlic cloves. That would work for them.
I’m planning to make a Moroccan carrot salad – the kind where you steam the carrots briefly, then add the spices and bits of parsley at the end. My middle son said he is mostly likely to eat the simanim for carrots if the carrots are cooked, so I’ll leave some unspiced in the hopes our children will join us for this one.
I saw a recipe for quinoa salad among Rosh Hashana recipes in a local paper – it had pomegranate seeds and nuts. I will skip the nuts, as it is our family custom not to eat nuts on Rosh Hashana. Do you eschew nuts for this holiday, or are you like some of my friends who poo poo this custom as superstition or plain false?
Zucchini (or squash or gourds) are one of the simanim. Ordinarily, I would cook the zucchini (we have some new baby zucchini growing in front of our house, just in time for the holiday) with onions, but it seems more appropriate to skip the onions for the simanim dish. I will add some spices to some sauteed zucchini. No point in trying to get my kids to eat zucchini unless disguised in a cake.
More side dish ideas: as a friend who is a vegetarian will come one of the days (when I am serving meat), I will consider making kasha with mushrooms and onions. Maybe potato salad, too – that could be a side dish at any meal.
Finally, I might try Mrs. S.’s blondies. At first, I was tempted in my mind to add blueberries (before carefully reading the recipe and realizing this would be a vulgar addition). But as this is really for my kids, chocolate chips will remain the only flavoring.
On Sunday we visited Lee Turkey Farm in East Windsor, New Jersey. Across from the farm is a stream, and some lovely wildflowers were growing. The yellow wildflower above seemed to attract bees.
This droopy pale orange flower added a wispy look to the scene.
These green, round leaves were growing in the stream, but I didn’t see any lilies.
This white flower seems to be a kind of honeysuckle.
Would this little daisy-like flower be a fairy aster?
This chickpea soup can warm your soul, whether it’s summer and served cold or fall and served warm. I got the recipe from the Macrobiotic Recipes page on Facebook. The original author is Montse Bradford, and I added amounts and tweaked the recipe a bit.
INGREDIENTS
chickpeas – 8 oz.
kombu (or a little bit of any kind of seaweed)
1 large carrot
1 onion
1 stalk celery
garlic – 1 clove
1 tsp. olive oil
1 tsp. miso
Garnish (optional): cucumber, bread croutons, parsley, spring onions.
How to Make the Chickpea Soup
Soak chickpeas overnight with plenty of cold water. Discard soaking water. Place chickpeas in a pressure cooker or a crock pot with the kombu and water completely covering the beans. Bring to a boil, discard any loose skins or foam that arises to the surface. Cook until till soft.
Saute separately some finely diced onion and minced garlic with some olive oil for 10 minutes. Add diced carrots and celery to the onion. Let it cook for 5 minutes, then add it to the chickpeas. Simmer for 15 minutes. Put the soup in the food processor (or use a stick blender) and blend for a short time, so it’s a bit chunky. Season to taste with some miso. Make sure to add the miso when it’s still warm – the miso will blend better with the soup. You can serve this chickpea soup cold or warm.
Niagara Falls at sunrise: it is the last round of Summer Stock Sunday for the season, so I’m adding one of my favorite photos of the summer. This shows the Horseshoe Falls, photo taken from the Canadian side. You can see more water photos of Niagara Falls and some nature photos, too.
We are going apple picking later today – maybe I’ll get some nice photos to share from our trip.
I finally got to see a heron while visiting my in-laws who live near the Jersey Shore. Wouldn’t you know it, I only had my little phone camera with me. My daughter called the heron a “gray flamingo.”
In more mundane news, the parsley seeds I planted in August have germinated. No sign of the kale seeds germinating. I plan to plant whatever I get in my little front yard so I have greenery in the late fall and possibly through winter (not counting when there is snow on top, but the kale has survives through the snow).
Update: I went outside to check on my few germinated seedlings, and an animal had eaten them. Or maybe they died of “damping off” – too much wet. Sigh. I moved them to our front yard, where we’ve had fewer animal problems, and the sun hits the area.
Water is the first of my three macros for this week. This is a detail of the waters of the American Falls of Niagara Falls.
Detail of Highland Park Farmer’s Market flowers.
The tail end of the shofar, the ram’s horn, that is sounded every day in the Jewish month of Elul. One does not blow into this larger end of the shofar but into the other, smaller end. It is not easy to do, but if I purse my lips together in a certain way, I can get the right sound.
