I’m linking to Laura’s Five Grain Three Seed Gluten-Free Sesame Sticks in the hopes that someday I will make them. My sons said, when I mentioned breadsticks, oh, I’ll eat those. Even if these aren’t really “bread.”
Jeri wrote a touching, maybe even heartbreaking poem on Jon’s blog called Grandpa Red.
I’ve wanted to grow echinacea flowers in my yard for a while. This season I’ve got a large one growing in my front yard. Years ago, I grew some in the back, but that area has become too shady. Supposedly, they reseed easily, so I shouldn’t deadhead too much. We shall see.
I couldn’t decide which photo to post, so here are two echinacea photos.
Today is a fast day on the Jewish calendar: Shiva Assur B’Tammuz (the 17th Day of the Month of Tammuz). I have been planning to post some nature notes of jacandra tree blooms and other nature in the Galil, but that will wait until next week. Above is a photo I took when I was in Jerusalem last month. The photo (near the main bus station) shows an example of the mix of architecture in Jerusalem, although if you really want to see the old, old of Jerusalem, visit my post on the City of David. Other posts on Jerusalem: Jerusalem Day and Jerusalem in Ruins.
What happened on the 17th of Tammuz? According to this Chabad article, there were five tragic events on this day, but I will mention this one:
The walls of Jerusalem were breached by the Romans, in 69 CE, after a lengthy siege. (Three weeks later, after the Jews put up a valiant struggle, the Romans destroyed the second Holy Temple on the 9th of Av.)
I’m going to re-post my watercolor from 2011 – you can learn more about its significance on the post Fox in Ruins.
This is no ordinary cactus – it is a sabra plant. We continued our journey up beyond the village of Meron and into an area above that had caves, rocks and flowers. I photographed this large green cactus, and my friend informed me that it is a sabra. Native born Israelis are referred to as sabras, because like the plant, they are supposed to be prickly on the outside and sweet on the inside.
Prickly pears typically grow with flat, rounded cladodes (also called platyclades) that are armed with two kinds of spines; large, smooth, fixed spines and small, hairlike prickles called glochids, that easily penetrate skin and detach from the plant. Many types of prickly pears grow into dense, tangled structures.
The Hebrew word for the cactus fig is tsabar, “similar to and derived from the Arabic ‘صبار ṣubbār’.” It is reportedly also used as fencing. Have you ever eaten a sabra fruit?
As this lovely little kalanit plant was growing near the sabra, I’m sharing it as well in this post. To see more of those red poppy anemones, visit my post on my hike on the Peak Trail of Mount Meron.
I enjoy beets. Beets can make food a bright, natural pinkish red. I once used beet juice to color icing on a birthday cake – it was beautiful, and no one except my daughter and I knew how we got that lovely shade of pink. Here are two delicious ways to prepare beets, and then I threw in a bonus “beet soda” to cool you off on a hot summer day. Hope you enjoy these beet recipes.
Lemon Beet Salad
An easy classic way to prepare beets.
Ingredients:
3 beets
1 lemon
salt and pepper to taste
first cold pressed olive oil
fresh parsley for garnish
Cover the beets in a saucepan with water, and cook until the beets are tender (use a fork to test). It usually takes about an hour to cook the beets. Remove the beets from the beet juice (you can use the beet juice to make beet soda as described in the bottom recipe). Peel the skin off the beets. Chop into bite-sized slices. Sprinkle with sea salt, olive oil, pepper and a fresh lemon juice. Garnish with parsley, cilantro, basil or whatever fresh green herb you have available. Tastes nice at room temperature.
• • •
Fermented Sliced Beets
You have to make these a week in advance, but then you have tasty pickled beets to serve for several meals.
Ingredients:
3 beets
1 Tbsp. sea salt
water to cover
Wash beets carefully. While still raw (no cooking in this recipe), chop in half or quarters and then into thin slices. Put the beets in a glass jar. Add a tablespoon of sea salt. Cover with water. To weigh down the beets and make sure the brine covers them, I use a baby food jar. Cover the glass jar with a cloth and a rubber band. In a few days, it will begin to ferment (you will see small bubbles on top). You can taste the beets as you go along. In about a week, store them in the refrigerator. Serve at room temperature.
• • •
Beet Soda
Save the beet juice from either of the above recipes. Add seltzer, maybe a twist of lemon or lime, maybe a cube of ice, and enjoy!
• • •
Do you cook with beets? What are your favorite beet recipes?
