sufganiyot

Tu B'shvat Celebration

It is the Jewish holiday of  Tu B'shvat  today, the New Year of the Trees! Those who celebrate it have a meal this evening with 15 different types of fruits and nuts, drink 4 cups of wine and plant a tree together. Lovely idea, isn’t it? In modern times, many Jews have connected Tu B’Shvat with ideas of environmental awareness and sustainability.  photo © Erin Gleeson

It is the Jewish holiday of Tu B'shvat today, the New Year of the Trees! Those who celebrate it have a meal this evening with 15 different types of fruits and nuts, drink 4 cups of wine and plant a tree together. Lovely idea, isn’t it? In modern times, many Jews have connected Tu B’Shvat with ideas of environmental awareness and sustainability.

photo © Erin Gleeson

Blood Orange Cabbage Salad

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This salad is so simple and colorful. Just slice or chop 2 carrots, 1 purple cabbage, 5 radishes and 2 blood oranges. Toss together with a handful of golden raisins. Make a simple dressing of olive oil, balsamic vinegar and the juice from one more blood orange. Use a couple of the outer cabbage leaves as bowls for a pretty look. A wintery citrusy delight!

Photos and Illustration © Erin Gleeson

Roasted Sunchokes

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Sunchokes (a.k.a. jerusalem artichokes) are a gnarly looking vegetable, but quite tasty! They are similar to potatoes, but less starchy. This roasted combo goes great with soup on a winter day.

Photos and illustrations © Erin Gleeson www.theforestfeast.com

Persimmon Pear Cake

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This Persimmon Pear Cake is a nice twist on the traditional pumpkin bread. It’s denser than cake, which is why you don’t need icing. Peel, cube and cook persimmons and pears in a small pot on the stove (add a bit of butter and water to get it simmering).  Mash it up until you get about 1 cup of puree (depending on the size of the fruits, you may need another persimmon or pear). Combine this fruit mixture with all the other ingredients and bake in a round spring form pan. A light drizzle of honey, plus nuts if you like… and serve it warm!

Photos and Illustrations © Erin Gleeson