Earth Day is this weekend, hope you’re able to spend some time outdoors. Spring is blossoming all over the forest! From daffodils to tulip trees, the air smells sweet.
photos © Erin Gleeson
Red Roasted Carrots
Combine a couple pinches (or a quarter teaspoon each) of cinnamon, paprika, chili powder, garlic powder and sea salt. Mix spices well in a bowl with about 6 diagonally (oval) cut carrots plus 1T olive oil and 1t sesame oil. Roast at 400 for 20 minutes on a baking sheet until the edges are crispy brown. Enjoy warm!
Lentil Lettuce Cups
Passover Seder in the Woods
Spring has sprung in the woods! Passover is this week and to kick it off, we hosted a first-night Seder. We spent 2 days cooking all the traditional Jewish dishes: Matzah ball soup, Haroset (a paste of dried fruit and nuts), Farfel (quiche-like squares), Tzimmes (a sweet potato carrot dish), plus a roasted chicken with rosemary and lemon. The seder plate has items that represent different parts of the meal and the Passover story of slavery and freedom, including a hard boiled egg, horseradish, parsley, matzah, a shank bone and the modern addition of an orange. In this story of Exodus, when the Jews fled Egypt, they didn’t have time for their bread to rise, so this week we eat matzah instead of bread as a reminder that there are still people today who seek freedom. Chag Sameach and Happy Passover!
Photos and illustration by Erin Gleeson
