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ISRAEL AT WAR - DAY 425

Chubeza

The view from the ancient terraces surrounding Ilana Stein's Ein Kerem home (Jessica Steinberg/Times of Israel)
January 8, 2019, 12:50 am
Foraging is a way of life for this Ein Kerem family
Grasses and wild mustard, sorrel and preserved grapes form the basis of their weekly winter menu
By Jessica Steinberg
Wrapping grape leaves with Galileat, the Galilean cooking workshop experience that is embarking on a crowdsourcing-funded cookbook (Courtesy Galileat)
January 25, 2017, 7:11 pm
Out of the north, a crowdsourced cookbook rises
Food guide Paul Nirens sets out to publish ‘The Galilean Kitchen,’ bringing the region’s unique cooking to foodies worldwide
By Jessica Steinberg
A verdant field of olive trees, where bulbs of wild garlic mix with mallow leaves and other edible greens (Jessica Steinberg/Times of Israel)
March 12, 2016, 9:16 am
Foraged winter greens make a fine feast in the Galilee
Mallow and wild garlic, endive, chicory and Egyptian campion are used raw or cooked in the Arab kitchen
By Jessica Steinberg
Veteran Jerusalemite families celebrate independence with mallow soup. (Ronit Treatman/The Times of Israel)
April 23, 2015, 12:21 pm
Mallow soup: a taste of independence
Surprisingly nutritious, the foraged greens served as a staple for families under siege during the fight for the Holy City
By Ronit Treatman
Illustrative: Israeli workers water seedlings at a greenhouse in Ashkelon. Hydroponic crops are one method of working around the restrictions of a shmita year (photo credit: Hadas Parush/Flash90)
September 28, 2014, 6:52 am
The Israelis who buy farmland to let it lie fallow
Intent on allowing the land to rest during shmita, a group of ultra-Orthodox Jews has invested in an orchard; others take a less stringent approach
By Jessica Steinberg
A basket of long beans in a Singapore supermarket (photo credit: David.Kcdtsg at en.wikipedia [Public domain], from Wikimedia Commons)
October 6, 2013, 5:55 am
String ’em up
A primer on Thai long beans, string beans and Lubia, coming to a grocer near you
By Jessica Steinberg
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