Happy New Year to the Trees with More Pickled Veggies!

This is a re-post, Beautiful People. Today is Tu b’Shvat, the New Year of the Trees in the Hebrew Calendar, and I thought this post was worth repeating.

We are celebrating yet another New Year – the New Year of the Trees. In the old times, in ancient Israel, this day, 15th of the month Shevat, or Tu b’Shvat in Hebrew, was celebrated as the earliest day when trees started bearing fruit. Later on, during the Middle Ages, the great Kabbalist Rabbi Issac Luria, known as the Arizal, invoked the biblical phrase “man is a tree of the field” (Deuteronomy 20:19) and instituted a symbolic and intensely spiritual celebration. On this day, we eat fruit, especially the kinds of fruit originated from the Holy Land, and reflect on the meaning of Tree of Life.

Related imageOur Tree, by a renown sculptor Jacques Lipchitz, presents our forefathers: Abraham as the root of the tree, Isaac as the strong trunk of it, and Jacob, from whom sprung the beautiful branches of the entire humanity. I was privileged to be inspired by this masterpiece day after day, as I entered the South Campus of Florida International University, where I taught for many years. It is one of the gems of FIU Sculpture Park collection, started by Martin Margulies, that constitutes an important part of the Frost Art Museum, the only free museum in Miami (do not skip this experience, Beautiful People, if you ever come to South Florida!).

Having escaped the Russian revolution, young Chaim Jacob Lipchitz burst upon the artistic scene in Paris, where he befriended, among others, Pablo Picasso and Amadeo Modigliani. This is a portrait of Jacques and his wife Berthe by Modigliani, now held by the Art Institute of Chicago. Lipchitz was lucky to have escaped again, right before the Nazis’ occupation of Paris, and the United States got lucky to welcome an illustrious artist. He lived a long and productive life and was buried in Jerusalem. His villa Bozio in Tuscany has been donated to Chabad Lubavitch, and now hosts a thriving annual summer camp. Our tree, with its beautiful branches, is bearing fruit!

Today, the New Year of the Trees is celebrated as the day of ecological awareness, and the new tradition is to plant trees, as a part of the celebration. As you listen to this exuberant rendition of Vivaldi’s Primavera (the Spring part of his Four Seasons), please take a moment to read a poignant short story by one of my students, Kevin Behshid, who writes in English, although it’s not even his first of second language (I think I’ve lost count of Kevin’s languages at some point).

Little Sparrow

 The shadow was tall, and passing of time made him humpbacked. He was at a small lake.

Breeze was playing with his arms and changing his senile face in the water. He looked at himself on the water of the lake and remembered all the times that he had come there and had watched himself for many years. Two hundred years had passed. He remembered when he was strong, big, and not curved. He had been marvelous home for many tired creatures and heaven for many birds. He had been witnessed of many happy lives. Shadow stooped and disappeared.

    Little, young sparrow was watching the shadow, and many other shadows came to the lake for the last goodbye. Little sparrow felt alone; he was thinking about his family’s happiness that was faded. He remembered how he was playing with the shadow by making the ripples on the water of lake. They were hundreds of creatures that were living in that oasis. All days of jumping, playing, and laughing with his siblings are gone; he was so alone. He couldn’t accept going to another lake.

   The sun came up, but there was not any shadow anymore. All the old big trees had been cut by the woodmen. Very soon, lake couldn’t stand to miss her friend shadows, and she disappeared.   Little sparrow had no home and no hope. He forgot his dreams; he submitted to his destiny. Dry sands that left from the little lake is the grave of the little sparrow cadaver now.

Little heaven became a big desert like hell*.

*In many countries, many lands are devastated by removing the jungles.

mangold and kale 1.jpg

Today, in addition to fresh fruit, I have pickled greens on my table. This colorful bunch is Mangold, AKA Swiss Chard, AKA simple beet greens. You’ve already met it here, and my favorite purple friend Melinda of http://www.purpleslobinrecovery.com has already asked for “womangold.” Let’s see if we can make some!

mangold and kale 2 (2).jpgMangold is joined by “superfood,” fresh beautiful kale, stems and all. Together, they undergo the icing, salting, and rinsing procedure described here.

mangold and kale 3.jpgBoth luscious leafy veggies will happily mix and mingle in a glass, ceramic, or enameled container. Do not bruise them with a knife, G-d forbid, and do not use metal or wooden containers – naturally fermented foods don’t like it! You can tear the leaves and stems into pieces as large or as small as you prefer, and you can also throw in as much garlic as you like. Dissolve sea salt in boiling water and cover your pretty greens with this solution.

mangold and kale 4

That’s it! Cover, put in a warm place for a couple of days, and you’ll have delicious and extremely healthy “womangold” to tickle your taste buds, enhance the beauty of your holiday table, and hopefully, make you realize our duty, as the branches of the Tree of Life, to preserve our environment.

Happy New Year to the Trees and the rest of our Creator’s green goodness! 

INGREDIENTS

  • 1 bunch of Mangold / Swiss Chard or leafy part of 3 – 4 beets
  • 1 bunch of green kale
  • Peeled garlic cloves to taste
  • 2 tablespoons of sea salt
  • 3 cups of boiling water

PROCEDURE

  • Tear Mangold and kale into pieces, including stems, place in pickling container. Cut garlic cloves into halves lengthwise, add to greens.
  • Dissolve sea salt in boiling water, pour over greens. Cover, position in warm place, but not direct sun.
  • Taste after 2 – 3 days, refrigerate when ready.

Enjoy!

43 Comments Add yours

  1. Such an original idea, to serve pickles for Tu Bi’Shvat! 🙂

    Liked by 1 person

    1. Thank you so much, dear Ronit. Actually, I serve pickles for everything and with everything. I just couldn’t come up with a fruit that we have not had this year yet.

      Liked by 1 person

      1. It’s getting harder, as we have fruits year round! 🙂

        Liked by 1 person

  2. CarolCooks2 says:

    Yum you can’t have too many veggies pickling we eat them all the time as a snack with a meal, with a sandwich we just love pickles 🙂 x

    Liked by 2 people

    1. So do we. Thank you so much, dear Carol!

      Liked by 1 person

    2. The Quitter says:

      My husband and I are mad fermenters in this household as well. I just learned how to make kefir this month, so we have a new tonic to add to our daily routine. I love this idea of using a colourful chard. I make a red cabbage sauerkraut which I love, and the colour is a lot of fun. A good idea to think some more about colourful leaves!

      Liked by 1 person

      1. I am pleased you like my post, dear friend. Thank you so much for stopping by and commenting.

        Like

      2. CarolCooks2 says:

        Hi I started a red cabbage and beetroot saurerkraut 3 days ago.. I have not made keffir yet is it on your blog ?.. I’m new to fermenting so wish me luck… 😀

        Liked by 2 people

      3. Dear Carol, kefir is clabbered milk. It could be made using a store-bought starter (culture), or you can make your own culture by using sour cream. I make a non-dairy one, using soy milk. Here it is: https://koolkosherkitchen.wordpress.com/2016/06/29/prostokvasha-non-dairy-clabbered-milk

        Liked by 2 people

      4. The Quitter says:

        Hi Carol. My blog at the moment is about decluttering, so no food writing unfortunately. Kefir is pretty easy and lots of people have written about it. But it definitely has a taste you have to get familiar with. First taste/smell is it’s spoiled, but isn’t. The smell and taste comes from I think asorbic acid from the bacteria and yeast. It’s a different fermentation from the lacto-ferment you do with sauerkraut. Fermentation is SO MUCH FUN! It’s like a miracle to me. Enjoy!

        Liked by 1 person

  3. A delightful post, Dolly

    Liked by 1 person

    1. Thank you so much, Derrick.

      Liked by 1 person

    1. Thank you for linking to me, dear friend.

      Like

  4. Garfield Hug says:

    Love your veggies. I wonder if the purple one is known as rhubarb in USA, sourish and tastes good as in rhubarb pie!

    Liked by 1 person

    1. Thank you so much, sweetheart! The purple one is not rhubarb, it’s beet greens, AKA mangold.

      Like

      1. Garfield Hug says:

        I see! Thanks for teaching me. 🤗

        Like

      2. My pleasure, darling.

        Liked by 1 person

    1. Thank you so much, for reblogging, dear friend.

      Liked by 1 person

  5. I love the idea of a New Year for the Trees!

    Liked by 1 person

    1. Thank you so much, dear Dorothy; it is very special.

      Like

  6. What a lovely story from Kevin.. I love trees and we live close to large woods whose population of crows always seem to be in my garden! A lovely simple but delicious way to eat greens.. thanks Dolly ♥

    Liked by 1 person

    1. Thank you so much for a lovely comment, dear Sally.

      Liked by 1 person

  7. lghiggins says:

    It is winter outside, but I enjoyed spring inside today with Vivaldi. Your student’s story is wonderful. I do wish I could be multilingual. I think people who speak more than one language fluently are amazing. Thank you for teaching me about the New Year of the Trees. Dolly, you have such a rich cultural and religious heritage, and I love the way you celebrate and share it.

    Liked by 1 person

    1. Thank you so much for a truly heartwarming comment, dear Linda.

      Liked by 1 person

  8. Prayers that our trees will thrive this year. We certainly cannot survive without them.

    Liked by 1 person

    1. Very much so, otherwise He wouldn’t have created them as part of our world!

      Like

  9. Americaoncoffee says:

    This looks delightfully yummy, and a perfect platter for the start of a glimmering year. ))💞🎶💞((

    Liked by 1 person

  10. prejila says:

    Wonderful post

    Liked by 1 person

    1. Thank you so much, dear friend.

      Like

  11. Charlee: “Hmm, so it’s the Frost Museum?”
    Chaplin: “And it’s free?”
    Charlee: “So that would make it the Frost Free Museum, right?”
    Chaplin: “Which is just what you would expect a museum to be in Florida.”
    Charlee: “Q.E.D.”
    Lulu: “Uh, what do you guys think you just proved, exactly?”

    Liked by 1 person

    1. Guys, you are too clever by far!
      Meows and Purrs from The Cat Gang

      Like

    1. Thank you so much for reblogging, dear friend.

      Liked by 1 person

  12. purpleslob says:

    Thank you, my dear Dolly!! ❤

    Liked by 1 person

    1. Thank you so much for reblogging, Senor Roberto.

      Like

      1. A pleasure and honor

        Liked by 1 person

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