Local planters show the way ‘Back to the Garden’
+ enlarge image
Volunteer gardeners planting last spring in Gan Tikvah. Photo by Paul Robinson
+ more images
Sidebar
Purchase Back to the Garden
To purchase Back to the Garden ($8), send a check payable to Temple Shalom to 5 Ayrmont Lane, Aberdeen, NJ 07747 or contact Temple Shalom social action chair Lenore Robinson at paullenrob@verizon.net or Temple Beth Ahm social action chair Janet Kaplan at 732-721-1425 or janetk222@gmail.com.
Advertisements
January 17, 2012
For the last two years, three Aberdeen houses of worship have watched their interfaith garden grow. Members of Temple Shalom, Temple Beth Ahm, and the Matawan United Methodist Church plant and reap at Gan Tikvah Garden of Hope, located on Temple Shalom’s property. All the harvested vegetables are donated to the community food pantry located at the church, which supports families who are in need of healthy fresh produce, servicing about 1,800 people a month.
Now the social action committee of Temple Shalom has gathered recipes from the community members who mulch, plant, and harvest to create Back to the Garden: A Mostly Vegetarian Cookbook, which contains 70 “tried-and-true and delicious” vegetarian or dairy recipes — many with a Jewish flavor.
The proceeds from the sale of the cookbook will be used for supplies and equipment needed for the upkeep of the garden.
Committee chair Lenore Robinson originated the idea of the garden, and one of Temple Shalom’s gardeners, Ilana Feitlowitz, oversaw the production of the 42-page cookbook, whose cover was designed by another Temple Shalom member, Lonnie Pinkowitz.
Last spring Gan Tikvah was recognized by the Religious Action Center of Reform Judaism with an Irving J. Fain Social Action honorable mention for active commitment to social justice.
Recipes from Back to the Garden
NOODLE KUGEL II
(taught to me by my mother)
contributed by Karen Winograd
8 oz. noodles, cooked
2 tsp. salt
3 eggs
2 Tbsp. sugar
4 Tbsp. oil or margarine
1/4 cup warm water
cinnamon
Preheat oven to 375 degrees. Gently beat eggs and oil with cooked noodles; add water and seasonings. Oil inside of ovenproof dish and warm in oven. Pour noodle mixture in oiled dish; top with additional cinnamon.
Bake approximately one hour. For main dish: add 8 oz. cottage cheese to noodle mixture.
BLINIS
3 eggs
3/4 cup buttermilk
1 cup milk
1 cup all-purpose flour
3/4 cup buckwheat flour or whole wheat flour
1/3 tsp. salt
1 stick (1/2 cup) butter
Heat a nonstick skillet over medium heat. When hot, coat the bottom of the skillet with butter. Using one tablespoon of the batter per blini, cook for about 90 seconds on the first side until golden brown. Turn them when they are dry and slightly bubbly around the edges. Cook another 30 seconds or until done.
Serve with sour cream and caviar, or sliced apples sauteed in butter and brown sugar.
Follow NJJN
E-Newsletter Signup