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Tu B'Shevat Activities and Recipes

Activities

Planting for Tu B'Shevat:

• 1 Tbsp. alfalfa seeds
• 1 quart jar
• 1 quart water
• 2 small pieces of cheese cloth

  Place one tablespoon of alfalfa seeds (available at health food store) in a one quart jar. Fill jar with water.

  Cover the jar with two pieces of cheesecloth and fasten with a rubber band.

  Turn the jar upside down over a sink and shake until all the water comes out.

  Turn the jar right side up and tap the bottom of the jar to separate the seeds. This moistens the seeds and removes the hull.

  Place the jar where it will get light. Once in the morning, afternoon and evening, fill the jar with water and shake.

  In less than a week, you will have a jar filled with alfalfa sprouts!

Reprinted from The Kids Catalog of Jewish Holidays, © 1996, by David A. Adler. Published by the Jewish Publication Society with the permission of the publisher. www.jewishpub.org

Pineapple-top plant:

• 1 pineapple
• Serrated knife
• Gloves
• Container large enough to hold pineapple top
• Plant pot
• Potting soil

  With a serrated knife, cut the top of the pineapple, including about one inch of fruit. Break off any growths near the bottom and cut at an angle toward the bottom center. Continue around the pineapple until you have a pointed base.

  Place the pineapple top in a container of water small enough for the pineapple to rest on top.

  Change the water every 3-4 days. After a few weeks, a root system will form.

  Plant the pineapple in soil in a plant pot and put in a sunny place. Keep the plant moist by watering through the top of the plant, not the soil. In a few months you will have a hearty plant!

Reprinted from The Kids Catalog of Jewish Holidays, © 1996, by David A. Adler. Published by the Jewish Publication Society with the permission of the publisher. www.jewishpub.org

Recipes

Hummus:

• 2 cans of canned chickpeas (Garbanzo beans)
• 1/2 cup of water
• 3 tablespoons of sesame Tahini
• 5 tablespoons of lemon juice
• A pinch of cumin
• 1 teaspoon of minced garlic (or garlic powder)
• 1 teaspoon of salt
• 1 and 1/2 tablespoon of olive oil

  In a small pot, cook the beans, garlic, cumin, and half the salt, and a cup of water. Bring to boiling and then let it simmer for at least 30 minutes. The goal is to make the beans very soft. When the beans are fully cooked, drain the water.

  Work the Tahini into a dip by slowly adding the oil, half a cup of water, and the lemon juice into the Sesame Tahini. Add the other half of the salt.

  Grind the beans and the Tahini dip together in a blender until you get a smooth paste.

Eggplant Spread - (Baba Ghanoush):

• 2 medium eggplants
• 1 minced clove of garlic
• 1 tablespoon of lemon juice
• 1/2 cup Sesame Tahini
• 3/4 teaspoon salt

  Grill the eggplant on both sides in the oven on high heat for about 30 minutes until soft.

  Drain from the juices, peal and remove the pulp (the seeds).

  Put in a blender or food processor.

  Add the garlic, lemon juice, salt and Tahini. Blend all.

Serve with pita, falafel, and/or Israeli salad.

Israeli Salad:

• 2 tomatoes
• 1 cucumber
• 1 carrot
• 2 green onion
• 1 tablespoon of lemon juice
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• Pinch of ground pepper
• Chopped parsley

  Clean all vegetables.

  Peel and grate the carrot.

  Peel and cut the cucumber, cut the tomatoes and green onion.

  Add parsley, olive oil, salt, pepper and lemon juice and mix.

You can add: pitted olives, croutons, cut hard-boiled egg, and/or pickled cucumbers.