Tuv Hashavua
The Hazon CSA Newsletter
| Each week, Hazon CSA members pick up a Tuv HaShavua (the “best of the week”) newsletter with their vegetables.
With recipes, and articles about Judaism, food, and environmental issues, Tuv HaShavua is a key way to educate members. It is also a valuable tool for informing members about important dates and events. Finally, it connects them with their farmer, their host synagogue and JCC, and Hazon.
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Click on one of the sample Tuv HaShavua newsletters above to view it.
A Taste of the Tuv Ha’Shavua Newsletter
Below are some of Hazon’s favorites from past Tuv HaShavua newsletters. For more delicious recipes and articles on Jews, food, and contemporary life, check out Hazon’s food blog, The Jew & The Carrot.
Selected Articles
Selected Recipes
Jennifer Zucchini Bread
1 1/2 c. sugar
1/3 c. brown sugar
¾ c. oil and/or applesauce
2 eggs
2 c. flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. cinnamon
1 1/2 c. shredded zucchini (equal to about 1 medium-sized squash)
3/4 c. chopped walnuts (or other nut of choice)
Mix the dry ingredients in a small bowl.
Mix the sugars, oil/applesauce, and eggs in a big bowl.
Add the flour mixture to the wet ingredients.
Add the zucchini.
Add the nuts.
Pour into greased, floured loaf pan (or cupcake tins). Bake at 350oF for 1 hr. (if in cupcake tins, reduce time and temp)
Molly’s Butternut Squash Quiche
1 butternut squash
½ cup flour
½ cup sugar or Splenda sugar substitute
½ stick of margarine, softened
2 cups milk or soymilk
3 eggs
cinnamon
Wash and pierce squash and bake at 350 degrees for an hour and half or until soft. Scoop out flesh and mash in a bowl.
Add flour, sugar, softened margarine, milk and eggs. Whisk or use an electric mixer for a smoother consistency.
Pour into quiche pan or round aluminum pan. Sprinkle top with cinnamon.
Bake at 350 for an hour and 15 minutes or until golden brown.
Serve hot or at room temperature.
