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Rosh Hashana Shopping & Recipe Guide

Apples & Honey | blogs.cuc.claremont.edu

This is the first in a series of our fall holiday blogs posts; Thanksgiving, Chanukah, Christmas and New Years will follow as those holidays approach. If you would like to share a recipe for any of our blogs, you can send them to Jessica and we will be happy to share them with our readers.

Each year Rosh Hashana (the Jewish New Year), welcomes in the fall season for millions around the world. As with many other holidays on all of our calendars, families around the globe celebrate with different and unique traditions and customs. There is one commonality that you will find at most holiday celebrations – food.  Food has played an important part of the rituals and customs in most holiday gatherings for centuries. Rosh Hashana is no exception.

As times have changed, so have many family traditions.  We find ourselves at a point where healthy lifestyles and healthy eating have become part of the holiday mix. At Central Farm Markets we encourage eating healthy and living a healthy lifestyle all year, but we stress the importance especially during holidays. This year we take a look around the world for some new inspiration for our holiday table. This year we can take advantage of the fact that the holidays are so early that we will still have summer fruits at the market. So enjoy and we wish you and your families a Happy and Healthy New Year.

Where can you get the ingredients for your Rosh Hashana meals?

Honey: Toigo Orchards and Twin Springs Fruit Farm.

Flowers:  Farm House Flowers (Pike Central) and Wollam Gardens (Bethesda Central) have beautiful flowers for your dinner table or to bring as a gift. Bishops Plants has plants that make great centerpieces for your table or hostess gifts.

Apples: Toigo Orchards, Twin Springs Fruit Farm and Bending Bridge Farm.

Salad fixings: Young Harvests has unique combinations of naturally grown salad greens.

Fruits & Vegetables: you can get fresh fruits and veggies for these dishes at Westmoreland Produce, Young Harvests, Twin Springs Fruit Farm, Toigo Orchards, Westmoreland Berry Farm, Two Acre Farm, Bending Bridge Farm, Spiral Path Farm, Cottingham Farm and Mock’s Greenhouse.

Olive Oil and Salad Dressing: All Things Olive has several varieties of olive oil and wine vinegars, and Dress it Up Dressing has delicious vinaigrettes to make your salad complete.

Meat: Liberty Delight Farms and Springfield Farm will have farm raised all natural beef brisket and chicken.

Fish: our own fish-monger Vernon’s Seafood will provide you with the freshest seafood in town. Please call Vernon at 202-316-1451 to pre-order.

Round Challah: Upper Crust Bakery round raisin and plain challot will be available at the Farm Market Bakery stand.

Prepared Food:  Don’t feel like cooking? Heirloom Kitchen has great ready-to-eat vegetarian soups. Stonyman Gourmet Farmer will have vegetarian quiches (and lots of cheese if you’re planning a vegetarian meal).

Dessert: KarenKay’s Cakes will have their famous Apple Bread Pudding , Stonyman Gourmet Farmer will have Apple Strudel, and Patisserie Poupon will have great pastries and fruit tarts.  We recommend that you pre-order from both vendors, as supplies go quickly!

Wine: The Bottle Shop will have a large selection of Kosher wine for the holidays.


Zucchini and Cucumber Soup
Adapted from Back to Square One, by Joyce Goldstein

Photo by Brian Leatart

Instead of traditional chicken soup, try this light, healthy and refreshing soup. The cucumbers and zucchini have been great this year!  This soup may be served hot or cold.  The Greek yogurt can be purchased at Blue Ridge Dairy Co. (Bethesda Central Farm Market).


  • 2 Tbsp. olive oil
  • 4 cups onions, chopped
  • 1 cup small young potatoes, thinly sliced
  • 3 cups Chicken Stock
  • 5 cups zucchini, sliced
  • 2 cups cucumbers, sliced
  • Salt and freshly ground pepper to taste
  • Greek Yogurt (from Blue Ridge Dairy Co. – optional)
  • Fresh chives, dill or mint, chopped


Heat the oil in a pan and add the chopped onions. Cook until tender and clear – about 10 minutes.  Add the potato slices and just enough stock to cover.  Bring to a gentle boil and reduce the heat to simmer for 10 minutes.  Add the zucchini and cook until just tender – about 5 minutes.  Add the cucumbers and cook for 3 minutes longer.

Puree the soup in a blender and pour back into a stock pot.  Add the chicken stock – only as much as you need to thin out the soup.  Season with salt and pepper. Top with a dollop of Greek yogurt (optional) and herb(s).

Sides & Vegetables

Eggplant with Olive Stuffing
Adapted from Roger Verges Vegetables

 Instead of a noodle dish (Kugel) this year, try this healthier, lighter eggplant dish.


  • 4 small eggplants
  • 1 large garlic clove
  • 8 Tbsp. Olive Oil
  • 7 oz. white mushrooms
  • 2/3 cup parsley, chopped
  • 6-8 fresh mint leaves
  • 2 eggs
  • 1/2 cup black Nicoise olives, pitted
  • Salt and freshly ground black pepper
  • Panko crumbs


Preheat oven to 400 degrees. Cut stems off eggplants and cut in half lengthwise. Cut through the skin in  a grid pattern but do not pierce the skin.  Sprinkle each half with olive oil and salt and place on a sheet pan. Bake for about 30 minutes.

Clean the mushrooms and chop them coarsely.  Heat 2 Tbsp. olive oil in a pan over medium heat, add mushrooms and stir until they have released their liquid. Chop the mint, parsley and garlic to a medium fine texture.

Beat the eggs in a bowl.  When the eggplant is tender, remove it and lower the oven to 350 degrees. Scrape the eggplant flesh out of the shells carefully so the shells remain intact. Chop the flesh.  Add the flesh to the mushrooms and cook over high heat until the juices have evaporated, without burning the mixture.

Remove from the skillet and add the parsley-garlic mixture,  olives,  eggs and salt and pepper to taste.  Stuff the eggplant skins with the mushroom mixture and top with Panko crumbs.  Arrange the eggplants in a baking dish and sprinkle with remaining 3 Tbsp. of olive oil and bake for 12-15 minuets until hot. Serve!

Butternut Squash and Pomegranate Salad
Recipe by Leah Hadad via Jewish Food Experience

RH Squash-Pomegranate Salad | www.jewishfoodexperience.com


  • 1 pound butternut squash (4 cups), peeled and cut into 1/2-inch cubes
  • 2 Tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 1 pomegranate
  • 1/4 cup fresh cilantro
  • 2 Tbsp. pomegranate molasses
  • 1 Tbsp. honey
  • 1/4 tsp. white pepper
  • Salt to taste
  • 1/2 tsp. ground coriander


  1. Preheat oven to 425 degrees.
  2. Mix butternut squash, 1 Tbsp. olive oil and kosher salt in a 9×13 inch roasting pan and roast for 30 minutes; stir occasionally for even roasting. Test with a fork to check that it’s cooked through but still firm.
  3. Mix pomegranate seeds and cilantro with the squash once it has cooled; sprinkle with ground coriander.
  4. Stir together remaining olive oil, pomegranate molasses, honey, pepper and salt in a small bowl; blend well and put aside.
  5. Add dressing to squash mixture.


Chicken with Apricots or Peaches and Tomatoes
Recipe by Debra Moser, Central Farm Markets

With the holidays coming so early this year, we should still have plenty of peaches and perhaps some apricots to work with. There is no shortage of tomatoes either. This recipe and variations can be found in Middle Eastern and Indian kitchens.


  • 3 Tbsp. olive oil
  • 4 Cups sweet yellow onions, chopped
  • 1 Tbsp. cinnamon
  • 1 tsp. cloves, crushed
  • 3 cups diced red tomatoes (Cherokee tomatoes will work well here), reserve the juice
  • 3.5 cups apricots or peaches, not overripe, sliced
  • 2 cups Chicken Stock
  • 1/3 cup honey
  • Salt and Pepper to taste
  • 6 lbs. of young chicken



Heat the oil in a large pan over a low heat and sautee the onions for 3 minutes.  Add the cinnamon and the cloves and cook another 3 minutes.  Add the reserved tomato juices and chicken stock. Puree half the apricots or peaches and chop the rest.  Add the pureed fruit, the diced tomatoes and 1 cup of the stock mixture to the onions.  Add the chopped fruit, the honey and the remaining cup of chicken stock and simmer for 5 minutes.  Add as much of the reserved tomato juices needed to make a medium-thick sauce. Season with salt and pepper.  (You can make this the day before and refrigerate it – just heat before using).


Preheat the oven to 450 and put the chicken in roasting pan.  Sprinkle chicken with salt and pepper and a bit more of the cinnamon.  Roast until the juices run clear and skin is crispy when pierced with a fork. Remove from oven and top with the sauce and cook for 5 minutes longer. Serve hot.

Fish Fillet with Tahini, Cilantro and Spices
Adapted from Back to Square One, by Joyce Goldstein

This recipe uses Tahini which is a paste made from ground, hulled sesame seeds used in North African, Greek, Turkish, and Middle Eastern cuisine.  It adds a healthy delicious flavor to great fish which we have at the market.  We recommend Soom Foods tehina.


  • 1/2 cup Tahini with some of the oil
  • 2.5 Tbsp. fresh lemon juice
  • 2 tsp. fresh garlic, minced
  • 1/2 tsp. fresh ground pepper
  • 1/4 tsp.cumin
  • 1/4 tsp. Paprika
  • 1/2 cup cilantro
  • 1/2 cup (or as needed) water
  • Salt to taste
  • 6 fish fillets – any white fish will work


Put all of the ingredients (except the fish) in the blender or food processor and blend. If the sauce is too thick, add some water to thin it down. Taste and adjust the spices as you like them.

Preheat the oven to 450 degrees.  Place the fish in a lightly oiled baking dish and spread the sauce over the fish.  Bake until the fish is just cooked through, 7-10 minutes depending on the thickness.  Serve hot.

Irv Kolker’s Rosh Hashana Beef Brisket
Recipe contributed by Lynn Foster, Market Chef, Central Farm Markets

Beef Brisket | www.examiner.com

Brisket is at its best if made the day before your meal.


  • 1 4 lb. beef brisket
  • 1 peeled seeded diced cucumber
  • ½ tsp. freshly ground pepper
  • 1 cup sliced onions
  • ½ cup chile sauce
  • 1.5 Tbsp. brown sugar
  • 2 cloves of crushed garlic
  • 1 bottle of beer
  • 1 cup beef stock or water
  • 1 tsp. pickling spice in a bouquet garni or strainer ball


  1. Set oven to 325 degrees
  2. Pat the brisket dry and sprinkle with kosher salt and pepper. Place in roasting pan and scatter sliced onions & garlic on top.
  3. In a bowl combine the chile sauce, brown sugar, beer & stock.  Cover tightly and bake at 325 for 3 hours.  Uncover and bake for 30 additional minutes or until a fork slips easily into the meat.
  4. Let meat rest 30 minutes in the liquid. Place meat & some of the onions onto a platter. Drain the liquid*
  5. Dissolve 2 Tbsp. of flour or cornstarch in some water.  Bring the sauce to a boil and add in the mixture.  Bring to a boil and then simmer 3-5 minutes to five minutes to smooth out the sauce.

* After cooling the meat, this is the point where you would refrigerate it and finish on the following day.


Fruit Salad with Grilled Angel Food Cake
Recipe by Debra Moser, Central Farm Markets

Grilled Angel Food Cake | www.duncanhines.com

Dessert doesn’t have to be that traditional apple cake, so why not try a variation this year? If you don’t want to grill the cake, put the slices under the broiler to toast until just a little brown instead.

Ingredients for Fruit Salad:

  • 3 large peaches
  • 3 large nectarines
  • 3 plums
  • 3 Tbsp. honey
  • 3-5 sprigs fresh mint
  • 1 cup berries
  • 1 large orange

Ingredients for Angel Food Cake:

  • 3/4 cups sugar
  • 1/2 cup all-purpose flour
  • 7 large egg whites
  • 2 tsp. vanilla extract
  • 3/4 tsp. cream of tartar
  • 1/4 tsp. table salt


Preheat the oven to 325 degrees  Mix half the sugar with the flour in a food processor for 5 seconds to mix.  Pour into a bowl.

Beat the egg whites with the vanilla, cream of tartar and salt in a large bowl until just foamy. Add the remaining sugar (make sure it’s not the one mixed with the flour) slowly. Beat just until soft, moist peaks form.  Fold in the flour mixture, half at a time. Pour the batter into an un-greased loaf pan.  Bake 35 to 40 minutes.

After 1 hour run a knife along the cake, and invert onto a plate.

Peel and dice the fruit and put in a medium bowl.  Squeeze the orange juice over the fruit.  Stir the honey into the fruit and add the mint leaves (tear into pieces).  Add the berries and set aside for up to 2 hours until the fruit releases some of its juices.

Lightly stir the honey into the fruit.  Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad.  Add the berries and set aside for 10 minutes or up to 2 hours.

Slice angel food cake into 1.5 inch pieces and grill over medium heat until just beginning to brown. Turn and repeat on the other side.

Arrange angel food cake slices on plates and top with fruit salad mixture.

Optional: Add a dollop of whipped cream or non-dairy whipped cream and serve.