Goodbye beautiful tomatoes, welcome winter yams
First recipe for the season: Quinoa in coconut milk with yams and Tuscan kale.
In an attempt to keep things in order and to fully enjoy each period of the year to its fullest, I never start cooking with fall classics produce before our Sukkah is down and neatly folded in the basement. So now is the time. Welcome winter squashes, Brussels sprouts and yams! Goodbye eggplants, zucchini and beautiful tomatoes!
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman