A Tu B’Shevat Celebration

Tu B’Shevat is the Rosh Hashanah L’Ilanos, the New Year of trees. Does it look like the trees are blooming? Mine are still covered in snow! What is happening at this time then? This date marks the rising of the sap deep within the trees for the purpose of the agricultural laws of tithes, bikkurim, and orla. We don’t see any outside signs of life—all dried up bark and no leaves—but clearly there is life pulsating deep within.

Man is compared to the “tree of the field.” Like the tree that seems dead on the outside, deep within, Hashem is rejuvenating and creating energy that will bring a person back to life even during the harsh winter. The Gerrer Rebbe taught that Tu B’Shevat is also a time for self-accounting and repentance. A person should take stock of his life when the trees are renewing themselves and preparing to produce fruits. Likewise, a man should consider how to renew himself in the service of Hashem since “one hour of repentance and good deeds is better than all the life in the world to come (Avot 4:22).” To be fruitful, our roots must run deep enough to withstand nature and nourish future generations, and this requires faith and patience.

In order to facilitate this practice in real time, Tu B’Shevat, is a time of gratitude. We make blessings on fruit to reconnect us to the Source of that outpouring of blessing and sustenance. If possible, try to have a new fruit and say a Shehecheyanu. It is also a time of reconnection to the Land of Israel, and it is a custom to eat of the Shivat Haminim, the seven species of the Land of Israel, and if possible, fruits grown in the Land.

Olives: R’ Yochanan said: Why are the Jewish People compared to olives? To teach us that just as an olive does not give its oil except when crushed, so too, we unfortunately don’t give our best unless we are crushed. But then we illuminate and give light to the world with our “oil.” What was the oil used for? For lighting the menorah and anointing kings.

Figs: The Torah is compared to a fig tree. Figs do not ripen all at once, but a little each day: the longer one searches in the tree, the more figs one finds. The more one studies Torah, the more wisdom and knowledge one finds. Most fruits contain some part that is inedible: a peel or pit, but a fig is considered perfect as every part is edible.

Grapes: The fruit of the vine has the potential to be a fruit, but they also have the greater potential to become wine or vinegar.

Wheat: Whole grain is “ha adama,” but also has the potential to become grain for baked goods. The goal of wheat is to provide complex sustenance.

Barley: Originally the fare that sustained the animals that we benefit from.

Pomegranate: A regal symbolic fruit (also on Rosh Hashanah). We pray that our deeds should increase like the seeds of a pomegranate. With most fruits, we eat the fruit and discard the seeds. Here, the seeds are the fruit. Full of antioxidants and vitamins!

Dates: No part of the date palm is wasted. We eat the fruit, the lulav branches are used on Sukkot, its fibers are used for rope, the trunk for its wood. So too the Jewish people: each Jew is needed and has something to contribute. Dates are also known for their syrupy “honey,” which is the honey referred to in the Torah. Dates are super healthy: Low glycemic level and high fiber!

Tu B’Shevat Farro Salad

A healthy, earthy salad loaded with the Shivat Haminim (Seven Species) in honor of Tu B’Shevat!

Note: Toasting nuts refreshes the natural oils, making them more aromatic and also improves their crunchy texture. Toasted pecans can also be used if hazelnuts are not available. Nuts can be toasted on a baking sheet for 12 minutes at 325 degrees F.

Ingredients:

1 cup farro

8-10 dried black figs

1/2 cup white wine (or water)

1 1/2 tablespoons minced shallots (from about 1/2 small shallot)

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice (from 1 lemon) 

1 teaspoon Dijon mustard

2 teaspoons honey

1 teaspoon kosher salt, divided

Freshly ground black pepper, to taste

1/2 cup olive or grape seed oil 

1 1/2 cups halved red grapes

Seeds of half a pomegranate 

2-3 scallions, thinly sliced

3 tablespoons fresh diced mint

2 tablespoons fresh diced parsley

2/3 cup toasted, chopped hazelnuts (about 4 ounces) 

1/3 – 1/2 cup crumbled feta or blue cheese (optional)

Directions:

Cook farro: Place farro in a large dry saucepan over medium heat. Toast briefly for about 2-3 minutes, until aromatic. Add 4 cups water to cover and 1/2 teaspoon of salt. Bring to a boil over medium high heat, then reduce heat to low; simmer uncovered for about 25 minutes. The grains should be tender with a bite, but not mushy.  Drain off excess water and set aside.

While farro cooks, rehydrate figs. Place figs in a small saucepan; add wine to cover, and bring to a low simmer for 5-10 minutes, until they are plumped and softened. Remove from heat to cool; drain and coarsely chop. Set aside.

Prepare dressing: combine shallot, vinegar, lemon juice, mustard, honey, remaining 1/2 teaspoon salt, and pepper in a mixing bowl. Whisk to blend. Slowly drizzle in oil while continuously whisking to blend until emulsified. Season to taste with salt and pepper. (Alternatively, place all ingredients in a tall cup and blend with an immersion blender).

Dress: Pour half of dressing over warm farro, tossing to coat. Add reserved figs and all remaining ingredients, and mix to blend, adding additional dressing as needed. Season to taste with salt and pepper. Serve warm or at room temperature. n

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.