THE GIVING GARDEN

From the White House’s organic garden to the rooftops of Brooklyn, the movement to regain control over our food systems has taken hold. Therefore, it is no surprise that sustainable gardens are springing up at JCCs nationwide. Peek around the back of the building at the Jewish Community Center of Greater Washington, and you will find a special garden.

Everyone at the JCCGW acknowledged that growing fresh fruits and vegetables would be good for the community, and good for teaching Jewish values. As plans were being developed, an opportunity arose for a collaboration with a local chapter of B’nai B’rith Youth Organization (BBYO), a teen youth group that decided it wanted to start a garden for its own social action projects. The youth group needed land, and the JCCGW wanted year-round attention for its garden. It was a perfect match. Luckily for everyone, a longtime JCCGW member and master gardener loaned her expertise to the project.

Now tomatoes, squash, sweet peppers, herbs, and flowers are planted and harvested. As each year passes, more and more groups within the JCC jump in to take responsibility for a part of the garden. While the preschool cultivates the flowers, and the JCC campers care for vegetables during the summer, all the produce from the beds tended by the BBYO group during the school year go straight to a local food bank.

Throughout this cookbook, we celebrate all the sustenance this earth provides by cooking locally, seasonally, and organically whenever we can. Stories like this highlight how JCCs around the country have embraced the movement toward sustainable living.

Braised Roasted Fennel

Braising fennel in milk might sound unusual but it makes the fennel delicately sweet. A final bake under a blanket of Parmesan adds crunch and a touch of caramelization. Cooled to room temperature, the fennel works well as part of a larger spread of vegetable and grain dishes, such as Caponata (here), Braised Red Cabbage with Caraway Seeds (here), Shredded Beets with Yogurt (here), roasted squash and asparagus, bulgur, wheat berries, and more. As many of these are also served at room temperature, a lot of the prep can be done beforehand.

SERVES 6

2 medium fennel bulbs (about 2 pounds)

2 to 3 cups low-fat milk, as needed

2 tablespoons extra-virgin olive oil

¼ cup grated Parmesan

Kosher salt and freshly ground black pepper

Preheat the oven to 475°F.

Cut away the fronds and stems from the fennel bulbs (you can keep them for Vegetable Consommé, here). Cut away the root end and peel off the outer layer from the bulbs. Quarter the bulbs lengthwise.

Place the fennel, cut side up, in a medium or large saucepan so the pieces fit snugly in one layer. Pour enough milk over the fennel just to cover. Bring to a low boil over medium-high heat. Reduce the heat to medium and simmer until the fennel can be easily pierced with a sharp knife, 15 to 20 minutes. Using a slotted spoon, transfer the fennel to paper towels and pat dry.

Transfer the fennel to a 9 x 12-inch baking dish, cut sides up. Pour the olive oil over the fennel, sprinkle with the Parmesan, and season with salt and pepper. Bake the fennel until the cheese is lightly browned, 20 to 25 minutes. Remove from the oven and serve immediately, or serve at room temperature.

Roasted Brussels Sprouts with Pomegranate-Citrus Glaze

This tantalizing dish was inspired by a fried version that we love but try to resist because of the amount of oil required. In our easier and lighter recipe, the sprouts are roasted and drizzled with a citrus glaze that contains pomegranate molasses—a widely available syrup that is Turkish in origin. The acidity of the glaze is a perfect counterpart to the crispy, caramelized sprouts.

Reserve any whole leaves that fall off the sprouts as you prepare them and toss them in with the quarters before roasting. The leaves will crisp up beautifully.

SERVES 6 TO 8

2 pounds Brussels sprouts, halved and cored

2 tablespoons extra-virgin olive oil

1 tablespoon orange juice

3 tablespoons lemon juice

2 tablespoons pomegranate molasses

¾ teaspoon fresh thyme leaves

½ to 1 dried chile pepper, seeds removed if less heat is preferred, finely chopped

Seeds from 1 pomegranate

Kosher salt and freshly ground black pepper

Preheat the oven to 500ºF.

Line a large baking sheet with parchment paper. Cut the Brussels sprouts in half again. Add the Brussels sprouts, toss with the olive oil, and arrange in a single layer. Roast until brown and crispy, 20 to 30 minutes.

Meanwhile, make the glaze. In a small bowl, combine the orange and lemon juices, pomegranate molasses, thyme, and chile pepper to taste.

Transfer the cooked Brussels sprouts to a large bowl. Drizzle with the glaze a little bit at a time just to coat. Toss with the pomegranate seeds. Season with salt and pepper, taste, and add more glaze if you think it’s needed. Serve immediately.