Page 53 - Indulge October/November 2016

Jewish values tice thoaorrgaintiac foodeprogduicvtsing

Just down the street from Jewish concept of tzedakah baked goods and fresh Photo by Timothy Gangi Photography
Congregation Brith Sholom (charitable giving),” Axelrod- vegetables at a permanent
in Bethlehem sits Monocacy Cooper said. “You set apart a stand in the Allentown Farmer’s Photo by Micki Auerbach Wechsler
Farm, property of the School side of your field and share with Market. All of the ingredients
Sisters of St. Francis. A large those that are less fortunate.” she uses are organic, kosher, To learn more
portion of the farm relies on gluten-free and soy-free. They about donating your fresh
the work of volunteers. The Many synagogues in the are locally sourced whenever produce and more to the JFS
harvest — mainly staples like Lehigh Valley participate in possible and vegetarian, with Community Food Pantry, visit
green beans and carrots — is community garden initiatives. some vegan o erings. www.jfslv.org/pantry.
donated to soup kitchens After receiving a call from
and food pantries across Sister Bonnie, Rabbi Michael “We also do farming,”
the Lehigh Valley, including Singer of Brith Sholom said his Sarah said, adding that, in
Jewish Family Service. congregation was more than addition to keeping nine
willing to help out with the heritage-breed chickens for
“To be able to provide fresh Monocacy Farm Project. their eggs, “last year, our 30
organic produce to people tomato plants gave us 850
who have such limited income, “Our congregation is really pounds of tomatoes.”
it opens them up to a lot of fired up about it,” Singer said
possibilities that they wouldn’t during a trip to the farm. “People Cohen looks to the
have in terms of their nutrition need a diet that includes fresh Lehigh Valley Jewish clergy
and their eating,” said Rebecca vegetables and things that are for guidance in maintaining
Axelrod-Cooper, community nourishing to body and soul.” the kosher standard for her
impact coordinator at Jewish ingredients. She points to
Family Service. Sister Bonnie described the a strong connection with
partnership as “getting people what she learned while
The Jewish Family Service who care about humanity and growing up at Bnai Abraham
food pantry serves 130 the earth to work together ….” Synagogue in Easton.
families per month and is
open to everyone living in the “... Which ties with both “I learned always to be
18104 zip code and all Jews of our religious traditions,” charitable and give back,”
throughout the Lehigh Valley. Singer added. she said. “Remember that
your community makes you
“It’s really a very fundamental Sarah Cohen started Lil Miss who you are.”
Organic, a farm-to-table style
business that o ers catering,

VEGETARIAN EGGPLANT LAYERED CASSEROLE by Sandi Teplitz

INGREDIENTS: 1 jumbo egg mixed with 1/4 c. half and half
1/2 jar tomato sauce with basil (26 oz.)
1 long, slim, unblemished eggplant, 1 cauliflower, parboiled and drained, cut
sliced extra thin into florets
1/2 box cinnamon crunch cereal 1 lb. mixed organic mushrooms, sliced,
(preferably organic), crushed, mixed with parboiled and drained
garlic powder, and 1 t. each of ground 1 slim zucchini, sliced, parboiled and drained
flaxseeds, wheat bran and wheat germ mix of canola and extra virgin olive oil
4 oz. grated Monterey Jack cheese with
peppers, 4 oz. grated Swiss or Jarlsberg
cheese, 4 oz. grated muenster cheese

TECHNIQUE:
Dip the eggplant slices into the egg mixture, then coat with the cinnamon crumbs. Fry on both sides in the oil. Drain well on paper
towels. In a 1+1/2 qt. round Pyrex dish, layer the dish in this order: tomato sauce, eggplant, zucchini, Monterey Jack cheese, sauce,
eggplant, cauliflower, muenster cheese, tomato sauce, eggplant, mushrooms, Swiss cheese. Other vegetables may be substituted if
you wish, but be certain to drain them well. Bake at 350 degrees for 40 minutes, until bubbly and browned on top. Serve with a dry
white wine and spinach salad.

Sandi Teplitz has a natural a nity for food — especially baking — as her dad owned Penn Baker Supply in Scranton and taught her
what made good cookies, cakes and pies. Sandi is a member of Temple Beth El and an ESL teacher for East Penn School District.

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