Farm To Table Israel is transforming the traditional dining experience into a hands-on journey.

“People want to see and experience where the food comes from,” says Farm To Table owner Yakir Knafo. “I like to introduce guests to the small, ‘romantic’ farms where they get a personal feel for connection to the land.”

And you can hardly get more personal with the land than pulling carrots out of the ground yourself; carrots that you’ll watch a chef cook a little while later for lunch. Or standing under a tree peeling a juicy orange you plucked off a branch a second ago.

An hour in the field is followed two hours of a 7-course meal filled with the genuine flavors of Israeli food. It might be cooked then and there on the farm, to be eaten in the open air. Or you might head back to the Alhambra deli in Jaffa, where Farm To Table Israel guests feast at a communal table. You’ll enjoy a meal that’s as much about storytelling and community as it is about fresh, local flavors, and where every ingredient comes from local sources – even the salt.

Culinary tours include visits to an olive oil press, followed by a meal where every dish features a different local olive oil; or to a vineyard and boutique winery that shows how Israeli wines have gained international recognition. Or a group may visit one of the local dairies. A tour of an apiary and honey tastings in the works for the near future.

Each tour ends with a meal freshly cooked by Yakir and chef Aviel Elbaz, with the participation of any guests who like to cook. There’s a story behind every dish, even behind every ingredient. Guests leave the table enriched with history, a sense of connection with the land, and naturally, the lingering wellbeing that’s the gift of a delectable meal shared with friends.

Related: Ada’s home-roasted coffee in Jaffa

And that’s just one of the culinary experiences offered by Farm To Table Israel. Groups can also book hands-on cooking workshops for groups of friends and for business groups on a day out. Workshop themes include pickling and fermentation, seasonal cooking, and making pasta. Yakir told us that they will create a workshop focused on a special theme too, if requested.

Then there’s Alhambra, the Jaffa base for Farm To Table’s culinary workshops. It’s a café by day and wine bar by night, as well as a delicatessen offering Israeli gourmet specialties.

All of this was born of Yakir and Aviel’s vision to make food the connection between people and the land. Yakir has an enormous love of nature, the farmer, and the goodness of Israel’s sustainable foods. His enthusiasm overflows in spontaneous talk as visitors harvest, cook, and eat together.

Jaffa, close to Tel Aviv, is the mixed Jewish-Arab neighborhood where Alhambra operates, and where Yakir lives with his family. He interacts comfortably with close-by Arab businesses:

“We live together, after all. I get fish from Ibrahim, orange juice from Salem, and kitchen equipment from Abu Avram. We respect each other,” he says. His voice softens as he says that seaside Jaffa is very much like the Moroccan port town of Essaouira, where his grandfather was chief rabbi.

Alhambra is kosher under rabbinical supervision, dairy/fish. The partners offer cooking workshops there, but a group may also book a workshop near home.

::Farm To Table
::Deli Alhambra 
30 Jerusalem Blvd., Tel Aviv
+972 523 255 370

Traveling to Jaffa in the near future?

Read our green guide to Jaffa

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Jaffa, Tel Aviv’s historic sister city, is famous for its rich biblical tales and unmatched sightseeing. With its unique combination of history and modernity, Jaffa offers countless opportunities for environmentally sustainable and unique day and nighttime activities.

Green Spaces of Jaffa

Jaffa Port

Make sure to check out Jaffa Port, one of the oldest ports in the world. Jaffa Port is a historical landmark well known for being the biblical location of Jonah and the Whale. In addition to its historical roots, the port serves as an active fishing port, allowing visitors to peek into the daily lives of fishermen. Visitors can rent kayaks for paddling around in and some local boat owners sublet their yachts for a night or a week for those who want to sleep on the water. Jaffa, Tel Aviv’s historic sister city, is famous for its rich biblical tales and unmatched sightseeing. With its unique combination of history and modernity, Jaffa offers countless opportunities for environmentally sustainable and unique day and nighttime activities.

Jaffa Slope Park

Along the seaside is the Jaffa Slope Park. Embrace the awesome scenery and spice up your day by packing a picnic and taking a nature walk to enjoy natural beauty. Slope Park is an excellent escape from the “hustle and bustle” of city life. This park was a construction waste site, later transformed into a park on the insistence and lobbying of environmental activists. If you walk from the port to the Slope Park look into the sea and find Eco Wave’s pilot project collecting energy from the sea. 

The Slope Park is a great location for flying a kite. There are no electricity wires and few trees to get stuck on.

It’s a great stretch of park for runners who start in Tel Aviv. Run all the way to the end of the boardwalk around Aliya Beach near the Shimon Peres Center and return back along the sea. 

Givat Aliya Beach

Givat Aliya Tel Aviv-Jaffa’s Southernmost beach is the perfect location for beachgoers. Have a picture-perfect day and enjoy the palm trees, limestone, and stunning arches. After soaking up sun rays, Givat Aliya conveniently offers nearby trendy bars and restaurants.

HaPisgah Park

Another beachside park worth exploring is Gan HaPisga. Named after the Hebrew word for the summit, this park has an eye-popping view of the coastline in addition to a well-known amphitheater used for outdoor concerts and summer events.

Local and Sustainable Dining in Jaffa

Hummus

Jaffa is about the hummus. It’s simple and vegan. Abu Haasan serves what consider the best hummus in Jaffa. They are a family-owned local spot that serves both traditional and spicy hummus, which are excellent vegan and sustainable options. The best idea- try the triple plate and taste all three vegan dishes.

Israelis are pretty picky when it comes to hummus. Some locals suggest these ones might be just as good. Some say better:

Alkalha “is a deluxe experience” says one resident of Jaffa. They are located on Salame. Eliyahu Hummus in the flea market is a nice place to hang out. Asli on the corner of hatkuma and yerushalayim across from the hotel. Dani Ful in the same area of Asli.

Jaffa Coffee Shops

We have tried them all. The only two coffee shops we can recommend in Jaffa are Ada Hanina Cafe, in the Flea Market area run by Tomer Lenziger, who picks hand-selected beans from countries like Africa where he pays farmers direct and roasts locally, and the other is Cafelix in the Noga area. 

Alhambra Deli and cafe offers a unique Farm to Table experience. They have much more than coffee, and offer culinary experiences of Slow Food sourced from all over the Land of Israel. 

Jaffa Fishery

Visiting Jaffa port by 7:00 in the morning is a treat for the early birds as you witness fishermen unloading their fresh daily catches and displaying them along the harbor. Take advantage of this opportunity to purchase high-quality doral, snapper, and seafood directly from the fishermen, all at a more affordable price than restaurants.

Pizza

Eat pizza and drink local craft beer from Schnitt. You might feel that you are in a Swiss or German beer garden. The beer and pizza are our favorite

Shaffa Bar

Immerse yourself in 70s vibes and enjoy locally sourced ingredients at Shaffa Bar. Known for its vibrant ambiance, this bar offers a range of cocktails during happy hour with the bonus of eating sustainably. Indulge in great company and feel good about your environmentally positive choices.

Eco-Friendly Transportation

Electric Scooter

If you love an adventure like me, I’d like to introduce you to Tel Aviv-Yafo’s electric scooter takeover. Many scooter-sharing companies operate in the city, allowing people to rent electric scooters for short-distance travel. They produce zero emissions and make a greener and more fun alternative to driving in a car. Watch out for reckless drivers. 

Biking

Get active by biking around Jaffa’s bike-friendly city and using the dedicated bike lanes and bike-sharing programs. Renting a bike to explore the city while minimizing your carbon footprint is encouraged. Several bike rental stations throughout Jaffa make it easy for locals and visitors alike to help the environment.

Walking

Jaffa is certainly a walkable and pedestrian-friendly city. Enjoy the city’s charm and discover new places only seen on foot. Walking does not only reduce pollution but also allows a fully immersive experience of the culture and overall vibe of the city. 

Public Transportation

The old city is conveniently well-connected to the Tel Aviv metropolitan area through public transportation networks. The choices are abundant between the easily accessible bus system and light rail trains, providing convenient and eco-friendly options for traveling within Jaffa and nearby destinations. 

Sustainable Cultural Experiences

Flea Market

The Jaffa flea market, known as the Shuk Hapishpeshim, is where creativity thrives. Endless treasures, including antiques, crafts, and locally made products, are yours to find. Supporting local artists and small businesses as well as sustainable entrepreneurship. A few boutique hotels have opened in recent years.

Galleries

You aren’t doing Jaffa’s correctly if you do not explore its renowned art scene and visit its many galleries of local visionaries. Admire or even purchase unique pieces from the local art community. Try Beit Kandinof which is an art gallery and happening space combined with a high-end restaurant. 

Live Music

The East West House offers weekly shows featuring local music with ethnic roots from the Arab and Jewish world. There is also a more taverna-style showing of a similar vibe at Shaffa Bar many days of the week.

Artisanal Shops and Workshops

And finally, from pottery and ceramics to jewelry-making and textile weaving, Jaffa’s artisans combine their gorgeous work with the city’s rich cultural heritage. Gain insight into their creative processes and learn about the importance of their craft. Make sure to check out hands-on workshops, mainly concentrated in the area called Noga.

• There is Beit Hamelacha which offers print-making and textile-dying workshops in Noga.
• Ilanit Neutra maker of upcycled tire bags has her studio in Noga.
• Enjoy a free co-working space for the 18-25 year-old crowd on 83 Yefet Street. It is supported by the Tel Aviv-Jaffa Municipality.

Take a walk around the streets of the Noga neighborhood in Jaffa. You will discover hand-made shoes, pottery shops and young fashion designers like these guys from Havie making goods and clothing out of upcycled army tents

The post The Green Travel Guide to Jaffa appeared first on Green Prophet.

If there is one thing every human being that can travel should do, it’s travel to Morocco. And specifically to the Atlas Mountains. Of course there are many ways to get there: by taxi, donkey or hiking, or a combination of all three. Rural life is all around you but if you want a little pampering, Moroccan style, a new lodge caters to the whims of those who want to feel “local” with exotic comforts that Morocco has to offer. I’ve spent some time in the Atlas Mountains, and managed to hire a local taxi, with doors and windows falling off, winding through the mountains at breakneck speeds, radio full blast in Arabic song wondering just how safe we were on those washed out roads. My rusty french helped a lot. We arrived near to to a Berber-managed lodge that required a donkey for the last leg.

No mention of a donkey for this new place that we love, but the Berber Lodge built by a French-Swiss designer Romain Michel-Meniere, in the Atlas Mountains, a half hour drive from Marrakesh (Douar Oumnes, Tamesloth) is now on my list of go-to destinations. Adobe structures for lodging, extensive gardens and an olive grove as well as a 50-foot-pool all make the lodge authentic and luxurious. Check out the photos below.

In Marrakesh Michel-Meniere designed a stylish hotel the Riad Mena & Beyond (bread and breakfasts are called a riad in Morocco) and the farm-to-table restaurant Nomad. If you get to Marrakesh in late spring or summer though, it’s too hot to handle. That’s why I’d seek retreat in the mountains where it can even get super chilly at night. Perfect for snuggling.

Morocco is a place to discover, and you must get yourself there. More interestingly perhaps if you do that during one of their music festivals. The Gnaoua Festival coming up in the spring of 2018, is one like no other.

::Berber Lodge facebook 

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One of the great joys of eating seasonal, local food is the unabashed, seam-bursting happiness of eating something you haven’t seen since the last harvest. It’s the kind of excitement which comes from deprivation – food is always tastier when you’re hungry, and strawberries always sweeter, juicier, strawberrier, when you’ve not had them in months.

Another result of eating seasonally – when a fruit or vegetable finally ripens, all of a sudden you are absolutely swimming in it. If you’re anything like me, the embarrassment of riches leads to unbridled enthusiasm, which leads to eyes-bigger-than-tummy syndrome, which leads to, well, just what on earth am I going to do with all this stuff?

And thus we come to strawberry jam. Once upon a time, “putting food by”, preserving a crop at the peak of its season for use throughout the year, was common practice. Cucumbers were pickled, meat was salted, and herbs were dried. We think it’s high time for a resurgence.

Preserving’s air of mystique comes, we suspect, from the very reasonable concerns that most of us have about food safety. It seems entirely magical, and thus suspect, that the strawberries which would get mouldy in your fridge in under a week can, if boiled and put in a jar, stay safely on your shelf for months, or years. It’s the kind of alchemy we tend to feel is best left to the experts. But here’s the thing – preserving is actually incredibly easy, and incredibly safe. So long as you follow a few basic guidelines, you can have, by this time tomorrow, a shiny, glistening row of jam jars of your very own.

Homemade Strawberry Jam recipe

• 9 cups of washed, hulled, and lightly crushed strawberries (usually takes 7-8 quarts of berries)
• 6 cups sugar
• 1/2 cup lemon juice

Equipment

• 8 half-pint preserving jars, with lids and bands*, thoroughly washed with soap and water
• 1 extremely large pot with a fitted lid, for sterilizing the jars; the pot must be at least 3 inches taller than the jam jars you are using
• 1 cake or steamer rack that fits inside the extremely large pot
• 1 stock/soup pot, for cooking the preserves (use a big one – there will be lots of bubbling)
• 1 jar lifter (a plastic set of tongs for getting the jars in and out of the water)*

*available at kitchen and many hardware stores

1. Get the jam going. In the stock pot, combine the berries, sugar and lemon juice. Heat gradually until the sugar dissolves, then raise the heat and bring the berries to a boil. Continue to cook, stirring often to ensure that the bottom doesn’t scorch.

2. Skim off any foam that rises to the top of the pot. Don’t throw the foam out – it’s perfectly edible, and entirely delicious (the bubbles in the foam are caused by the rapid boiling, and contain nothing but strawberry goodness). When you’ve done with the jam-making, whiz the foam up with a bit of milk or cream in a blender, pour into popsicle molds, and freeze. These will be the best strawberry popsicles you have yet encountered.

Also, slip two small plates into the freezer – you’ll use those in a bit to test how “gelled” the jam is.

3. Meanwhile, sterilize your jars. Place the cake or steamer rack inside the extremely large pot. (From now on, we shall refer to this pot by its fancy preserving name: a hot water canner.) The purpose of the rack is to elevate the jam jars off the bottom of the pot, ensuring that water circulates all around them. Fill the pot with water almost to the top, cover, and set on high heat. When the water starts to boil, use the jar lifter to ease the canning jars into the pot. Make sure the jars fill completely, and are submerged. Once the water comes back to the boil, set a timer for 5 minutes.

When the timer goes off, put as many lids and bands into the pot as you have jars (you may need to do this all in batches), and set the timer for another five minutes. When the timer rings again – congratulations! you have successfully sterilized – use the tongs to fish the jars, lids, and bands out of the water, and place them all on clean dishtowels to drain. Keep the heat on under the canner.

4. Test the jam to see if it’s ready. By now it should have thickened a bit – it will drip slowly off a spoon that you dip into it, rather than running off rapidly like juice would. Take one of the plates out of the freezer, and plop on a small bit of jam. Return to the freezer for a minute or two. Take the plate out, and run your finger through the jam. Does it more or less stay put, retaining the trail traced by your finger? If so, you’re done! If the jam is still runny, keep cooking, and test again in a few minutes.

5. Can your jam. Using a ladle, and a wide-mouth funnel if you have one, carefully fill the sterilized jars with your jam. You need the jars to be quite full: fill them to within 1/4″ to 1/2″ of the very top (technical term for this: headspace). Using a dampened paper towel, wipe the rims of all the jars, to ensure that they are clean and not sticky. (Any jam on the rim will prevent the formation of a tight vacuum seal.) Place the lids on the jars, and then lightly tighten the bands around them – stop turning as soon as you feel resistance. (The bands are there to keep the lids in place, and are not actually involved in sealing the jars. If you tighten the bands too much, they will prevent air from escaping the jar, which is the process you want to encourage.)

Using the tongs, return the filled jars to the hot water canner; if necessary, top up with more water, so that the jars are covered by at least 1″. Put the lid on, and when the water comes up to the boil, set a timer for 10 minutes. When the times goes off, remove the jars from the canner, and lay on clean dishtowels to cool. (You may hear a popping sound coming from the jars – this happens when the lids suddenly depress inwards slightly at the centre, as the air is driven out and a vacuum is formed. Popping sound = good.) Leave jars undisturbed for 24 hours (moving the jars, and especially touching the lids, can disturb or break the seals on the jars while they are cooling).

6. Check for a seal. If you’ve got a good vacuum seal, your jam is shelf-stable, and can be safely stored in the cupboard for at least a year. How do you know if you have a vacuum seal? One test: press down on the centre of the lid. If it has no give, and does not bounce back when you take your finger away, it’s good. Another test: remove the lid band, and try to pick the jar up just by using your fingertips on the lid. If you can successfully lift it, the seal is good. (What do you do with jars that failed to seal? Put them in the fridge – they will last for a month.)

Congratulations! You’ve made jam! Put in on your toast, stir into a bowlful of yogurt, or dollop it over ice cream. Open it in six months, and inhale deeply. Seasonal eating won’t seem so limiting after all.

All images courtesy Arieh Singer

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