I am a firm believer in the saying “without tradition, our lives would be as shaky as a fiddler on a roof“, and as my husband and I continue to build our home I find myself relying heavily on tradition for help. Growing up in a secular household I only had speckles of traditions here and there, but nothing particularly concrete or foundational. It was more along the lines of routine rather than tradition. When I came to Messianic Judaism as a young adult, I suddenly entered into a world overflowing with traditions. As Tevye the dairyman in Fiddler On The Roof elaborates: “we have traditions for everything! How to sleep, how to eat, how to work, how to wear clothes…“, and that is no exaggeration. In Judaism there is a way to confront anything and everything in life. How to mourn, how to celebrate, how to face the big and important stuff, and how to get through everyday routines. Having transitioned from a life without traditions into a life overwhelmed with them, I very clearly realize the importance of keeping them alive whether they be great or small. With the traditions I’ve eagerly taken a hold of as my own I find myself on a steady surface that helps hold me upright while the world around me seems unsteady and shaky. As a mother trying to raise her child to be righteous and G-dly, I am in great need of such steadiness.
While I try to incorporate certain traditions into the nooks and crannies of the everyday, holidays are perhaps most dominated by traditions. One of my favorite things about Judaism is the fact that these holidays are almost always observed kinesthetically. On Rosh Hashanah we blow shofars. On Yom Kippur we fast. On Sukkot we build and dwell in sukkot. On Hanukkah we light the menorah. On Purim we literally reenact the book of Esther, and on Pesach we go through the motions of Israel’s escape from Egypt during the seder.
And then there are minor holidays such as Tu B’shevat, which is the “new year for trees”. While it was once a day used to calculate agricultural cycles, it quickly became a sort of Jewish Earth Day. While I’m not particularly hyper with go-green sentiments, I do appreciate nature as G-d’s creation, and I most certainly believe it is our responsibility to tend and enjoy it. Even more important to me is the fostering of a culture which we now deeply connect with, even for the minor stuff. So this year Tu B’shevat was on my radar.
I was then left with a question of how to observe. After an ice storm we couldn’t plant trees as is tradition to do. I have a strong aversion toward “Tu B’shevat sedars”, and while it is completely appropriate to donate money toward planting a tree in Israel, it isn’t something my toddler could be involved in.
So I went with two activities that gave a nod toward the day (three if you count watching the Tu B’shevat episode of Shalom Sesame). First we planted my son’s very first herb garden which included cilantro, parsley (hopefully to be used at our seder in a few months), chives, and oregano. We placed the containers in front of a large window at my son’s level so they continue to be his responsibility and enjoyment.
Of course, like almost all other holidays (with the exception of Yom Kippur), there is traditional food to be prepared. With Tu B’shevat it is customary to eat a new fruit and/or the seven species of Israel (wheat, barley, grapes, figs, pomegranates, olives, and honey, which is all derived from Deut. 8:8). Originally I wanted to make a full meal that incorporated all of these elements, but ironically enough our ice storm had us locked in the house a couple days prior to Tu B’shevat, and that had me hustling at the last minute.
I ended up going with one recipe that included all seven elements, and it was delicious. My toddler enjoyed helping since there was plenty for him to pour and mix. It’s a simple enough process, though I did have to grind my own barley flour since my regular groceries store didn’t carry it (I found the grain in the Mexican aisle though!).
The result was delicious, and definitely something I will continue to do every year.
A nice little way to celebrate a nice little holiday. A new tradition.
3/4 cup golden raisins
1/2 cup dried figs
1/2 cup dates
1 1/4 cup whole milk
1/4 cup applesauce
1 tbs cinnamon
1 tsp all spice
1/3 cup olive oil
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 cup barley flour
1 tsp baking soda
1/4 tsp salt
3/4 cup pomegranate seeds
honey as a spread
Preheat oven to 400 degrees F. Chop up dates and figs and put them in a blender or food processor along with milk, applesauce, cinnamon, and allspice. Blend until the consistency is smooth and thick. Set aside.
In a bowl mix eggs, olive oil, sugars, and the vanilla. Set aside.
In a separate bowl, mix the flours, baking soda, and salt. Toss in the pomegranate seeds until they are well coated.
Pour the blended fig/date mixture into the flour mix and stir until well blended. Add the egg mixture.
Fold in the raisins
Spray a muffin tin with cooking spray, and spoon in batter. Place prepared muffin sheet in the oven, and immediately turn heat down to 375 degrees F.
Bake for 23 minutes.
When muffins are cool, cut in half and spread honey in the middle of them.