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Tanya Tolchin

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About the Author

Tanya TolchinTanya Tolchin grows vegetables and flowers on her family farm in Maryland just 20 miles from Washington, DC. She is a manager of Israeli Harvest, which supports Israeli farmers by selling their organic olive oil and dates in the US. She writes about farming, parenting and Jewish life on her blog and elsewhere.

Orange is the New Green

by Tanya Tolchin

Orange is the New Green

As the seasons change, summer’s staples step out and fall vegetables—sweet potatoes, squash of different varieties, shapes and colors—come in. Tanya is always excited to find new ways to prepare them.

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Butternut Squash Fries with Thyme

Recipe by Tanya Tolchin

Butternut Squash Fries with Thyme

Winter vegetables require sharp knives and a little more prep. I like the long neck of the butternut squash because it is easy to dice in cubes or julienne into “fries.” This baked fry recipe is easy to pack in a lunchbox or enjoy hot from the oven.

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Breakfast Muesli with Fresh Blueberries

Recipe by Tanya Tolchin

Breakfast Muesli with Fresh Blueberries

In our house we eat a lot of yogurt. My children love Stonyfield Banilla (banana vanilla) yogurt, which they have called “banana soup” since reading about it in a Richard Scarry story. Here is a very simple breakfast recipe using only yogurt, rolled oats and fresh blueberries. Of course, other fruit or berries can be

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The Time-Traveling Cookbook

by Tanya Tolchin

The Time-Traveling Cookbook

Tanya’s sister passed along their grandmother’s 1971 Miami neighborhood cookbook. Despite recipes for Lobster Cantonese and Cheese and Bacon Roll Ups, it is full of gems that offer a look into a different time.

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Upside-Down Purim

by Tanya Tolchin

Upside-Down Purim

Purim isn’t officially an agricultural holiday, but for Tanya and her family, it usually marks the beginning of the planting season. With the shmita (sabbatical) this year, everything just feels a little upside-down.

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