Monday, July 30, 2012

The Yiddish Chefs Cook Up a Peasant Meal on the Yiddish Farm


Earlier this month we featured a video about the Yiddish Farm in Goshen, New York, and how it has become a destination for volunteers who were looking for a back-to-the-earth farming experience and also immersion in the Yiddish language.

Now, our favorite Yiddish chefs have journeyed to the farm to use its produce and kitchen to create a peasant meal featuring white beets and spinach, while chatting with each other in Yiddish (with English subtitles, of course.)

Here are today's Yiddish words and their English translations:

Goyshen (Goshen)
Berikes (Beets)
Shpinat (Spinach)
Shrotzim (Bugs)
Shrotzimlach (Little Bugs)
Opgossen (Sink)
Grintzen (Veggies)
Skorinkeh (Bread Crust)

We assume you already know the Yiddish words for garlic, dill, and frying pan from previous recipes. If not, check them out here, here, and here. The list of ingredients and quantities appear below the video. Enjoy!

(A SPECIAL NOTE FOR NEW EMAIL SUBSCRIBERS:  THE VIDEO MAY NOT BE VIEWABLE DIRECTLY FROM THE EMAIL THAT YOU GET EACH DAY ON SOME COMPUTERS AND TABLETS.  YOU MUST CLICK ON THE TITLE AT THE TOP OF THE EMAIL TO REACH THE JEWISH HUMOR CENTRAL WEBSITE, FROM WHICH YOU CLICK ON THE PLAY BUTTON IN THE VIDEO IMAGE TO START THE VIDEO.)


Sauteed White Beets
6 white beets, sliced
1 small red onion, sliced
A handful of dill
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper

Spinach with Garlic
3-4 bunches of spinach
1/4 cup olive oil
10 cloves of garlic
1 tablespoon red wine vinegar
1/2 teaspoon salt