By Beth Lema
Summer has always been a time that I looked forward to. A time for vacations, of refuge, relaxation, and enjoyment; a time to recharge from the holidays and spring events that filled our calendars. As I reflected on this my mind wandered and I found myself dreaming of the memories of the cooks in my family who prepared, cooked and served up the foods with love for each of these events, especially Easter. I visualized my mom in her homemade apron fussing in the kitchen to make sure the traditional family foods were hot and ready to be served with love as the family gathered for the meal. She loved sewing aprons, and then cross stitched their pockets to give them an added touch. Although I do not have these physical aprons any more, this vivid memory and the family recipes will always be with me.
It was not just the beauty of the apron I was drawn to, but the function it served that made me want one as well. The apron protected her dress as she cooked and shielded her from unexpected splatters of food during the cooking process. It served as a towel to cleanse her hands and a cloth to wipe away spills and an occasional tear.
These thoughts brought me to the story of Adam and Eve and the shame they felt and the need they felt to be covered by putting fig leaves together after being tempted by the devil and eating of the forbidden fruit from the Garden. Just as the action of cooking can be messy, sin is messy, and so they felt this need to be covered. But even though they sinned, God provided them with cover. God gave them refuge, protection and shielded them on their journey.
Biblical authors used the same words for men’s and women’s garments. These garments were referred to as sashes, belts, aprons, loin cloths, and waist cloths. Biblical clothing items referred to the culture at the time and the occupations and status within them. We also know from the written accounts that the cultures used these foods from the land to eat and serve for the feasts and festivals, such as Grapes, Olive Oil, Figs, Fish Pomegranates, Dates, Lentils, Honey, Milk Wheat, Herbs and Spices, Mustard Seeds, Cucumbers, Garlic, Leeks, Onions, and Eggs. These items of food and clothing were an integral part of their history and traditions, handed down orally and in their writings.
By carrying on the tradition set from our ancestors in the Garden of Eden, we are also called to serve, knowing that God is still providing for each of us as He gives us food for nourishment, refuge, protection, and shields for this journey called Life.
Today we use the same foods in our recipes and some of us still may use an apron. We hand down the family recipes, and if we are lucky, maybe we are blessed with a special handmade apron.
Beets and Raisin Salad Recipe
“Caraway is beaten out with a rod, and cummin with a stick” Isaiah 28:27
1 Large Beet1.2 tsp. ground Cumin
2 cups Vegetable broth
½ tsp ground Coriander
½ cup Raisins
1 cup chopped Leek ( White part only)
3 tbsps. Olive Oil
1 tsp Flour mixed with ¼ cup water
12 tbsp Wine Vinegar
Salt & freshly ground Pepper
Caraway seeds ( Optional)
Cover the beets with water and cook for 30 minutes. Drain. Put vegetable broth, cumin, coriander, raisins, leeks and 2tbsps olive oil in a pan. Mix well and bring to a boil. Add the beet and cook until soft, about 30 minutes. Remove the beet, allow it to cool, then slice it and place it in a bowl. Continue cooking the liquid until reduced by half. Add flour mixture and stir till thickened. Add ½ tbsp wine vinegar and 1 tbsp olive oil and pour over the beet. Sprinkle with caraway seeds, season to taste and serve at room temperature.
Food at the time of the Bible from Adams Apple to The Last Supper By Miriam Feinberg Vamosh
