The Canteen is a tribute to all things Jewish sleepaway camp. Hosted by the Foundation for Jewish Camp (FJC), this blog is written by campers, alumni, parents, and camp professionals and is a place to talk about parenting, camp fun, projects, crafts, recipes, and more – all tied back to Jewish holidays, traditions and, of course, camp!
By now you’ve hopefully eaten a good Rosh Hashana meal, had a meaningful Yom Kippur fast, looked at your watch countless times in services, and found numerous ways to entertain the kids throughout this marathon of Jewish practice. Now its time for some good old-fashioned fun- Sukkot! On Sukkot we literally pitch a tent in which we are supposed to eat and sleep for eight days. If that doesn’t bring up thoughts of Jewish camp, I don’t know what does.
There are two main reasons given for why we are commanded to sleep and eat in the sukkah. One reason is that the sukkah reminds us about the time the Israelites spent wandering in the desert, sleeping in temporary dwellings like sukkot. The sukkah also serves to remind us of the rich, agricultural history of the Israelites. Sukkot is a harvest holiday, and in Ancient Israel the people would build huts similar to sukkot at the edges of the field in order to maximize their work time (and minimize their commute!). On Sukkot we have the chance to give up some of the comforts of heated homes and cushiony beds to live like the Israelites lived. In many cases, this is similar to how the less fortunate, particularly farm workers, live in our country today. Sukkot is the perfect opportunity to discuss the less fortunate among us. More specifically, you can educate yourself and your family on the treatment of farm workers in America
to truly bring new meaning to an ancient tradition.
Try this: Build a sukkah and chose one night to both eat and sleep under the stars. Make one of the tasty recipes below, bring out some sleeping bags, ask your kids to teach you a few camp songs, and have a dialogue about the treatment of farm workers in this country and how it relates Sukkot and to you and your family.
For midnight snack…
Homemade Cheese Crackers
Makes about 30 crackers
4 ounces grated sharp cheddar cheese
2 tablespoons unsalted butter
½ cups whole grain spelt flour or while whole wheat flour
¼ cup all-purpose flour
1/8 teaspoon onion or garlic powder
¼ teaspoon salt
2 tablespoons milk, plus more for brushing
- Preheat oven to 350 degrees.
- Line 2 baking sheets with parchment paper and set aside.
- Combine the cheese, butter, flours, onion or garlic powder, salt and 2 tablespoons of milk into the bowl of a food processor or mixer. Pulse or mix until the dough forms a ball.
- Wrap the dough in plastic and refrigerate for 30 minutes.
- Turn the dough onto a well-floured surface. Roll it out until it is a square about 1/8 of an inch thick (or a bit thinner). Brush the dough with additional milk.
- Using a pizza wheel or knife, cut the dough into 30 squares. Using a toothpick, prick a hole in the center of each square.
- Place the squares on the baking sheets, leaving about ½ an inch between crackers.
- Bake about 15 minutes until the crackers are just slightly brown around the edges.
- Remove from the oven and let cool completely on a wire rack.
1 ½ cups skim or 1% milk
½ cup quinoa
Pinch of salt
2 teaspoons amber agave nectar
2 teaspoons dark brown sugar
¼ teaspoon ground cinnamon
½ teaspoon vanilla
¼ cup dried fruit and nuts
- Bring milk to a boil over medium high heat- be careful not to let it boil over!
- Add the quinoa the salt, stir once, cover and turn the heat down to very low.
- Simmer about 15 minutes until most of the liquid is absorbed, then stir in the remaining ingredients and re-cover for 1 minute.
- Serve hot or put in refrigerator for up to 1 week and reheat.
Pronounced: sue-KOTE, or SOOH-kuss (oo as in book), Origin: Hebrew, a harvest festival in which Jews eat inside temporary huts, falls in the Jewish month of Tishrei, which usually coincides with September or October.