Some individuals, communities, and organizations across Israel have begun to emphasis sustainable food production and consumption (using the freshest natural and most flavorful ingredients possible with the maximum regard for the environment, local economy, and health), including organic agriculture, slow food and artisanal food, permaculture and eco-living, food co-ops, and CSAs (community supported agriculture).
For those of you unfamiliar with a CSA, it is a group of individuals who agree to support an individual nearby farm, while sharing the risks and benefits of its food production. The idea started in Japan and Switzerland in the 1960s, as small family farms increasingly disappeared. Through a CSA, farmers arrange to send a portion of their crops to nearby individuals throughout the course of the growing season in exchange for all of the money upfront. This ensures the farmer of operating capital without the burden of paying interest on loans.
Consumers do not generally order specific produce, but rather rely on the individual farmer to do what he or she does best. There is an element of risk involved, which is the nature of farming. Occasionally, bad weather, insects, and blight can damage or ruin crops. CSA members assume a share of the risk. (Most of us can afford it more than most small farmers.) But these accidents are very rare. Growing a diverse number of crops at the same time (instead of a single one), not only provides choices, buts also contributes to biodiversity and the health of the ecosystem.
The concept of CSAs spread to America in the mid-1980s, where there are now around 400 CSA farms, and more recently also to Israel. My parents in Gush Etzion signed up for a CSA, Chubeza. (http://www.chubeza.com/english.html) This organic farm consists of two acres on Moshav Kfar Ben-Nun situated between Latrun and Ramla (not the Palestinian Ramallah). Founder and co-owner Bat-Ami Sorek was exposed to organic and CSAs in California and decided to try her hand at one in Israel. Chubeza started with 15 members in 2003 and soon grew to 50 and is presently up to 450. This year, they will plant more than 100 different vegetables and herbs. Sorek today works behind the scene, including writing the weekly newsletter, while day-t-day operations are run by manager and co-owner, Alon Efrati, and field manager, Amir Lev, who both studied agriculture at Hebrew University. This is literally and figuratively a ‘green’ business.
Unlike most CSAs, Chubeza charges per week not per season, which allows the participation of lower income households and those with only one or two people in the households. It offers a large box for 105 NIS per week and a small one for 80 NIS per week. There is also a 20 NIS fee for home delivery, which is very convenient. Unlike American CSAs, which have a limited growing season, the weather in parts of Israel allows for a CSA to operate year round.
Each week (or if you want, every two weeks) a box arrives laden with 10 to 15 of the freshest, highest-quality seasonal produce. It’s like unwrapping Chanukah presents weekly. In the pre-Passover weeks, the boxes included late winter produce as well as a few early spring items. During my six-week stay, there were fresh beets with the greens attached (these are actually the healthiest and, in my estimation, the tastiest part of the plant, so please never throw the beet greens away), red leaf lettuce (some of it lasted in the refrigerator through Passover without wilting), kohlrabi (beauty is more than skin deep), leeks, carrots (they were the sweetest, tastiest carrots I had in a very long time), peas in the pods (these were the one item that I was disappointed in, as they remained hard and starchy even after cooking), radishes, cabbages (one became coleslaw and the other provided the wrappings for stuffed cabbage), celeriac (I sliced it and braised it with carrots), and parsley along with the roots (now I understand why the Arabs put so much parsley in their tabbouleh). One week there was also fresh garlic (something I’ve never experienced firsthand before, but I used it in Passover cooking, where it seemed milder than its dried cousin) and chard (I refuse to call it by the misnomer Swiss chard, as it is neither native to that country nor particularly well liked there). Some people are flustered when exposed to unfamiliar vegetables, but I enjoy the challenge and chance for discovery. Although most items are seasonal, Israelis tend to eat many more tomatoes and cucumbers than Americans, and Chubeza attempts to make them available year-round, even going into partnership with other organic farms. Alas I won’t be in Israel in the summer when the fresh melons arrive.
The items that I sampled from Chubeza were fresher than produce obtained from a store and, considering it is also organic, reasonably priced. One week the beet greens were nearly pristine and another they showed the affects of insect infestation. But that was better, at least to me, than the consuming of untold pesticides. Being Israel, Chubeza even has a supervising rabbi who instructs them on how to avoid kilayim (mixed planting on diverse species) and the removal of terumot and maserot (tithes), things American CSAs do not have to worry about.
For you Americans lacking access to Chubeza, there are a growing number of CSAs throughout the country. Contact Hazon (212-644-2332) for more information on locating or starting a CSA near you. Also if you want firsthand experience with alternative foods in Israel, Hazon in conjunction with the Heschel Center for Environmental Learning and Leadership conducts a six-day Israel Sustainable Food Tour (held in November). I went on the first tour two years ago and learned an incredible amount. When in Israel, I also recommend a tour of the amazing Chava V’Adam Ecological Farm located outside of Modi’in (halfway between Jerusalem and Tel Aviv, not far from Chubeza) to learn about permaculture and biodiversity in action.
You have to like vegetables, of course, in order to appreciate a CSA. As any good chef will tell you, the best tasting dishes come from using the freshest, highest-quality ingredients. Some of the best restaurants have arrangements with nearby farmers to provide fresh vegetables and herbs. CSAs certainly allow that for the average person. And you’ll certainly have access to those daily servings of vegetables.

Here are a few recipes using greens et al:

Pkhali (Georgian Beet Salad)
(6 to 8 servings)
2 pounds (910 grams/about 8 medium) whole beets, about 1-inch of stem left intact
1 cup (240 ml/4 ounces/115 grams) finely ground walnuts
1 small yellow onion, minced (2/3 cup/150 ml/2.5 ounces/70 grams)
3 to 4 cloves garlic, minced
¼ cup (60 ml) chopped cilantro
¼ teaspoon (1.25 ml) ground coriander
¼ teaspoon (1.25 ml) ground fenugreek (optional)

1. Place the beets in a large saucepan, cover with cold water, bring to a boil over high heat, cover, reduce the heat to medium-low, and simmer until knife tender (30 to 45 minutes). Drain. When cool enough to handle, slip off the skins. Chop the beets.
2. Combine the walnuts, onion, garlic, coriander, ground coriander, and, if desired, fenugreek. Add the beets and toss to coat. Refrigerate for at least 4 hours.

Borani (Persian Beets in Yogurt)
(6 to 8 servings)
2 pounds (910 grams/about 8 medium) whole beets, about 1-inch of stem left intact
2 cups (480 ml) plain yogurt
2 to 3 cloves garlic, mashed, or 2 tablespoons (30 ml) dried mint
Salt

1. Place the beets in a large saucepan, cover with cold water, bring to a boil over high heat, cover, reduce the heat to medium-low, and simmer until knife tender (30 to 45 minutes). Drain. When cool enough to handle, slip off the skins. Chop the beets.
2. Add the yogurt, garlic, and salt to taste.

Sautéed Chard
(4 to 5 servings)
Chard does not require any added cooking liquid since it releases its own juices.

2 pounds (910 grams) chard, washed well
3 tablespoons (45 ml) butter or oil
2 to 3 cloves garlic, minced (optional)
Salt and pepper

1. Separate the leaves from the stems. Cut the tender stems into ½-inch-wide pieces and the leaves into 1-inch pieces.
2. Heat the butter or oil in a skillet or saucepan over medium heat. If desired, add the garlic and sauté until lightly colored but not burnt (about 2 minutes).
3. Add the Swiss chard, cover, reduce the heat to low, and simmer until tender (about 20 minutes). Season with salt and pepper to taste. Serve warm or cooled.

VARIATIONS:
Shlata Silka (Moroccan Chard): Add 2 tablespoons (30 ml) lemon juice, 1 tablespoon (15 ml) paprika, and 2 teaspoons (10 ml) ground cumin.

Silka bi Hummus (Syrian Chard with Chickpeas): Add 2 cups (480 ml) cooked chickpeas with the Swiss chard.

Silka: Add ½ teaspoon (2.5 ml) dried thyme.

Marinated Chard: Add 4 teaspoons (20 ml) red wine vinegar with the salt.

Chard with Tomatoes: Add 2 seeded and diced plum tomatoes and sauté for 1 minute.

Keftes de Silka (Sephardic Chard Patties)
(About 16 patties)
About 7 large chard leaves
¾ cup bread crumbs or matza meal
2 large eggs, lightly beaten
About ½ teaspoon salt
About ¼ teaspoon ground black pepper
2 tablespoons (30 ml) olive or vegetable oil
1 medium yellow onion, chopped (1 cup/4 ounces/115 grams)
Olive or vegetable oil for frying

1. Place the chard leaves in a large steamer over boiling water or in a large pot with a small amount of water, cover, and cook until wilted but still green (about 5 minutes). Chop or process the leave in a food processor fitted with a metal blade until finely chopped. Place in a medium bowl and stir in the bread crumbs or matza meal, eggs, salt, and pepper.
2. In a medium skillet, heat the oil over medium heat. Add the onion and sauté until soft and translucent (5 to 10 minutes). Stir into the chard mixture.
3. Heat about ¼-inch oil in a large skillet over medium heat.
4. Shape the chard mixture into 3-inch-long and 1-inch wide and ½-inch thick patties. In batches, fry the patties, turning, until golden brown on both sides.