(JNS) Sukkot is glorious. It’s akin to a Jewish Thanksgiving holiday where family and friends gather in booths decorated with fall fruits, gourds and paper chains (add yellow ribbons and Israeli flags this year). There’s the excitement of eating festive meals under a leafy roof that lets the stars and moon shine in during a time of year when the skies are resplendent and the air crisp and clear.
Some decide even to sleep in their sukkahs. At the very least, make sure to have at least one meal or snack in a sukkah during the weeklong holiday; most synagogues and Jewish organizations build one and would be happy to have your company. This year, Sukkot begins on the evening of Wednesday, Oct.
16. Besides eating and sleeping, the sukkah has historical roots. The structures that Jews build in backyards and balconies are a reminder of the Israelites 40-year trek through the desert to reach the Promised Land, living in hastily built, temporary huts during their years of wandering.
Feasting in the sukkah is the keynote during the seven days of the holiday. And there is no better culinary season or weather to do this (many of the summer bugs and allergy-causing weeds are gone). At this time of year, farmer’s markets, fresh fruits like apples and pears, and veggies such as pumpkin and squash, are piled high in markets, offering a huge variety of locally grown items at competitive prices.
At Sukkot time, foods served represent the richness of fall produce; dishes are sweetened wit.
