March 17, 2014 • Nancy Wolfson-Moche

Spring was not in the air this morning, when two rowdy holidays – Shushan Purim and St. Patrick’s Day – overlapped.  Green and orange — two of the colors of the Irish flag – invoke the ever-elusive Spring.   The orange carrot, a root, and green broccoli, a flower, create harmonious balance energetically and aesthetically.


serves 2



1 head broccoli

2 medium to large carrots

½ teaspoon apple cider vinegar

pinch sea salt

Process  Wash the broccoli. Peel the tough skin on the stalk, remove any small leaves.  Slice the stalk into paper-thin discs; cut them in half and set aside.


Cut off the florets and then chop them into fine pieces.  Scrape the outer skin of the carrots, removing any white hairs from the skin. Slice the carrot into thin “coins” and set aside.


Fill a medium-sized pot with water. Add a pinch of sea salt and bring to a rolling boil. Add the carrots. When they float to the surface of the water remove them with a wire mesh skimmer or a slotted spoon.


Set aside. Bring the water in the pot back to a boil. Add the broccoli pieces. When the broccoli turns a brighter shade of green and floats to the surface of the water, it is done; remove it from the pot and set aside.


Combine the carrot coins and broccoli pieces in small individual bowls. Drizzle ¼ teaspoon apple cider vinegar on each portion


and serve.

©Nancy Wolfson-Moche 2014

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).