1.9.12 – When I first visited the Negev Desert in southern Israel as a child, I expected to see what I had imagined a desert should look like from the movies: sand dunes and endless vistas of lifeless terrain. However, with its acacia trees and ground shrubbery, the Negev was an ecologically dynamic place where the sage brush and wild broom flowers hearkened back to a rich biblical past.

As an adult, when I returned to the Negev to scout out innovative farmers and gourmet food producers, I saw the desert — and those who have chosen to cultivate it — as the future of food in Israel.

Organic desert olive oil

I was part of a unique venture to connect artisan Negev food producers with the American market, and to support the farms that were working with the desert, not against it. My guide was the first producer I met, DoronAkiva, a Yemenite olive grower and organic olive oil producer.
Akiva lives in a 15-family collective on the southwestern border where Israel meets Egypt’s Sinai Desert. Like a lot of the Negev’s entrepreneurial farmers and food producers, Akiva has chosen to live and work in the Negev because the landscape, flora and fauna inspire him. He also appreciates the challenges of a harsh climate.

Innovation born of necessity

It is precisely because of the arid desert environment — the Negev only receives 60-80 mm (roughly 2½ to 3 inches) of rainfall per year — that the Negev has become home to so much innovation and agricultural advancement. Growers and researchers there have been forced to make do with little water and scant resources.

For some crops, the harsh conditions seem to be beneficial. Certain varieties of desert olives — namely the Barnea — yield more oil per fruit and produce more vitamin E in the desert climate where the incessant sunlight and sweltering summers force the trees to call upon more of the soil’s nutrients.

Akiva has chosen to go organic because he sees no need to spray his trees when the very pest that eats olives, the olive fly, cannot survive the harsh heat.

Israeli Argan Oil

Other growers in the region, including Orly and Yoni Sharir, have made it their mission to grow desert-appropriate plants. Working with researcher Elaine Soloway of the Arava Institute, a premiere environmental and research center in the Middle East, the Sharirs have begun to grow argantrees, whose fruit contains the seeds that produce the increasingly popular – and expensive – argan oil, used in cooking and cosmetics. The couple now boasts an experimental small orchard in their backyard, and a wadi (dry river bed) along which they raise camels and sponsor an eco-lodge for tourists.

Harnessing an underground aquifer

Perhaps the most compelling agricultural development in the Negev that I saw on my food-tasting mission is one that strikes me as critical to the future of the entire Middle East: the use of brackish water — a naturally salty water with less saline than seawater — for irrigation. Negev farmers are growing olives, dates, pomegranates, flowers and even cherry tomatoes and wine grapes using the non-potable water from an underground aquifer three times the size of the Sea of Galilee, the largest freshwater lake in Israel. Experts estimate that this aquifer can supply water for agriculture in Israel’s desert for the next 100 to 200 years.

Akiva grows his olives on the aquifer’s water, and he and other growers have implemented a system wherein salty water is dripped ever so slowly around the root systems of a tree without damage to the crops or the trees.

Kibbutz NeotSmadar, a collective in the Arava desert practicing permaculture, has taken saltwater irrigation a step further than many of its neighbors. It utilizes the residual saltwater brine from the nearby desalination plant that converts seawater to fresh water — a highly concentrated saline solution — to irrigate its alfalfa fields along the side of the highway (land that is otherwise useless). The kibbutz feeds its goats the alfalfa and uses the milk to craft supreme and creamy goat cheeses.

Global implications

That contemporary gourmet food production and sustainable agriculture are thriving in the desert can be somewhat surprising, especially for those who picture Death Valley when they think of a desert. But given the ecological challenges facing the Middle East and much of the world today, more farmers from around the world should be taking a cue from the Negev farmers and looking for innovative ways to produce crops in what may seem like unfavorable conditions. If saltwater can be used for irrigation, imagine the possibilities for lands once thought unusable.

It is no surprise that the very answers to some of our most grave challenges — namely, how to produce high quality food with little to no resources — should come from the very place that was once a wild wasteland, the weigh station on the way to the land of Canaan where, arguably, the Israelites first became a nation.

While the Negev desert has already had a tremendous influence on world religion and human history, now there are compelling reasons for the world to follow in the Negev’s innovate footsteps yet again.

 
Negev Nectars launched in the winter of 2009 with the mission to support the Negev by investing in its innovative growers and food producers. I am proud to have introduced many of you to the unique, one-of-a-kind products that are produced in the region.

There have been many successes over the years. I am honored to have been asked by the Israeli Embassy to represent Israel at the World Bank and have enjoyed sponsoring and supporting events put on by so many outstanding organizations in the New York and Philadelphia area. And, of course, I am gratified that Negev Nectars has made purchases of just under a million shekels from Negev farmers, producers and suppliers.

Despite many successes, a requirement for the business that we have not been able to achieve was to create a financially sustainable model. I saw much potential, but a hard look at the numbers within the past year revealed that to make Negev Nectars viable, the business would need to grow dramatically. While the team has implemented new marketing and sales strategies in an effort to generate increased revenue, we have not seen sales grow fast enough, despite a steady increase in expenses.

It is thus with a heavy heart and much ambivalence that I have decided to suspend operations of Negev Nectars in its present form.

Nevertheless, I have been exploring creative alternatives with our partner farmers, since our goal to expand the market for agricultural products from the Negev remains. I also invite you to offer suggestions for how you think Negev Nectars can be reinvented to become financially sustainable.

Finally, I wanted to thank you for your interest and your support over these few years. It is thanks to all of you that Negev Nectars could support farmers in the way that we have over the past three years. May you continue to draw inspiration from Israel’s culinary achievements, and may you visit Doron’s olive grove or kibbutz NeotSmadar’s state-of-the-art fields or Chami’s Desert Magic plant on your next trip to Israel. It’s worth the visit!

Sincerely,

Marvin Israelow

• Two pieces matzo
• 6 oz. gefilte 
• one egg, beaten 
• Negev Nectars cherry tomato spread
• Negev Nectars red label olive oil 

Use a mortar and pestle to crush matzo into a coarse grind (if you don't have a mortar and pestle you can put matzo into a plastic bag and break it up in there). Take out half the matzo and place in a bowl. Grind the second half very to a very fine grind (or use matzoh meal), so that it is flour like and place in a bowl. Cut the gefilte into stick shapes (about 1 1/2 inches long by 1/2 inch thick). Dip gefilte into finely ground matzo. Next dip into the beaten egg. Dip the gefilte into the coarsely ground matzo. Put the gefilte into hot oil in a fry pan. Once the side has browned turn, repeat on all sides. Serve with Negev Nectars cherry tomato spread for dipping.

Preheat oven to 375 degrees. Bring water, salt and sugar to a boil . Add matzoh meal and mix well . Beat eggs in one at a time.  Allow to stand for 15 minutes. Divide by spoons into 12-15 pieces. Shape into circles on a well greased baking sheet. Bake at 375 degrees for 50 minutes

These are great topped with Negev Nectars jams or honeys. You can also turn them into a passover pizza on top on including Negev Nectars cherry tomato spread topped with cheese and Negev Nectars olive oil. 

• 2 pounds Brussels sprouts, trimmed & halved
• 2 tablespoons Negev Nectars organic olive oil
• 2 tablespoons Acacia Flowers pure honey
• Salt & pepper to taste

Preheat oven to 400 degrees. Toss the Brussels sprouts with olive oil,
honey and salt & pepper. Spread the mixture in a single layer on a
baking sheet. Roast for 25-30 minutes, turning several times, until
Brussels sprouts are tender and caramelized. (Leftovers are a great
addition to any dinner salad.)

• 3Tbs Negev Nectars honey
• 3Tbs lemon juice
• 2 Tbs olive oil
• 4 crushed garlic cloves
• some dried rosemary, crushed
• cracked black pepper

Mix it all up, marinate chicken for a couple of hours and cook as you wish!

• 1 apple chopped
• 1/2 cup ground nuts
• 1/2 tsp cinnamon
• 1 tsp Negev Nectars honey
• 2 Tbls red wine

Chop or coarsely grate apple and mash thoroughly with the rest of the ingredients.  When the mixture is smooth and no longer lumpy, add the wine and mix again. Serves 4 to 6.

Matzo Kugel  (can be frozen and reheated before serving)

• 1 cup minced onions
• 1 cup finely diced celery
• 6 Tbls Negev Nectars olive oil 
• 3 1/2 cup matzo farfel (or crumbled matzo)
• 1 tsp salt
• 1/4 pepper
• 2 tsp paprika
• 2 eggs slightly beaten
• 1 can condensed clear chicken soup undiluted
• 1/4 cup hot water

Preheat oven 375 degrees. Saute onion and celery in olive oil until onions are tender but not browned. Stir in matzo.
Combine remaining ingredients and to matzo mixture.  Blend together. Pour into well-greased 1 1/2 quart baking dish.  Bake in preheated oven for about 1/2 hour or until firm.

• 1 head napa cabbage (~ 1 1/2#) cut in half lengthwise, rinsed, and sliced widthwise into 1/2" ribbons
• 6 boneless chicken thighs, with or without skin, your preference
• Kosher salt, garlic powder
• 1/3 jar Negev Nectars Pear Cardamom Chutney

Preheat oven to 350 degrees.  Pile cabbage into greased 9" square or 7 x 11" glass pan, greased.  Sprinkle with small amount salt and 2 tablespoons water.  Cover lightly with aluminum foil and steam in oven 10 mins till cabbage slightly softened and height is diminished.  Remove from oven and level out cabbage; lay chicken thighs over cabbage, sprinkle with granulated garlic to taste and spoon over with well mixed pear cardamom chutney to be sure to get pieces of fruit over every piece of chicken.  Replace foil loosely and return to oven for 10 mins.  Remove foil, gently shuckle pan to move cabbage and disperse liquid, careful to not mix or submerge chicken.  Spoon some liquid over the chicken.  Replace in oven for 10 mins uncovered, watching the chicken till golden to your liking, careful to not dry.  Serve, spooning liquid over chicken.  Nice with oven roasted potatoes (or crusty bread or rice pilaf not during Pesach).

Wine sauce - delicious over cake!

• 3 eggs - separated
• juice of 1 lemon
• 3 cups white wine
• 3 tablespoons
• sugar,
• 2 teaspoons potato starch
• 1 1/2 cups water

Combine egg yolks, sugar,lemon juice, wine & water& cook over low heat
15-20 minutes stirring constantly. Mix potato starch with water until
smooth add wine mixture, beating well to avoid lumps. Boil until thick -
remove from fire & cool. Beat egg whites until stiff & add - fold in .
Refrigerate until cold - ready to serve.
Passover Nut Torte

• 6 eggs separated
• 1 cup sugar
• juice of 1/2 lemon
• juice & rind 1/2 Orange
• 1/2 cup Matzo meal
• 2 tablespoons cake flour
• 1/2 teaspoon salt
• 1 cup walnuts - finely chopped

Preheat oven to 350 degrees.  Beat egg yolks & sugar 'til light. Add lemon &
orange juice & rind. Mix in meal, flour, salt & nuts. Fold in stiffly beaten
egg whites. Bake in ungreased round spring form or tube - 45 minutes or
until tests done. I cover with chocolate icing.

• 2 slices of plain matzo
• mozzarella cheese (the fresher the better, but pre-shredded works fine)
• parmesan cheese
• desert magic cherry tomato spread (or another marinara sauce if you prefer)
• Negev Nectars olive oil

1. Pre-Heat oven or toaster oven to 350 degrees.
2. Separately, lay out on the counter a baking tray or sheet covered with aluminum foil
3. Place first slice of matzo onto aluminum foil, and sprinkle a layer of shredded or grated mozzarella cheese on top (enough to cover the entire slice of matzo when melted but not so much that it oozes out from between the slices
4. Place second slice of matzo on top of the matzo and cheese, so that you have matzo, then a layer of mozarella cheese, then matzo.
5. Spread a thin even layer of desert magic cherry tomato spread on top of the second slice of matzo -- enough to cover the entire slice but don't over-do it
6. Generously sprinkle shredded or grated mozarella cheese on top of the tomato spread
7. Sprinkle some grated parmesan and drizzle olive oil (to taste)
8. Put entire cheesy, matzo stack into toaster/oven for 5-10 minutes, until cheese is fully melted
9. Take it out of the oven, cut into quarters (a pizza slicer works great if you have one), let cool for a minute, then enjoy!

Visual of the stack:

Mozzarella, Parmesan, Olive Oil
Tomato Spread
Matzo
Mozzarella
Matzo