Here is an excerpt from www.jewishaz.com about the possible link between Succot (celebrated this week) & Thanksgiving:
Thanksgiving: the American Sukkot? by LINDA MOREL Jewish Telegraphic Agency
Did you know that Thanksgiving is really a Jewish holiday? Although Thanksgiving is not on the Jewish calendar, historians believe Sukkot may have inspired America’s favorite farewell to fall.
“The pilgrims based their customs on the Bible,” says Gloria Kaufer Greene, author of the New Jewish Holiday Cookbook (Times Books, $29.95 hardcover). “They knew that Sukkot was an autumn harvest festival, and there is evidence that they fashioned the first Thanksgiving after the Jewish custom of celebrating the success of the year’s crops.”
Linda Burghardt, author of Jewish Holiday Traditions (Citadel Press, $24.95 hardcover), says, “Sukkot is considered a model for Thanksgiving. Both holidays revolve around showing gratitude for a bountiful harvest.”
Succot is my favorite Jewish holiday & Thanksgiving is my favorite American holiday. When I found out that the Pilgrims may have modeled their Thanksgiving afterÂ Succot, as explained above, I was overjoyed, because I now have the opportunity of celebrating Thanksgiving twice! (Succot started on Sept. 30th & ends Oct. 7th.)
This also is a perfect segue to my recipe for a fall soup that I had planned for last month & moved to this month. The color reflects the orange & golden leaves of Fall.
Utensils: Cutting board & knife, soup pot, veggie scrubber & veggie peeler, blender
Prep. Time: About 15 minutes
Cooking Time: 25 minutes
Categories: Vegan, Gluten Free, Sugar Free (Except for natural sugars in the veggies)
one medium jewel yam (or sweet potato)
2 carrots, scrubbed & peeled if not organic
2 small yellow beets, scrubbed & peeled if not organic (sub. butternut squash if not beets available)
slice of fresh ginger
1/2- one tsp. 5-spice powder (or cinnamon)
4-5 cups water or veg. soup stock
black sesame seeds (or other garnish)
1. Clean & trim all the veggies and cut into large chunks. Place in 4 cups water/stock and cook over medium heat for about 25 minutes.
2. Remove veggies.Â Save liquid, which will be about 3 cups. Place veggies in ‘frig for about 5 minutes so you can handle them.
3. If they are not already peeled because they are organic, peel them. This is easier when cooked and cooled & if you wantÂ a smoother consistency.
4. Add veggies to blender with 3 cups of water (some has been lost during cooking). Add ginger slice and 1/2 tsp. cinnamon or 5 spice powder (more if you like spicier soup), adding more stock or water, if needed. (The soup will thicken in ‘frig so you may need to add more liquid if you have some for the next day.)
5. Heat before serving, adding sesame seeds or another garnish, like sprouts.
Yield: 4-6 servings, depending if it is the focus of the meal or just aÂ part of the meal.
P.S. This week is the holiday of Sukkot and below is a picture of Rabbi Jeff Eisenstadt in the sukkah (temporary dwelling) in his back yard. It is decorated with fall fruits & veggies & covered with branches so when families eat their meals they can see the skies, and at night, see the stars. The first night of sukkot was also the full moon. It is a very lovely holiday.