Passover Guide

Four illustrated tips for your seder

Illustrations by Maya Ish-Shalom

 

Today, you don’t have to keep a carp in the tub to make fresh, delicious gefilte fish for your seder (though you certainly could and we’d highly encourage it). Instead, befriend your local fishmonger and pick out the freshest fish they can find.

Check out the sustainable seafood guidelines before you purchase to ensure you’ve made the best choice. Grind away and reclaim this classic dish in your own kitchen (recipe here), or pick up our artisanal gefilte fish from a retail shop or order online for the holiday.

 

Passover is all about freedom, and sometimes food is free (especially in the springtime)! That’s the beauty of foraging – it’s all right there for the taking. As the earth thaws in cold northern climates, shoots begin to emerge from the earth. Some, like wild horseradish, have been maturing all winter.

So grab a basket and a buddy, and head to the woods to go foraging for your seder. And if you live in the city, head to the farmers market. Grind your fresh horseradish root into a relish (recipe here) and serve it atop gefilte fish. Make a salad with wild greens. And pickle ramps (wild leeks) if you can get your hands on them!

 

Passover time is perfect for spring-cleaning. Families used to keep dried fruits, nuts, pickled vegetables and produce—like beets, potatoes and apples—in root cellars to make it through the winter. Come Passover, home cooks cleared out their cellars, transforming those storage leftovers into delicious Passover meals.

You probably don’t have a root cellar, but farmers at the market likely do. So skip the Passover aisle in the supermarket this holiday and help your local farmers clear out their winter stockpiles. Stew apples and dried fruit to make a compote, grate potatoes and onions to bake a kugel, and ferment your months-old beets to make rossel (beet kvass). Passover will pass far more smoothly, we guarantee it. (Recipes in The Gefilte Manifesto.)

 

Matzo, that essential Passover mainstay, breaks and crumbles oh so easily. But broken matzo need not go to waste. Long before matzo meal was sold commercially in boxes, resourceful cooks used their matzo crumbs anyway they could. You can, too.

Gather up those crushed bits of matzo and make your matzo balls. Fry up those jagged little corner pieces into everyone’s favorite Passover breakfast, matzo brei. Mix in some matzo crumbles with your batch of gefilte fish. This year, celebrate matzo to the very last crumb.