When is Shavuot?
Shavuot is celebrated in 2019 from sundown on Saturday, June 8, through sundown on Monday, June 10.
Shavuot is celebrated in 2020 from sundown on Thursday, May 28, through sundown on Saturday, May 30.
What is Shavuot?
Shavuot, the Festival of Harvest, not only is a celebration of the first fruits and vegetables harvested in the agrarian cycle, it later also became a celebration of the gift of the Torah at Mount Sinai. Shavuot is a time we are encouraged to give and reflect on the gift of Torah and the gifts that the earth provides.
Shavuot is also an exciting opportunity to think about the impact our dietary choices have on our environment. Jewish tradition encourages dairy meals during Shavuot celebrations and an abstinence from meat consumption. As we think about the impact that meat consumption has on the global climate crisis, we are encouraged to take up the task of tikkun (another tradition of Shavuot as we embrace the teachings of the Torah). This makes Shavuot an excellent opportunity to educate about the benefits of limiting meat consumption and consuming sustainable and ethical fruits and dairy.
Enjoy the educational resources below, and join us for a Shavuot Retreat at Isabella Freedman Jewish Retreat Center in the Berkshires!No Events
Rituals and Exploration
Complete the Counting of the Omer –
From Passover to Shavuot we count the Omer every day to mark both the passage of time between celebrations and the time between the barley and wheat harvest and offering at the Temple. Today we understand this time to be about spiritual preparation as we prepare to receive the Torah and celebrate the first fruits of the season.
During this time of introspection and preparation, consider counting the Omer with Climate at the center of your thoughts . Our friends at Interfaith Power and Light have created a beautiful calendar to help us count the Omer while appreciating our world and our responsibility to repair it.
We’re Up All Night to Learn Torah – Tikkun Leil Shavuot, studying and learning Torah until the wee hours of the morning, is a Shavuot tradition, stemming from our ancestors’ mistake of sleeping in the morning we were to receive the Torah. This year, make sustainability a part of the conversation during your learning session.
Look through Food for Thought, Hazon’s Sourcebook on Jews, Food, and Contemporary Life, for sources to use at your Tikkun or Shavuot table.
Or consider these Hazon Seal of Sustainability activities to enhance your learning:
- Shmita with Acorns
- Reducing Food Waste & Embracing “Ugly Food”
- Jewish Food Justice Around the Farm
- Food Systems and Jewish Values
- Shmita and Foraged Foods
Reconnect with the Land – How do we celebrate Shavuot in modern times? As one of four harvest holidays mentioned in the Torah, Shavuot presents a wonderful opportunity to connect with the world around you. Take a look in your neighborhood at what is blooming; think about what fruits and veggies are showing up in your produce aisle or farmers’ market; feel the turning of the seasons and embrace the colors, textures, and flavors of a bountiful growing season.
At your holiday table, embrace seasonality and the harvest near you – shop local, choose vegetarian, and consider the source of the food you consume. When we think carefully about where our food comes from we practice another element of Kashrut and provide points of connection for the blessings and traditions associated with our holidays.
What can Shavuot teach us about the connections between Jewish tradition and agriculture? This text presents one farmer’s take on seeing Jewish rituals as they connect to the cycles of planting, harvest, and eating, which is useful to think about when considering the connection between Shavuot and farming.
Consider Fruit Over Dairy – Shavuot is replete with dairy foods, from cheesecake to blintzes to burekas, but it originated as a celebration of first fruits. Use this Shavuot as an opportunity to educate yourself and others about making better food choices for your health, animal welfare, and the environment.
- This is a fun guide to considering fruit over dairy.
- Our friends at JIFA have some wonderful resources on sourcing animal products.
Choose Sustainability – Consider joining the Hazon Seal of Sustainability and start the process of creating healthier choices for your community and the world. From Food Policies to Energy Audits, the Seal can support you as you embrace the past, present, and future of our traditions.
- Shavuot a Green Holiday? Let me Count the Ways from COEJL
- Sleepless for Shavuot from The Forward
- Ruth and Lovingkindness from My Jewish Learning
Food & Recipes
- 2 cups of strawberries cut in half, stemmed
- 4 ounces of goat cheese
- 1/3 cup of bread crumbs (use Panko, if available)
- 2 T. fresh flat leaf parsley-chopped finely
- 1 T. fresh thyme-chopped finely
- Flour for dipping the cheese
- 1 egg – beaten
- 4 cups baby greens such as Mesclun variety
- 1 red onion, sliced very thinly
- 1/4 cup sliced almonds (optional)
- Salt and pepper
Cut the goat cheese into coin shapes (about 1 ounce each coin). Place the coins in the freezer for about 30 minutes until firm and easy to handle.
Mix the herbs and the breadcrumbs together on a small plate. Salt and pepper as needed. Place the flour on a small plate.
Place a medium saute pan over medium heat. Lightly coat the bottom of the pan with olive oil.
Dredge a cheese coin in the flour. Then dip it into the beaten egg. And finally, dip the cheese into the bread crumbs. Place the cheese in the saute pan and brown it on each side (about 3 minutes per side). Remove the cheese to a paper towel-lined plate. Continue with remaining cheese.
Place the strawberries on a parchment lined baking sheet. Brush the strawberries with honey and sprinkle with freshly ground pepper. Roast the strawberries for about 10 minutes until they are lightly caramelized and very fragrant.
Toss the greens with Extra Virgin olive oil and salt and pepper as needed.
Mound the greens on four plates or a serving platter. Place the strawberries and red onion on the greens. Place the cheese croutons on top of the salad and drizzle with honey lavender vinaigrette.
For the Marinade
- 3 cloves garlic
- 1 jalepeno, seeded and chopped
- 1/4 cup fresh ginger, roughly chopped
- 2 teaspoons peanut oil or veg oil
- 2 large mangoes, roughly chopped (note: you will need one more mango when cooking the tofu, see below)
- 1/4 cup pure maple syrup
- 1 cup white cooking wine (or vegetable broth)
- fresh black pepper to taste
- dash of salt
- 1/4 teaspoon allspice
- 2 tablespoon rice vinegar (use apple cider vinegar or red wine vinegar if you don’t have rice)
- juice of two limes
- 1 cup orange juice
For the Tofu
- 2 blocks tofu extra firm tofu, drained and pressed
- 1 mango, sliced in long thin slices
- 1 red pepper, seeded and cut in long thin slices
Make the marinade: In a medium saucepan, heat the oil, add garlic, ginger, and jalepeno, saute on medium heat 7 minutes, being careful not to burn the garlic. Add 2 chopped mangoes and saute 5 minutes
Add pure maple syrup and wine, cover and simmer 35 minutes; Uncover and simmer 5 more minutes.
Add orange juice, vinegar, lime, black pepper, allspice, and salt; Add mixture to blender, puree until smooth.
Prepare the tofu. Cut tofu blocks into 8 slabs each. Place tofu in marinade in a sealable plastic bag or Tupperware. Marinate in the fridge for an hour and up to overnight.
Preheat oven to 375°F – Reserve about half of the marinade. Lay marinated tofu in a single layer in baking pan. Cook for 20 minutes. Flip tofu over and add more marinade. Dredge peppers and sliced mangos in marinade and add them to pan. Cook another 15 minutes.
Heat up remaining marinade in a saucepan and put in a bowl on the table so guests can pour it over the tofu. Serve over jasmine rice, with a steamed vegetable, such as asparagus or broccoli.
- 2 cups shelled English peas
- ½ cup heavy cream
- Olive oil
- 2 cups vegetable stock or water
- 1 Shallot, peeled and chopped finely
- 1 cup Arborio rice
- ½ cup white wine
- ½ cup heavy cream for the risotto
- ¼ cup chopped flat leaf parsley
- 1 teaspoon chopped thyme
- 1 teaspoon chopped mint
Bring a medium saucepan of water to a boil. Cook the English peas until they are cooked through (about 8 minutes). Place the cooked peas in a bowl of ice water to stop the cooking process and keep the peas green.
Drain the peas and place in a medium mixing bowl. Puree the peas in an immersion blender with the heavy cream. Add salt and pepper to taste.
Place a medium saucepan over medium-high heat and bring the vegetable stock to a simmer.
Place a medium saute pan over medium heat. Lightly coat the bottom of the pan with olive oil. Add the shallot and sweat for several minutes until the shallot is very soft but not browned. Add the Arborio rice and stir until each grain of rice is coated with the olive oil. Add the white wine.
Increase the heat and allow the wine to simmer for several minutes. Add the hot stock or water into the rice by ladle-fuls. Stir with each addition of stock before adding another. Continue until the liquid is completely added to the rice and the rice is soft and creamy but remains al dente.
Stir in the remaining heavy cream. Remove from the heat and stir in the pea puree. Adjust seasoning and sprinkle with herbs and Parmesan cheese, if desired.
- Nonstick vegetable oil spray
- 2/3 cup sugar
- 1/2 cup fresh lemon juice
- 4 teaspoons finely grated lemon peel
- 2 8-ounce packages cream cheese, room temperature
- 1 cup whole-milk ricotta cheese
- 2 extra-large eggs
- 2/3 cup purchased lemon curd
Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray. Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute.
Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain). Add eggs; beat until well blended.
Divide batter among prepared ramekins. Place ramekins on rimmed baking sheet. Bake until puffed, just set in center, and pale golden on top, about 18 minutes. Chill until cold, about 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Spread lemon curd over chilled cheesecakes and serve.