Shabbat Shalom!.
Shabbat Shalom!.
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Behar-Bechukotai
Leviticus 25:1-27:34
Shabbat, May 16, 2009
22 Iyar, 5769 Omer: Day 37
"For six years you shall plant your field and for six years you shall
prune your vineyard and you shall harvest its produce. But the
seventh year shall be a Shabbos of rest for the land, a Shabbos
for Hashem, you shall not plant your field and you shall not prune
your vineyard." (Leviticus 25:3)
This weeks parsha Behar-Bechukotai discusses the mitzvah of Shmitah.
Shmitah is a commandment which has perpetuated since the time when
the Jewish nation entered the land of Israel. Every seven years, Jews
are prohibited from working the land, thereby giving the land the year
of rest. Hashem commanded them to plant the fields six years in a row,
with the assurance that the last of the six years would be as productive
as the first. Today, in Israel, Shmitah land is farmed in seven year cycles. Shmitah is the seventh year of the cycle. In the Shmitah year, the Jewish people do not farm the land and do not reap its harvest,they let it go fallow and allow anyone who wishes or needs food from this land, to come and take it. All agricultural activity is forbidden by Torah law. Any fruits which grow of their own accord are free to the public. The Torah notes that the land is God's; we are merely tenants on it, and the land has rights. In addition, God commanded the Israelites to count seven times seven years - a total of 49 years or seven full Sabbatical cycles - and to announce the arrival of the 50th year, the Yovel with a blast of the shofar on Yom Kippur. This is called a “Jubilee year” and the land would not be cultivated, land and houses which were not in walled cities would be returned to the original owners, and all Hebrew slaves would be set free. just as Yom Kippur gives an individual a fresh start, the Jubilee year allowed society a fresh start. Israelites who had to sell either their property or themselves into slavery due to economic circumstances would regain their property and their freedom and be able to start over and remake their lives. Many Jews to this day pay off their debts before Yom Kippur.
Many commentators have maintained that Shmitah serves as a reminder of the message of Shabbos. This
“Sabbatical year” for the land, serves as a time for the land to replenish itself, just as we replenish ourselves during Shabbat. The seventh day of the week as the seventh year of the shemitah cycle, is devoted exclusively to renewal, these days provide us with the strength and sustenance for the next cycle of days and years. Six years we tend our fields, we plant, we water, we work hard and on the seventh year –Shmitah, the earth has its much needed rest and the opportunity to replenish its nutrients. This is a shabbos for Hashem, a shabbos for the land. And, as the torah instructs us to work for six days and rest on the seventh day – Shabbos we experience this renewed feeling of spirituality and insight after spending the day at rest.
The Ramban points out the there are several times in Judaism that we find the number seven having significance in regard to cycles. This recurring theme of 7 is also this time period that we are currently now experiencing sefirat ha’omer (the counting of the omer). We count seven weeks until we reach the receiving of the Torah on the holiday of Shavuot. By observing Shabbat and Shemittah we show Hashem that we accept this system of renewal that He put in place. When we choose to live in accordance with the laws that Hashem gave us, we are showing the strength in our belief that Hashem created and continues to run the world.
Bechukotai, meaning "my laws," constitutes the second half of this double portion. Bechukotai includes both promises and curses. If the Israelites follow God's laws and commandments, then God will bless them with prosperity and peace. But if the people disobey and break the laws and commandments, then God will punish them: they would be dominated by their enemies, the land would not produce and they would be scattered among the nations. The land would become desolate and the cities ruined. These curses are known as “tochacha”. And this rewards and punishment theme has generated much commentary and discussio.n Bechukotai specifies a number of blessings that will be bestowed upon the Israelites if they obey God's laws.
“If you will follow my decrees and observe my commandments and perform them…”(26:3)
A recurrent theme throughout all of the parshas in the torah is this instruction on what living a torah filled life can mean to us. Of course as humans we would prefer to do what we want to do when we want to do it, but eventually, especially as we age we realize that there must be more to life than fleeting pleasures. Shmitah, Shabbat, all teach us that we do not have complete ownership. We are reminded of the gift of humility, the knowledge that we do not have absolute control, however we do have the choice to grow in the direction of Torah and mitzvoth, The wisdom in this week’s Torah portion suggests that those who turn to their Jewish identities will find a wholeness and holiness that may continue to elude those who turn away from their traditions. The final verses of B’chukotai leaves us with a sense of hope and renewal. After the long and terrible list of punishments and sorrows that will befall us if we do not keep the laws of the torah, God asserts that,
“even then, when they are in the land of their enemies, I will not reject them or spurn them so as to destroy them, annulling My covenant with them: for I the Lord am their God” (Leviticus 26:44).
G-d will not forsake us, always awaiting our return. The covenant is always there “for the taking”, we have the choice to enrich, and “cultivate” our lives spiritually to “fertilize” ourselves weekly and to restore ourselves into the “choosen” Jewish nation G-d intended for us to be.
Shabbat Shalom,
Miriam
The Jewish calendar year of 5768 (2007) 2 years ago, was a shmitah year, and if one is living in Israel it is important to know just what types of vegetables can and cannot be eaten and how they are supposed to be handled and discarded.Hashem promises bountiful harvests to those who observe the shmita and makes observance a test of religious faith. now as we get ready for the holiday of Shavuos, the anniversary of the day God gave the Ten Commandments to Moses and the Israelites at Mount Sinai we mark the conclusion of the Counting of the Omer.
Another name that Shavuos has been given is Day of the First Fruits, Yom ha-Bikkurim, Shavuot was the first day on which individuals could bring the Bikkurim (first fruits) to the Temple in Jerusalem The Bikkurim were brought from the Seven Species for which the Land of Israel is known: wheat, barley, grapes, figs, pomegranates, olives, and dates , in ancient Israel, Jewish farmers would tie a reed around the first ripening fruits from each of these species in their fields. At the time of harvest, the fruits identified by the reed would be cut and placed in baskets loaded on oxen and much like a parade with music were led in a grand procession to Jerusalem. At the Temple, each farmer would present his Bikkurim to a kohen for the ceremony of Bikkurim . During these prayers the farmer conveys his gratitude to G-d for both the first fruits of the field and for His continued guidance.
Figs and dates are known as two of Israels most well loved fruits, and appear in its earliest recorded history. Lately these fruits have become very popular in America due to their delicious taste, high fiber properties, richness in calcium, iron, phosphorus and potassium. Vitamin C and the B group vitamins are also present in small quantities. In fact, Figs have the highest overall mineral content of all common fruits.
Fig Cake
This is a moist, delicious cake! You can top with a buttery caramel glaze. Great for Shavuos since it is dairy!
Ingredients:
2 cups all-purpose flour
1 1/2 cups light brown sugar, packed
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 ounces butter, melted
1/2 cup vegetable oil
3 eggs, beaten
1 cup buttermilk
2 teaspoons vanilla extract
1 cup fig preserves
1 cup chopped pecans
Preparation:
Heat oven to 325°. Grease and flour a 12-cup Bundt or tube cake pan or spray with baking spray.
Combine flour, sugar, baking soda, salt, and spices in a large mixing bowl; add butter and oil and beat well. Add eggs and beat until well blended. Beat in buttermilk and vanilla. Stir in preserves and chopped pecans. Pour into the prepared baking pan; bake for 55 to 60 minutes, or until a toothpick or cake tester inserted into the cake comes out clean.
Caramel topping for Fig Cake or any spice cake!
4 tablespoons butter
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 cup heavy whipping cream
In a saucepan over medium-low heat, melt the butter. Stir in sugars. Cook the butter and sugar mixture, stirring, for 1 minute or until bubbly. Stir in the heavy cream. Bring to a boil. Cook the mixture, stirring constantly, for 2 minutes.
Remove from heat and cool slightly. Spoon the caramel glaze over a completely cooled cake.
Fig and Goat cheese Salad
3 tablespoons sherry wine vinegar
1 teaspoon Dijon mustard 1 small shallot, minced 1 garlic clove, minced 1/4 teaspoon kosher salt 1/4 cup walnut oil 2 1/2 ounces mixed baby greens 1/4 cup toasted pine nuts1 1/2 ounces goat cheese fresh ground pepper Grill the figs topped with
2 tbl. olive oil
1 tbl. balsamic vinegar
salt and pepper
6 figs, halved
Directions
Cut the figs lengthways and grill with olive oil, add a tablespoon of aceto and continuous grill.
Combine vinegar, mustard, shallot, garlic and salt in a small mixing bowl. Wisk in the oil.Its best if you let above sit for 30 minutes.
In a large bowl, toss greens with the vinaigrette.
Date Nut Bread
1 container(s) (10 ounces) pitted dates, finely chopped
6 tablespoon(s) margarine or butter, cut up 2 cup(s) all-purpose flour 3/4 cup(s) sugar 1 teaspoon(s) baking powder 1/2 teaspoon(s) baking soda 1/2 teaspoon(s) salt 1 large egg, lightly beaten 1 cup(s) pecans, coarsely choppedDirectionsIn 2-quart saucepan, heat 1 1/4 cups water to boiling over high heat. Remove saucepan from heat;
stir in dates and margarine or butter. Let stand until
cool, about 30 minutes.
Preheat oven to 325 degrees F. Grease loaf pan.
In large bowl, combine flour, sugar, baking powder, baking soda, and salt. With fork, stir egg into cooled date mixture; stir into flour mixture just until evenly moistened (do not overmix). Stir in pecans. Spoon batter into loaf pan and spread evenly.
Bake bread 1 hour 10 minutes or until toothpick inserted in center of loaf comes out clean. Cool bread in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Cut into slices to serve. Great topped with cream cheese!
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Shabbat Shalom!.
Shabbat Shalom!.
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