By: Deanna Linder
Something major is happening on the Israeli culinary scene. If about five years ago, the scene was blooming with fancy, gourmet restaurants, big named chefs and extraordinary ingredients (truffles, foiegras…), today it’s taken a turn. It’s been a slow process, but I believe that we are truly seeing a return to “basic” localized cuisine.
Arriving a little late- farmers markets have now taken over every big city in the center of the country. Different from the age-old shuks (Carmel in Tel Aviv and Machne Yehuda in Jerusalem), these markets focus on what I call “specialty produce”. All locally grown, this type of produce is the type that’s hard to find elsewhere- varieties of potatoes and carrots, limes, fresh sweet corn, just to name a few. With the opening of the new indoor farmers market (a must visit for tourists and locals alike), which is open Monday-Saturday, you no longer have to hunt down the closest farmers market open on that particular day.
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