We'll sample fragrant rye breads with germinated wheat, we'll spread sweet saffron buns with orange marmalade made at the height of the season, when the oranges are juicy and fragrant from the rain.
We'll eat our fill of whole-wheat pitas, veggie burgers made with fresh herbs, and free-range eggs; eggplant in fresh olive oil, marinated in garlic, lemon and parsley, pickled veggies that have matured on the window sill, warming themselves in the Israeli sun.