Getting Ready for Passover
Passover starts tonight, and we are spending the morning getting ready to host our annual Ten Apple Farm Seder. Passover is one of our favorite holidays — so many fantastic food traditions and symbolism of freedom and spring, which for us is always what starting a new season on the farm is all about. I spent the morning digging up horseradish root from the garden to make our homemade maror for the seder. (Maror is the traditional bitter herb that is eaten on Passover to symbolize the bitterness of the lives of the slaves in Egypt before the exodus).
We planted some horseradish roots three years ago, with the hope of making our own maror for Passover, but they didn’t take. Two years ago we planted some crowns, and they took off like gangbusters. Horseradish is one of those roots that if you dig it up, you better be sure you got every last tendril, or else you’ll find it coming back and multiplying and spreading like crazy. What you see above is what came back after we thought we had dug up one entire plant last year. At least they’ll be no shortage of maror at the seder tonight. Happy Passover and Easter everyone!