Tu BiShvat (Hebrew for the 15th day of the Hebrew month of Shvat) is the new year of the trees.
Peel potatoes. Grate potatoes and zucchini and set in colander to drain while you grate the onion.
Try this delicious recipe from the Women of Reform Judaism (WRJ) Centennial Cookbook Collection, submitted by the Temple Sholom Sisterhood, Vancouver, British Columbia.
One favorite dish of the Ashkenazim that survived the move from the shtetl to North America was the hearty mushroom-potato-barley soup called krupnick.
Coming a month and a half before the spring equinox and two months before Passover, Tu BiShvat provides a glimmer of springtime at a time when winter can often be at its cruelest.