One month down. So many more to go. I'd say only "12 more months" (because we have a "leap month" this year), but the aftermath of shmita lasts much longer, as fruits from shmita get picked towards the end of next year...and then there's wine from the Shmita year, etc.
High Point: [Me to my wife, while noshing on squash fried in olive oil on erev shabbat.] "Wow, this tastes amazing!"
My wife: "Yes, and the best part is that it's kdushat shvi'it!**"
(Tastes awesome! Observing shmita to the best degree while eating Otzar Beit Din produce, grown by Jews and purchased via a Beit Din.)
Low Point: Me, scrounging through our kitchen garbage pail, picking out vegetable bits from the previous meal that should not have been thrown in the regular garbage can...or peels that my 9 year old forgot should have gone into the "shmita garbage can." I. tried. not. to. grumble. Honestly.
This past Friday's dilemma...two options exist for buying scallions at our local produce place:
1. One screams, "Shmita LeMehadrin! (Deluxe Kosher)" Nice green scallions, examining the package, I see it says, "grown detached from the ground...no suspicion of 'shvi'it'"What did I chose?
2. The other proudly says, "Otzar Haaretz...Otzar Beit Din, Kedushat Shevi'it" Not as green though...nor as fresh looking...but still definitely edible.
I felt really great about it, till gazpacho was spilled all over the place during Shabbat lunch.
Cleaning it up...keep the scallions and cucumbers separate, it's a challenge not to go crazy.
I was reminded myself of the "Extreme Matza" posting I wrote a few years ago. I'd much rather "take the risk" and do things the way they were supposed to be done, than shrink-wrap my observance and buy it on sale at Costco. (even if I do love shopping at Costco)
Up on our list of Shmita Challenges:
Finding a caterer for an upcoming simcha.
** For a whole description on Shmita, see my previous posts here and here.
Wherever I am, my blog turns towards Eretz Yisrael