By Naomi Miller
After over 40 years of living in Jerusalem, I had never noticed the massive wholesale fruit and vegetable market at the city’s entrance—a sprawling complex where farmers and cooperatives from across Israel bring fresh produce at dawn to sell in bulk to hospitals, restaurants, and supermarkets. But what happens to the crates of produce that aren’t sold or aren’t considered “perfect”? Shockingly, around 40% of edible produce used to be discarded.
That changed with the founding of Jerusalem Food Rescuers in 2019—an inspiring NGO that saves over 2.5 tons of fresh, healthy produce every day. With the help of dedicated volunteers, the rescued food is distributed through mobile markets to more than 800 families in need across the capital each month.
I’m proud to be one of those volunteers. After October 7, like many Israelis, I felt a deep need to help. With so many called to reserve duty and an increase in food insecurity, volunteering felt urgent and obvious. And since, for the past two years, I’ve looked forward to my Wednesday mornings with a group of kindred spirits, sorting and packing whatever the market vendors donate—this week it was onions, tomatoes, and mangos. Every time I leave, I know we’ve made a difference—cutting waste, sharing abundance, and affirming the value of every bite.
The Miller Family Apple Tea Cake
This is now the third generation that my family is baking this delicious Apple Cake
- 1 ½ cups self rising flour
- 1 ½ cups butter, melted
- 1 ½ cups sugar
- 3 eggs
- 1 tsp vanilla
- Juice of 1 lemon
- 4 apples – peeled and finely sliced
- Cinnamon
Mix sugar and butter , then add vanilla, eggs and lemon juice. Then add flour.
Spread mixture into a well greased flat, round baking dish. Place sliced apples on top, covering the whole area.
Sprinkle with cinnamon.
Bake for 45 mins at 350 F.