Got Vermatzah? | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Got Vermatzah? 

Side Dishes: Naga goes unleavened for Passover

foodnews-vermatzah.jpg

Passover is approaching, which means Jewish people everywhere are stocking up on bitter herbs, lamb shanks and matzo. For the second year running, Naga Bakehouse, in the southern Vermont town of Middletown Springs, is making a handmade version of the traditional unleavened bread, and it has little in common with its square Manischewitz cousin.

For one thing, the dimpled, round Vermatzah breads are made by hand with a combination of Vermont wheat from a trio of growers and an ancient heirloom grain called emmer. Emmer, says Naga co-owner Doug Freilich, has a “nice, rich, sort of nutty flavor” and was one of the grains used to make matzoh thousands of years ago.

Even as it experiments with old-fashioned flour, Freilich’s family is using modern technology to sell the results. “It’s our first attempt to use the Internet to let people know what we’re doing,” he explains. Thanks to the web, Vermatzah orders have come in from as far away as California and Montana. “We’ve had quite an interest globally,” Freilich says. “People are really interested in the story of Passover, the awakening of spring.”

Closer to home, boxes of Vermatzah have shown up at many of the state’s co-ops and specialty food stores. They’ll be on sale for $10 a box at the Burlington Winter Farmers Market this Saturday.

“We’re glad it’s a special for a limited amount of time,” says Freilich, “because it’s such a labor of love, and we can hardly keep up [with the orders].”

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a... more

Comments


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2020 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401  |  Contact Us
Website powered by Foundation