One of Israel’s pioneers in permaculture, Tal Ben-Sira has cultivated a strong, symbiotic relationship with the environment at her farm located between Ayelet HaShahar, Mahanayim, and Mishmar HaYarden. She grows magnificent olives, strawberries, apricots, figs, plums, and herbs, and leaves part of her farm for wild vegetation. At the heart of the farm is a nursery for growing sprouts, which Ben-Sira sells directly to customers.

Greenhouse, Photo: Noam Prisman

Food tour guide Shir Ben Muvchar says: “On weekends, Tal opens the farm gates to visitors, offering them a chance to enjoy the farm’s products on-site or in the farm shop. The offerings include olive oil, mulberry coulis, rose jam, olives, and more. Breakfast on the farm features labneh balls with a locally made tomato dip, feta cheese with dukkah made from Tal’s family’s Egyptian recipe, shakshuka, roasted fennel, olives, eggplant drizzled with farm-grown grape molasses, and a salad sprinkled with sprouts. The menu changes with the seasons and features the farm’s harvest.”

In addition to breakfasts, Tal offers permaculture tours of the farm. Both breakfasts and tours are available by appointment.