Tips & Tricks: egg dye

Natural Egg Dyes   This year, use natural foods to dye your Easter eggs….the benefits of egg salad, plain hard boiled eggs, and of course deviled eggs are  better when you GO ORGANIC.

Recipe & Tips:

~ 4 cups veg/fruit/herb matter, 4 cups water

~ 2 TBS. Vinegar

Bring to boil and simmer 15-30 minutes, Strain & Cool until warm. Soak hardboiled eggs for 5-15 min.  (for darker hues, let soak longer in refrig.)  *note: I haven’t tried halving this

~After coloring, dry thoroughly.  Apply a thin layer of glue to the back of a leaf (fern, yarrow-something delicate) and adhere to the shell…using a gentle dabbing motion, stipple on a light coat of paint. When dry, peel away leaf to reveal the pattern.

Here’s a list:

(use 1 or other, don’t need all to make color)

~outer layers onion: brown/orange-yellow

~spinach, dandelion leaf: green

~celery seed, turmeric, orange or lemon peel, carrots: yellow

~red cabbage, blueberries, blackberries, red grape juice: blue/lavender

~raspberries, cranberries, beet, radish: red/pink

Color intensifies with more concentrated material, also fresh or frozen is ok.

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On The Road Again….

I am hearing and seeing “food crisis” in a variety of places lately.  It has me concerned on many levels, but I know there are things we can do to lessen our impact on the food system here in America.  In light of the many refugees, protesters and struggling people in the world today, how can we knowingly continue our current purchasing habits?  This plea to eat locally can seem stale & repetitive.  I try and remind myself (when I am tired of listening to me) that: THE PEOPLE OF THE WORLD DEPEND ON US.

Here’s the point: Buy locally grown and produced foods.  The average meal in the United States travels 1,200 miles from the farm to your plate.  TWELVE HUNDRED MILES? That’s a trip from the WNC Farmers Market on Brevard Road here in Asheville to Colby, Kansas (if you leave now you can make it for the Pickin’ on the Plains Bluegrass Festival in July)…imagine walking all that way just to eat a sweet potato!        Buying locally saves fuel and keeps money in your community.  Meet neighbors and give your food dollar directly to the person who grew your food.  Look for produce, meat, cheese, eggs, bread, flowers, plants, crafts, and more.

A while ago in our announcement page, I recommended you SET A MARKET GOAL to jump start new purchasing habits.  For example, once a month attend a market and buy a few staple produce items you usually buy at the grocery. Of course, once a week would be even better 🙂  Did anyone try/ is planning to try this goal?

If you need incentive, check out the links to the foods with high pesticide content.  Buying organic will help you avoid these chemicals.  (If organic is not an option for you, there are alternative Foods You Don’t Have To Buy Organic)

Here’s a list of the top foods that are contaminated by harmful pesticides:

Meat

Milk

Coffee

Celery (highest amount linked: 64)

Peaches

Strawberries

Apples

Blueberries

Nectarines

Bell Peppers

Spinach

Kale

Cherries

Potatoes

Grapes

Leafy Greens

Carrots

Pears

Tomatoes

The F.D.A. follows testing procedures of course, for our safety.  If I could, I would try and verify the information train that begins there for everyone who has posted these foods through their green living sites.  If only I had the time.  What I will recommend is that we try to be mindful of our choices, try to go organic (guidelines offer more direct accountability), and try to pickup from local farmers who can tell you precisely what they use on their foods.

Let me know how marketing goes for you!  What’s your process? What do you buy there? Who do you know in the local farming community?