The results |
The colors, before dyeing |
This year, to add a new twist to our usual naturally dyed Easter Eggs, we opted to experiment with several colors of eggs. Our local cookbook store, Omnivore Books, sells farm fresh, colorful eggs. I buy a dozen often. Two of our cats, Willow and Oolong, were even featured in their newsletter, checking out a new batch.
Are these cat food? |
Our dyes were made with:
Blackberries (previously frozen, from our backyard patch)
Beets (One large red beet, roughly chopped)
Onion skins (mainly yellow, but with a few red mixed in as well, gathered from our vegetable drawer, about 1 cup in total)
Red cabbage (1/2 of a head, roughly chopped)
Place each dyeing material in a in separate pot and cover with water. After they reach a boil, lower your heat and simmer until you are happy with the color. In our case, that was about 30 minutes. Strain the liquid into 4 large canning jars (or bowls) and allow to cool.
We added our brown eggs plain, but for each white and green egg, wrapped a rubber band around the egg so we could tell them apart.
Checking them out |
Labeled, because as you can tell, they look alike |
Cabbage after three hours. Note, from K: "I like that blue. I don't want them in any longer. You need to take them out. Now! . . . The brown is weird looking."
Brown, white, green |
Onion: As you can see, one of the rubber bands fell off. K says "Very dark, but pretty."
White, green, brown |
White, green brown |
White, green, brown |
All of the eggs |
No comments:
Post a Comment