Radishes with Herbed Butter
10 radishes – any type
4 T unsalted butter
1 T chopped herbs – parsley, fennel fronds, carrot tops
1 tsp. lemon zest
Sea salt and fresh ground pepper
Rinse radishes in ice cold water and cut in half. Pat with cloth to dry. In a small container, mix together butter and herbs. Pipe butter on top of radish halves and sprinkle with sea salt and pepper or you can spread the herb butter on baguette slices and top with sliced radishes. This herb butter also makes a nice base for a tea sandwich appetizer with crustless white bread and radishes or other vegetables.
Long before there were egg dyeing kits on the grocery shelves, 13th century Orthodox and Eastern European churches began coloring eggs red – representing Jesus’ blood shed on the cross. I don’t think they had Paas back then – they just used what they had – natural plants of course!
Why not have some fun with the kids and teach them how plants can do much more than just dress up your dinner plate! There is no waste with this method – all the vegetables will be consumed unlike other recipes that having you throwing away the cooked vegetables after you make the dye. Egg shells are very porous and the dye does penetrate – by using vegetables and spices you are just adding nutrition – not artificial colors. Not everything needed is in your box this week, however all items are easy to find either at our farm stands or the farmers’ market.
First start with perfect hard boiled eggs.
Next, you will need the following ingredients to make the dyes.
3 Red Beets
3 Golden Beets
2 cups of Red Cabbage
6 cups of water
1 T Turmeric
3 T vinegar
3 tsp. salt
1 tsp. baking soda
3 pint mason jars
Peel the red beets (save the skins) and cut the beets in quarters. Place in pan with 2 cups of water, bring to a boil and simmer until the beets are tender – about 25 minutes. Strain the cooking liquid into a pint mason jar and add 1 T vinegar and 1 tsp. salt. Let cool. Separate out the beet peels (skins) from the quarter pieces, store the cooked beets in a container for use on salads.
Peel the golden beets (save the skins) and cut the beets in quarters. Place in pan with 2 cups of water, bring to a boil and simmer until the beets are tender – about 25 minutes. Remove the beets and peels from the cooking liquid and add 1 T. Tumeric and let simmer for 10 minutes. Strain the cooking liquid into a pint mason jar and add 1 T vinegar and 1 tsp. salt. Let cool. Store cooked beet quarters in a container in the refrigerator for salads or you can make this same dressing for a nice cooked beet salad: Golden Beet Salad
Chop the cabbage and place in pan with 2 cups of water. Simmer for 25 minutes and strain cooking liquid into a pint mason jar. Add 1 tsp. baking soda (fun science experiment), 1 T vinegar and 1 tsp. salt. The baking soda is what makes the purple turn blue – cool huh?! Store cooked cabbage in the refrigerator for salads or add this dressing to it for a sweet and sour cold salad: ¼ cup apple cider vinegar, 1/8 cup olive oil, 1 T. honey or sugar, 1 tsp. celery seed, sea salt and fresh ground pepper to taste.
To achieve deep colors you will have to soak the eggs much longer – probably about an hour. The eggs in the picture above were soaked for about 30 minutes each.