DIY – Dying Easter Eggs Last Minute from Scratch

I never made it to Target this week to buy egg dye.

Every Easter as a kid, mom and I would be dying our brown eggs from our chickens with the Paas and she would say that, in a pinch, food coloring with water and vinegar would get the job done.

I’m in a pinch.

Thursday I found a nice round-up of dies from kitchen staples. DYI dye is the new black.

Seems adding two tablespoons white vinegar to just about anything will turn it into dye.

I could not fathom using good blueberries (fresh or frozen) for dye so I sent a note a few neighbors asking if anyone had old frozen blueberry dregs. A quarter bag turned up – perfect.

I rummaged through the fridge and pulled out remnants of late-summer pickled purple slaw and quick-pickled beets from last fall – both perfect for egg dying.

I mixed up some turmeric (using half for eggs is a good excuse to replace it in a few months so to keep it fresh).

I dumped our espresso grounds into some hot water and added vinegar.

I poured a cup of cranberry juice and added vinegar.

I squirted green food coloring into about a cup of water. Added vinegar.

We dyed brown eggs.

Dyed brown eggs look like old Polaroids. To drive his point home, I gathered all my Hipstamatic shots from this morning to make this all even more washed out. If Hipstamatic drives you nuts, you can experience our egg dying morning here without any photo effects.

If you want cute pastels – use white eggs. Period.

If you just want to dye eggs, use whatever eggs you prefer.

Some Notes for Dying with Toddlers:

1. They aren’t good at waiting. It isn’t fun. Watching eggs sit in dye isn’t fun. Dying eggs is fun.

2. Make it active by adding paint brushes, small cut up rags or sponges cut into small pieces. (How small? If your kid puts everything in their mouth, don’t cut them down to choking size. Duplo block size is great.) Have enough “brushes” so each dye can have a few of its own to reduce (or at least delay) crossing the colors.

3. You just made dye, which is basically watery paint, or watercolors. Gather some scrap cardboard, cut into single smallish pieces (cereal boxes, internet shopping boxes, shoe boxes) or brown paper and “paint” a few pictures while eggs sit in dye. We made “Easter cards.”

4. Keep it moving. Everything should be within your reach but doesn’t need to be within toddler reach. Eggs that are done dying get whisked away from the dye to dry. You can always bring some eggs back for a second dip (or third or fourth).

5. A toddler holding something is happy. Those cut up sponges are wildly satisfying – let them squish and play. A few crayons are great. The toddler(s) can color with crayons on an egg while you move a few things along (or eggs steep). The dye doesn’t stick to the crayon wax so it’s added decoration (and good for busy hands).

6. If you like things orderly, let them manage one or two dyes at a time by placing them close and the others just out of reach. Give them a task with the dye at hand, “Keep painting it! Looking good! Roll it around in the dye!” Take advantage of a toddler’s infinite capacity to repeat an action.

7. Wear old clothes – you and the kids. A smock will be useless against homemade egg dye. I wore old painting jeans and showed Bunny how it was OK to get dye on them. She wore old hand-me-downs.

9. Do it outside if possible.

10. You are doing this with a toddler/preschooler – it does not matter if the eggs come out a mess. They will love it and the Easter Bunny will still hide them.

What Worked/Failed for Dying Brown Eggs:

1. Blueberries!!! The blueberries were a frozen block when I thudded them into the saucepan. I probably had 1.5 – 2 cups and I added about a cup of water. I heated it to melt the frozen block them simmered for a bit. I “strained” it lazily with a wooden spatula then added the vinegar. This was THE most fun dye, really inky and effective. It dyed purpleish. (Elderberries would have been pure inky magic but I couldn’t imagine parting with my frozen ones for egg dye.)

2. Juice from old pickled red cabbage and juice from pickled beets – worked well. Pinkish.

3. Green food coloring – ace.

4. Turmeric. I mixed 2 TBS to 1 cup boiling water and made brilliant yellow muddy paint. It was super fun but didn’t really tint the brown eggs. I have no idea why it wasn’t very effective. It was worth doing just for the fun use of it.

5. Spent espresso grounds added to hot water and vinegar- lame. I was too hurried to brew super strong coffee and add vinegar.

6. Cran-Apple juice with added vinegar – lame. Grape juice would have worked great.

I loved this whole thing. It was super hands-on, it was perfectly messy outside and it pretty much just cost me the eggs since I scavenged the dye makings.You can even make the dyes a few days ahead.

Oh, wait, you can’t. Tomorrow’s Easter!

Even if you just make food coloring dye, it’s fun and you can make more when it gets knocked over.

Post-publishing Additional Notes on DIY  Dying BrownEggs:

If you don’t have time to mess around, have never made your own dye and want eggs that look dyed and not just different shades of brown, then skip the make-it-yourself yellows, oranges and browns.  Head straight for making blues, purples, greens, reds and pinks. 

It’s not that brown eggs won’t take yellow, orange or brown dye (they do!), it’s just they’re kind of already that color.  If you try red, purple, blue, green, pink and your dye isn’t very effective, it will still give some color to those brown eggs and your efforts won’t be all for not.

For serious ideas on really going for gold on egg dying, the Kitchn kills it and she’s included in Apartment Therapy’s rounds up with an additional four to dye for.  Naturally.

Sowing – DIY Salad Crate Via Melissa and Doug

Free seeds.

I have 28 packs of seeds I ordered and scheduled on my sowing calendar, but for the free seeds, I lack a plan.

I attended the Washington Gardener Magazine Seed Exchange a few months ago and found a fun selection of seed packets in the swag bag.  I was already splitting seeds with friends and gave a few packets away.  Where to plant the ones I kept?

Our apartment building has one trash can out back and I noticed our neighbor’s toy wooden crate from their Melissa & Doug Band-in-a-Box set on top.  This is such an annoying piece of packaging (we have similar toy wooden crates from M&D products).  It’s a fair-sized wooden crate made solely for the purpose of making you feel kitschy and earthy about the product within.  It’s not quite sturdy enough for a toddler to really be trusted with and it’s not flimsy enough to immediately toss when you open the package at home.

It’s a marketing ploy in small wooden crate format.

I saw it there on top and immediately thought of the free seeds:

- Botanical Interests Lettuce Mesclun Asian Salad Greens (21 – 45 days till maturity)

- Thompson & Morgan Organic Beet Bolivar (British site, I could not locate them on the US site) (70 days for full-grown beets)

- Peaceful Valley Cherry Belle Radish (20 – 30 days)

If I harvest the mesclun mix as young greens and the beets as babies, I only need a container that will last about two months.  After that, I’ll keep cutting mesclun mix greens until the summer heat stifles them or the crate falls apart.

The photo set tells how I turned a tossed toy crate into a petite salad garden, inspired by Life on the Balcony’s pallet garden.

DIY – Preserving Lemons! Part Two – Make it Moroccan!

This was a fantastic project, especially since I had never heard of Moroccan lemons or knew anything of how to make them.  Our downstairs neighbor suggested over dinner that we make them and I immediately thought of my mother-in-law, Betsy, and her Meyer lemon tree.  Betsy packed up a box of Meyer lemons, limequats and tangerines for us to have our way with and suggested using the limequats since she has so many (and thus receive a jar of our efforts in return).

Note that two of the three varieties of limequat are named after Florida towns near my own hometown.

Also note that Betsy is a master gardener, runs her kitchen-of-projects with style and grace, and gifts me amazingly useful kitchen tools.

A quick search on epicurious pulled up Moroccan-Style Preserved Lemons.  I called it good with no further research, the recipe was so simple and straight forward and we had all the ingredients on hand:

(As presented at epicurious.com, originally from Gourmet, 2008)
10 to 12 lemons (2 1/2 to 3 lb)
2/3 cup kosher salt
1/4 cup extra-virgin olive oil

Equipment:
a 4- to 6-cup jar with a tight-fitting lid

Blanch 6 lemons in boiling water 5 minutes, then drain. Cut each lemon into 8 wedges and discard seeds. Toss with kosher salt in a bowl, then firmly pack with salt into jar.
Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and screw on lid. Let stand at room temperature, shaking jar gently once a day, 5 days. Add oil to lemons and chill, covered.


Cooks’ note: Lemons keep, chilled, 1 year.

We used jars given to us from a Betsy and another friend then followed the gist of the recipe.  Instead of 10 – 12 lemons we had 5 large Meyer lemons and 12 small limequats.  We reduced the salt by a guessed amount.  We cut the limequats into wedges as though they were lemons for the three taller, slender jars.  I sliced two Meyer lemons (instead of cutting wedges) to fit the two squat jars.  Juice for the whole project came from three Meyer lemons.

Cooking in the kitchen with a friend is a special treat.  Jumping into a little preserving project on a Saturday night where neither has done it before is downright thrilling.  So much so that we forgot to document the real action of blanching the limequats and slicing.  I did document the Meyer lemons, though.

The recipe calls for blanching the lemons prior to slicing, which we did.  My neighbor read that blanching lemons prior to squeezing yeilds more juice – we blanched our juice Meyer lemons for about two minutes and they juiced incredibly well.  However, we did come up a little short on juice to cover what we packed into the jars.  David Lebovitz really presses his Moroccan preserved lemons into their jars, which we haven’t done yet but it should remedy the limequats poking just above the juice line.

I’m not sure exactly how gently we should be shaking our jars of lemons every day but they look great at the close of Day Three.  I have some incredibly fancy olive oil I scored from the Fancy Food Show over the summer, we’ll pack the limequats and Meyers down firmly and seal their fate with it on Day Five.