A Greener Easter

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Around here, the holidays of whatever sort are mainly good reasons for crafting. (We’re devout Unitarians, meaning that we go to Christmas Eve services religiously every year. Ha.)

This year, I eyed Easter on the calendar and decided, as is my wont, to de-plastic and unjunk the basket. No Peeps for us peeps. And none of that irritatingly static-y plastic grass, which is a pointless use for various poison plastics (including PVC), if I ever saw one.

I found a spare basket at the thrift store for .60 cents, rounded up green shredded paper (though paper from the actual shredder or a little tissue paper would work just fine), and picked up a few small but adorable toys from the stuff sold by Maya’s new Waldorf school, including this cute egg made by Fairyfolk and a chick finger puppet inside from Folkmanis.

IMG_6294I also allowed myself to finally buy these long-coveted pastel Tegu blocks, ostensibly for Ms. M, but really for me to play with.

IMG_6295IMG_6296I liked the idea of a real toy in the mix, and these are gorgeous, sustainably made open-ended building blocks unlike anything we have now. (I paid around $60 at a local store, Trohv, which is about half their current price on Amazon. That is still very expensive, but I believe in buying better toys for all these reasons if you can afford it, especially by not wasting your money on other kiddo junk. And I’ll get hours of fun out of them at least!)

We’re planning on dying eggs, of course, using this natural, food-based dye from Earth Paint, and decorating them with these smooth-as-silk and high quality beeswax crayons that the great mom who runs Stubby Pencil studio just sent me to try.

But that seemed predictable, somehow. So I decided to take it up a notch by making felted Easter eggs last Sunday morning. I’m pleased to report that this is totally the kind of project that is fun and manageable for a toddler, and that the only messiness involved is some soapy water, which is hardly a problem.

IMG_6269To make your own gorgeous eggs, you’ll need:

  • Some wool roving in nice colors (Fairyfolk sells it, as does Amazon)
  • Some wool or acrylic yarn in a light tone (tail-ends of knitting projects work nicely)
  • Some hot, soapy water
  • Some old pantyhose you are willing to ruin
  • A tray or towels to catch the water
  • A washing machine and dryer and laundry soap
  • Embroidery thread (optional)
  • Tennis balls (optional)

(Some directions call for you to use plastic eggs as the base, taped shut, but since my purpose was to have an Easter without plastic, I used yarn egg shapes instead. I would recommend using a thick but light-colored yarn, as the red yarn I used showed through on some eggs.)

First, set up your soapy water in a bowl on top of a towel and make your “egg” base with yarn by wrapping the yarn thickly around two fingers held together, then slipping it off and wrapping in the opposite direction to produce an oblong shape, until it is large and thick enough to form an egg even with some shrinkage. The toddler can help with this process as well.

IMG_6240IMG_6239Dip the egg baby into the bowl and squeeze to start the felting process. Next, grab a clump of roving wool and gently pull out some felt strands, flattening them a bit. Wrap the egg in the roving.

IMG_6246IMG_6253Next, wrap a second flat handful of roving around, with the fibers pointing in a perpendicular direction to the first batch (this is not nearly as hard to do as it sounds). Dip the ball and get it good and wet, forming it into an egg shape.

IMG_6251IMG_6248Decide what decoration you would like. For this one, we used a little yarn. You can also do stripes or dots with different colored roving, use multiple colors of roving to make the egg, or wrap embroidery thread around as well (as in the picture up at the very top).

Next, carefully maneuver your egg into the toe of an old cut-off stocking and use something to bind it off. (Yarn works and could allow you to re-use the nylon. I just knotted it and later cut it open, after struggling with yarn on the first try.)

IMG_6249IMG_6256When you’re done making your eggs, stick them in the washing machine on a hot setting with the tennis balls if you have them around and some soap. Check them to see if you want more than one cycle (I did mine for two), and toss them into the dryer when you are happy with the shape. Dry them until no water comes out when you squeeze, and then you may want to put them in the sun to ensure they will really get dried out. You could also sew embroidery, beading or decorative thread and ribbons on after the fact for additional cuteness.

IMG_6261IMG_6301Happy Easter!

A Green Thanksgiving with Sorrel Soup

Green options at Thanksgiving are always a bit less exciting than the orange and brown delectables. I do love brussels sprouts, roasted, or braised in white wine and topped with gorgonzola, but they are not for everyone. And the green salad we always dutifully prep up is usually intact at the end of the meal, faring poorly against the competition.

So why not kick off the meal with a lovely green soup? While sorrel is typically thought of in the spring, when it’s tender and new, autumn sorrel retains a wonderful lemony flavor, and can still be found in the farmer’s markets, at least where we live in Maryland.

This easy soup is adapted from the mistress of gardens, Alice Waters, and her Chez Panisse cookbook. It can be prepared ahead, and finished at the last minute with a quick reheating and immersion (stick) blender. It has great flavor, and would make a remarkable — and elegant — way to open the feast. It goes without saying that this soup would also be wonderful chilled in the high heat of summer.

You will want some really lovely fresh cream, so if you can obtain the grassfed, organic kind from a farm share or market, that’s the way to go.

Ingredients:

1 Tbl (organic, grassfed) butter

1 medium (organic) boiling potato or several smaller ones, diced

1 cup (organic) chicken stock or vegetable stock (do not use plain water, as there will be insufficient flavor, and if using vegetable stock, you may want more cream and salt)

1 medium (organic) yellow onion, diced

1 1/2 large bunches (organic or near-organic) sorrel (about 1.5 lbs.) (I have added sorrel to punch up the flavor a bit)

1 (organic) carrot or 7 small ones, diced

1 1/2 cup (grassfed, organic) cream (I also added a lot more cream than Ms. Waters — up to a pint is just fine with me)

3 sprigs (organic) thyme, chopped

Salt and pepper to taste

2 1/3 cup water

2 Tbls crumbled (happy pig) bacon, for garnish (optional)

Directions:

Melt the butter in a saucepan and add the thyme, diced potato, onion, and carrot.

Pour in 1/3 cup of the water, cover, and stew gently for 15 minutes, with the lid ajar. Add the rest of the water (2 cups), salt and pepper, and stock, and bring to a simmer. Stew this for another 15 minutes, until the potatoes are soft and easily mashed.

Meanwhile, chop sorrel leaves into thin strips. When the potatoes are finished, add the sorrel, and return soup to a simmer, then turn off and let it stand for 5 minutes. (You can reserve some finely chopped sorrel for garnish. And if you are serving this later, you can let this sit in the fridge or on the back of the stove until ready to serve.)

Purée the soup in a blender (glass is best) or use an immersion blender in the pot, then stir in the cream. Taste (and add more cream). Garnish with bacon and/or chopped sorrel. Serve and enjoy!

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