Ok, so it may be lightly snowing outside, but it is the first day of Spring today! So, Happy Spring!
K and I spent the morning coloring eggs, eating eggs, and talking egg talk I am impressed with the colors that we got. We used Turmeric for the yellow, grape juice concentrate for the purples and blues, spinach and parsley for the really light greens and a mix of other things for the inbetween colors.
Yesterday I harvested a bunch of Chickweed from my bro-in-laws land and made some chickweed pesto and yummy green drinks. Tonight, we will have pesto and pasta and probably some eggs! I also picked up some chocolate eggs this morning, so when T gets home we will hide some for K to find. Our own little tribute to the rebirth of Spring!
Here is the recipe for the absolutely, splendidly, scrumptiously, yummy Chickweed Pesto:
- Place 4 cloves garlic and a handful of walnuts in a blender and chop ‘em up
- Add some olive oil (~1/4 cup), feta or parmasean (~1/2 cup) and lots of chickweed(~3 cups), and blend until mixed well.
- Taste and see if there is anything missing and adjust to taste
You can use this as you would any other pesto, and it freezes well.
For the green drink, I put ~4 cups of apple juice in a blender and added a~1 cup of chickweed, 1/4cup of parsley and a handfull of blueberries and blended well. MMmmmmm. Yummy!!