Organic Easter this Spring

Spring has begun! Fresh, premium ingredients are desired by consumers when shopping for a numerous range of products.   Quality items have become more readily available and often, even surprisingly affordable. The fun can begin.  Transition during the change of seasons, especially into Spring (yes- it is here), brings with it a reminder of the variety of bountiful seasonal produce. Spring marks an opportunity to easily embrace “the healthy” found in aisles and at markets, but there are more routes to truly embody fresh, natural and premium product scouring.  Easter is the perfect holiday to depict the select food, craft, and household products easy to adapt to during the awakening Spring.

photo credit: etsy

Pastels, perennials, and pie illustrate Easter. Organic products and food are more frequently becoming the top choice in many categories, yet not all switches to the natural version are attainable whether due to cost or demand. The eco-friendly and healthier options are actually more accessible than the preconceived notion surrounding the steadfast trend.  

Dying Easter eggs is a tradition, instead of the chemical laden box dyes use the following suggestions for natural produce egg dye decorating that turn eggs amazing colors!

Photo credit: serious eats

Beet Juice (boiled eggs can go right into a jar of fresh beets for a couple hours).

Gently warm fresh berries on a stove top or double boiler then crush berries in a strainer over a dish to extract the juice.  Add ¼ cup of water and 2 tablespoons of white vinegar to each extracted juice.

Raspberry juice.  Intense pink!

Blueberries/blackberries: same as above, but blue!

Spinach (truly, works) : boil fresh spinach leaves then extract juice as above.  

Carrots: boil carrots in as little water as possible and use the marigold colored water for dye, add vinegar as above.

Easter flowers/plants are customary to bring to households hosting the holiday gathering.  This year, select perennials from a local farm stand or take it a step further and give the gift of an herb garden starter.  Supply handwritten instructions for organic garden care if in possession of a green thumb or direct to Organic Gardening for herb sustaining tips.  Basil and mint are exceptional gifts.

Easter Pie, not of the dessert variety but a savory Italian Easter Pie filled with meats and cheeses is typically made on Good Friday and served on Easter Sunday.  For more on Easter pies visit the 2013 Easter post be sure to make the pie at home with the freshest, quality ingredients sourced from Italian specialty stores.  Actual dessert? Simple, fresh, premium berries or homemade berry pie with a scoop of gelato harmoniously blend with the natural options used to celebrate this Easter and Spring.

Italian meat selections used for traditional Easter Pie.

Enjoy a fresh approach. Happy Easter and Welcome, Spring! How will you incorporate organic in Easter this Spring?

Gelato, A Culinary Art Trend

                                         Credit: Helen Rosner

Basil, Parmesan, and scrambled egg… far from typical gelato flavors, these wacky creations are appearing on menus across the world.  The pioneers of the exotic gelato trend are forerunners to note during July’s National Culinary Arts Month celebrations.  Veering from the course of traditional and pushing culinary limits are highlighted features of honoring Culinary Arts Month, and there certainly is a bundle of it out there to explore in the gelato industry.  Gelato has lent acquiescence to five star dining, breakfast, and hangover cures in the limelight of sweeping food trends. 

For the sophisticated palate the fine dining appearance of gelato is becoming increasingly more common.  The cold treat makes a nice pairing in local produce flavors, such as basil, tomato, and jalapeno when plated with a simple dish, such as a mozzarella salad.  Snap that theory into reverse and the gelato can take on the cheese role with flavors ranging from Parmesan to ricotta and served with roasted vegetables and a balsamic and olive oil drizzle. Steamroll: gelato actually does indeed come in both balsamic and olive oil flavors as well.  Do not hesitate to try these atypical flavors, the result in any which way presented, is a true culinary delight. 

"Heaven"

Bring on the bacon! Salted buttered caramel bacon gelato is described as “Heaven” in the recipe title on Chef Tom’s Blog; he created this dream come true.  A London gelato shop has delved into the breakfast scope of gelato with scrambled egg, Blood Mary (apparently gelato is recommended as a hangover cure), and with adaptations of breakfast cereals and staples such as French toast and pancakes. Some forward thinking bartenders have infused gelato with different spirits and liqueurs to capitalize on the presence of the buzz gelato brings to a (drink) menu.  The fact that gelato has been validated to be eaten first thing of the day or used for a ‘cheers’ by a group of friends, sounds like complete culinary achievement.

Be on the look out for the evolving and limitless trends and celebrations of gelato particularly this month in the realm of culinary achievement.  Be sure to explore local communities, National Culinary Arts Month brings special menus, superior creations, and an advantageous opportunity to explore food trends. Enjoy the traditional but revel in the delectable art of the gelato trends, for breakfast anyone?  

What is the most outlandish gelato flavor you have ever tried?