Green Tip: Spring Celebrations
03.23.08 For those of us who live in the northern hemisphere, it's Spring! Today I'm stretching
the "green" part to encourage learning about how various cultures, ancient and modern, celebrate the coming of Spring. Here in the USA, Spring
means opening the windows of the home, cleaning out, planting a garden, and spending more time outside (and away from the computer). Think green,
and celebrate Spring!
Learn About Spring Celebrations
There are two days each year when the daytime and nighttime hours are approximately equal -- each being 12 hours long. One occurs between
March 19 and 21 and is called the Spring or Vernal Equinox. The other happens in September. These dates have strong ties to religious celebrations,
both ancient and modern.
http://www.religioustolerance.org/spring_equinox.htm
Many, perhaps most, Pagan religions in the ancient Mediterranean region had a major seasonal day of religious celebration at, or following,
the spring equinox.
http://www.religioustolerance.org/spequi2.htm
Eggs, like rabbits and hares, are fertility symbols of extreme antiquity. Since birds lay eggs and rabbits and hares give birth to large litters in the
early spring, these became symbols of the rising fertility of the earth at the Vernal Equinox.
http://en.wikipedia.org/wiki/Easter_Bunny
Pickled eggs???
http://en.wikipedia.org/wiki/Pickled_egg
Many years ago I was introduced to Purple Eggs when I married into a family from Pennsylvania. The secret is letting the peeled hard boiled
eggs soak in a brine along with cooked beets for several days. The "white" turns a lovely purple or deep pink. Here's a recipe. I love pickled
beets so I think I would double the beets, onions, and seasonings and stick with the same number of eggs. Note: these will keep in your
refrigerator for several weeks, but the longer the eggs are in the brine the more "rubbery" the white will become.
INGREDIENTS
* 1 (15 ounce) can beets
* 1 onion, thinly sliced
* 12 hard cooked eggs, shelled and left whole
* 1/4 cup white sugar
* 1/2 cup vinegar
1. Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.
2. Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture
simmer 15 minutes.
3. Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days;
the longer they are allowed to sit the better they will taste.
Green Tips are a weekly offering of web links focusing on specific environmental issues compiled by Robin.
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Archives of past Green Tips can be found at http://www.reuseitnetwork.org/green_archives.htm
