FOOD, Field to Fork: How to Grow Sustainably, Shop Wisely,

Cook Nutritiously, and Eat Deliciously

by Anita M. Kobuszewski, MS, RD 

The official site to order your copy of this "destined to be a BEST SELLER" book.

(Available at your LOCAL independent bookstore)

Saturday, April 11, 2020

DO IT YOURSELF Naturally Dye Easter Eggs

Can't leave the house? Dye your own Easter eggs naturally. The earliest dyes came from nature: Yellow onion skins or hickory bark for yellow; madder root or brazilwood for red; walnut shells or coffee for brown; and barks, berries and leaves of other plants for a multitude of colors. Because nature provides such a profuse variety of raw materials, natural dyeing is an art, not a precise science.


Start with either hard-cooked eggs or emptied eggshells. Then, choose a dyestuff. Just a few possible dyestuffs for eggshells are listed below. Using your own judgement about quantity, place a handful - or two or three - of a dyestuff in a saucepan. Add tap water to come at least an inch above the dyestuff, about one cup water for each handful. Bring to a boil. Reduce the heat and simmer about 15 minutes or up to an hour until the color is the shade you desire, keeping in mind that eggs will dye a lighter shade. Remove the pan from the heat.


 Using cheesecloth or a fine sieve, strain the dye mixture into a small bowl that's deep enough to completely cover the eggs to be dyed. Add two to three teaspoons of white vinegar for each cup of liquid. With a spoon or wire egg holder from a dyeing kit, lower the eggs into the hot liquid and let them stand until they reach the desired color. For emptied eggshells, stir or rotate for even coloring. With a slotted spoon or wire egg holder, remove the eggs to a rack or drainer. Allow to dry thoroughly. Refrigerate hard-cooked eggs intended eggs intended to be eaten within less than two (2) hours.



Naturally dyed eggs tend to have a duller finish than commercially dyed eggs  For a soft sheen, after drying, rub with cooking or mineral oil.





Fresh beets, cranberries,radishes or frozen raspberries
Pinkish red Yellow onion skins




Orange or lemon peels, carrot tops, celery seed or
ground Cumin


Delicate yellow


Ground turmeric (the spice)




Spinach leaves


Pale Green


Yellow Delicious apple peels




Canned blueberries or red cabbage leaves




Strong brewed coffee


Beige to brown


Yellow Delicious apple peels




Dill seeds




Chilli powder




Purple or red grape juice or beet juice



Source: Eggcyclopedia, Unabridged 6/99. The Incredible Edible Egg, pg. 1.9


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Saturday, March 14, 2020

Best Source for COVID-19 Information

Folks: Want the latest corona virus facts without the hype? Go to:

Click on:

Learn More About COVID-19

Then select the section you are interested in learning more about.

This link will give you the latest update on current cases in the US:

No question is a dumb question.... For food, nutrition and sustainability tips learn more at  or write me here. BeHealthy, Anita

5:49 pm edt          Comments

5:41 pm edt          Comments

Monday, May 20, 2019

The dirt on what's new in the 'food, field to fork' family and what's in our dirt this season

We've notice there have been several other sites and organization who have 'jumped on the wagon' supporting sustainable living. Hats off to the following (in no specific order):

University of North Dakota on topics on how to 'Safely Growing, Processing and Selling Specialty Crops in North Dakota' and cool other stuff---check it out

Facebook 'Food, Field to Fork' that features the dandy 26 family recipes in our book --- cook 'em up.

Field to Fork - Why Local Food Matters It's a cool video for ALL AGES on YouTube. The site indicates: 'these four animations were made by Worth Valley Yfc with the help of ITV fixers as part of our Field to Fork project. The project aims to educate primary-school-aged children in why local food matters supported by South Pennines Leader and Keighley Area Committee.'

Field to Fork Festival [that we missed last month in England -- but there is always next year] We'd love to bring our book and check out how the British do sustainable.

The Pesticide Action Network -- North Amercia focusing on the virtues of pesticide free gardening and farming....along with instruction on the drawbacks of using pesticides

We've planted loads of potatoes and onions this gardening season. How about you, what's in your dirt?  



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Tuesday, December 27, 2016
9:35 pm est          Comments

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Paperback ISBN: 978-0-9831165-0-9  eBook ISBN: 978-0-9831165-1-6

Get busy taking better care of yourself. Check out these websites on food, gardening, cooking and nutrition:  (my website with videos and nutrition information)  (healthy eating w/ the new MyPlate Food Patterns)  (search this database of 4,800 farmers markets across the USA)  (info on the benefits of eating produce plus expert cooking, nutrition and shopping tips


Site of the Month: Live a More Colorful Life! (Public Health Dept., Tarrant County, Texas)