HAVE YOU STARTED SAVING YOUR ONION SKINS YET?

Visiting her grandchildren in Takoma Park, Marash Girl realized that she had not, in fact, followed her own advice and started saving onion skins, and Easter would soon be upon us.  Try the Takoma Park Co-Op, her daughter suggested . . . and good thing, too. Marash Girl walked to the Co-Op and over to the vegetable man.  Do you have any onion skins?  Oh, he said, proudly.  I know why you want onion skins!  There's a woman who comes in here every year for onion skins -- That's my daughter, Marash Girl piped up!  Well, he said proudly, your daughter explained to me how valuable these onion skins become when Easter rolls around.  She said that, for centuries, the Armenians have used the natural dye that emanates from these onion skins to color their Easter eggs! His assistant joined the conversation.  In fact, his assistant added, I have a whole bag of brown onion skins from the yellow onions we just put into the bin.  Do you want them?  He couldn't have made Marash Girl happier.  And now, dear reader, it's time to explain how to color Easter eggs, Armenian style!! (See earlier post on onion skins.)

On Good Friday, gather as many onion skins (from yellow onions) as you have and put them in the bottom of a large pot.  The layer of onion skins should be several inches or more thick in order to cushion the uncooked eggs.  Carefully place uncooked brown eggs (they take the dye more readily)  side by side on the cushion of onion skins.  There should be no space between the eggs, or the eggs may crack during the cooking process.  Carefully cover the onion skins and fresh eggs with cold water and slowly bring the water to a boil. Simmer for 15 to 20 minutes.  Turn off the heat and leave the eggs in the pot to absorb the deep red color for 24 hours. [If you leave the eggs amid the onion skins, the Easter eggs will be subtly and beautifully mottled.] The next day, remove the eggs from the pot with a slotted spoon, wipe with towel, and gently place eggs on soft towel to dry.  As soon as they are dry, place the eggs in a bowl in the refrigerator, ready to use on Easter day.