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PreparationPut the eggs in 4 quart pan and add cold water to cover by an inch. Put on the stove on high heat. Bring to a full boil then remove from heat, cover and allow to sit for 9 minutes. Drain the eggs and rinse with cold water, immerse in ice water to chill quickly. When cooled peel carefully, trying to keep the surfaces from tearing.In a 4 quart pot, combine the beets, vinegar, allspice berries, black pepper-corns, sugar, salt and water, and bring to a boil. When boiling, lower to a simmer and cook for 10 minutes.Pack the eggs in a wide-mouth quart jar or other storage container with a good lid. Pour the beets and liquid over the eggs and let cool, then put the lid on and swirl the jar to evenly distribute the liquid around the eggs. Refrigerate for three days before eating. The eggs will last up to a week in the refrigerator.Serving Suggestion

Try slicing these to garnish salads, slice onto sandwiches, or chop and pile them onto sliced cold roast beef.

- See more at: http://strongertogether.coop/recipes/pink-pickled-eggs/#st-hash.rQnxxK8o.dpuf

Ingredients-12 large eggs-1 red beet, peeled and chopped-1/2 cup balsamic vinegar-12 allspice berries-12 black peppercorns-1/4 cup sugar-2 teaspoons salt-4 cups water

Boiled eggs can be exciting, when you pickle them in bright beet-colored brine. The longer they soak in the brine, the deeper the color will go.

Pink Pickled Eggs

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Dish Liquid25 oz., selected varieties

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FBFC SCHEDULE • 4 pounds dandelion greens, tough (lower) parts of stems discarded and leaves cut crosswise into 2-inch pieces

• 2 tablespoons extra-virgin olive oil, plus additional for drizzling• 2 tablespoons unsalted butter• 2 large onions, halved and thinly sliced• 4 large garlic cloves, coarsely chopped• 1 fresh hot Italian cherry pepper, seeded and minced, or 1/2 teaspoon

crushed red pepper• Salt and freshly ground black pepper

credit: www.epicurious.com/recipes/food/views/sauteed-spicy-dandelion-greens-and-onions-51233220

PREPARATIONCook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch. Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water, and transfer to a bowl.

Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.

cooks’ notes:Dandelion greens can be washed, dried, and cut 2 days ahead and chilled in sealable bags lined with damp paper towels.

Dandelion greens (with onions) can be cooked 2 hours ahead and kept at room temperature. Reheat over low heat or in a microwave.

INGREDIENTS:

SAUTÉED SPICY DANDELION GREENS AND ONIONS