New Growth

I was wondering what I could share with you this Easter-time,

and I thought that you would enjoy these  photos I took in the Spring

of the beautiful pink and delicate new leaves of the

Toona Sinensis (or Cedrela) along our driveway.

I say this name with confidence now, but only thanks to help from twitter friend Dingo Gully, who helped me to identify this tree.  Thanks to quite a number of others too, like Liz from

Bizzy Lizzy's Good Things who sent out the ID alert! 

From the Meliaceae family, I understand that the Cedrela's are from South East Asia, and this one is Chinese in origin. 

This tree could possibly be a problem here I think, as it suckers quite readily.  Luckily our cattle keep it at bay! But it is particularly lovely in Spring as you can see.

According to my "What Tree is That" by Stirling Macoboy Cedrela's are related to Cedars in name only, and this is because the heartwood strongly resembles Cedar wood, in colour, grain and aromatic fragrance.

Apparently the fruit, bark and roots of this pretty tree

 are used in Chinese Medicine.  

 I learned something else about this tree today from The Herb Society of America, which surprised me. 

Toona is extensively cultivated for the edible young shoots which can be boiled and eaten. The flavor of the young leaves is similar to onions and crushed leaves have an oniony smell. In China, the fresh young leaves and shoots are a popular aromatic vegetable used in stir-fries, egg dishes, for pickling and for seasoning. Tender leafy shoots are minced and often used in combination with eggs. 

Come Spring I think I'll be having to give this a go!

I particularly love this photo.  I think it has an ethereal quality, which I really like.
  It was pure luck but that's OK!

Toona Sinensis is  related to the Australian Red Cedar.  A beautiful tree which grows locally and which I will write about another time.  I  made a pendant which I named "Red Cedar View in Spring". But that's another story!


Enjoy your Easter, and if you'd like to share here what Easter means to you , or what you are doing this weekend, please do.  I would love to hear.

Easter Egg Printing with Potatoes... So Cool !!

Potato Printing is a tried and true way of making stunning designs that are individual, fun and easy to do. Here is a great idea for Easter Cards, to try out with your children or grandchildren for Easter

Don't you just love the wonderful colours and bold designs!

It comes from Becca Swanson and she says
"It's a tradition in our house for the kids to make cards for their cousins and grandparents for every holiday. And with Easter right around the corner, this is the perfect time to get a head start on making your own custom Easter cards. No matter the age of your kids, any child can participate in this easy, fun craft, made with a simple potato print technique. Here's how to get started:


Required craft materials:


- small or medium-sized potato
- paper towel
- knife
- acrylic paint
- any color(s) and white
- card stock in pastel colors
- plate
- glue
- scissors
- permanent markers - thick and thin-tipped


How to potato print your Easter cards:


1. Select a smooth potato and cut in half across the middle, ending up with two flat oval ends. Blot the potato halves against a paper towel to dry the ends.


2. Pour a few areas of white paint onto your plate, then add a drop of a single different color into each white area. When blended, these will become pastel colors.


3. Dip the flat end of your potato into a pastel color, then print the oval onto your card stock. With your help, even toddlers can help in this stage of the craft. Mix, match, and blend colors and continue stamping. Each oval print will become an Easter egg on your Easter cards. Arrange and overlap two, three, or any number of eggs on each piece of cardstock, then let dry.


4. When the paint has dried, use your permanent markers to draw designs and patterns on each Easter egg - try drawing stripes, spirals, dots, wavy lines and zig-zags. Patterns look more intricate and complex when you draw using both thick and thin-tipped markers. Use black for a neat look, or try using colored markers for extra color.


5. Next, cut out the eggs as a group, or in a neat square or rectangle. Glue the prints onto the front of another piece of folded cardstock to add a decorative cover to your Easter cards. Next, simply write your holiday message on the inside, and your cute, custom Easter cards are finished.


Still inspired? Try more potato prints to create matching envelopes to go with your cards. Or, for a dash of sparkle, add a bit of glitter or sequins to your Easter eggs.

Easter "Eggs" (This one's fun!)

Well Easter is on it's way, and quicker than you think!  How do these Easter "Eggs" look to you?  Pretty yum and a lot of fun, I 'd say! Take a look at the recipe below from the Idaho Potato Commission

Easter Egg Idaho® Potatoes

Yield: Serves 8

Ingredients

• 8 small Idaho® potatoes (about 4 - 5 ounces)
• Shortening (optional)
• 1/2 cup light dairy sour cream or plain yogurt
• 2 ounces Gouda cheese, shredded (1/2 cup)
• 2 tablespoons snipped fresh chives
• 2 teaspoons Dijon-style mustard
• 1/2 teaspoon salt
• 3/4 teaspoon pepper
• 1 - 2 tablespoons milk (optional)
• 2 hard cooked eggs, peeled and coarsely chopped
• Fresh chives, cut to desired length

Directions

1. Preheat oven to 425°F.  Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap in foil to “steam”.)   
2. Place potatoes in a shallow baking pan. Bake potatoes, uncovered, for 40 to 50 or until tender. Remove from oven; cool slightly for easier handling.
3. Cut a thin crosswise slice off both ends of each baked potato. Carefully scoop pulp from each potato leaving a 3/4 inch shell. Add pulp to bowl; set shells aside.
4. Mash the potato pulp. Stir in sour cream or yogurt, cheese, snipped chives, mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milk to achieve desired consistency.) Stir in hard-cooked eggs. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2 quart rectangular or square baking dish.
5. Bake potatoes, uncovered, in  425°F oven for about 20 minutes or until heated through and tops are set.   Garnish with fresh chives (or other fresh herbs).

Estimated Nutritional Analysis per Serving:
185 cal., 5 g total fat (2 g sat. fat), 64 mg chol., 266 mg sodium, 29 g carbo., 1 g fiber, 7 g pro. Daily Values: 5% vit. A, 29% vit. C, 7% calcium, 10% iron.


I'll certainly be giving them a go when the family are around, and if you try them, let me know what you think.    I plan to show you some more Easter Potato ideas in the coming week.  Keep checking in!