The color comes from beet juice in the pickling solution. The eggs are boiled and peeled, and after a few weeks in the fridge in the solution, the color permeates the white, and you can see that it’s already started into the yoke.
We use the greens in salad and whatnot all summer. In the fall they get kinda tough, but I keep them, either blanched and frozen, or pickled, as a green for use all winter.
We make between around 90 and 150 gallons per year all told, using apples I pick at a local orchard. McIntosh and Liberty apples make my favorite sweet (as opposed to hard) cider. The real serious producers will blend juices from different varieties, including crab apples, to get the flavor they want, but straight Mac is usually just right as it is. You can’t find cider like this in stores, but rarely, and then it costs eight or nine dollars a gallon. I don’t get it. But it doesn’t matter if you make your own.
I won’t discuss how it’s done because I don’t know how. I just had to improvise using the limited tools on hand at the time.
And last, here’s a tomato from my garden;
They call it the “Taxi” for the obvious reason. They’re delicious too, and I suppose any ripe tomato right off the vine is vastly superior to any tomato that’s been picked for shipping. The deer got most of my tomatoes this year, but I got revenge this hunting season. Now I have vegetables and venison in the freezer. Life is good