When many people think of Easter, they think of special meals, treats and activities.
But sugary, unhealthy food doesn’t have to be the center of attention. Focusing on the spirit of Easter, rather than the commercial aspects of the holiday, can help keep Easter from being a time of over-indulgence.
Many of the Easter traditions regarding food represent the celebration of breaking a fast; of bringing life into the world.
Denise Warren of Stone & Thistle, a grass-fed farm in East Meredith, talked about her spring activities and the cycle of the farm and the seasons when different foods are available.
“The process is like a rejuvenation,” Warren said. “Calves begin calving, the animals take in the warmer weather, and in May we begin going and selling in farmers’ markets.”
For her family’s Easter meal, Warren said, “I think we are going to have a smoked ham here ourselves and I am going to use a fresh maple syrup glaze ... red potatoes from the garden, and I am going to clean out the canning cupboards.”
Bill Parker of Horton Hill Farm in Jefferson also has a family farm, which specializes in heritage breeds of pork, chicken and turkey. Horton Hill also has a bee hive, which Parker harvests for fresh honey, and chickens to provide plenty of fresh eggs.
Another tradition is coloring hard-boiled eggs, of which Parker’s farm also has plenty.
The eggs Parker’s hens lay are already colored brown and blue, so they won’t be getting the Easter treatment this year, he said.
“I’ve thought about ordering some white-egg layers, to have them here so the kids could get a chance to color them,” Parker said, but children may also enjoy finding these eggs, colored by nature, mixed in with the usual offerings.