My daughters took care of getting our not-quite-traditional Polish Easter basket ready for blessing, to be enjoyed tomorrow morning.

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This year’s eggs are straight pickled eggs; soy sauce, turmeric and beet juice brines. The olives stuffed with feta are in a dish of my mother’s from when we packed up her apartment that now lives here. The Royal Albert Lavender Rose patterned China plate under the herb and garlic Boursin cheese is part of a set we inherited from my late MIL. In the pinch pots is butter, salt, olive oil, balsamic vinegar, mustard and horseradish paste. The loaf is artisan flax seed baked at the grocery store in town, and the garlic sausage is from the general store in our little hamlet, made locally.

I’m honestly stunned by how bright yellow the turmeric eggs are. They looked so pale while still in the jar!

We do have some small chocolate eggs to include, but they are “naked” and my daughter didn’t want them picking up moisture and food smells, so they will wait.

This is the first year I was not able to assemble any part of the basket myself, due to not feeling well.

I think the girls put together a very lovely basket! They’ve been a great help to me today.

The Re-Farmer