![]() ![]() Add a little water and cook for 5–7 minutes, or until the oil rises to the surface. Add the turmeric, chilli powder and curry powder. Add 1 teaspoon salt and if the onions stick to the pan add splashes of water.Īdd the chillies and tomato purée and cook for 2 minutes. Add the garlic and onion and cook until softened. Photography © Aya Brackett.For the curry, place a large lidded pan over a medium heat and add the oil. Published by Watson-Guptill, an imprint of Penguin Random House LLC. ![]() Reprinted with permission from Natural Color by Sasha Duerr, copyright © 2016. ![]() Rinse your fabric with a gentle pH-neutral soap. Remove the fabric or let it steep overnight, off the heat, until it is your desired color. Add the premordanted fabric and let it simmer on low for 20 to 40 minutes. Strain out the peels and discard or compost. Bring the water to a boil, turn down the heat, and let the peels simmer for 15 to 20 minutes, or until the water starts to change color. Place the citrus peels in a medium stainless steel pot two-thirds full of water. Soak your fabric in water until ready to dye. ![]() Scour your fabric, and pre-mordant your fabric with aluminum sulfate and cream of tartar, if using. Pomelo, grapefruit, and Meyer lemon peels work as well, with shades a little more cool yellow rather than golden yellow. Clementines, satsumas, mandarins, tangerines, oranges, and kumquats with their darker orange skins can create some gorgeous aromatic shades. The colors are especially beautiful on wool and silk. In winter, citrus fruits are often at their sweetest and juiciest-and the abundance of citrus peels they generate can create effervescent hues of yellows, golds, and greens. This recipe was demonstrated for Foodwise’s Market to Table program on December 10, 2016. Source: Sasha Duerr, Permacouture Institute ![]()
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