Applesauce may be one of the culinary world’s best-kept secrets. Fresh applesauce is incredibly easy and so quick, it’s a wonder (or maybe just a shame) anyone buys it in a jar at the store. My “food appreciation” classes resumed after the Thanksgiving break to take up seasonal fruits and I’ve been wanting to focus [...]
Tags: apples·food appreciation·kids
Turkey left over from the 31-pound Thanksgiving bird we butchered at our friend Mike Klein’s farm in nearby Prince George’s County. Here some dark meat is piled on a thick slice of yeasted sweet-potato bread (using sweet potatoes from our CSA package), smeared with mayo and gingered cranberry relish. Everything is then smothered with giblet [...]
Tags: bread·dark days challenge·salad·turkey
A pot roast should be the easiest thing in the world to make. And yet, it so often is not. Take the pot roast of my grandmother Arentz.Grandma Arentz was a large woman who owed a sardonic disposition to a number of hard knocks. She had two favorite haunts when she visited our house outside [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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