More than a month ago the kids in my “food appreciation” classes here in the District of Columbia peeled a bunch of turnips and turned them into sauerruben, basically the turnip equivalent of sauerkraut. The turnips were mixed with sea salt and pressed into a heavy-duty plastic bucket, where they have remained in one of [...]
Tags: fermentation·German·kids·meat·turnips
This meal starts with the roasting chicken we received in our weekly CSA package from farmer friend Brett. This is not to be confused with the stewing hen I wrote about a couple of weeks ago. Brett, being a man of many facets, deals in two kinds of chicken. One, the laying hen, needs to [...]
Tags: chicken·dark days challenge·rice·root vegetables·winter squash
The school where I teacher “food appreciation” classes has asked me to consider teaching on a stepped-up schedule during the summer. Up to now, my focus has been mainly on elementary school children enrolled in the after school program. The classes are informal. I’ve had free range over food topics, from making healthy, whole-grain muffins [...]
Tags: food appreciation·kids
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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