I’d been saving the potatoes recently harvested from our garden (yes, potatoes in February) for the arrival of some fresh eggs in our CSA box. Poaching works best with the freshest possible eggs, before the egg structure begins to deteriorate. This egg could not have been more than a couple of days old. It slid [...]
Some people thrill over a stack of seed catalogues. Not me. It’s much too much, more than my poor brain can handle. That may be because I’m never satisfied with just one of anything. If one variety of tomato sounds goods, three or four sounds much better. Last year I had at least 16 varieties [...]
Tags: seeds
Actually, the leftovers from a recent cholent, our favorite Jewish pot roast. A pot of cholent makes a lot of beans and barley, infused with all the wonderful beef flavors. Not exactly heart-healthy, but unctuous, earthy and very satisfying. I could easily see a poached egg nested in there in place of the parsley. Preparation [...]
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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