Who makes their own butter anymore?Hardly anyone, and that may be because there was a time when the only way you could get butter was to sit in front of a churn and pound away at it until your arms were numb. Yet making your own butter is extremely satisfying and connects us deeply with [...]
Tags: butter·buttermilk
I don’t know that I have ever designed a trip to the grocery with the idea of making a beef stock. This seems to be one of those things that happens serendipitously around the kitchen, as when you make beef Bourgignone for a crowd and end up with a couple of pounds of trimmings from [...]
All winter I’ve been digging periodically in our potato bed and coming away with spuds wonderfully preserved underground. There was still one small area untouched and I wondered if it could still yield edible potatoes. Was this possible? Finally, the rains stopped long enough for a look-see. I plunged my forked spade into the soil [...]
Tags: preserving
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. 
© 2009 The Slow Cook — Design by Keri Marion
