You knew it was coming, didn’t you?
The mustard greens we braised on Thursday are even better two days later. Turns out my 8 1/2-inch square baking pan makes nine portions of lasagna with rutabaga greens. So this morning, I am looking at greens every which way.
And the best part may be, these were all planted last fall and they’re still feeding us. Let’s hear it for overwintered vegetables!
Preparation time: 5 minutes
Shopping: none
A here’s the kicker: there’s more where that came from.
Tags: breakfast·greens·lasagna·overwintered
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
Hmm.. very delicious and time saving too. Looks like its with low calories and maybe good for health which is ver essential for the lively hood.