Sometimes you look at a recipe and instantly know something isn’t right. Take this one for Cajun pickles from a certain book on pickling. At the top of the recipe it says the yield will be four quarts of pickles. But only a few lines lower down it calls for a gallon of water for [...]
How do you know when your onions are ready to harvest? The foliage falls to the ground and turns brown. These are the onions we harvested last week. This is our first year growing onions, so I qualify only as an onion novice. We were hoping for bigger onions. The red ones were particularly small–only [...]
With hundreds of people nationwide made ill and millions of dollars worth of tomato crop ruined, you may be wondering how it happens that our federal government is unable to trace the source of a salmonella outbreak. In fact, the U.S. Food and Drug Administration still isn’t sure where the disease originated. After initially implicating [...]
Tags: food news
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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