Even experienced composters sometimes get it wrong–knowing when your compost is ready to use.
Thankfully, Chris Elliott is here to show us how to test for perfect compost doneness.
Tags: composting
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
Ha ha. You didn't think we'd watch did you?
BTW: What are you doing with all your toms from Brett? I can't think of what to do to put away and "savor" for a rainy day…. roast & freeze? Make tomato soup? Can 'em?
Shannon, we don’t subscribe to Brett’s summer CSA. We have all the tomatoes we can handle from our own garden. And the answer is, All of the above. But mostly eating fresh and giving some to friends and neighbors.