I recently heard from two friends who had very different reactions to the jars of pickled okra I had given them. One exclaimed how wonderfully spicy the pickles were. The other wondered why hers were so mild. I puzzled over this for a while, then realized that one of these friends had received a jar [...]
Having a front-yard kitchen garden brings us into contact with all kinds of admirers. People stop on the sidewalk to talk about the garden they remember from their grandmother. Or about their own garden. Drivers stopped at the traffic signal on the corner shout encouragement and questions out their car windows. “What you got growing [...]
Don’t look now, but I think I detect the flavors of fall creeping into the menu. I like simple pasta dishes. The whole wheat varieties have arrived at a point where you no longer have to fear they’ll have the flavor and texture of cardboard. They really are extremely good. I also like robust flavors [...]
Tags: cauliflower·leeks·pasta
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
