Tuesday is delivery day for dairy from South Mountain Creamery. My new routine is to open a bottle of whole, cream-top milk (meaning pasteurized but not homogenized) and make a batch of yogurt for the week. I’ve done this so many times now that I can almost make yogurt in my sleep. I’ve found that [...]
The Culinary School Guide has selected The Slow Cook as one of the 100 top “food blogs for foodies.” We’re listed in the “Healthy and Green” category with the following citation: “Not every entry on this blog is about health food, but it does discourage the eating of fast food and pre-packaged meals. Instead, you’ll [...]
Tags: Blogging awards
We have so many tomatoes from our recent garden cleanup that we’ve had to divide them among different bus tubs that are now crowding our kitchen. There’s a tub of ripening tomatoes, a tub of green tomatoes (rapidly being made into preserves) and a big bowl of Roma tomatoes destined for pasta sauce and canning. [...]
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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