Swiss cheese omelet with Canadian bacon and onion tops. Preparation: 10 minutes Shopping: none A high quality Emmentaler cheese brings a great deal of flavor and a bit of saltiness to this omelet. I also dice some Canadian bacon stored in the fridge. This time of year we are growing onion in seed trays for [...]
I promise this will be the last time I talk about our favorite Veracruz sauce for a while. But we still had some left over (after at least one other catfish dinner and a breakfast) and so I tried it on a pound of squid. Squid is not to everyone’s taste unless it’s been battered [...]
What with the confrontation between dogs and bears and the opossums eating the chickens, it was a very busy week for farmer Lee Hauter. An unholy row forced Lee out of bed one night. A bear he recognized from last fall apparently had risen from its long hibernation and approached the farm looking very skinny [...]
Tags: asparagus·CSA·local farming
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
