The little peach tree we planted last year at my daughter’s charter school is beginning to bloom. Exquisite.
Tags: spring
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, one 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
Thanks for changing the blog photo. As a vegetarian, that slab of meat made me feel nauseated every time I opened your blog. I do, however, appreciate immensely your omniverous discussions, recipes, and indulgences!
Cheers,
Sharon
Sharon, we are big meat eaters around here. But the photo on the header is seasonal, and nothing says spring better than asparagus. Do they make glasses with meat filters on them?