Preparation time: 15 minutes Shopping: none Have you ever had broccoli fresh out of the garden? This is nothing like what you buy in the grocery store. Even at the farmers market. It may be an entirely different vegetable, the flavor is so much more intense and, well, cruciferous like. Unfortunately, our hot and humid [...]
Kudos to Bon Appetit magazine for including bacon, duck fat, whole milk and anchovies on the Top-10 list of healthiest foods. Even the American Heart Association (AHA), a leader in the campaign against dietary fat, recently revised its nutritional guidelines, increasing the daily recommendations for fat. “”The science just wasn’t there” to support the anti-fat [...]
Yes, we were so organized this year we already have our first pickling cucumbers of the season. As we know only too well, we will soon be inundated. These cucumber plants are stealthy fellows. No sooner have you picked a bucket of them, they are making new ones overnight. How fast can you mix salt [...]
Tags: cucumbers·dill·fermentation·pickles
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
