We’ve surprised even ourselves with the vigor of our broccoli rape so far. Planted in seed trays the first week of August, and transplanted into the garden September 7, our rape has grown big, broad leaves and is 18 inches tall. No sign of florets yet. But can they be too far behind? Though related to [...]
Tags: broccoli rape
Oxtail–or tail of beef–is one of the most deeply flavorful of all meats, so I was thrilled to see it offered for delivery by our local dairy. Famous in oxtail soup, this is a cut you want to braise for a long time. Unctuous and soothing, oxtail matches perfectly with the root vegetables being harvested [...]
Tags: beef·braise·root vegetables·stew
Eggs poached in curried okra stew. Preparation time: 10 minutes Shopping: none Food gardening is more like jazz than a symphony. You always have to be ready to improvise, depending on what’s in season. This okra stew usually calls for zucchini and sweet potato leaves. But our champion okra plants have lapped the zucchini and [...]
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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