This is how I spent parts of the weekend: sitting on my duff, pulling leaves from greens that have bolted in the heat here in the District of Columbia. I planted my greens–mustards, arugula, mizuna–on March 13 and as soon as temperatures started to rise they wanted to burst into bloom. The mizuna was a [...]
Earlier this year my food appreciation classes spent several weeks in Spain making a variety of tapas, beginning with the grandaddy of all tapas–the Spanish tortilla. What they call “tortilla” in Spain would be an omelet in France–lots of eggs cooked in a pan with potatoes. First the potatoes are thinly sliced and cooked in [...]
Tags: eggs·food appreciation·Spanish·tapas
The French sure no how to gussy up a ham and cheese sandwich. It’s called “Croque Monsieur,” and if you were looking for the perfect late-night cafe food in Paris, this would be it. Between these two slices of bread is a slice of ham and a heap of Gruyere cheese. But that’s hardly what [...]
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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