France is the birthplace of sauces, so we couldn’t very well spend time in France with our food appreciation classes without aquainting ouselves with some of the finer sauces in the French lexicon. But how to incorporate that with the notion of spring? Why, asparagus, of course. What could be better than a plate of [...]
In the past, my preferred method for cooking asparagus was to poach it in a heavy skillet filled with salted water. I liked this method, because I could monitor the asparagus spears as they cooked, plucking out the thinner ones when the were done, leaving the thicker ones to cook a while longer. We seemed to achieve [...]
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. 
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