Fried eggs over seared beef liver, sauteed beet greens on the side. My wife and daughter hate it when I fry beef liver. They don’t even want to be in the kitchen. They say it’s because of the smell. Liver does have a singular aroma, and a unique flavore as well. I love it, especially [...]
We planted amaranth in the kitchen garden for show again this year. Their big, red tassles of grains make a big display. But we ready needn’t have spread new seed. There was plenty already in the ground from last year, as it turned out. We had so many volunteers that you could hardly see where we’d planted the [...]
Tags: beets
This is one of our favorites: beet salad with red onions. And in the summer, we like to add tomatoes. Toss with olive oil, red wine vinegar, chives. Have you noticed, the chives are almost ready to bloom. The lavender-colored flowers make a great addition to salads as well. The reason this salad looks so [...]
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
