Yesterday I described the simple process my wife used to make delicious ricotta cheese. Since she made it from fresh, whole milk, it produced lots of whey. That’s the liquid that separates from the protein solids in the cheese making process. We had a pot of whey sitting in the refrigerator for several days trying [...]
Can I just say how disappointing it is to spend weeks and weeks growing plants from seeds–moving the plants from seed cells into the ground, watching them grow, fretting over every bug bite–and still not getting the desired results? Such is my frustration with broccoli. We do love this vegetable, but trying to produce big [...]
Call me naive, but for some reason I never expected to run into a farmer using chemical fertilizers on his produce right here in Dupont Circle, the premier farmers market in the nation’s capitol. But I couldn’t help wondering when I saw this vendor’s table groaning under the biggest, most gigantic broccoli I’d ever seen. [...]
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
