Preparing a menu for the recent parents night dinner at the elementary school where I teach “food appreciation” classes, I looked over our lessons for the fall and realized I did not have a green vegetable for the entree plate. Well, the closest thing would have been zucchini. But since the whole point of our [...]
Tags: Brussels sprouts·carrots
Some of you are dying to know how I prepared the sweet-and-sour Brussels sprouts mentioned in my earlier posts. I will use that as a roundabout way of introducing my latest most favorite book whose title I don’t need to repeat because it is so vividly displayed in the photograph at left. I heard the [...]
Tags: books·Brussels sprouts·vgetables
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
