Sometimes the simplest foods are the best. Into that category I would place Irish colcannon, a rustic mash-up of potatoes, cabbage and onions. Some versions add ham or bacon. But we stuck with the vegetarian original. They say this is traditionally served for Halloween. All I know is the kids in my food appreciation classes [...]
After the hottest summer on record and the warmest November, it only makes sense that we should have an unusually early first snowfall here in the District of Columbia. To think, we were harvesting green tomatoes just a few weeks ago. We haven’t had much luck growing cabbage, but this single red cabbage seems to [...]
In honor of St. Patrick’s day, our food appreciation classes made a quick detour to Ireland where we hoped to pick up a bit o’ luck with a pot of braised cabbage. Understand, this is a dish some kids will turn up their noses at. Others love it. Personally, I think braised cabbage is pure [...]
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
