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 [...]
Sometimes dinner is just a happy convergence of ingredients lying around. With our weekly dairy delivery, we always include a rope of pork sausage. Besides meats from its beef herd, South Mountain Creamery offers a selection gathered from other local farmers. The sausage is one of the consistently good products we like. Finding a different [...]
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
