Can you believe we are still processing green tomatoes? Our final harvest netted us a bus tub full of green tomatoes plus another bus tub full of tomatoes in various stages of ripeness. Here it is November and we are looking for new and different ways to use our green ones. We love our sweet [...]
Tags: canning·green tomatoes·mincemeat
We are overwhelmed with Roma tomatoes from our garden. Perhaps this is a good time to teach the kids in my “food appreciation” classes a thing or two about canning. First job is to blanch the tomatoes in a big pot of boiling water for about 20 seconds (15 seconds is about the minimum). Chill [...]
Careful what you wish for, Barbie. The ground around our Roma plants is littered with tomatoes. I have a feeling if you just gave the plants a good shake, you’d have an unending supply. These are the pulpy, less juicy variety of tomatoes ideal for dicing and canning or turning into tomato sauce or paste. [...]
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
