The joys of gardening are so simple: fresh compost, a ripe tomato, freshly picked salad, a happy earthworm, a flower in bloom. Every season brings something different to the garden tableau, something to lift our hearts and let us know what time of year we are in. Right now we know exactly what time it [...]
This is one of our favorites: beet salad with red onions. And in the summer, we like to add tomatoes. Toss with olive oil, red wine vinegar, chives. Have you noticed, the chives are almost ready to bloom. The lavender-colored flowers make a great addition to salads as well. The reason this salad looks so [...]
First off I have to say that I’ve never been big on making vinegars, mustards, soaps, potpourris and that sort of thing. I thought it fay and cloying along the lines of, say, macrame. But now I am taking a cue from our farmer friends and trying to make use of everything useful in the [...]
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
