One of the cool features of our urban kitchen garden this year is a huge patch of volunteer dill that showed up in one of the vegetable beds. Our luck growing dill intentionally has always been spotty. But wouldn’t you know it: When you’re not trying to grow something, it appears in profusion all on [...]
Yes, we were so organized this year we already have our first pickling cucumbers of the season. As we know only too well, we will soon be inundated. These cucumber plants are stealthy fellows. No sooner have you picked a bucket of them, they are making new ones overnight. How fast can you mix salt [...]
Tags: cucumbers·dill·fermentation·pickles
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
