“Why did you take down the snap peas?” I’ve lost count of how many people have asked. The peas, clinging to their trellis, made a lovely wall of green for passersby to admire. But, as I explain, they weren’t making any more peas. No more flowers, no more peas. They were done. I’ve learned from fellow [...]
Fava beans, the original Old World bean, is one of my favorite plants in the garden. The plant itself has a distinctive, almost prehistoric looking architecture. Then it one day it is covered with white flowers that look like white butterflies sitting ever so still with their wings folded, marked only by a black dot. It [...]
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Imagine the most delicious pot roast you’ve ever tasted. Now open your eyes and look at your plate. That’s no beef chuck, my friend. That’s tongue. This may be the first time ever that friends have declined a dinner invitation. “Too squeamish,” abjured one of our most reliable gastro partners when we announced our beef [...]
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
