My, how the Rooting D.C. confab has grown. Even in it’s very first year, local gardeners overran the facilities and the conclave was moved to the refurbished Carnegie Library, site of the Historical Society of Washington, D.C. Now in its third year, however, even these new digs look to be cramped. From what I saw, [...]
Tags: fermentation·sauerkraut
Do you like a spicy pickle? Our 9-year-old daughter especially likes a pickle with a little kick. Go figure. So this particular pickle has become one of our favorites. It gets the “Cajun” moniker because you can use just about every spice under the sun, but especially Italian seasonings and parika and hot pepper. This [...]
Tags: cucumbers·fermentation·pickles
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
