Our artist friend Bob loves to talk ab0ut hunting morel mushrooms near his cabin in the Shenandoah hills of Virginia. It’s not just talk. He’s been known to show up for dinner with a big bag of morels, so we know there is a good deal of fact behind his morel stories. We always hoped [...]
I’ve been meeting lately with our local schoolyard greening organization, planning an annual seminar to teach teachers about how to build and utilize school gardens. It takes me back to last year’s event, when the menu for our garden lunch included a pesto dish made with chickweed out of my own garden. Well, the chickweed [...]
The chickweed pesto was a sensation at yesterday’s schoolyard greening lunch. So imagine my chagrin when, after getting up at the crack of dawn to make a last-minute vinaigrette for one of my pasta salads, and after pulling platters to display the lunch on, and after hauling all this equipment plus a cooler full of [...]
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
