Asparagus has a special place in the heart of the vegetable gardener. Being a perenniel, asparagus needs only to be planted once. Then, without much additional care, it will produce an abundance of lovely, fresh spears of asparagus year after year–for 15 years or more. Kids, it turns out, love asparagus as well. They like [...]
Last week we made deviled eggs in my “food appreciation” classes. As part of that exercise, I wanted the kids to get the feel of an egg–literally. We broke eggs into individual bowls and all the kids had a chance to pick it up with their hands, feel the difference between the yolk and the [...]
Yesterday was my debut as chef-in-residence at the Washington Youth Garden, National Arboretum. The mission: conduct a cooking demonstration for the parents and children who come out to the garden on Saturday mornings to tend their plots. Not knowing exactly what to expect in terms of kitchen accommodations, I chose something easy to go with [...]
Tags: frittata·Youth Garden
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
