It’s about this time of year I start wondering if we can actually manage to eat everything that’s growing in our garden. The turnip greens, for instance, planted from seed March 21, are about knee-high already and still tender. So last night as I contemplated frying some liver and onions, I thought some of those [...]
Tags: greens
Sometimes in the effort to put dinner on the table we find ourselves in a race with our vegetable plants, which sometimes would rather just make seeds, then die. Such was the case with a patch of mustard greens I planted last fall. The mustard greens survived the winter–and four feet of snow–just fine. In [...]
First thaw brings a minor miracle to the garden: the greens we planted last fall are bouncing back. Mizuna, mustard, collards, tat soi. They are soaking up the sun and putting on new growth. But not for long. After their long winter nap, what these plants want to do is replicate. So they quickly elongate [...]
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. 
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