What? You never heard of eggs with greens? Since we are no longer eating starchy carbohydrates this is my preferred way to serve eggs for breakfast. The greens do an excellent job of sopping up the yolks. And this time of year we get an extra kick–a spicy zing–from brassica greens such as mizuna and [...]
Here’s something my wife can get really excited about: watching the little rosemary plant grow out of the stone wall on our front stoop. You might be wondering how a rosemary plant might have taken root in a crack in the wall. We’ve wondered the same thing. This is the general area of a cement [...]
Tags: herbs·seed starting·seeds
Chives may be one of our most undervalued treasures. They come back year after year, adding a bit of green garlicky flavor to omelets and sauces, and every year around this time they produce dozens of little flower buds that burst into spiky, lavender-colored pom-poms. They brighten our path to the front door as we pass [...]
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
