I don’t even remember how we made the initial connection over the internet. But Sylvie Rowand–she of the Rappahanock Cook & Kitchen Gardener blog–and I of The Slow Cook–have been trading comments and food ideas electronically from the shared perspective of cooking kitchen gardeners. We grow ours here in the District of Columbia, about a [...]
Tags: Food Blogs·lamb·spit roasting
We are winding up our fourth year of food appreciation classes yet I think this was our first time ever cooking with lamb. After spending the entire year on the continent of Africa (who knew?), we recently landed in Morocco on our virtual culinary world tour, and in North Africa lamb is a favorite meat, often [...]
Tags: food appreciation·lamb·Morocco·stew
Forgive me garden mother for I have neglected my Swiss chard. We consider chard one of our most reliable vegetables. It marches through almost any kind of weather and doesn’t seem to mind how many times you harvest: It just grows back. We usually plant the ruby variety of chard but this year planted some [...]
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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