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 [...]
I notice that new leaves are beginning to unfurl on the rhubarb plants in our garden. Truly, this is an amazing plant that starts pushing up new life in the middle of winter. Coincidentally, the March issue of Martha Stewart Living is out with an article about rhubarb written by yours truly. Martha has kept [...]
Tags: Martha Stewart·rhubarb
One of the best meals I ever made was before I knew anything about cooking, and that was the poached whole chicken with tarragon in Julia Child’s Mastering the Art of French Cooking, Volume II.Until that moment, I had no idea a chicken could taste so good, or that there was anything in the world [...]
Tags: Martha Stewart·poaching
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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