When you’ve got lemons–so the saying goes–make lemonade. The same applies to eggplant. We’ve got plenty of it in the garden right now. In fact the plants themselves have long given up trying to stand upright, they are so weighted down with fruit. They just spread themselves on the ground. (Note to self: stake the [...]
Tags: eggplant·Middle Eastern
As much as possible, we focus on the process of preparing food in our “food appreciation” classes. I try to connect our kids with ancient techniques and ancient tools. Working with ingredients by hand–touching, feeling, smelling–makes an immediate connection and gives the kids a better appreciation for how different ingredients work and why food tastes [...]
A few snips here, a few snips there, and in just a few minutes we have a bowl full of kale, enough to feed four easily. This is the kale I planted September 20 of last year. The variety is called Red Russian and it survived a balmy December and January, then a bitterly cold [...]
Tags: kale·Middle Eastern·spring
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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