This week was a bit of a sad occasion: our food appreciation classes spent their last day in Africa on their virtual culinary world tour. Currently in Morroco, we made this classic salad of orange sections and Romaine leaves, flavored with citrus, cinnamon and orange blossom water. This salad would not be the same without the orange blossom water, so it [...]
Tags: food appreciation·Morocco·salad
Here’s a vegetable dish to hold dear in recipe file. Turnips and squash have never tasted better than in this stew from Morocco, fragrant with cinnamon and saffron. The older kids devoured it. The little ones not so much. But they all got a huge kick out of cutting up all the vegetables and I [...]
Tags: food appreciation·Morocco·stew
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
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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