Assorted leftovers from the fridge, constituting a vegetarian feast: Roasted parsnips and carrots, boiled potatoes, chopped spinach, sauteed mushrooms, canned baby peas. Drizzle with extra-virgin olive oil. Season with coarse salt and freshly ground black pepper. Dust with leftover grated parmesan cheese. Preparation time: 5 minutes Shopping: none
Tags: carrots·leftovers·lunch·mushrooms·parenting·peas·potatoes·spinach
It’s been a race to get my Pickling Powerpoint ready for presentation at the local historical society this morning. Lots of pickling and photos of pickles. I think we have enough pickles to last us through the winter. Some of the best pickles are the easiest, such as these Middle Eastern-style pickled turnips with beets. [...]
Tags: mushrooms·onions·pears·peppers·pickles·pineapple·salmon·turnips
Leftovers: sweet potato galette, greens and sauteed mushrooms. Preparation time: 5 minutes Shopping: none The sweet potato galette is delicious any time of day. The greens arrived last week in our CSA box. Typically I do not wrack my brain over how to prepare them, but simply boil all the various greens together then use [...]
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
