Some people hate liver. My wife does not care for organ meat. She would rather die than eat a filtering organ. Me, I like offal of all kinds: liver, kidneys, sweetbreads, heart, tongue, gizzards. Bring it on. It’s a shame you can’t hardly find it any more at the grocery. We do see kidneys once [...]
There’s just so much to learn about food gardening that it can’t possibly be thought of as anything but a lifelong process. This year it’s onions we are trying to focus on. We’d like to get those right so we are planting them from seed. The last couple of years we planted onion sets that [...]
Tags: garden·onions·seeds·transplanting
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
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
