How do you know when your onions are ready to harvest? The foliage falls to the ground and turns brown. These are the onions we harvested last week. This is our first year growing onions, so I qualify only as an onion novice. We were hoping for bigger onions. The red ones were particularly small–only [...]
The moment finally arrived yesterday to turn the extraordinary beef stock we made last week into an extraordinary French onion soup. This was a team effort. I made the beef stock. My wife, with her usual expert attention to detail, finished the soup. As her reference, she used The New Best Recipe, from the editors [...]
Pearl onions are one of those items that never found their way into my grocery cart. Too much work. Who wants to spend all that time peeling the skin off that itty, bitty thing? No, there just didn’t seem to be much of a payoff with pearl onions. But I was wrong. Peeling them is [...]
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
