We love parsnips for their ethereal, rooty sweetness. But they are not an easy vegetable. First, they can be tough to get out of the ground. The roots sometimes go very deep. One of the parsnips I harvested this morning was 20 inches long. Parsnips are also slow. In fact, they are best eaten a [...]
Here’s some of the venison we recently received in trade with one of the neighbors for pickles and other preserves we put up in the summer. Apparently the neighbors have family with a farm in southern Virginia and have been plying us with venison in exchange for our home-grown produce. What they are most interested [...]
Carrots have stored very nicely in the ground. And since we’ve been experiencing a bit of a thaw the last week I went out and started preparing beds for planting. While I was digging around, I pulled up this lovely bunch, about five pounds worth. We’ve been pulling occasional parsnips through the winter. These were [...]
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
