In the world of pickling, you are either fermenting your vegetables in a salt brine or you are preserving them with vinegar. How you flavor your pickles leaves a world of options. Vinegar pickles are far easier. No need to find a crock for your cucumbers or monitor their progress as your bacteria friends transform [...]
Tags: pickles
I didn’t win any of the categories I entered in yesterday’s first-ever D.C. State Fair. Not jams or jellies, not pickles, not biggest vegetable. But when all the votes were counted, our zucchini bread and butter pickles–which came in third behind pickled peaches and pickled white asparagus–won us the overall title of “Best D.C.-Grown Food Product.” [...]
Tags: pickles·state fair·zucchini
I saved more than 10 pounds of green tomatoes from the marauding pack of field mice that have been devouring our kitchen garden lately. In the picture above you see what I salvaged from our Roma vines, the tomatoes we would normally use for canning. No ripe tomatoes to can here. Fortunately, some of our [...]
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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