We look forward to these pickles every summer because they’re our daughter’s favorite and they really are spectacular. The way they’re made is a bit unusual, too. They’re lacto-fermented in a salt brine with a wee bit of vinegar and a heap of herbs and spices while in the jar. Then they’re moved into the [...]
I’m convinced that the best dill pickles I’ve ever tasted had at least a little sugar in them. The traditional flavor combo–dill seed, mustard seed, peppercorns–just doesn’t do much for me. Yet I’ve had the hardest time finding a dill pickle recipe (I’m talking about vinegar pickles, of course) that gets me closer to the pickle [...]
How many cucumbers can one family eat? We may soon find out. Somehow I’ve collected seed packets for eight different varieties of cucumbers–three slicing, five pickling. There was nothing to do but plant some of each to see how they all compare. Where the snap peas once stood, we now have a long row of [...]
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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