This time of year the rhubarb plants in our garden are producing tremendous spikes of tiny white flowers. In the past, we’ve cut the flower stems before they get to this stage, redirecting the plant’s energy to its roots. But these plants are in their third year, so we are less concerned about the roots. [...]
The leaves and stems of our rhubarb plants dropped to the ground some time ago, marking the end of another year. But look what’s happening. The rhubarb are pushing up new leaves and stems in the middle of December. Rhubarb truly is a cold-loving plant. The District of Columbia, with its horribly hot and humid [...]
Have you ever tried dicing rhubarb with a plastic knife? “It won’t cut the skin!” the kids in my “food appreciation” classes cried. Well, nobody said learning how to cook was going to be easy. I’m surprised how many people don’t know what rhubarb is and don’t even recognize it in the store. We always [...]
Tags: food appreciation·kids·muffins·rhubarb
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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