Some time ago I promised Jennifer the Baklava Queen that I would share my recipe for rutabaga souffle. Well, here it is, Jennifer. This also marks the end of the Dark Days Eat Local Challenge. This was a great idea of Laura’s at the Urban Hennery blog, encouraging bloggers to eat locally during the winter [...]
I planted rutabaga late last year. They overwintered in the garden but now are beginning to go to seed, which can only mean one thing: Soon, they will be inedible. I am harvesting and cooking rutabaga as fast as I can. Tomorrow, rutabaga souffle. For now, here is something I wrote for The Washington Post [...]
You’re probably wondering, What the heck is sauerruben? You’ve heard me describe plenty of times making sauerkraut. Sauerkraut, as everyone knows, is fermented cabbage. Sauerruben is the same thing only made with grated turnips. This week I had to shorten the “food appreciation” classes I teach at a private elementary school here in the District [...]
Tags: rutabaga·sauerruben·turnips
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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