Here’s an excellent use for the leftover chicken in your refrigerator: Roll it up in a taco with fresh salsa, cheese and lettuce for a snack or an easy, healthful meal. After many months of practice, it is astounding to see the cutting skills the kids in our “food appreciation” classes have learned as they [...]
We don’t normally advocate food out of a can, especially at the peak of produce season. But beans are one thing that emerge from a tin perfectly edible, and I have no problem recommending canned black beans for this quick garden salsa. (Then again, if you want to cook your own black beans, by all [...]
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
