If it’s Thursday, it must be split pea soup and pancakes with lingonberry jam. At least that’s the custom in Sweden where our food appreciation classes happen to be visiting on their virtual world culinary tour. Concidentally, this was happening at the same time D.C. Public Schools were celebrating Nordic day, with traditional foods being [...]
Tags: food appreciation·pancakes·soup·sweden
The simplest soup is also the best. Our food appreciation classes this week left Africa and landed in Portugal where we set to work making a classic potato and kale soup called caldo verde. Kids love this soup, so add it to your list of recipes that encourage kids to eat vegetables, in this case [...]
Black kale, Tuscan kale, Lacinato, Nero di Tuscn, Cavolo Palmizio–whatever you call it, this kale is one of my favorites. It ranks with my favorite of all plants for the vegetable garden for so many reasons. With it’s dark, deeply-etched leaves, it could be an ornamental. It’s a pleasure to look at, like a little palm tree with its [...]
Tags: kale·Portuguese·soup
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
