Just a few days ago it was starting to look like spring around our kitchen garden here in the District of Columbia, about a mile from the White House. I was able to get out and sow spinach and fava bean seeds. And today my seed potatoes are scheduled to be shipped from Maine. But [...]
Assorted leftovers from the fridge, constituting a vegetarian feast: Roasted parsnips and carrots, boiled potatoes, chopped spinach, sauteed mushrooms, canned baby peas. Drizzle with extra-virgin olive oil. Season with coarse salt and freshly ground black pepper. Dust with leftover grated parmesan cheese. Preparation time: 5 minutes Shopping: none
Tags: carrots·leftovers·lunch·mushrooms·parenting·peas·potatoes·spinach
Spinach hates heat. For the most part, we’ve had an unusually cool and moist spring here in the District of Columbia. Intermittently, temperatures have climbed into the upper 70s and even surpassed 80 degrees. Well that apparently was enough for our spinach to throw in the towel. We planted it March 4, and lately it [...]
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
