One of the cool features of our urban kitchen garden this year is a huge patch of volunteer dill that showed up in one of the vegetable beds. Our luck growing dill intentionally has always been spotty. But wouldn’t you know it: When you’re not trying to grow something, it appears in profusion all on [...]
Over the years we’ve lost many of our tomato seedlings to birds. That’s right. For some reason, birds during spring nesting love to nip the tops off our little tomato plants. Starlings seem to be the worst culprits. They just leave the foliage lying on the ground, the plants to wither and die. Maybe they [...]
France is the birthplace of sauces, so we couldn’t very well spend time in France with our food appreciation classes without aquainting ouselves with some of the finer sauces in the French lexicon. But how to incorporate that with the notion of spring? Why, asparagus, of course. What could be better than a plate of [...]
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
