We don’t normally let our vegetable garden go completely to seed, but this has been a particularly wet spring. Not many opportunities to perform the usual garden cleanup. The rhubarb and arugula and collards have been putting on quite a show. Some of the leftover radishes have become small trees. The parsnips and burdock that [...]
Tags: flowers·green beans·greens·leeks·spring
We spent a weekend at a friend’s place in the Virginia countryside recently where the menu for a birthday dinner featured shad baked for five hours. Doesn’t everyone cook shad for their birthday? Well, it wasn’t our idea. But I was intrigued, first because I’ve never eaten shad before, and second because I’d never heard [...]
Regular readers already know how much I like beef tongue brined and boil. I make it on a regular basis with the tongue we order from our local dairy, Smith Mountain Creamery, which keeps its own beef herd in addition to its dairy cows. I happen to love tongue for breakfast next to a fat cheese [...]
Tags: beef tongue·sauces·spring
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
