We are working our way through spring’s seasonal fruits and vegetables in our “food appreciation” classes. Kids love engaging the food with their hands and strawberry shortcake gives them plenty to do, such as cutting the butter into the flour for our biscuits. You can do this with knives or forks, but we like doing [...]
Tags: food appreciation·kids·spring·strawberries·strawberry shortcake
Many of you are anxious to know the results of our donated brunch on the Chesapeake Bay yesterday. It was a great success, bones or no bones in the salmon steaks. The herb sauce with sorrel was a huge hit, as was the quinoa pilaf with peas, fava beans and toasted almonds. But the star [...]
Tags: strawberries·trifle
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
