South Mountain Creamery, where we subscribe for weekly dairy deliveries, also sells meat products from its own grass-fed cattle. We couldn’t resist putting burgers on the menu for the 4th of July, especially my wife’s special stuffed burgers. The stuffing starts with creamed cheese–just the thing to add a little unctuousness to that lean, grass-fed [...]
Regular readers are probably tired of hearing me prattle on about Swiss Chard. But Charlotte and Freddie at The Great Big Vegetable Challenge are looking for some quick recipes, and the first thing that sprang to mind is my favorite way of preparing chard. That would be braised in a skillet and finished with pomegranate [...]
My garden journal tells me it was May 1 that I planted my bed of cucumbers, onions and Italian “striata” squash. I also planted edamame, or soy beans, for the first time. We pulled those plants weeks ago and blanched the beans, freezing most of them for later. Yesterday was time to dig up the [...]
Tags: cucumbers·garden·potatoes·swiss chard
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
