I just returned from a week in Berkeley, CA, and found that my garden is wild for all the compost we placed in our beds this spring. Maybe a little too wild. The radishes were reaching for the sky, getting ready to make seed. But wait. They hadn’t made any radishes yet. There was nothing [...]
What would happen if you crossed a radish with mozzarella cheese? You might end up with something like this Hakurei turnip. The cheese part is only a bit of a stretch. Otherwise, I struggle to describe the soft, smooth texture of this turnip. As white as drifting snow, the Hakurei borders on sweet, with only the [...]
Chiogga beets from our garden give these pickled turnips a pink hue. They’re wonderful to look at, sitting in a two-quart jar on our kitchen counter. They’re even better to eat. Making these pickles is a snap. Supposedly they are of Middle Eastern origin. People with Middle Eastern backgrounds have assured me they have tales [...]
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
